EVERYDAY CORNBREAD
Tender and a touch sweet, this cornbread is easy to whip up with very few ingredients.
Provided by Jennifer Segal
Categories Breads
Time 35m
Yield Makes one 8-inch square cornbread (about 12 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
- Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough.
Nutrition Facts : ServingSize 1 square, Calories 216, Fat 9g, Carbohydrate 30g, Protein 4g, SaturatedFat 5g, Sugar 12g, Fiber 1g, Sodium 305mg, Cholesterol 53mg
CHEF JOEY'S HERB & ONION BREAD (BREAD MACHINE)
I wasn't all that pleased with the results of this therefore it will need a bit more tweaking I think. Using Spelt flour means that the weight of the finished product will be a bit heavier then usual. I think perhaps adding a little more yeast and maybe some vital gluten flour would help here.
Provided by Chef Joey Z.
Categories Yeast Breads
Time P2DT15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place all the wet ingredients, including the onion in the bread machine according to the manufacturer's directions.
- Keeping in mind that the liquids should go in first and the yeast very last.
- I baked this 1 1/2 lb. loaf on the basic rapid cycle.
Nutrition Facts : Calories 119.8, Fat 1, SaturatedFat 0.1, Sodium 605.2, Carbohydrate 23.5, Fiber 1.5, Sugar 4, Protein 4.3
CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
CHEF JOEY'S CORNMEAL BREAD
This recipe makes two huge 9x5" loaves of bread. I ground my own corn flour and I brushed the tops with soy milk and sprinkled with roasted sesame and sunflower seeds for a nice crunch.
Provided by Chef Joey Z.
Categories Yeast Breads
Time 2h40m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the yeast in warm water (115'F). Add a little agave to this and stir gently to combine. Let this mixture sit and bubble up.
- In a large bowl mix the cornmeal and salt.
- Heat the milk in a sauce pan to around 110-115'F. Add the shortening and agave nectar. Whisk to melt the shortening and mix the agave nectar.
- Add slowly to the cornmeal and stir as you pour making sure it's all combined.
- Add 3 cups of the flour to the cornmeal mixture and mix well. Add the yeast mixture into the cornmeal/flour mix and stir well.
- Add the rest of the flour and make a stiff dough. It will be somewhat sticky.
- Knead 100 times or use a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
- Using olive oil, grease a large non-reactive bowl and place the dough in it. Oil a piece of plastic wrap and place loosely over the bowl and let it rise until double in bulk. About 1 hour.
- After 1 hour punch down and rise again for 1/2-3/4 hour.
- Turn out onto a floured surface and divide in two equal pieces and place in 2 9x5" well oiled loaf pans.
- At this point brush the tops of the bread with soy milk and sprinkle with your seeds.
- Let rise again until doubled in size.
- Bake in a 375'F oven for 40-45 minutes.
- If these brown too fast cover each with an aluminum tent.
- Allow to cool for 10 minutes on a metal rack then remove from pans and cool further.
- This bread is fluffy inside and crunchy outside. Enjoy with some vegan margarine or other spread.
- Bon Appetit!
Nutrition Facts : Calories 307.2, Fat 5.3, SaturatedFat 1.1, Sodium 329.5, Carbohydrate 54.8, Fiber 3.2, Sugar 0.5, Protein 9.7
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES
The original recipe comes from Martha Stewart, but it wasn't Vegan. I really enjoyed these savory cookies, they are really delicious with a cup of ice tea in the summer and warm tea in the colder months. The cookies are very soft when they come out of the oven, so it is best to transfer the whole piece of parchment from the cookie sheet onto a cooling rack to prevent them from breaking.
Provided by Chef Joey Z.
Categories Dessert
Time 32m
Yield 12 cookies, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350'F.
- Put the oven racks in upper and lower thirds.
- Line two baking sheets with unbleached parchment paper; set aside.
- Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
- Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
- Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
- Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
- Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
- The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
- Bon Apetit!
Nutrition Facts : Calories 287.5, Fat 0.8, SaturatedFat 0.1, Sodium 415.5, Carbohydrate 70.7, Fiber 2.7, Sugar 53.9, Protein 2.6
CHEF JOEY'S ORGANIC MULTI-GRAIN BREAD
Make and share this Chef Joey's Organic Multi-Grain Bread recipe from Food.com.
Provided by Chef Joey Z.
Categories Yeast Breads
Time 3h30m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- In a big bowl mix together the flours, sea salt and yeast.
- I used a whisk to incorporate the dry ingredients together.
- Make a well in the flour mixture and pour the water and oil into the well.
- Using a wooden bread spoon mix the dry and wet ingredients together. This will be a bit sticky.
- Flour your counter surface now, don't wait until your hands are sticky with dough.
- With well floured hands turn the dough out onto the floured surface and knead it for 4-10 minutes adding a dusting of flour onto the counter surface as needed.
- When the dough has an elastic consistency its ready to rise.
- Prepare a bowl by rubbing it well with olive oil and place the bread dough into the bowl moving it around so the oil coats the dough.
- Cover with a damp towel and set in a warm place for about 1-1 1/2 hours.
- I live at 5,000 feet, so usually 1 hour is adequate at this altitude.
- Once the dough has risen to about twice its size remove it onto a floured surface and punch it down to get the air bubbles all out.
- Divide the dough into two equal rounds and place in two lightly oiled pans. I used 2 round cake pans.
- Preheat your oven to 375°F.
- Set the pans covered with the damp cloth in a warm place for about 20 minutes.
- Brush the top of the loaves with a little vegan margarine and sprinkle with caraway seeds.
- The above step is optional, but makes for a nice finish on the loaves.
- Bake for 30-40 minutes.
- For a crispy crust toss 1/2 cup water on the bottom coils of the oven.
- Cool on wire racks and serve with vegan margarine.
- Bon Appetit.
Nutrition Facts : Calories 68.9, Fat 2.1, SaturatedFat 0.3, Sodium 234, Carbohydrate 11.3, Fiber 2.1, Sugar 0.1, Protein 2
CHEF JOEY'S LOW CARB PROTEIN BREAD (ABM)
I made this bread this morning and it is very good. I like that its low carb. It doesn't have any sugar in it either, which is great for my diet. I used non-dairy ingredients as well. If you plan to add any seeds or nuts to your bread add them to the flour mixture before you put it into the machine as it only has one rising cycle when using this recipe.
Provided by Chef Joey Z.
Categories Yeast Breads
Time 1h19m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix the one cup plus the two tablespoons of wheat gluten, oat flour, salt and soy protein powder in a large bowl. You want to sift and combine the ingredients well. I put mine in the bowl of my stand mixer and used the whisk to sift them together.
- Heat the silk creamer to slightly warm and then add the warm water and egg, mixing well as you add the egg so it doesn't cook.
- Add the oil to the bottom of the bread machine. Then add into that your cream, water and egg mixture.
- Carefully add the flour mixture to it floats on the top of the liquid. I sprinkled some of it on top so it wouldn't go into the liquid, then I slowly spooned the rest on top.
- Sprinkle the yeast packet evenly on top of the flour mixture.
- Set according to your bread machine instructions. I have a Breadman and I used setting 7 which is a 59 minute cycle. It has only one rising and is perfect for this bread.
- Cool completely on a metal rack.
- Bon Appetit.
Nutrition Facts : Calories 39.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.1, Sodium 70.5, Carbohydrate 4.5, Fiber 0.8, Sugar 0.2, Protein 1.8
More about "chef joeys cornmeal bread food"
CORNBREAD | RICARDO
From ricardocuisine.com
5/5 (16)Calories 240 per servingCategory Appetizers
JOEY'S SEAFOOD RESTAURANT, CORNWALL - TRIPADVISOR
From tripadvisor.ca
25 HOMEMADE CORNBREAD RECIPES FOR EVERY MEAL - FOOD …
From foodnetwork.com
Author By
JOEY'S SEAFOOD RESTAURANTS - CORNWALL
From joeys.ca
SALSA CORNMEAL BREAD RECIPE - FOOD.COM
From food.com
JOEY'S SEAFOOD RESTAURANTS - HOME OF CANADA'S FAVOURITE FISH
From joeys.ca
JOEY'S SEAFOOD RESTAURANTS - MENUS
From joeys.ca
CORNBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
ELLIE’S PLACE - 60 PHOTOS & 26 REVIEWS - 26 MAIN ST, WARRENTON …
From yelp.com
PANERA BREAD EGIFT CARDS FROM CASHSTAR - BLACKHAWK NETWORK
From panerabread.com
BLACK BEAR BISTRO & BRICK OVEN - WARRENTON, VA RESTAURANT
From blackbearbistro.com
THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love