SAVORY OR SWEET CORNBREAD
1 cup all-purpose flour
1 cup yellow cornmeal
2 tbs. or 1/3 cup sugar*
2 1/2 tsp. baking powder
3/4 tsp. salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled, melted butter or margarine
In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.
In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened. Scrape batter into a buttered 8-inch square pan and spread smooth.
Bake in a 400-degree oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).
Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.
*For bread that is sweeter and more tender, use the largest measure of sugar.
VARIATIONS:
VARY-THE-CORN BREAD:
Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal.
DOUBLE RED CORNBREAD:
Follow directions for Savory or Sweet Cornbread adding 1 tbs. hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven).
BASIL-PARMESAN CORNBREAD:
Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (8 1/2 oz.) cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven).
CURRY CORNBREAD:
Follow directions for Savory or Sweet Cornbread adding 1 1/2 tbs. curry powder to flour mixture.
SOUTHWEST CORNBREAD:
Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (4 oz.) chopped green chilies and 3/4 cup (3 oz.) coarsely shredded jack cheese. Combine 1 tbs. each sugar and chili powder; sprinkle over batter in pan.
HABANERO SURPRISE MUFFINS:
Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 tsp. habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Makes 12
Makes: 9 servings
From: Joey Altman, chef Wild Hare Restaurant, Menlo Park, CA, USA
Source: Sunset magazine
1 cup all-purpose flour
1 cup yellow cornmeal
2 tbs. or 1/3 cup sugar*
2 1/2 tsp. baking powder
3/4 tsp. salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled, melted butter or margarine
In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.
In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened. Scrape batter into a buttered 8-inch square pan and spread smooth.
Bake in a 400-degree oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).
Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.
*For bread that is sweeter and more tender, use the largest measure of sugar.
VARIATIONS:
VARY-THE-CORN BREAD:
Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal.
DOUBLE RED CORNBREAD:
Follow directions for Savory or Sweet Cornbread adding 1 tbs. hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven).
BASIL-PARMESAN CORNBREAD:
Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (8 1/2 oz.) cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven).
CURRY CORNBREAD:
Follow directions for Savory or Sweet Cornbread adding 1 1/2 tbs. curry powder to flour mixture.
SOUTHWEST CORNBREAD:
Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (4 oz.) chopped green chilies and 3/4 cup (3 oz.) coarsely shredded jack cheese. Combine 1 tbs. each sugar and chili powder; sprinkle over batter in pan.
HABANERO SURPRISE MUFFINS:
Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 tsp. habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Makes 12
Makes: 9 servings
From: Joey Altman, chef Wild Hare Restaurant, Menlo Park, CA, USA
Source: Sunset magazine
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Thank You To All Who Contribute
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!