Lindas Cornbread Food

ANNA OLSON'S CLASSIC CORNBREAD

Steps:

• Preheat the oven to 375ºF and grease an 8-inch square pan.
• In a large bowl, stir the cornmeal and buttermilk together and let this sit while preparing the other ingredients.
• In a medium mixing bowl, sift the flour, baking powder, baking soda and salt together.
• In a separate bowl, whisk the melted butter, honey, pickle juice (or lime juice) and eggs. Add this all at once to the cornmeal/buttermilk mixture and whisk well. Whisk in the flour just until blended. Pour this into the prepared pan and bake for about 25 minutes, until golden brown at the edges and a skewer inserted in the centre comes out clean. Allow this to cool in the pan for 10 minutes and then cut into squares.

LINDA'S CORNBREAD

Steps:

• Stir DRY ingredients together, set aside.
• Put day old biscuits in 13 x9 "pan, crumbled, with enough water to soften to a mush.
• Add dry ingredients.
• Add enough milk to make consistency of thick pancake mix.
• Take leftover bacon grease and pour into pan.
• Spoon bacon grease up from sides onto mixture like a glaze.
• Bake at 350 for 20-30 minutes until crust is brown and golden.

MEXICAN CORNBREAD

Steps:

• Preheat oven to 300 degrees F.
• Lightly grease a 12-inch cast iron skillet (a 9x13-inch baking dish works too, but you won't get the same crust).
• In a large bowl, beat butter and sugar together.
• Add eggs one at a time, beating after each addition.
• Mix in corn, chilies and cheese.
• In a separate bowl, mix flour, cornmeal, baking powder, and salt.
• Add flour mixture to cheese mixture, taking care not to overmix (overmixing makes for tougher cornbread).
• The batter doesn't have to be totally smooth.
• Pour batter into greased pan, and bake in preheated oven for about 1 hour, or until toothpick inserted in center comes out clean.
• Serve warm for best crust.

CREAMED CORN CORNBREAD

Steps:

• Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish.
• Combine the dry ingredents and stir with a fork to airate. Set the bowl aside.
• Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn
• Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough.
• Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes.
• Carefully add embers around and on top of the oven and bake at least 30 minutes.
• Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid.
• Remove from oven and let cool before serving.

LINDA'S BANANA BREAD

Steps:

• Combine dry ingredients. Combine eggs, oil and bananas, add to dry ingredients. Beat until smooth. Bake in loaf pan at 350 degrees for 1 hour. Let cool. Serve warm or room temperature.