Red Star Tavern Moist And Rich Cornbread Food

CORNBREAD (SWEET & MOIST)

Steps:

• Preheat your oven to 425°F.
• First, add all of the dry ingredients together and mix - this will help keep the distribution of ingredients even. Use the cornmeal, flour, granulated sugar, brown sugar, baking powder, and salt.
• Then, add the remaining ingredients in any order and mix. Use the eggs, milk, creamed corn, shortening, and honey.
• Using a mixer or a whisk, combine all of the ingredients until well mixed. Note: These mix easily so using a whisk and some elbow grease does the job just fine.
• Add the mixture to a "prepared" baking dish. You can prepare any baking dish by coating it with cooking spray or - as I like to do - use a paper towel to collect some Crisco and simply rub the dish until it's coated.
• Bake at 425°F for about 40-45 minutes. To see if the corn bread is ready, insert a table knife into the center and pull it out. If it's dry, you're dish is done. If it's still got some wet batter on it - let it cook for another 5 minutes - checking in intervals. Be careful not to overcook. You want the top of the corn bread to be delicately browned, but not so browned that you now have a hardened crust, so just keep an eye on it during the last leg of baking.
• Now -- to use the butter!
• Immediately after you remove the corn bread from the oven, drag as much as 2 tbsp of butter over the top slowly, allowing it to melt as you brush the top of the corn bread. The 2 tbsp (especially if you're using slices of butter from a stick of butter) should be enough to adequately coat the entire loaf. This is an important step. You might think it's just for flavor, but the butter actually softens the top of the corn bread and keeps the texture from becoming too firm or stale. As the butter melts and seeps down into the body of the corn bread, it adds further moisture to the dish, without turning the corn bread into a soft mush like it sometimes can if you slap a spoonful onto an open slice.
• Let the corn bread sit for about 2-4 minutes, allowing the butter to do its job. Then serve!

RED STAR TAVERN MOIST AND RICH CORNBREAD

Steps:

• Mix eggs, butter, milk, sour cream, corn and cheese well.
• Add cornmeal, flour, sugar, salt, baking powder and soda; whisk until combined.
• Preheat oven to 350F degrees.
• Heat a 9-inch cast-iron skillet in oven until quite hot, 10 to 15 minutes.
• When hot, oil pan with nonstick cooking spray.
• Pour batter into hot pan.
• Fill about three-fourths full.
• Bake until golden brown on top, about 25 minutes.
• Corn bread will still seem wet or moist, but will be somewhat firm to the touch.
• Let cool in pan; the residual heat will finish cooking corn bread.
• To serve, reheat cooled corn bread in its pan.
• When hot, loosen from edge of a pan with a butter knife and turn out onto a warm plate.
• Drizzle generously with honey.

CANE SYRUP CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, mix the flours, the corn meal and the baking soda.
• Make a well in the middle of the bowl, crack in the eggs and beat them a little with a fork.
• Add the oil, cane syrup and buttermilk to the well and stir all wet ingredients together well with the fork.
• Mix with the dry ingredients.
• Pour into 9-inch round pan that has been sprayed with cooking oil.
• Bake for 30 - 35 minutes.
• Serve warm.

SWEET & MOIST CORNBREAD

Steps:

• Combine dry ingredients and medium bowl.
• Combine the rest of the ingredients and add to dry ingredients until just blended (there will still be some lumps.).
• Pour into a greased 8 inch pan.
• Bake at 350 for 35 minutes.
• Enjoy!