Date: Mon, 29 Sep 2014 04:50:13 GMT -------------- BEGIN bread-bakers.v114.n038 -------------- 001 - Reggie Dwork - Questions on Skillet Cornbread --------------- MESSAGE bread-bakers.v114.n038.1 --------------- From: Reggie Dwork Subject: Maple Corn Bread Date: Mon, 08 Sep 2014 02:43:07 -0700 * Exported from MasterCook * Bread, Maple Corn Recipe By :Charlyne Mattox Serving Size : 9 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup unsalted butter -- (1 1/2 sticks), melted and cooled, plus more for the pan 2 cups all-purpose flour -- spooned and leveled 2 cups cornmeal 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 cups whole milk 4 large eggs 3/4 cup pure maple syrup Heat oven to 425F. Butter a 9-by-13" baking pan. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, 1/2 cup of the maple syrup, and 1/2 cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix). Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Meanwhile, in a small bowl, combine the remaining 1/4 cup of butter and 1/4 cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces. Quick Tip: The corn bread can be made up to 1 day in advance; keep at room temperature, tightly wrapped. If desired, warm in a 375F oven for 5 to 10 minutes before serving. Source: "Real Simple, November, 2011" Start to Finish Time: "1:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 485 Calories; 20g Fat (37.3% calories from fat); 10g Protein; 66g Carbohydrate; 3g Dietary Fiber; 143mg Cholesterol; 737mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n038.2 --------------- From: Reggie Dwork Subject: Lemony Carrot - Walnut Bread Date: Mon, 08 Sep 2014 02:43:53 -0700 * Exported from MasterCook * Bread, Lemony Carrot - Walnut Bread Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fatfree Nuts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Fiber One original bran cereal 1/2 cup sliced carrots -- drained, liquid reserved 1 teaspoon grated lemon peel 1/3 cup lemon juice 1/4 cup vegetable oil 2 eggs 2 2/3 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped walnuts 1 Heat oven to 350F. Grease bottom only of 9x5" loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside. 2 In large bowl, mash cooked carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended. 3 Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan. 4 Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. Expert Tips Grease only the bottoms of loaf pans for quick breads. Ungreased sides allow the batter to cling while rising during baking, which helps form a gently rounded top. If sides are greased, the edges of the loaf may have ridges. Source: "Betty Crocker" Start to Finish Time: "2:40" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 179 Calories; 6g Fat (32.1% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 144mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n038.3 --------------- From: Reggie Dwork Subject: Jalapeno Cheddar Corn Bread Date: Sun, 21 Sep 2014 19:21:45 -0700 * Exported from MasterCook * Bread, Jalapeno Cheddar Corn Recipe By : Serving Size : 16 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil spray 1 cup whole wheat flour -- or white whole wheat flour 1 cup fine ground jellow cornmeal -- whole grain 3/4 cup evaporated cane juice -- organic 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 egg 3/4 cup lowfat 1% milk -- or 2% 3/4 cup seeded diced jalepeno peppers -- to 1C 1/2 Cup corn kernels -- fresh or frozen, thawed if frozen 1/4 cup shredded or lowfat cheddar cheese -- plus additional for garnish Preheat oven to 350F. Mist a 9x5" loaf pan with cooking spray. In a lg bowl, whisk flour, cornmeal, cane juice, baking powder, baking soda and salt. Form a well in center of mixture. In a med bowl whisk egg and milk. Pour into well of flour mixture. With a rubber spatula, fold milk mixture into flour mixture. Fold in jalapeno, corn and 1/4c cheddar until just combined. NOTE: Batter should be lumpy, do not over-mix. Spoon butter into pan, smoothing surface. Sprinkle with additional chddar (if using). Bake until lightly browned and a toothpick comes out clean when inserted incenter of loaf, 50 to 55 min. Let cool i pan for 5 min. Run a knife around edge of pan to loosen, invert pan and transfer to a wire rack to cool completely. Makes 1 loaf (About 16 slices) Serving Size (Approx 1/2" slice) To Freeze: Tightly wrap cooled loaf in plastic wrap and place in a freezer bag. Seal bag, squeezing out excess air. Bread will keep frozen for up to 3 months. Source: "Clean Eating, Jan/Feb 2014" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - PerServing (excluding unknown items): 116 Calories; 1g Fat (6.6% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n038.4 --------------- From: mt Subject: Questions on Skillet Cornbread Date: Sat, 27 Sep 2014 19:55:45 +1000 Thank you Reggie for the Southern Cornbread recipe you posted earlier this year, which brought back memories of what I baked a few times, and enjoyed tremendously, (many) years back. I should clarify I'm an Italian-Australian and have therefore no background on skillet corn bread - but back then, I was using a recipe from a friend, adapted to the ingredients I had available at the time. Sadly I can't find that recipe anymore, and none of those I've come across recently seem tobe it. So, here's my questions: 1. With buttermilk not being available, can it be substituted with skim milk? 2. I seem to remember adding some vinegar to the batter: would this make sense when buttermilk is not available?? 3. In your experience, does cornbread behave/taste differently when white flour is added? (Again, I'm not at all sure, but I have a feeling the recipe I used only had corn flour in it) TIA! :-) marina --------------- END bread-bakers.v114.n038 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved