Cornbread Recipe, tasted great, crumbed apart

My best Cornbread recipe, and the secret to a fabulous cornbread salad...

First, the notes on the cornbread salad: LAYER it, don't mix it. The previous mixed ones I've made turn into gooey glop. This layered version is excellent, from Southern Living.

Homemade Corn Bread

Makes a 10-inch cast iron skillet. Pre-heat the oven to 450 degrees.

1 1/2 cups self rising corn meal
1 cup self rising flour
2 eggs
1/3 cup Crisco Oil (or any vegetable oil)
2 cups buttermilk (low fat or whole milk, no difference)
1 Tbl. sugar, optional (I like the sugar if I'm making the cornbread salad)

Place the skillet with 1/3 cup of Crisco or oil into the oven to heat.

Mix cornmeal and flour in a bowl and stir the two up. Add the eggs and the buttermilk and stir to cake batter consistency. Pour most of the heated oil into the batter and stir. Pour the batter into the hot skillet and bake til brown, about 25 minutes.

Corn Bread Salad

Cool and crumble 1/2 the recipe from the above cornbread

4 medium tomatoes, PEELED and chopped
1 green pepper, chopped
1 medium onion, chopped
1/2 cup chopped sweet pickles
9 slices bacon, cooked and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice

Combine tomatoes, green pepper, onion, pickles and bacon and toss gently.

Combine mayonnaise and pickle juice, stir well and set aside.

LAYER half each of cornbread, tomato mixture and mayonnaise in a large glass bowl. Repeat layers. Cover and chill 2 hours. Yield: 8 servings.

 
This is my favorite - It's very moist *and* lowfat! REC: Moist Cornbread

(Note: This cornbread is slightly sweet, which I love. (I eat it as a snack). If you'd like it less sweet, use 3 or 4 Tbsp instead of 6 Tbsp sugar).

(I usually use 1 cup cornmeal instead of 3/4 cup, and 3/4 cup flour instead of 1 cup)

MOIST CORNBREAD

INGREDIENTS:

3/4 cup cornmeal (I use yellow)
1 cup unsifted flour (I use unbleached)
6 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain nonfat yogurt (can use lowfat or whole milk yogurt also)
1/4 cup lowfat milk
1 egg, beaten
2 Tbsp. unsalted butter, melted

DIRECTIONS:

Preheat oven to 425 F for a shiny pan and 400F for a dark pan. Lightly grease an 8"x8" pan.

In a large bowl, mix the dry ingredients together.

In another large bowl, mix the wet ingredients together.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just blended. DO NOT OVERMIX!

Pour batter into the prepared pan.

Bake in the middle of the oven for around 20 minutes, or until the center of the bread springs back when gently pressed. Serve hot.

Makes 12-16 servings.

Adapted from browntoestoo

 
I had a library copy. But one bread I made a few time as "Mr. Washington's???" bread.

I can't think of the title, but it was a man who made up the recipe using her granola. HE sent her the recipe. I was into a whole-wheat period there and it was quite easy and very good.

 
I am rearranging my cookbook shelves this weekend, need to find the book to answer. Prob soup! smileys/smile.gif

 
Kendall, you may need to adjust the ratio of a/p flour to cornmeal - more gluten development would

prevent crumbling. My favorite recipe is 50/50.

 
wow, that is one hearty bread. Question: do we really need to scald milk these days?

I sometimes just warm it since I use pasturized storebought milk.

 
Rec: Greek Lentil and Spinach Soup with Lemon

** Greek Lentil and Spinach Soup with Lemon **

From Crescent Dragonwagon’s excellent and fun cookbook "Dairy Hollow House soup & Bread" comes this wonderful soup in Greek style!

cooking spray
1 lb lentils, washed and picked over
2 1/4 quarts plus 1 cup well-flavored vegetable stock (or water)
1 dried poblano chili or 1 fresh jalapeno
2 teaspoons whole coriander seeds
1 1/2 whole cumin seeds
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
2 small potatoes, scrubbed and diced
10 ounces (1 box) frozen chopped spinach or 10 oz chopped fresh spinach with stems removed
2 1/2 cups peeled and diced butternut squash (small dice)
1 tablespoon olive oil
1 large onion, chopped
2 ribs celery with leaves, sliced
3 large cloves garlic, peeled and finely chopped
salt and freshly ground pepper to taste
1/3 cup freshly squeezed lemon juice
paper-thin slices of lemon, for garnish

Find yourself a large, heavy soup pot and spray it with cooking spray. Add the lentils, stock, the chili, coriander, cumin, oregano, basil, thyme, and bay leaves. Bring to a boil. Reduce heat to very low and simmer, partially covered, for about 30 minutes.

Add the diced potatoes and spinach, cover, and simmer for additional 15 minutes.

Add the butternut squash. Cover and simmer for about 6-8 minutes.

Meanwhile, spray a skillet (about 10 inches) with cooking spray, add the olive oil, and heat them together over medium. Add the onion and sauté for about 3 minutes until it begins to soften. Add the celery and garlic and sauté for 3 minutes, stirring often (careful to not let the garlic burn).

Add mixture to the soup in the pot.

Take about 1/4 cup of soup liquid and deglaze the pan you cooked the onions, garlic, and celery in, then add it back into the soup.

Season to taste with salt and freshly ground pepper.

Add the fresh lemon juice and serve immediately with a thin slice of lemon in each bowl of soup. Serve alongside a good hearty Mediterranean style salad and crusty bread. Serves 4 to 6.

Julie’s notes: I’ve used smaller amounts of ground coriander and cumin to taste instead of whole seeds, and I also use additional olive oil instead of cooking spray.

 
I made cornbread stuffing with ours. It had turned out a little crumbly too.Thanks Meryl, for yours.

 
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