CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
CREOLE BREAD
Posted for ZWT5. Feel free to sub the oil with what you prefer and make your own coconut milk using the kitchen references at RZ. Guessing at slices. This recipe seems to have a lot of oil in it and wonder about that? This is from The Rice and Beans A Belizean In the USA blog.
Provided by WiGal
Categories Yeast Breads
Time 3h40m
Yield 12 slices
Number Of Ingredients 8
Steps:
- Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
- Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
- Sift 5 cups of flour into a large bowl.
- Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
- Add all wet ingredients to the flour.
- Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
- Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
- Put in greased bowl, cover with a damp cloth and let rise until double in size.
- Punch down and knead for two or three minutes.
- Make into two large or six small round balls.
- Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.
CREOLE BREAD PUDDING WITH WHISKEY SAUCE
Steps:
- Preheat the oven to 250 degrees F.
- Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
- Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
- Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
CREOLE BREAD PUDDING
Recipe is from the historic Brennan's Restaurant in Houston, Texas. The Restaurant first opened in 1967 as a sister restaurant to the world famous Commander's Palace in New Orleans. Definitely not low calorie - would be a great special occasion dessert. Note: I am not fond of whiskey in my sauce; therefore, I prefer to leave it out entirely and use vanilla extract instead.
Provided by DailyInspiration
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
- To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.
CREOLE CORN BREAD
This unique recipe combines cornmeal, creamed corn and cooked rice. Although my Southern heart is devoted to straight-up no-flour, no-sugar cornbread made with buttermilk, I'll admit it strays from time to time. Recipe found at Taste of Home's website.
Provided by Pinay0618
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
- In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
- Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 173.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 38.1, Sodium 382.8, Carbohydrate 25.5, Fiber 1.4, Sugar 1.7, Protein 4
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