LOOKING for: 'Heavy' Corn Bread Recipe
Mrscharms1
19 years ago
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ginger_st_thomas
19 years agoteresa_nc7
19 years agoRelated Discussions
LOOKING for: really strong corn tasting corn bread
Comments (4)A POX on insipid, de-germed, commercial cornmeal products. Mill your own cornmeal for the best flavor. When it comes to wholegrains, freshly-milled is always the best and most flavorful!!! It's a WHOLE different wonderful corn-flavored experience, and it smells heavenly during baking. Or try Bob's Red Mill Cornmeal, which contains the germ and bran, unlike most commercial cornmeal products. Be sure to store it in the freezer since it is wholegrain, to slow down the germ oil going rancid. -Grainlady...See MoreLOOKING for: Corn bread salad
Comments (5)This is the same pretty much but with jalapenos. The corn bread doesn't get mushy if its ate fairly soon. Ingredients a.. 1 package cornbread mix, prepared as directed b.. 2 (15 ounce) cans pinto beans or kidney beans, drained c.. 3 tomatoes, seeded and chopped d.. 1 bunch green onion, chopped e.. 1 small green pepper, diced f.. 2 jalapeno peppers, seeded and diced g.. 12 strips bacon, cooked crisply and crumbled h.. 2 cups monterey jack cheese, shredded i.. 34 ounces whole kernel corn, drained j.. 1 cup sour cream k.. 1 cup salsa l.. 1 cup mayonnaise m.. 1 package dry ranch dressing mix Directions 1.. 1 Use a deep glass bowl or small punch bowl. 2.. 2 Crumble half of the baked cornbread in the bottom of the bowl. 3.. 3 Top with half of the beans. 4.. 4 In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers. 5.. 5 Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn. 6.. 6 In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix. 7.. 7 Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently). 8.. 8 Repeat the process with the remaining ingredients. 9.. 9 Cover and chill for several hours before serving. 10.. 10 Garnish with a little shredded Cheddar cheese if desired....See MoreLOOKING for: sweet corn bread
Comments (3)Here are two that are both tried and true. Home Cookin Chapter: Recipes From Thibeault's Table Cornbread Muffins ================= I have a number of cornbread recipes that I make but this is the most tender, melt in your mouth cornbread recipe You can make it in muffin tins, loaf pan or a springform pan 1 egg 1/2 Cup melted butter 1/4 Cup vegetable oil 1 Cup milk, warmed 1 Cup cake flour 2/3 Cup yellow cornmeal 1 Tablespoon baking powder 1/2 Teaspoon salt 3 Tablespoons sugar Preheat oven to 400 degrees Beat the egg, melted butter and the oil until well blended. Stir in the milk. In a separate bowl, blend the cake flour with the cornmeal, baking powder, salt and sugar. Add to the egg mixture and stir until just blended. This is a very light, loose batter. Spoon into desired pan and bake until golden. If making muffins this will take 15 to 20 minutes to bake. It will take longer in a loaf pan or a springform pan. Home Cookin Chapter: Recipes From Thibeault's Table Cornbread Loaf ============== 1 1/2 cups yellow cornmeal 1 cup all purpose flour 1/3 cup sugar 1 teaspoon salt 1 tablespoon baking powder 2 eggs 6 tablespoons melted and cooled butter 8 tabelespoons melted and cooled vegetable shortening 1 1/2 cups milk preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not overbeat. Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan. increase the baking time to 45 minutes....See MoreLOOKING for: Wheat-free, gluten-free bread recipes
Comments (3)The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina...See Morecarol_in_california
19 years agoMrscharms1
19 years agoVirginia7074
19 years agoMrscharms1
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19 years agoBeverlyAL
19 years agoTerri_PacNW
19 years agogigi_7
16 years agomrsj
16 years agoHappy_Go_Lucky_Gayle
16 years ago
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