English Muffin Bread

I have tried making this before, but I had a rather disappointing recipe, so I am glad to find this one, it is a gem, being easy, fast, consistent and yummy. It works up like a batter bread; even though it includes yeast, there is no kneading.  It comes from the Comfort Foods cookbook our local library staff created.

English Muffin Bread
2 pkt. yeast (4 tsp.)
1 Tbsp. sugar
2 c. milk
1/2 c. water
6 c. flour, divided
2 tsp. salt
1/4 tsp. baking soda
cornmeal for sprinkling

1) In a large bowl, combine 3 c. flour, yeast, sugar, salt and soda, set aside.
2) Heat liquids until very warm.
3) Add liquids to flour mixture and beat well.  Stir in remaining flour to make a stiff batter.
4) Grease two loaf pans and sprinkle the bottoms with cornmeal. Spoon batter evenly into both pans and sprinkle tops with additional cornmeal.
5) Cover the pans and let rise in a warm place for 45 min.
6) Preheat the oven (do this about 20 min. before rise is finished) to 400 degrees. Bake for 25 min.
7) Remove bread from pans immediately and let cool on wire rack. To serve, slice and toast.

Notes: Let the bread rise until it is as tall as you want it, it doesn't get an oven spring. I like to eat one loaf and freeze the second for another day. I have also used powdered milk, 2/3 c. added to the dry ingredients and then add a total of 2 1/2 c. water. This is excellent with strawberry jam. Yum.

Jenny

Buttermilk Cornmeal Waffles

These golden waffles have a little crunch from the cornmeal. They are nice for breakfast, but they would be fun to top with taco meat and toppings or chili and cheese and sour cream for a quick weeknight meal too. The recipe came from a cookbook called Retro Breakfast.

Buttermilk Cornmeal Waffles
1 1/2 c. flour
2 tsp. baking powder
1 c. cornmeal
pinch of salt
1/3 c. sugar
2 eggs
2 c. buttermilk
1/4 c. melted butter or oil

Mix all and cook in hot iron.
Notes: The thickness of the buttermilk varies a little. You can add a little water to the batter if it is too thick.
Jenny

Tamale Pie

This is a hearty can-of-this-n-that recipe.  The hamburger mix can be served over cornbread or you can serve it over scones and call them Navajo tacos.  Put the cornbread in the oven and then start the ground beef, this way, they will be ready together.

Tamale Pie

1 lb. ground beef

1/2 large onion
1/2 c. green pepper
1 clove garlic, minced

Combine these and cook in a skillet.  When hamburger is browned, spoon off fat and add the following:
1 can corn, drained
1 can kidney beans, drained

2 cans tomato sauce (or 3 to make it saucy to your taste)

1 can diced tomatoes with juice (you could also use the kind canned with chilies)

1/2 Tbsp.  sugar

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. chili powder

1/2 tsp. cumin

1/2 c. chopped olives (opt)

Heat through and serve over cornbread, sprinkled with grated cheddar cheese and a dollop of sour cream. 

Jenny

Texas Spoon Bread

I love cornmeal dishes.  Jury is still out on whether or not my kids all agree!  Serve this with butter and honey or jam.  If you are not familiar with spoon bread, it is a pudding more than a bread. The recipe comes from Taste of Home.

Texas Spoon Bread

3 c. milk

1 c. yellow cornmeal
1 Tbsp. butter or margarine
1 tsp. sugar
1 tsp. salt
1/4 tsp. baking powder
3 eggs, separated

In a saucepan, scald the milk; stir in cornmeal.  Reduce heat; simmer for 5 min, stirring constantly.  Remove from the heat; stir in butter, sugar, salt and baking powder.  In a small bowl, beat egg yolks.  Gradually stir a small amount of  the hot mixture into yolks;  return all to pan and mix well.  In a mixing bowl, beat egg whites until soft peaks form.  Fold egg whites into hot mixture until well blended. Pour into a greased 8 in. square baking dish.  Bake at 350 for 40-45 min. or until well puffed.  Use a spoon to serve.  Yield: 6 servings.
Jenny

Cornbread Salad

Different and delicious! This has become a favorite of our extended family and shows up at all the summer picnics.  It is soooo good!

Cornbread Salad
1 pkg. cornbread mix, prepared as directed (8x8 pan)
3 c. chopped tomatoes
1 c. chopped onion (red is my favorite in this)
1 c. chopped green pepper
1/2 c. chopped sweet pickles
12 strips of bacon, cooked and crumbled
1 c. mayonnaise
1/4 c. sweet pickle juice
Parmesan cheese, for topping

Crumble 1/2 of prepared cornbread into bottom of large bowl (this is the one you will serve the salad from).  In another bowl, mix vegetables and bacon, blend well.  Spoon half of vegetable mixture over cornbread.  Stir mayo and pickle juice together; spread half of dressing over vegetables.  Repeat layers and sprinkle the top with parmesan cheese.  Cover and refrigerate for 2-3 hours before serving. 

Notes: if you want to make the cornbread from scratch, here is a recipe, Favorite Cornbread .

Jenny

Sourdough Cornbread

We tried this cornbread this week, and it is wonderful! It is moist, and has a faint sourdough tang.  We ate it with butter and honey.

Sourdough Cornbread
3/4 c. sourdough starter
2 c. flour
2 c. cornmeal
1/2 c. sugar
1/2 tsp. soda
1 tsp. salt
2 tsp. baking powder
3 eggs, beaten
1 c. milk
1/2 c. oil
1/2 c. green chilies, chopped (opt)
1 c. shredded cheese (opt)

Grease a 12 inch Dutch oven and set aside.  Mix starter, flour, cornmeal, sugar, soda, salt, and baking powder together. Then add beaten eggs, milk, oil, chilies and cheese.  Stir well and pour into Dutch oven.  Bake at 350 for 35 min. (8 coals on the bottom, 16 coals on the top.)  Goes great with Taco Soup.

Notes:  I made this without the cheese and chilies, and poured it into a greased 9x9 pan for baking in my oven.  I will try it with the cheese and chilies if I serve it with Mexican dishes.

My friend made this with blue cornmeal and shared the photo!  Looks a bit like chocolate cake, doesn't it? Super fun! Thanks, Jessi.

Jenny

Multi-Grain Pancakes

If you haven't noticed already, pancakes are one of my favorite foods.  This recipe has a nice flavor and texture. It is an old Taste of Home recipe.

Multi-grain Pancakes
1/2 c. all purpose flour
1/4 c. whole wheat flour
1/4 c. cornmeal
2 Tbsp. sugar
1/2 tsp. baking soda
1 egg
1 c. buttermilk
2 Tbsp. butter or margarine, melted

Combine dry ingredients in a mixing bowl.  Add wet ingredients and stir until just moistened.  Cook on a hot griddle.

Jenny

Favorite Cornbread

Favorite Cornbread (this is from Taste of Home)
1 c. flour
1 c. cornmeal
¼ c. sugar
4 tsp. baking powder
¾ tsp. salt
1 c. milk
2 eggs
¼ c. shortening

Combine dry ingredients, then add milk, eggs and shortening and beat for 1 min. Pour into greased 9 inch square pan. Bake at 425 for 20-25 min. 9 servings.
Jenny