1 cup warm water 1 tablespoon yeast 4 tablespoons of sugar 1 cup yellow cornmeal Half cup white flour Half cup whole wheat flour 1 teaspoon salt
Mix water yeast and sugar, let it sit for a few minutes until it bubbles. Stir in the rest of the ingredients, adding water until it is pourable Bake in a greased 9x9 pan at 350°F for 25 minutes or until the edges turn golden brown
Cornbread Recipe 2
3/4 cup cornmeal 1 1/4 cup mixture of milk and orange juice (can use however much orange juice as you'd like; 1/4 to 1/2 cup) 1 cup flour 1/3 cup sugar 1 tbsp baking powder 1/2 tsp salt 1 egg 1/4 cup vegetable oil
Combine cornmeal and milk/orange juice, and let stand 10 minutes. Combine dry ingredients. Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined. Bake at 400 degrees F for 15-20 minutes.
Corn Bread Recipe 3 Sweet Cornbread
Sweet Cornbread is a variation of the Skillet Cornbread made throughout the Southern United States. Sweet Cornbread is common in central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake.
Ingredients: 1 cup of cornmeal 2 cups of flour 1 1/2 teaspoons of baking powder 1/2 cup of maple syrup 1/2 cup of brown sugar 1/2 cup of butter 1 teaspoon of salt 2 eggs
In a large bowl beat eggs lightly to break the yolks as you would for scrambled eggs, then mix in the butter (Soften the butter first by heating it a little).
The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.
Mix the cornmeal and baking powder, then blend them into the liquids.
Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spool and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.
Pour into a greased pan and put into an oven heated to 400°F and let bake for between 15-25 minutes.
When mixing the batter, be sure it is soft enough for a typical cake; you do not want it too moist or dry. Use milk to fill in liquid you need and a half-and-half mix of flour and cornmeal if it is too moist.
Keep a close eye on the cornbread while it bakes: it will become hard fast if you do not take it out in time.
If you want to make a crisper crust take a 3 part mix of equal amounts of flour, cornmeal and brown sugar, mix well. Add to the top of the cake half way into the baking process, but do this very quickly: leaving the door open too long will make your cornbread very hard. The amount required varies based on the pan you use, so use your eyes for what you need (less than a cup total). Despite the call for opening it halfway through baking, adding it at the beginning should work fine as well.
You can substitute honey for the maple syrup, or plain sugar. Maple is used for its flavouring as much as its sweetness.
Margarine or vegetable oil will do as well as butter for this. Butter was used traditionally and is thus listed. This dish is usually made for after meals and outside them rather than with them, which is how its cousin Skillet Cornbread is used. However, when having Maple Beans and Ham, Sweet Cornbread is often served with it.
Corn Bread Recipe 4 Skillet Cornbread
Skillet Cornbread is commonly found in the Southern United States, this delicious and easy to make dish is often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.
3/4 cup white all-purpose flour 2 1/2 teaspoons baking powder 1 to 2 tablespoons white sugar 3/4 teaspoons salt 1 1/4 cups yellow or white corn meal 1 egg 2 to 3 tablespoons melted butter or pan drippings 1 cup milk or buttermilk.
Preheat the oven to 425°F Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet. Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread. In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal. In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed. Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix. Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread. Notes:
Ideally, all ingredients should be at room temperature (about 75°F) for this recipe. However, a good result can still be had if this is not the case.
Yellow corn meal is preferable to white corn meal, but this can vary according to locality and personal taste. Optionally, 1/4 to 1/2 cup of diced cooked ham or crumbled bacon can be added to the batter before pouring into the skillet. This may add a few minutes to the baking time.
Ideally, skillet cornbread should be baked in a cast-iron skillet.
Users Reading this article are also interested in: