BASIC CORNBREAD
Provided by Food Network Kitchen
Time 45m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined.
- Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely.
- Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.
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
BIRD BREAD (BIRD FOOD)
This recipe is from Bird Watcher's Digest. I prefer using peanut butter because it doesn't melt outdoors in the summertime like grease does and birds love it! Cooking time does not include overnight refrigeration.
Provided by txgammi
Categories < 15 Mins
Time 15m
Yield 1 pan
Number Of Ingredients 5
Steps:
- Slowly melt peanut butter, grease or fat over low heat.
- Add cornmeal or stale cereal crumbs.
- Slowly add enough warm water to make a stiff dough.
- Add birdseed and raisins, nut meats or chopped peanuts.
- Pack mixture into small foil pans or a large flat pan.
- Refrigerate overnight.
- Cut into pieces for tying onto tree branches.
Nutrition Facts : Calories 3917.4, Fat 268.8, SaturatedFat 54.3, Sodium 2453.8, Carbohydrate 288.5, Fiber 48.8, Sugar 49.1, Protein 149.3
BANANA-NUT CORN BREAD
A boxed corn bread mix gets a tasty treatment from Janice France of Depauw, Indiana when dressed up with bananas and chopped walnuts. The moist golden loaves are a great addition to a brunch buffet or bake sale.
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 slices each).
Number Of Ingredients 4
Steps:
- In a large bowl, combine all ingredients just until blended. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 66mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
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