EVERYDAY CORNBREAD
Tender and a touch sweet, this cornbread is easy to whip up with very few ingredients.
Provided by Jennifer Segal
Categories Breads
Time 35m
Yield Makes one 8-inch square cornbread (about 12 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
- Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.
Nutrition Facts : ServingSize 1 square, Calories 216, Fat 9g, Carbohydrate 30g, Protein 4g, SaturatedFat 5g, Sugar 12g, Fiber 1g, Sodium 305mg, Cholesterol 53mg
BI-COLOR HOPI CORNBREAD
I made this recipe because we are having a Mexican Stew for supper. This is probably the lightest cornbread I've ever eaten, and it looks pretty too due to the contrasting colors of the cornmeal. I used red because we grew red Hopi corn last year and I just ground it into a fine flour in my Vitamix Blender. The batters for both are identical except the cornmeal colors are different.
Provided by Chef Joey Z.
Categories Quick Breads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat your oven to 350'F. If you live high in the mountains at 5,000 feet like I do I turn my oven down to 325'F.
- Spray a 9x9 inch pan with oil. You can also use a 2-2 1/2 quart dish or cast iron skillet. You can heat the cast iron skillet in the oven while you're preparing the batter if you want, but this is optional.
- Make each of the dry ingredients in seperate bowls. Do the same with the wet ingredients. I mixed the wet into the dry using my little hand mixer.
- Once the batters were mixed I divided the bag of thawed kernal corn in half and put 1/2 into the red batter and 1/2 into the yellow batter.
- I put the red batter into the oiled baking dish, then poured the yellow on top. The batter should be thin and easy to pour.
- To make a design in the batter take a long skewer and make swirls in the batter.
- Bake for 30-35 minutes. Test with a long toothpick or wooden skewer for doneness. The skewer should come out dry when put in the middle of the bread.
- Serve with a nice bowl of stew. You can also warn this up a little and put a dollup of your favorite buttery spread on it.
- Bon Appetit!
Nutrition Facts : Calories 261.5, Fat 6.6, SaturatedFat 0.9, Sodium 191.1, Carbohydrate 49.1, Fiber 3.1, Sugar 24.8, Protein 4.4
CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES
The original recipe comes from Martha Stewart, but it wasn't Vegan. I really enjoyed these savory cookies, they are really delicious with a cup of ice tea in the summer and warm tea in the colder months. The cookies are very soft when they come out of the oven, so it is best to transfer the whole piece of parchment from the cookie sheet onto a cooling rack to prevent them from breaking.
Provided by Chef Joey Z.
Categories Dessert
Time 32m
Yield 12 cookies, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350'F.
- Put the oven racks in upper and lower thirds.
- Line two baking sheets with unbleached parchment paper; set aside.
- Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
- Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
- Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
- Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
- Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
- The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
- Bon Apetit!
Nutrition Facts : Calories 287.5, Fat 0.8, SaturatedFat 0.1, Sodium 415.5, Carbohydrate 70.7, Fiber 2.7, Sugar 53.9, Protein 2.6
MARY'S CAST IRON SKILLET CORNBREAD
Have been perfecting this cornbread recipe for years. My Southern family does not like sweet cornbread. It is hard to find a good recipe. Should be moist and buttery. Top with butter to serve.
Provided by Mary Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
- Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
- Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 27 g, Cholesterol 60.1 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 631.5 mg, Sugar 3 g
CHEF JOEY'S CORNMEAL BREAD
This recipe makes two huge 9x5" loaves of bread. I ground my own corn flour and I brushed the tops with soy milk and sprinkled with roasted sesame and sunflower seeds for a nice crunch.
Provided by Chef Joey Z.
Categories Yeast Breads
Time 2h40m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the yeast in warm water (115'F). Add a little agave to this and stir gently to combine. Let this mixture sit and bubble up.
- In a large bowl mix the cornmeal and salt.
- Heat the milk in a sauce pan to around 110-115'F. Add the shortening and agave nectar. Whisk to melt the shortening and mix the agave nectar.
- Add slowly to the cornmeal and stir as you pour making sure it's all combined.
- Add 3 cups of the flour to the cornmeal mixture and mix well. Add the yeast mixture into the cornmeal/flour mix and stir well.
- Add the rest of the flour and make a stiff dough. It will be somewhat sticky.
- Knead 100 times or use a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
- Using olive oil, grease a large non-reactive bowl and place the dough in it. Oil a piece of plastic wrap and place loosely over the bowl and let it rise until double in bulk. About 1 hour.
- After 1 hour punch down and rise again for 1/2-3/4 hour.
- Turn out onto a floured surface and divide in two equal pieces and place in 2 9x5" well oiled loaf pans.
- At this point brush the tops of the bread with soy milk and sprinkle with your seeds.
- Let rise again until doubled in size.
- Bake in a 375'F oven for 40-45 minutes.
- If these brown too fast cover each with an aluminum tent.
- Allow to cool for 10 minutes on a metal rack then remove from pans and cool further.
- This bread is fluffy inside and crunchy outside. Enjoy with some vegan margarine or other spread.
- Bon Appetit!
Nutrition Facts : Calories 307.2, Fat 5.3, SaturatedFat 1.1, Sodium 329.5, Carbohydrate 54.8, Fiber 3.2, Sugar 0.5, Protein 9.7
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