Quick Breads, this week - especially ‘Corny’ ones!
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-JT
I use that same recipe, but add cubes of cheddar cheese to it.
wonderful with beans or chili.
I always look forward to this thread. Thanks for doing it.
Thanks for the ping!
I am one of those people who likes the 5 ingredients or less cook books. LOL I usually just use the Jiffy Mix recipe.
I put a little oil in an iron skillet and let it heat just a little then pour the batter in and stick it into the oven. I have never tried a recipe for regular cornbread that was better than Jiffy Mix.
A frequent quick bread is Beer Bread, which came from a cookbook at work entitled not just for kids.
Basically mix 3 cups self-rising flour, 7 Tbls sugar, 1 can beer(12 oz.)Pour into greased pan, Bake in 350 degree oven for 45 minutes.
Pour 1/4 cup melted butter over the loaf and cook additional 10 minutes. This is a sweet bread and some may like it better with less sugar.
Sometimes I add parm cheese, garlic powder, onion powder etc for a bit of change.
Have also used some cinnamon and raisins/nuts.
One simply cannot forget the corny bread known as hush puppies. Especially if living in the South. Though they can be baked, most times the fried puppies are the ones often served. A fish fry is no fried fish meal without the hush puppies and a stick of real butter might near makes a meal!
http://www.tasteofhome.com/recipes/hush-puppies
http://www.southernliving.com/food/kitchen-assistant/hush-puppies-recipe
Popovers are a favorite as well -yummm the onion ones. Jay’s Seafood Grill made some of the best
Good topic. I’ve been looking for a good cornbread recipe.
What I’d like to find is a recipe that’s meant for true flour corn, and that doesn’t involve wheat flour.
Most cornmeal is made from dent corn, which has a grittier texture than flour corn. There are 2 types of starches found in corn kernals. There’s a soft, powdery kind that tastes better baked. And there’s a hard, almost ceramic-like kind that tastes better boiled. Flour and popping corns are mostly the powdery kind, flint corn is mostly the harder kind, and dent corn has an even amount of both. This affects how well it does in different dishes.
I have one book that claims to have the perfect cornbread recipe for true flour corn, but the recipe and instructions are scattered in bits and pieces across several pages, with so many alterations and exceptions that I still haven’t figured it out. I tried what I thought was the recipe, but it came out terrible.
I like sweeter cornbreads, if that makes a difference.
(And the reason I’m looking for a recipe that doesn’t involve wheat flour is because I’m hoping to grow my own ingredients, and wheat just isn’t in the plan this year.)