Rorys Most Wonderful Corn Bread Food

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BROCCOLI CHEESE CORNBREAD



Broccoli Cheese Cornbread image

This is a quick way to make a real treat for your family. It's got plenty of broccoli and onions to give it a yummy savory flavor.

Provided by MARBALET

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 7

4 eggs
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cottage cheese
1 onion, chopped
½ cup butter, melted
1 (8.5 ounce) package self-rising cornmeal
1 teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan.
  • In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.
  • Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 16.7 g, Cholesterol 83.8 mg, Fat 10.4 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 5.7 g, Sodium 601.4 mg, Sugar 0.9 g

DELI CORN RYE BREAD



Deli Corn Rye Bread image

Make and share this Deli Corn Rye Bread recipe from Food.com.

Provided by DeSouter

Categories     Yeast Breads

Time 1h40m

Yield 1 loaf

Number Of Ingredients 15

1/2 cup cold water
1 1/2 cups bread flour
6 tablespoons yellow cornmeal
1 cup cold mashed potatoes
1 cup boiling water
1 tablespoon caraway seed
1 tablespoon shortening
cornmeal, as needed to sprinkle on baking sheet
2 teaspoons salt
1/4 cup water
1 tablespoon dry yeast, plus
1 teaspoon dry yeast
1/2 teaspoon cornstarch
2 1/2 cups rye flour
1 teaspoon caraway seed

Steps:

  • Lightly grease large bowl; set aside.
  • Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
  • Add boiling water and cook for two minutes, stirring constantly.
  • Stir in shortening and salt.
  • Let mixture cool to lukewarm.
  • Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in mixing bowl and blend.
  • Add cornmeal mixture and blend thoroughly.
  • Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
  • Place in greased bowl, turning to coat entire surface.
  • Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
  • Grease baking sheet and sprinkle lightly with cornmeal.
  • Punch dough down, shape into loaf or rounds and place on baking sheet.
  • Cover with plastic wrap and let rise in warm place until doubled in volume.
  • Preheat oven to 375°F.
  • Bake bread 40 minutes.
  • Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute.
  • Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds.
  • Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped.
  • Cool on rack.

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