Basic Frugal Cornbread Food

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

BASIC NO-FAIL CORNBREAD

Steps:

• Pre-heat the oven to 400 degree F.
• Mix together all ingredients.
• Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
• Bake for 25-30 minutes until golden brown on top.
• Serve hot with butter.

BASIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined.
• Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely.
• Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.

BASIC, FRUGAL CORNBREAD

Steps:

• Preheat the oven to 350 and grease an 8x8 pan.
• Mix the cornmeal, flour, and 2tbs canola oil together until crumbly.
• Beat eggs into the milk then mix into the cornmeal all at once. Stir just enough to blend thoroughly -- it won't rise well if overmixed.
• Bake 35-40 minutes or until the center tests done.
• Let cool a few minutes before cutting then serve warm with butter or other favorite topping.
• Note: if you want to increase it for a 13x9 pan I find it works better to use 1 1/2 times the ingredients instead of double. A fully doubled recipe is reluctant to cook fully in the center before the edges get dried out.

BASIC CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Combine corn meal, flour, sugar, baking powder, and salt.
• Add milk, egg, and oil. Beat for 1 minute.
• Pour into an 8 inch square pan, or spoon into 12 prepared muffin cups.
• Bake for 20 minutes.

BROA - PORTUGUESE CORNBREAD

Steps:

• Combine the yeast, sugar, and the warm water in a large bowl until the yeast is dissolved and foamy, about 5 to 10 minutes.
• In a large mixing bowl, combine the cornmeal and salt with the boiling water. Beat vigorously with a wooden spoon to blend. Add the melted butter and mix to incorporate. Now, pour the yeast mixture into the cornmeal mixture, stirring to combine. Gradually add the flour, mixing well after each addition. Add a couple of tablespoons of water if the dough feels dry and doesn't come together easily. Continue to mix until a dough forms into a ball. Turn the dough out onto a lightly floured surface and knead, adding just enough flour to keep the dough from sticking, until smooth and elastic, about 5 to 10 minutes.
• Grease a large bowl with oil and transfer the dough to the bowl, brush the top with more oil so it is completely coated. Cover the dough with a kitchen towel and let it rise in a warm place until doubled in bulk, about 11/2 hours.
• Turn the dough out onto the floured surface and knead briefly, 3 or 4 times, to punch out the air. Gather the dough into a ball and shape it into a round loaf. Cover the dough with a kitchen towel and let rise again until doubled in bulk, about 1 hour.
• Preheat the oven to 400 degrees F. and place a pizza stone in the oven to heat up.
• Put the dough round on the pizza stone and brush the top with oil. Sprinkle the top of the bread with coarse salt. Bake in middle of the oven for 40 to 50 minutes until the bread is golden brown and bottom sounds hollow when tapped. *To recreate the steam effect from authentic Portuguese brick ovens, spray the bread and oven walls with cold water every 10 minutes. Transfer the bread to a wire rack to cool.

BUTTERY CORNBREAD

Steps:

• Cream butter and sugar.
• In one bowl combine the eggs and milk.
• In another bowl combine the flour, cornmeal, baking powder and salt.
• Add the dry ingredients and the egg mixture to the creamed butter and sugar altenately.
• Pour into a 13 x 9 baking pan.
• Bake at 400° for 22-27 minutes or until toothpick comes out clean.

MY FAVORITE CORNBREAD

Steps:

• Pre-heat 375 degrees.
• Mix jiffy box mixes first.
• Add in sugar, eggs, and sour cream.
• Add in enough milk or water to make it a pancake like consistency.
• Add in frozen corn (no need to defrost).
• Pour into 8X8 glass dish.
• Bake for 25-30 minutes or until done (toothpick center).
• Enjoy!