Home Milled Cornbread Food

MAGIC CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish that is at least 2 inches deep. Place the buttered dish in the oven while you mix the batter.
• Whisk together the heavy cream, 1 teaspoon of the sugar and 1/2 teaspoon salt in a small bowl and set aside.
• Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well. Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl.
• Add the flour mixture to the egg mixture and stir until just combined. Pour the batter into the preheated dish, then slowly, pour the seasoned cream into the center of the batter about 1-inch away from the edge. Don't stir the cream into the batter.
• Bake until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm.

HOME MILLED CORNBREAD

Steps:

• Grease a 9" round pan or 8" square pan or line a muffin tin.
• Preheat your oven to 400°F.
• Mill the corn, first at a coarse setting, followed by a fine setting; then mill the wheat at the finest setting.
• Combine the dry ingredients together in a large bowl: flours, sugar, baking powder, and salt.
• In a small bowl, beat the egg, then add the oil and milk.
• Gently stir the wet ingredients into the dry ingredients just until incorporated.
• Pour the batter into your prepared pan and bake for 20 minutes or until a toothpick poked in the center of the cornbread comes out clean. The edges of the cornbread should have begun to brown.
• Carefully transfer to a cutting board or platter and serve warm. Leftovers can be covered and reheated in the microwave for 15 seconds.

SKILLET CORN BREAD

Steps:

• In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

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.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

QUICK FIX CORNBREAD

Steps:

• Prepare cornbread according to package directions; add green chiles and pimento to the mix. Pour cornbread mix into an 8-inch hot oiled pan, if desired, to reduce cooking time. Follow cooking time on package and bake until light golden.

HOME STYLE CORNBREAD

Steps:

• Sift flour, cornmeal, baking powder, soda, and salt together into mixing bowl.
• Combine sugar and egg; beat until light. Add buttermilk and butter.
• Combine slowly with dry ingredients.
• Stir only until ingredients are mixed.
• Grease a 9 inch panch generously, and cover with a thick sprinkling of cornmeal.
• Pour batter into pan, and bake at 210C for about 25 minutes, until nicely browned.

MISS KITTY'S ORGANIC SKILLET CORNBREAD

Steps:

• Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit).
• Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
• Stir in baking powder, baking soda, salt, and sugar.
• Pour batter into hot skillet.
• Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
• Serve with organic butter.