Hewsten Susan - Cornbread: The Ultimate Recipe Guide - Over 30 Delicious & Best Selling Recipes
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- Book:Cornbread: The Ultimate Recipe Guide - Over 30 Delicious & Best Selling Recipes
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Cornbread: The Ultimate Recipe Guide - Over 30 Delicious & Best Selling Recipes: summary, description and annotation
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Cornbread has been a staple in the American and more specifically the Southern diet since colonial days when corn was far more plentiful than wheat, which was typically imported from England. Several hundred years of making cornbread has allowed cooks to evolve the recipe into a wide variety of iterations. We have collected the most delicious and best selling recipes from around the world. Enjoy!
Cornbread with Cheddar and Bacon
Cornbread with Broccoli
Cornbread with Green Chillies
Cornbread with Yeast
Cornbread with Blueberries
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CORNBREAD The Ultimate Recipe Guide Copyright ENCORE PUBLISHING. All rights reserved. This book is copyright protected and intended for personal use only. You may not amend, distribute, sell, use, quote, or paraphrase any part of or any content within this book without the full consent of the author, publishing company, and/or copyright owner. Making copies of these pages or any portion for any purpose other than your personal use is a violation of United States copyright laws. DISCLAIMER Encore Publishing and its authors have used their best efforts in preparing these pages and their publications.
Encore Publishing and its authors make no warranty of any kind, expressed or implied, with regard to the information supplied. LIMITS OF LIABILITY Encore Publishing and its authors shall not be liable in the event of incidental or consequential damages in connection with, or arising out of, the providing of the information offered here. Want Free Ebooks Every Week? Receive free ebooks delivered directly to your inbox! We promote our eBooks FREE for the first 5 days of every publication. That means you will be the first to know when new books are published. (up to 5 books per week!) That is a lot of books! Not to mention our other exclusive promotions. Our collection encompasses a wide variety of topics including healthy natural foods, food allergy alternatives, gourmet, desserts and pastries.
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Preheat the oven to 400 degrees. Put the bacon drippings in a large deep skillet (9 x 13 inch) and place the skillet in the oven. Once the skillet is heated nicely, take it out from the oven and pour the cornbread mixture in it. Using a wooden spatula, distribute it evenly in the skillet. Bake in the oven for about 20 minutes or until the edges of the cornbread start to turn brown. You can check if the cornbread is done by inserting a toothpick in the center of the bread.
If it comes out clean, your cornbread is ready. Take the skillet out of the oven. Be careful while lifting the skillet as it will be very hot! Let the bread cool down for about 10 30 minutes and then cut into pieces. Serve!
Remove the hot skillet from the oven and place the bacon dripping in it. Now pour the cornmeal mixture in this skillet. Spread the mixture evenly using a wooden spatula. Bake for 40 minutes or until the edges of the cornbread start to turn brown. You can check if the cornbread is done by inserting a toothpick in the center of the bread. If it comes out clean, your cornbread is ready.
Take the skillet out of the oven. Be careful while lifting the skillet as it will be very hot! Let the bread cool down for about 10 30 minutes and then cut into pieces. Serve!
When water starts to boil, reduce the heat and cover the pot. Let the beans become tender in boiled water over simmer heat for about 2 hours. The final broth with beans should be thick but not completely dry so add water as needed. 5 minutes before removing from heat, add salt and pepper to the beans. To suit your taste you could add chili powder and garlic if you prefer. Remove from heat when done.
Preheat the oven to 450 degrees. Meanwhile, heat the shortening in a saucepan over medium heat. In a bowl, mix together the flour, salt and cornmeal. In a separate bowl mix the egg, buttermilk and milk. Mix this wet mixture with the dry mixture and stir nicely so that no lumps remain. Now add the baking powder and baking soda to this mixture and stir again.
Add the heated shortening to this mixture stirring constantly. Pour the cornmeal mixture into a deep skillet (9 x 13 inch) and spread evenly with a spatula. Bake for 20 25 minutes or until the edges of the cornbread start to turn brown. You can check if the cornbread is done by inserting a toothpick in the center of the bread. If it comes out clean, your cornbread is ready. Take the skillet out of the oven.
Be careful while lifting the skillet as it will be very hot! Let the bread cool down for about 10 30 minutes and then cut into pieces. In a large serving dish pour some ready beans. Place a piece of the cornbread on the top. You can serve this dish with a bowl of grated cheese, chopped jalapenos or onions or even a bowl of sour cream.
To this add about 2/3 of the cornmeal mixture, honey, 2 eggs, olive oil, chives and corn and start kneading to form soft dough like consistency. You can even put all these ingredients in a automatic dough maker. Keep kneading till your dough is tacky, adding more cornmeal mix when needed. The dough should clear the sides of the bowl but stick to the bottom. When the bowl is ready, rub it a little with olive oil and place it in a large bowl greased with olive oil. Cover it with plastic wrap or a kitchen towel and set it aside for an hour to allow it to rise to almost double its size.
Now prepare your loaf pans by greasing with olive oil and dusting with cornmeal. Tap out any extra cornmeal. Divide the dough into 2 equal parts and place in the loaf pans and preheat the oven to 375 degrees. Just before placing the dough in the oven, brush the outer surface of the dough with the remaining egg (beaten) and sprinkle it with cornmeal. Bake for about 2 hours or until the loaves turn golden brown. Check if they are done completely by inserting a sharp knife in the center of each loaf.
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