Bonnies Golden Featherlight Cornbread Food

GOLDEN SWEET CORNBREAD

Steps:

• 1. Preheat oven to 400*F. Spray or lightly grease a 9 inch round cake pan.
• 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• My Note: I use 1/3 Celsius white and 1/3 Celsius brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well.
• This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape... they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25*F. less than the normal temperature... so you can cook it at the suggested heat of 400*F. with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true "comfort food". If you don't like that extra crunch then use a finer grind. EVERYONE loves this-.
• Additional options: I can bake it in a muffin pan (bake only 15 minutes); I can cut back on my sugar to maybe a round 1/2-cup (or less). I can add just a smidgen more salt. I can add a 1/2 t. vanilla. Add I can also add just a little bit more oil (so it's not quite so crumbly). The next time I bake this for our gang, I'm going to add all of the above.
• I did cut down on the sugar a little. (It's still sweet) Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or beans or even makes a great breakfast!

SWEET CORNBREAD - BONNIE STERN

Steps:

• In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.
• In a separate bowl, combine eggs, oil and buttermilk.
• Add egg mixture to the large bowl and combine. Add corn and jalapeno, if using. Stir until all ingredients are moistened.
• Transfer batter to an oiled 13 x 9 baking dish. Bake in a preheated 350*F oven for 35 minutes, or until bread springs back when pressed in center or a cake tester comes out clean.
• Cool for 20 minutes before cutting.
• NOTE: If using Soy Milk, sour by adding 1 tbsp of vinegar or lemon juice and let stand for 10 minutes before adding.

GOLDEN CORNBREAD

Steps:

• Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and shortening.
• Beat until smooth about 1 minute.
• Bake in a greased 8-inch square pan in preheated oven (425°F) 20-25 minutes.

BONNIE'S BEANS AND WEINERS BUTTERMILK CORNBREAD

Steps:

• 1. BEANS AND WEINERS: Pre-heat the oven to 400 degrees. Set a heavy castiron skillet inside to preheat as well. You want the skillet hot.
• 2. Chop the onion and pepper and saute over medium heat until done.
• 3. Add the beans to the vegetables.
• 4. Mix well.
• 5. Add the chopped jalapeno peppers.
• 6. Add the ketchup, brown sugar, and barbecue sauce.
• 7. Slice the hot dogs into bite-sized pieces.
• 8. Add the sliced hot dogs to the bean mixture in the skillet.
• 9. Remove the hot skillet from the oven with a mitt. Add a little oil and swish it around in the skillet. Using a barbecue brush, brush some oil on the sides of the skillet, put the bean mixture in the castiron skillet and set aside while you make the topper.
• 10. CORNBREAD TOPPER: In a medium size mixing bowl, add cornmeal, flour, baking powder, sugar and salt. Mix well with a whisk. Add an egg in a well in the center and the oil, whisk it to gently mix, then add the buttermilk.
• 11. GENTLY MIX with only 3 or 4 turns of the whisk, just until all the flour is moistened. DO NOT BEAT!
• 12. With a large spoon put gobs of cornmeal batter on top of the bean mixture in the skillet.
• 13. Spread the batter evenly over the bean mixture.
• 14. Bake for about 30 minutes until golden brown.
• 15. Cut a slice and Enjoy!

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
• Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
• Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.

SWEET GOLDEN CORNBREAD

Steps:

• Sift dry ingredients together in a large mixing bowl.
• Mix together egg, milk, and cooking oil in a small bowl.
• Slowly stir the liquid mixture in with the dry ingredients until fairly smooth.
• Pour into greased 9x12 pan.
• Bake in pre-heated 425 degree oven for 20-25 minutes.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees. Spray or lightly grease a 9-inch round or square cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
• Stir in egg, milk and vegetable oil until well combined.
• Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of the loaf comes out clean.