Toasted Cornmeal Cornbread Food

SWEET CORNMEAL CORN TOASTIES

Steps:

• Preheat oven to 375°.
• Combine milk, eggs, melted Crisco and honey in a large bowl.
• Place cornmeal, flour, sugar, baking powder and salt in a large sifter; sift the dry ingredients into the milk mixture.
• Add dried peel, if used.
• Stir until just blended.
• Spray sides and bottom of MUFFIN-TOP PANS with a vegetable cooking spray.
• Pour a little less than 1/4-cup of the mixture into each well of the pan.
• Do NOT ladle too much of the batter into the wells or they will be too thick to fit into the toaster.
• Bake for 10 to 12 minutes at 375°.
• Remove the corn toasties from the pan and place on paper towels to drain.
• Pop into a toaster when ready to serve.

TOASTED CORNMEAL CORNBREAD

Steps:

• Preheat the oven to 350°F
• Oil a 9-by-13-inch metal baking pan.
• In a medium skillet, toast the cornmeal over moderately high heat, stirring constantly, until lightly browned, about 5 minutes.
• Transfer to a large bowl and whisk in the flour, baking powder and salt. Set aside.
• In a separate bowl, whisk the milk with the honey and eggs.
• Add the liquid to the dry ingredients and whisk until moistened.
• Add the butter and whisk until smooth.
• Pour the batter into the prepared pan and bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean.
• Let the corn bread cool on a rack for 15 minutes.
• Cut into squares and serve warm or at room temperature.

CORNBREAD CROUTONS

Steps:

• Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
• Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
• Serve warm or cooled on salads, chilis, and soups.

TOASTED CORN BREAD SALAD

Steps:

• Preheat oven to 375 degrees.
• Cut corn bread into 1-inch cubes and place on baking sheet.
• Bake for 10-15 minutes or until cubes are light golden brown and toasted; set aside.
• Drain and rinse peas and beans and prepare vegetables.
• In medium bowl, combine salad dressing, salsa, and yogurt; blend well.
• Combine with all ingredients in large serving bowl and toss gently.
• Serve immediately.

TOASTED JALAPEñO CORN BREAD

Steps:

• Preheat oven to 400°F. Generously butter 13 x 9 x 2-inch glass baking dish. Heat oil in medium skillet over medium heat. Add onions and jalapeños; sauté until onions are tender, about 5 minutes.
• Mix cornmeal, flour, baking powder, salt and baking soda in large bowl. Whisk buttermilk, yolks and butter in medium bowl to blend. Mix buttermilk mixture into dry ingredients just until moist and blended. Stir in onion mixture.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add sugar and beat until whites are stiff but not dry. Stir 1/3 of whites into batter to lighten. Fold in remaining whites. Transfer batter to prepared pan. Bake until corn bread is golden and tester inserted into center comes out clean, about 25 minutes. (Can be prepared 8 hours ahead. Cool; cover with foil and store at room temperature. Rewarm covered in 350°F oven for 10 minutes before serving.) Cut into 20 squares and serve warm.

GRANDPA'S CORNBREAD

Steps:

• Mix cornmeal and flour together. Cut in Crisco (with a fork) till like coarse crumbs. Add buttermilk and enough Whole Milk to make mixture smooth (but still somewhat stiff -) Stir thoroughly. Pour into thoroughly greased and dusted with cornmeal 8" cast iron skillet. Bake in a pre-heated oven at 450 for 35-40 minutes until golden brown.
• (If you want a thick crust bake for app 50-55 minutes at app 430-Just keep an eye on it!).
• NOTE:You can bake in a 9x9 Pyrex dish if you do not have a cast iron skillet-just make sure you grease it and sprinkle it real good with cornmeal before adding mixture or it will stick!