Cornmeal Mini Loaves Recipes

SWEET CORNBREAD LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
• Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

MINI LOAF CORNBREAD

Steps:

• Preheat convection oven to 400 degrees F.
• Grease the mini loaf pan.
• Combine the cornmeal, flour, baking powder, salt, and sugar.
• Add the egg, vanilla, butter, oil and milk. Whisk until mix thoroughly.
• Pour mixture into the greased pan.
• Bake into the preheated oven for 20-25 minutes.

MINI MEATLOAVES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil.
• Gently combine the pork and turkey by hand in a large bowl. Stir together the oats, 2 tablespoons of the ketchup, 1/2 tablespoon of the mustard, the soy sauce, oregano, egg whites, onions, 1/2 teaspoon salt and 1 teaspoon pepper in a small bowl until combined. Add the oat mixture to the meat mixture and combine by hand until just incorporated.
• Form the meatloaf mixture into 4 small football-shaped loaves, about 4 inches long and 1 1/2 inches thick, and place on the prepared pan. Stir together the remaining 2 tablespoons ketchup and 1/2 tablespoon mustard in a small bowl. Brush some of the ketchup mixture on each meatloaf.
• Bake until fully cooked, about 20 minutes. Garnish with additional fresh oregano if desired, and serve.

OATMEAL MINI LOAVES

Steps:

• In a large bowl, combine the oats, whole wheat flour, brown sugar, wheat germ, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients just until moistened. Add 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter; sprinkle with additional oats if desired. Cool.

MINI CHEDDAR LOAVES

Steps:

• In a large bowl, combine biscuit mix and cheese. Beat eggs and milk; stir into cheese mixture just until moistened. Pour into four greased and floured 5-3/4x3x2-in. loaf pans. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from pans; slice and serve warm.

MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the egg, milk, cheese, breadcrumbs and salt. Add the ground beef, mixing well, and form this mixture into six to eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

IMPOSSIBLY EASY MINI MEATLOAVES

Steps:

• Heat oven to 450°F. In large bowl, stir 1/4 cup of the ketchup and remaining ingredients until well mixed.
• Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 10x4-inch rectangle. Cut lengthwise down center and then crosswise into fourths to make 8 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with remaining ketchup.
• Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

CORNMEAL HARVEST LOAVES

Steps:

• In bowl of a standing electric mixer (or a large bowl if kneading by hand) stir together lukewarm water, sugar, yeast, and 1 cup cornmeal and let stand until foamy about 5 minutes. In another bowl stir together flour and salt and gradually stir enough flour mixture into cornmeal mixture to form a soft dough. With dough hook knead dough, adding any remaining flour mixture if dough is too sticky, 5 minutes, or until smooth and elastic. (Alternatively, dough may be kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
• Put dough in an oiled deep bowl, turning to coat with oil. Cover bowl loosely and let dough rise in a warm place 2 hours, or until doubled in bulk. (Alternatively, dough may be allowed to rise, covered, in refrigerator overnight.)
• Punch down dough and divide into 4 pieces. Roll each piece between hands to form a 14-inch loaf and put 2 loaves on each of 2 large baking sheets. With a knife or kitchen scissors make eight to ten 2-inch-long diagonal cuts down length of each loaf and pull open to make decorative holes (exaggerate openings as they will become smaller during rising and baking).
• Cover loves loosely and let rise in a warm place until doubled in bulk, about 45 minutes.
• Preheat oven to 400°F.
• Sprinkle loaves with remaining 2 tablespoons cornmeal and bake in upper and lower thirds of oven 25 minutes, or until golden, switching baking sheets between upper and lower oven racks halfway through baking. Cool loaves on racks.

MINI MEATLOAVES

Steps:

• Heat oven to 200C/fan 180C/gas 6 and heat 1 tsp oil in a large frying pan. Add the onion and carrot and soften for 10 mins. Scrape into a large bowl, then add the breadcrumbs, 5 tbsp of the passata, the Worcestershire sauce, egg, mince, half the thyme and some seasoning. Mix well.
• Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the mince mixture into them, then pour the remaining passata over the top. Top each with a tomato half, sprinkled with a pinch of sugar, salt and pepper and the remaining thyme. Bake for 50 mins until cooked through, then serve with Chive mash (recipe below).

MINI CHEDDAR BACON LOAVES -- CORNBREAD!

Steps:

• Preheat oven to 350°F.
• Butter 8 mini loaf pans, or large muffin tins.
• Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
• In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
• Stir in the flour mixture until just combined.
• Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
• Pour about 1/2 cup batter into each of the buttered loaf tins.
• Bake for 8 minutes.
• Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
• Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
• NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).

CORNMEAL MINI LOAVES

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt, cornmeal and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into size pieces. Shape each into 6-in. oval loaf. Grease two baking sheets; sprinkle with cornmeal. Place three loaves 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Bake at 400 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.