Bonnies Spanish Cornbread Food

BONNIE'S GOLDEN FEATHERLIGHT CORNBREAD

Steps:

• 1. Grease an 8 inch pan and preheat the oven to 400 degrees.
• 2. Mix the dry ingredients together in a medium bowl: Flours, cornmeal, salt, sugar, and baking powder. Mix well.
• 3. Mix the wet ingredients with a whisk until well blended: egg, oil, and milk.
• 4. Combine the wet ingredients with the dry ingredients, stirring gently until combined. Pour into the greased pan.
• 5. Bake for 30 to 40 minutes, depending on your oven, altitude, etc. Use the toothpick test, and when the pick is clean, remove from the oven. Let the cornbread cool in the pan or serve while still warm. Enjoy!

MEXICAN STYLE CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.

BROWN BUTTER HONEY CORNBREAD

Steps:

• 1.Preheat Oven to 400 degrees.
• 2.In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.
• 3.In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.
• 4.Slowly add wet mixture to dry mixture and mix together until well combined.
• 5.Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.
• 6.Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.

BONNIE'S NO SOAK NAVY BEANS AND HAM

Steps:

• 1. Rinse and pick over beans. Place ingredients in pressure cooker pot in the order given.
• 2. .Add the beans and carrots
• 3. .Add the onions and olive oil
• 4. Set pressure cooker (I used an electric pressure cooker) on LOW PRESSURE for one hour. Then let the steam release gradually on its own.
• 5. I used a pork butt ham bone. Lots of wonderful, flavorful broth for ham and beans as a side dish, main entrée, or a delicious soup.
• 6. .Pair with cornbread. We had my Spanish Cornbread. https://www.justapinch.com/recipes/bread/savory-bread/spanish-cornbread.html?r=1
• 7. Here is how it looks!
• 8. .Enjoy!

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.