Cornbread Using Corn Flour Food

WHOLE-WHEAT CORNBREAD

Steps:

• Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
• Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

CORN ON CORNBREAD

Steps:

• Preheat the oven to 400 degrees. Lightly butter a 9inch square baking pan
• In a mixing bowl combine the dry ingredients: flour, cornmeal, salt, sugar and baking powder; set aside. In another mixing bowl combine the milk, eggs and melted butter and add to dry ingredients. Mix just until combined, then fold in the corn kernels.
• Transfer to baking pan and bake in middle of oven for 20 to 25 minutes or until a toothpick when inserted in middle of bread comes out clean. Remove cornbread from oven and serve hot or room temperature.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

NO-FLOUR CORNBREAD

Steps:

• Preheat oven to 425°F.
• Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
• Mix with large spoon or whisk.
• Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
• Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
• Pour entire mixture into the skillet.
• Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
• Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
• Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
• Serve hot, with plenty of butter. Or margarine, if you insist.

EASY SPELT CORN BREAD

Steps:

• Pre-heat oven to 400°F.
• Combine dry ingredients.
• Stir in wet ingredients until combined.
• Pour into 8x8 prepared pan and bake until golden brown, 20-25 minutes or until toothpick pulls clean.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.