3 posts tagged “cornbread”
1 1/2 cups of yellow cornmeal
2 1/2 cups of milk
2 cups of all-purpose flour
3 TBLSP of granulated sugar
2 TBLSP of baking powder
1 tsp of salt
2 eggs
2 TBLSP of molasses
1/4 cup of vegetable oil
I mix the cornmeal and milk and let it sit for about 8 or 10 minutes.
I often use two kinds of cornmeal of different grind. Not necessary, just something I do sometimes...
If you like a sweeter cornbread, add more sugar. I like a hint of sweet.
You can also add whole kernal corn, mexican spices, chopped green onion, garlic powder, crushed red pepper, cracked black pepper or a few spoons of bacon grease added to the vegetable oil, etc.
Preheat oven - 400f
Combine the flour, sugar, baking powder and salt in large bowl. Add egg, molasses and oil to cornmeal mixture. Mix well. Add to dry ingredients, stirring just until combined.
Pour into a lightly greased 9x13 inch pan and bake for 35 - 45 minutes. I prefer a cast iron skillet for my cornbread and this would probably make two regular sized skillets of bread.
Today marks the occasion that the husband and I became permanent residents of Canada. Yay for us.
We sure do love Vancouver. I can't believe I live here. I keep thinking I need to pack because the vacation has to end sometime or another...
We will be drinkin' fancy champagne and eatin' XO shrimp and corn bread. The champagne isn't because of the 1 year anniversary, but because it's friday.
What's your favorite Thanksgiving dish?
Submitted by Brennan.
I have two.
Home made cranberry sauce and stuffing/dressing.
Both recipes vary from year to year because I rarely cook by the book with a recipe.
My stuffing/dressing is pretty straighforward.
Cornbread and any other bread I have laying around.
I simmer the neck and giblets, onion, celery, bay leaf, salt, pepper to make a stock and set aside.
I make the cornbread and add spices to the batter, sometimes I throw in a few spoons of corn or a few spoons of cooked rice. Not a lot of either.
After the cornbread is cool, best if made the night before, I break it up into a million pieces. Mix most of the other bread with it then pour the stock over the bread and fold until the bread is moist. If it is too moist I put more bread in it. Too dry - more stock. If you run out of stock, here are some options: dry or canned soup mix - a spoon or so in a half cup of water. I keep a pouch or two of onion soup in the pantry at all times and use it by the spoonful.
Put the stuffing/dressing in a pan and stick it in the oven. I like mine kind of crunchy in some places and gooey in others so I usually stir the pan a few times during the cooking. Toward the end I dab butter on the top and let it melt.
