HOMEMADE SELF-RISING CORNMEAL MIX FOR CORNBREAD
This self-rising cornmeal mix is easy and convenient. Make it from scratch, with directions for cornbread, muffins, and corn sticks.
Provided by Diana Rattray
Categories Side Dish Bread Ingredient
Time 10m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- Combine all of the ingredients in a bowl and whisk until thoroughly blended.
- Store in the pantry or refrigerator in a large sealed container or zip-top food storage bag.
- Gather the ingredients.
- Heat the oven to 425 F (220 C/Gas 7).
- Grease a 10-inch iron skillet or an 8-inch square baking pan for cornbread or corn stick pan for corn sticks and place in the oven to heat. For muffins, grease a muffin pan and set aside.
- Add the cornmeal mix, sugar (if using), and baking soda (if using buttermilk) to a mixing bowl and whisk together.
- In another bowl, whisk 1 1/3 cups milk or 1 3/4 cups buttermilk together with the egg. Stir in the vegetable oil, melted shortening, or melted butter.
- Stir the liquid ingredients into the dry ingredients until blended. Pour the batter into the prepared pan or muffin pan.
- Bake cornbread in the preheated, prepared pan for 20 to 25 minutes or until firm and lightly browned. Fill the preheated, prepared corn stick pan 2/3 full and bake for 12 to 15 minutes until browned. Bake muffins in the prepared muffin tin for 18 to 20 minutes, or until lightly browned and cooked through.
- Serve warm and enjoy!
Nutrition Facts : Calories 104 kcal, Carbohydrate 19 g, Cholesterol 4 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 385 mg, Sugar 0 g, Fat 2 g, ServingSize 8 cups (48 servings), UnsaturatedFat 0 g
SUNFLOWER
Steps:
- For the bread: In a large bowl, put the yeast and warmed heavy cream and soy milk. Let sit for a couple of minutes until the yeast is foamy. Add the melted butter and egg yolks to the mixture. Mix well. Add the cinnamon and mix well. Scoop the squash out of the skin and add to the mixture along with almonds and with a whisk, blend well into the mixture. Add the cornmeal and mix well. Add the flour, salt and sugar and mix well. Scoop the dough evenly into 2 (8 by10-inch) generously greased bread pans. Cover and let sit for 30 to 40 minutes.
- Preheat oven to 400 degrees F.
- Bake in a hot oven for 1 hour. Check for doneness by tapping the bottom of the loaf for a hollow sound. If not done, bake a couple of more minutes.
- Oven temperatures vary, so keep your eye on the bread. Remove from oven when completed and allow to sit in bread pans for 15 minutes, then remove and cool a bit before serving.
- For the Mango Butter Sauce: Melt butter in microwave or in a skillet. Prepare the green tea and let it sit for 5 minutes.
- In a blender, put the melted butter, green tea, mango, cinnamon, and maple syrup. Blend until smooth. Serve with salads or over sandwiches.
- For assembly: In a large bowl, combine all the ingredients but 1 cup of sunflower seeds and mix very well. Put the 1 cup of sunflower seeds off to the side. Place the bread on the plates and distribute the mixture in the bowl evenly among them. Drizzle the lemon and olive oil lightly over the sandwiches. Cover with the bread tops. With the 4 tablespoons of melted butter, drizzle 1 tablespoon over each center of the top of the sunflower bread. Take the extra cup of sunflower seeds and sprinkle evenly over the melted butter on the center of top of the sunflower bread. Serve wih Mango Butter Sauce, if desired. Decorate plate accordingly.
CORNBREAD
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400³F.
- Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg in large bowl with hand beater or wire whisk.
- Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
- Pour into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm if desired.
Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3
SUNFLOWER CORN MUFFINS
New grandmothers sometimes get a little goofy-in my case it was "corny." Since our state is known for growing corn, I planned a corn theme dinner for our grandson's first visit. These golden mini muffins with a rich corn taste were a fun part of the meal. -Nadine Brimeyer, Denver, Iowa
Provided by Taste of Home
Time 40m
Yield 3-1/2 dozen mini muffins.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients; stir in cornbread mix just until moistened. Spoon into greased miniature muffin cups. Sprinkle with sunflower kernels. Bake at 375° for 30-35 minutes or until muffins test done. Cool for 2 minutes before removing from pans to a wire rack. Serve warm.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 210mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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