Country Cornmeal Bread Food

SOUTHERN COUNTRY CORNBREAD

Steps:

• Preheat the oven to 425°.
• Put the shortening in a cast-iron skillet and place in the oven till melted.
• Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
• Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.
• Place back in the oven and bake for 20 to 25 minutes, until golden brown or when knife inserted in center comes out clean.

COUNTRY CORNBREAD

Steps:

• Mix dry ingrediants in large bowl.
• Add remaining ingrediants.
• Stir well.
• Pour into greased 11 by 7inch pan.
• Bake at 375F degrees for about 30 minutes or until toothpick inserted into center comes out clean.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

REAL SOUTHERN CORNBREAD

Steps:

• 1. Preheat oven to 450 degrees F.
• 2. Place oil in a 9-inch cast-iron skillet or similar-size glass or corning ware baking dish and transfer to the pre-heating oven.
• 3. Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined. Remove the pan from the oven and very carefully swirl the oil to coat the bottom and a little way up the sides. Again, Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan. NOTE: The key is the oiled, preheated cast iron pan, which gives the finished bread that incredible crisp edged texture.
• 4. Bake until the bread is firm in the middle and lightly golden on top with a nice brown crust on the bottom, about 20 minutes. It will be pulling away from the sides of the skillet. Let cool for 5 minutes before slicing. Serve warm.

COUNTRY HAM SPOON BREAD

Steps:

• Lightly coat the inside of a 2-quart casserole with butter, set aside.
• In a large pan, add the milk; bring to a boil.
• Gradually add the cornmeal to the milk and stir quickly with a spoon as you slowly pour the cornmeal inches.
• Lower the heat to low setting and cook, stirring continuously, until the mixture is thick--10 minutes or so.
• Take the pan off the burner.
• Add in the butter and baking powder; stir until the butter is all melted.
• Set pan aside to cool.
• In a mixing bowl, beat the egg yolks until light and frothy.
• Stir egg yolks into the cooled cornmeal mixture.
• Add the ham; stir to combine.
• In a big mixing bowl, add the egg whites.
• Beat using an electric mixer until stiff peaks form; fold egg whites into the cornmeal mixture (should see no trace of egg whites).
• Transfer mixture to the prepared casserole dish.
• Bake at 350° for 40 minutes or so, or until pick comes out clean.
• Best when served hot.

CORNMEAL BREAD

Steps:

• Lightly grease 2 loaf pans, 5 1/2 by 3 by 2 1/2 inches.
• In a bowl stir together warm water, yeast, and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour, cornmeal, and salt and gradually stir into yeast mixture, stirring until a soft dough is formed. On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball. Let dough rest, covered, 10 minutes.
• Form dough into 2 ovals. Transfer dough to loaf pans and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.
• Preheat oven to 400°F.
• Bake loaves in middle of oven 20 minutes, or until tops are golden and bread pulls away slightly from sides of pans. Cool loaves in pans on a rack. (Bread may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.)

HOMESTEADER CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
• In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

FRENCH COUNTRY BREAD

Steps:

• One to two days before you plan on serving the bread, make the starter; in a medium-size bow. Dissolve the yeast in the warm water and let it proof until foamy. Stir in the flour and mix until smooth. Cover the bowl tightly with plastic wrap and let stand at room temperature.
• On bread-baking day; make the dough: Transfer the starter (don't worry if it has separated) to the large bowl. Add the lukewarm water and the fine sea salt and stir well to combine. Begin adding the flour one cup at a time, beating well after each addition. Make sure each cup is absorbed before you add the next. If the dough is tacky after all of the flour has been added, add an additional one or 2 tablespoons of flour.
• Knead the dough on a lightly floured surface until it is smooth and elastic. This will take 20 minutes by hand; if you have a mixer with dough hook, 8 to 10 minutes will do the trick. If you use a dough hook, do give the dough a few last turns by hand. You want a consistency that is smooth elastic and somewhat soft.
• Flour the inside of a large bowl and place the dough in it. Cover with a clean cloth and let rise in a warm place until doubled in bulk, about 1 ½ to 2 hours. Punch down the dough, and knead it quickly - 15 or 20 turns - then return it to the bowl and let it rise until doubled in bulk a second time. The second rising is usually a little quicker, 1 ¼ to 1 ½ hours. Punch down again, reflour the rising bowl, add the dough, and let rise a third time.
• As the bread is one its third rise, preheat the oven to 450 degrees and have at hand a plastic mister, such as you use for plants, filled with spring water. Place a baking sheet as close in size as possible to that of an oven rack on the middle rack. The sheet mimics an oven floor. Sprinkle a second, smaller baking sheet well with cornmeal.
• When the dough has risen the third time, invert it carefully out of the bowl onto the cornmeal-sprinkled sheet, and using a razor, slash the top with two or three Xs, 1/16 or 1/8 inch deep. Lower the oven heat to 400, spritz the interior of the oven 3 or 4 times with the mister and immediately slide the bread in, on its baking sheet, across the baking sheet already in the oven. Bake the bread 40 to 60 minutes, opening the oven and spritzing the inside once more, halfway through the baking. The bread is done when it is golden brown and sounds hollow when thumped on its bottom. Cool the bread on a wire rack.

COUNTRY CORN BREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined., Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

COUNTRY KITCHEN CORNBREAD

Steps:

• 1. In a bowl, stir together first 5 ingredients until blended.
• 2. In another bowl, beat together remaining ingredients until blended.
• 3. Add the dry ingredients and stir until mixture is blended. Do not overmix.
• 4. Spread batter into a greased 9x9-inch pan and bake in a 350° oven for 25 to 30 minutes or until top is golden brown and a cake tester, inserted in center, comes out clean.
• 5. Cut into squares and serve warm.