Colossal Cookbook/ColossalCookbook.cdr/sw/key352/cornbre.inf

Text File | 1990-06-22 | 24KB | 664 lines

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`AMANDA COCKERELL'S CORN PONE

Corn meal
buttermilk
sugar
-
mix buttermilk with corn meal and about a teaspoon of sugar till the
consistancy of good sandcastle building sand (neither one of us could find a
better description) and fry on medium heat in grease/oil about 5-10 min a
side, depending on thickness  Serve with lots of butter melted on the top.
went really well with breakfast.

From Trude Duckworth to John Hartman                  27-Nov-89
~
`BUTTERMILK CORN BREAD

Preheat the oven to 400 degrees F.  Grease a 9 X 12-inch baking dish.  Sift
together the following:

2       Cups    Unbleached All Purpose Flour
2       t       Baking Powder
1       t       Baking Soda
3/4     t       Salt

Beat together in a large bowl, in the order given,

2       Large   Eggs
3/4     Cup     Sugar
2       Cups    Butter or Sour Milk
1/4     Cup     Melted Butter, Slightly Cooled
1       Cup     Stone or Coarsely Ground Corn Meal

Makes 12 Servings
-

Stir dry ingredients into the buttermilk mixture.  Turn into prepared pan.
Bake at 400 degrees for 25 to 30 minutes or until a wooden pick inserted in
the center comes out clean.  Serve warm.


I found this recipe in a cookbook called The Wooden Spoon Bread Book by
Marilyn M Moore.  And I really do like it.  I have made it with sour milk
and also with the dried Buttermilk powder that is available at the grocery
stores here.  I much prefer the buttermilk in it.  One place to get true
stone ground corn meal, unless you grind it yourself, is at Walnut Acres
Penns Creek PA 17862.  And they did have a free catalog that they would
send you that gives the prices.  It is a little expensive, but they have
many things that you do not find in the shopping mall supermarkets.

From:    Rich Harper
~
`BACONY CORN BREAD

  1 8oz package of bacon slices        2 C all purpose flour
  1 1/2 C cornmeal                     1/4 sugar
  2 Tbsp double acting baking powder   1 tsp salt
  2 eggs                               1 1/2  C milk
  1/4 C salad oil
-
Preheat oven to 400.  Cook bacon crisp, and crumble; set aside.
Reserve 1/4 C bacon drippings.
Grease 13x9 baking pan.  In a large bowl, with fork, mix flour, cornmeal,
sugar, baking powder, and salt. In medium bowl, with fork, beat together eggs,
milk, salad oil and reserved bacon drippings.
Pour this mixture all at once into flour mixture, stirring until flour is just
moistened.  Quickly pour batter into baking pan, spreading evenly.  Sprinkle
with crumbled bacon.  Bake about 25 minutes, or until golden and toothpick
inserted comes out clean. Cool on wireracks 10 minutes.  Makes 15 servings.

Here are a couple from _The Good Housekeeping Cookbook_

From:    Sandy Colby
~
`CORNBREAD STICKS
a
1/3 c. cornmeal
1 well-beaten egg
1/2 c. flour
3 T sugar
1/2 t. salt
 2 T melted butter;or oil
2 t. baking powder
1/2 c. milk
-
Heat cornbread stick pan in oven as you are preheating the oven;
brush with some of the melted butter and then pour in the batter(after
adding the rest of the melted butter to the batter.)
Bake 425  20-25 min.
The best cornbread sticks I ever made were made from a cornbread that our son
brought back from Texas..so good........haven't been able to find it
...........anyone from Texas know the cornmeal I'm referring to? I can't even
remember it's name now/Evidentally they sold it at a tourist entertainment
area.

Jody Diehl
~
`CORNBREAD STUFFING


Ingredients:
        turkey giblets and neck         3 T. finely chopped onions
        2 C. boiling water              3 T. chopped parsely
        1 bay leaf                      6 T. melted butter
        celery stalks and leaves        1/4 t. pepper
        5-6 C. dry cornbread chunks     1-1/2 C. chopped celery

-
Method:
        Cook giblets and neck in 2 cups boiling water with bay leaf, celery
        stalks and leaves, and salt to taste, until they are tender.  Drain
        the stock, and reserve.  The giblets can be cut up into very small
        pieces and used in the gravy.
        Add to the cornbread crumbs the following:  the onions, parsley,
        melted butter, pepper, and chopped celery.  Mix thoroughly.  Moisten
        slightly with the giblet stock.  Any excess stuffing can be baked
        separately in a buttered casserole, dotting the top of the mixture
        with dabs of extra butter.

From:    Danny Scriven
~
`CORNBREAD

1 1/2 cups cornmeal
1/2 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup melted fat or oil
-
Mix cornmeal, flour, baking powder and salt.
Mix together milk and egg and add fat. Add milk mixture to cornmeal mixture.
Stir only enough to mix
Fill greased baking pan half full, Bake at 425 degreess (hot oven)  about 25 minutes or until lightly browned.

Makes 6 servings.

Note: if desired, add 1/4 cup sugar.
~
`CORN BREAD #22

1 1/4 c all-purpose flour
3/4 c yellow cornmeal
1/2 c sugar (recipe called for 1/4 c)
2 t baking powder
1/2 t salt
1 c milk
1/4 c oil
1 egg, beaten
-
Combine dry ingredients in a bowl.  Stir in wet ingredients...just
until all is moistened.  Pour into greased 8 or 9 inch pan.  Bake in
preheated 400F oven for 20 - 25 minutes, until lightly golden brown
and a toothpick inserted near middle comes out clean.

I think I will make up a few ziplock bags of "mix" containing all the
dry ingredients, and let my daughter make this next time.  She can't
mess it up as badly as the tapioca...

From:    Sheryl Lewinter
~
`CORNMEAL MIX

4 c     all-purpose flour
1 T     salt
3/4 c   sugar
1/4 c   baking powder
1 c     vegetable shortening
4 1/2 c cornmeal
-
In a large bowl, combine flour, salt, sugar and baking powder.
Stir to blend well.  With a pastry blender, cut in shortening
until evenly distributed.  Add cornmeal and mix well.  Put in a
large airtight container.  Store in a cool dry place.  Use within
10 to 12 weeks.  Makes about 10 1/2 cups.

From:    Barb Burgess Of 134/8
~
`CORNMEAL MUFFINS

2 1/2 c Cornmeal Mix
1       egg
1 1/4 c milk
-
Preheat oven to 425 F.  Butter muffin pans.  Put Cornmeal Mix in
a medium bowl.  Combine egg and milk in a small bowl.  Add all at
once to Cornmeal Mix.  Blend.  Fill prepared muffin pans 2/3
full.  Bake 15 to 20 minutes, until golden brown.  Makes 12
muffins.

Variations:

    Fill prepared muffin cups 1/3 full of cornbread batter.  Put
     1 teaspoon of jam or jelly on top of batter.  Spoon
     additional batter on top of jam or jelly to fil 2/3 full.

    Gently fold 6 slices cooked crumbled bacon into batter.

    Cornbread:  Butter an 8-inch square pan.  Spread batter in
     pan and bake about 25 minutes, until golden brown.

From:    Barb Burgess Of 134/8
~
`CORNMEAL HOECAKE

2 cups sifted cornmeal                 Cold water to mix
1/2 teaspoon salt
-
Mix meal with water sufficient to handle, let stand a few minutes to see if
mor water is needed to spread.  Have a heavy griddle greased and hot, pour on
the mixture  and pat out into a round cake, having about 1/2 inch thick; re-
duce fire and let brown, turn and brown other side.  Cook altogether about
thirty minutes.  Serve hot with butter.

     I wish I could claim this recipe, but I got it from "Southern Cooking"
by Mrs. S.R. Dull, published by Grosset and Dunlap, New York, in 1928.  I like
this recipe a lot.

                                   My name is John Hartman
                                   from Indianapolis

          What's yours?

From John Hartman to Dis-interested Reader          23-Nov-8
~
`DIANE CARTER'S MEXICAN CORNBREAD
Categories: Main dish
  Servings:  5

      1 pk Jiffy corn muffin mix               2 ea Eggs
      1 cn 17 oz. cream corn                 3/4 c  Milk
      1 lb Ground meat                         1 ea Onion, chopped

    1/2 lb Velvetta cheese                     3 ea Jualapenoes peppers, seeded
-
     Mix Jiffy corn mix, eggs, corn, and milk very well and set aside.
     Brown meat; add onions, peppers, and simmer until tender. Add cheese.
     Cover and cook over low heat until cheese melts.
     Spray pan (2 qt. rectangle or 9 " iron skillet) with Pam. Spread 1/2
     cornmeal mixture. Cover with meat and cheese. Top with remaining cornmeal.
     Bake at 350^ for 25 minutes. Brown on top but don't over cook.

From:    Thomas Coon
~
`GOLDEN CORN BREAD

  1 C all-pourpose flour            3/4 C cornmeal
  2-4 Tbsp sugar                    1 Tbsp double acting baking podwer
  1 tsp salt                        1 egg
  2/3 C milk                        1/3 C butter OR margarine, melted
                                          OR salad oil
-
Preheat oven to 425.  Grease 8"x8" baking pan.  In medium pan mix flour, corn
meal, sugar, baking powder and salt with a fork.  In small bowl, with a fork,
beat together egg, milk, and butter.  Pour this mixture all at once into flour
mixture, stirring just until flour is moistened.  Quickly pour batter into
baking pan, spreading evenly.
Bake 25 minutes, or until golden.  Makes 9 servings.
Here are a couple from _The Good Housekeeping Cookbook_

From:    Sandy Colby
~

`Indian Chesnut Bread

Peel one pound of chestnuts and scale to take off the inside skin.  Add enough
corn meal to hold chestnuts together, mixing chestnuts and cornmeal with
boiling water.  Wrap in green fodder or green corn shucks, tying each bun
securely with white twine.  Place in a pot of boiling water and cook until
done.  Salt when eating if desired.  Bean bread can be made the same way, but
cook beans until tender before adding cornmeal.  No salt should be added
before or during cooking or the bread will crumble.


From Dolores Jensen to All                            12-Dec-8
~

`JUSTIN WILSON'S HUSH PUPPIES

      2 c  Cornmeal                    1 x  Ground cayenne pepper
                                            to taste
      1 c  Plain flour                 2 ea Eggs, beaten
      1 t  Baking powder               1 c  Buttermilk
      1 t  Salt                        1 c  Green onion,
                                            finely chopped
    1/2 t  Soda                        2 T  Bacon drippings, hot
    1/2 c  Parsley, finely chopped   1/2 t  Garlic powder
                                            to taste
      1 x  Deep fat for frying
-

  Combine all dry ingredients.  Add eggs, buttermilk, onions,
  and oil or bacon drippings.  Mix well.  Drop in deep hot fat
  by spoonfuls and brown on all sides.

  Now, I said above that this makes 48, I've never counted, so I
  don't know for sure.  But it sure does make a bunch.  The main
  reason why I said 48 is because the program, MenuMaster, won't
  let you past that field unless you tell it something.

  Justin Wilson says, "Hush puppy is an old Southern term that
  originated after the Civil War.  People didn't have enough for
  themselves to eat let alone feed their dogs, so when the old
  hounds started barking from hunger, they would throw pieces of
  fried corn bread to them, yelling, 'Shut up, dog!  Hush puppy!"

From Justin Wilson's "Outdoor Cooking With Inside Help"
~
`JOHNNY CAKE #1

    2 cups cornmeal         2 cups sourmilk

    1 1/2 t salt            2 eggs, beaten

    1 t baking soda         2 T melted shortening

    2 T sugar
-
Sift dry ingredients together and add milk, eggs and shortening. Mix well.
Pour into greased pan and bake in hot oven (400 F) 30 mins. Makes 1 (8 x 10
inch) loaf.

You can make sour milk by adding 1 T white vinegar to a cup of whole milk.
Allow to stand at room temp. for 1/2 hour before using.
Danny Scriven if you read this, compare it to one of your cornbread recipes
and if you can improve on the above would be pleased to hear from you.


From:    Bill Herringshaw
~
`JOHNNY CAKE #2

                 Two cups Indian corn, one cup wheat,
                  One cup good eggs that you can eat,
                      One-half cup molasses too.
                  One big spoon sugar added thereto,
                  Salt and soda, each a small spoon.
                  Mix it up quickly and bake it soon.

That translates to:

2 c. cornmeal                   1 T. sugar
1 c. flour                      1 t. salt
4 eggs                          1 t. baking soda
1/2 c. molasses
-
Mix the cornmeal, flour, sugar, and salt together in a large bowl.  In
another  bowl,  beat the eggs,  then add the molasses and  soda  mixed
together.    Add this to the dry ingredients.   Incorporate the liquid
with  as little beating as possible,  but make sure all entire mixture
is moistened.  Pour out onto a heated griddle and bake until golden.

Traditionally, johnny cake was baked on a hoe blade over an open fire,
but I can't see this unless you're going for authenticity at a pioneer
settlement  re-creation.    Sidelight on the derivation of  the  name:
although  many people believe it's a corruption of "journey cake",   a
new school of  thought maintains it's a poor attempt  to pronounce the
Algonkian word "shaw-nee", meaning "bread".

"Eats: a Folk History of Texas Foods."
~
`MEXICAN CORNBREAD
Categories: Meats Breads
  Servings:  4

      1 lb Ground Meat                         1 x  Salt & Pepper To Taste
      1 c  Chopped Onion                     1/2 lb Grated American Cheese
      3 ea Jalapeno Peppers Finely Chop        1 c  Cornmeal
      3 ea Large Eggs                        1/2 t  Soda
      3 T  Bacon Drippings                     1 c  Sweet Milk
      1 t  Salt
 -
  Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
  and salt. Mix well.

  Brown meat and drain off grease.  Grease a 9 x 13-inch baking pan.  Add 1/2
  batter then sprinkle on the meat, onions, peppers, and last add cheese.
  Cover with remaining batter.  Cook at 350 degrees F. for about 45 minutes.
  Serve hot.

~
`POPS CORN BREAD

1    c all purpose flour
1    c yellow cornmeal
1    T sugar
4    t baking powder
3/4  t salt
2    eggs
1    c milk
1/4  c cooking oil
-
Mix ingreds

Note if you like a sweet taste with corn bread
Put 1/4 c sugar in place of 1 t of sugar
as in above recipe.
~
`SOUTHERN CORN BREAD

2   c white corn meal
1   c boiling water
2   egg yolks beaten
1   t melted butter or lard
1/2 tsp. baking soda
3/4 c buttermilk
1   t baking powder
2   egg whites beaten
-
Scald the corn meal w/ the boiling water and add yolks; melted fat and soda
dissolved in the buttermilk - then add the baking powder.
Fold in stiffly beaten egg whites last. This recipe is not supposed to be
sweet; but for better browning you may add 1 t brown sugar. Lightly
grease the corn cake pan then fill each space w/batter.
Bake 20 to 25 minutes at 350 F.
Serve hot w/butter.
~
`SOUR CREAM CORN BREAD

1 1/2 c corn meal or a 3/4 split each of corn meal and wheat
1     t soda
1     t salt
3     T light brown sugar
1     c sour cream
1     egg beaten
1/2   c milk
2     t melted butter
-
Mix the dry ingred. and combine w/the mixed liquids.. Lightly grease
the corn cake pan and fill each space w/batter.
Bake 12 to 15 minutes at 375 f.

Experiment w/different types of flour combinations
~
`SAVORY BITE

2.50    c       white flour
2.25    c       corn meal
.75     t       baking powder
1       pkg     yeast`
.25     t       crushed red peppers
.75     t       basil
.25     t       summer savory
4       T       parmesan cheese
1.50    c       milk
4       T       butter/mar
.25     c       warm water
-

Mix dry and wet ingredients
cook for 1 hour and fifteen minutes at 350 degrees.

makes 1 loaf

"Made at Hawley street studio - 84"
~

`SPICY CORN BREAD

    1    large green chili, chopped (substituted green pepper)
    1 lb pepperoni coarsely chopped (or other spicy sausage)
    1    large onion, chopped
    3 T  butter
    3    eggs
    1 c  sour cream
1 1/2 c  cornmeal
  1/2 c  whole wheat pastry flour
    1 t  baking soda
    1 t  baking powder
  1/2 t  soy sauce
  1/2 c  maple syrup
    1 c  milk
    1 c  Monterey Jack cheese, grated
    3    ears of fresh cooked corn, kernels only
-
Saute chili until skin is charred; set aside.
Fry chopped pepperoni 10 minutes; discard fat; set aside.
Saute onion in butter for 10 minutes; set aside.
Chop chili into small pieces.

In a separate bowl, beat eggs and sour cream until smooth; stir in chili,
sausage, and onion. In another bowl, combine cornmeal, flour, baking soda, and
baking powder. Stir in sausage mix, soy sauce, and maple syrup, stirring just
until blended. Add in milk, cheese and corn kernels.

Pour into lightly oiled 9" square baking dish. Bake at 350 degrees until top is
browned and splitting, usually 30 to 45 minutes. Serves 6

From:    Dennis Muldrew
~
`VIRGINIA SKILLET CORNBREAD


Ingredients:
        1 C. corn meal                  3 t. baking powder
        2 C. boiling water              2 T. butter
        1 C. milk                       4 eggs well beaten
        1/2 t. salt

-
Method:
        Pour boiling water over 1 cup corn meal.  Cool.  Beat in the milk,
        salt, baking powder, butter and eggs.  Pour into 2-quart skillet (cast
        iron--of course).  Bake in 400 deg. oven for 25-30 minutes.  Simple,
        quick and easy.
~


`Upside-down Sausage-Apple Cornbread
Categories: Main dish Meats Breads Fruits
  Servings:  8

    1/2 lb Pork sausage links
      4 T  Butter or margarine
    1/2 c  Golden brown sugar, packed
      4 ea Small apples peeled
      1 x  Maple Syrup for serving
      1 c  All-purpose flour
    3/4 c  Yellow cornmeal
      3 T  Golden brown sugar, packed
      1 T  Baking powder
      1 t  Salt
      1 ea Large egg, lightly beaten
      4 T  Butter or margarine, melted
      1 c  Milk, whole
-
  Peel and cut the 4 small apples into eighths.  Grease the bottom and
  sides of an 8 x 2 or 9 x 2-inch square pan.  Brown the sausages in a
  medium skillet over moderately high heat, rotating them until browned and
  cooked through.  Remove the sausages and discard all but 2 tablespoons of
  the drippings.  Add the butter and brown sugar to the pan,  Heat,
  stirring, until the sugar is melted.  Add the apples and saute them over
  moderate heat, turning occasionally, until soft, about 10 minutes.
  Arrange the sausages in rows across the prepared pan.  Insert the apple
  slices, rounded sides down, between the rows of sausage, wedging them in
  tightly.  Pour over juices from the pan.  At this point the pan may be
  covered and refrigerated overnight if desired.  Preheat the oven to 400
  degrees F.  To make the cornbread, stir the flour, cornmeal, brown sugar,
  baking powder, and salt in a medium bowl.  Add the egg, melted butter,
  and milk, and stir with a wooden spoon until well combined.  Pour the
  batter over the apples and sausages, smoothing the top to cover well.
  Bake for 20 to 25 minutes or until a cake tester inserted into the bread
  comes out clean.  Remove from the oven and immediately invert onto a
  platter.  Serve in squares with maple syrup.

From Tom Bagnall to All                           12-Dec-89
~
`Chili Pepper-Cheese Bread

1       Pkg     Active Dry Yeast
1/2     Cup     Warm Water (110-115 degrees F)
1/2     Cup     Lukewarm Milk. (Scalded And Then Cooled)
2/3     Cup     Margarine Or Butter, Softened
2       Large   Eggs
1       t       Salt
2 1/2   Cups    Unbleached Flour
1/2     Cup     Cornmeal
1       Cup     Shredded Hot Pepper Cheese (About 4 ounces)
2 to 4  T       Chopped Green Chilies, Drained On Paper Towels
-                Cornmeal


                Dissolve yeast in warm water in large mixing bowl.  Stir
                in milk, margarine, eggs, salt and 1 cup of the flour.
                Beat on low speed, scraping bowl constantly, 30 seconds.
                Beat on medium speed, scraping bowl occasionally, 2
                minutes.  Stir in remaining flour, 1/2 cup Cornmeal and
                the cheese and chilies.  Scrape batter from side of bowl.
                Cover and let rixe in warm place until double, about 30
                minutes.

                Stir down batter by beating about 25 strokes.  Spread in
                greased 2-quart round casserole.  Cover, let rise until
                double, about 40 minutes.

                Heat oven to 375 degrees F.  Sprinkle loaf with cornmeal;
                bake until loaf is brown and sounds hollow when tapped,
                40 to 45 minutes.  Remove from casserole; cool on wire
                rack.  To serve, cut into wedges with serrated knife.


                Onion-Dill Bread:  Omit cornmeal, cheese, and chilies.
                Increase flour to 3 cups.  Stir in 1/4 cup chopped
                onion and 1 T dried dill weed with the second addition
                of flour.  Brush top of loaf with margarine or butter,
                softened, and sprinkle with sesame seed or poppy seed
                before baking.


From Rich Harper to Bob Butler                     26-Dec-8
~
`Mexican Cornbread


1 cup yellow cornmeal
2/3 cup unsifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon of salt
3/4 cup dairy sour cream
2 eggs
1/4 cup oil
2 cups shredded cheddar cheese, about 8 ounces and divided
1 can whole kernal corn ( 8 3/4 ounces) drained
1 can ( 4 ounces) chopped green chilies, drained
-

Preheat oven to 350F.  Oil 8-inch square baking pan.  Set aside

Mix cornmeal, flour, baking powder, and salt in small mixing bowl. Set
aside.  Blend sour cream, eggs, and oil in medium mixing bowl.  Add cornmeal
mixture, 1 1/2 cups of cheddar cheese, corn and chilies.  Mix well.  Pour
into prepared pan.  Sprinkle remaining 1/2 cheese.

Bake at 350F for 30 to 35 minutes, or until toothpick  inserted in middle
comes out clean.  Cut into squares and serve warm!

From Marleen Madar to All                            30-May-9
~

`Squaw Bread

 1/2 cup yellow cornmeal
 1/2 cup rolled oats
 1/2 cup 100 percent bran cereal
 1/4 cup wheat germ
 2 cups boiling water
 2 packages active dry yeast
 1/2 cup warm water (115-120 degrees)
 1/2 cup honey
 2 tablespoons butter or margarine, melted
 1 teaspoon salt
 2 cups whole wheat flour
 3 cups unbleached flour
-
      In a 1-quart glass measuring cup or bowl, combine cornmeal,
 oats, bran and wheat germ. Pour in two cups boiling water. Stir
 thoroughly. Set aside to cool. Place yeast in large mixing bowl.
 Add 1/2 cup warm water. Stir to dissolve yeast. Add honey, butter
 and salt. Mix thoroughly. Add cooled cornmeal mixture. Stir until
 smooth. Stir in whole wheat flour. Gradually add unbleached
 flour, one cup at a time, until mixture is stiff enough to knead
 (about 2 1/2 cups).

      Sprinkle remaining flour on board or in bowl and knead dough
 for 10-12 minutes unti smooth. Add additional flour as necessary.
 Shape dough into ball. Lightly grease clean mixing bowl. Place
 dough in bowl, turning over so greased side is up. Cover with
 plastic. Place dough in warm, draft-free place (oven with light
 on is good) until dough is double in size (about 1 1/2 hours).
 Punch down dough to remove air bubbles. Turn out onto lightly
 floured board. Divide dough in half. Shape each half into round
 loaf. Place loaves on a large lightly greased cookie sheet or 2
 pie plates. Cover. Place in warm draft-free place until double in
 size (about 1 hour).

      Bake in preheated 350 degree oven 40 to 50 minutes or until
 bread sounds hollow when tapped. Remove loaves from cookie sheet
 or pans. Cool on wire racks.

      Hayward Daily Review, 6/6/90.

From Stephen Ceideburg to All                            08-Jun-9
~