Hippie Cornbread Recipes

HIPPIE CORNBREAD

Steps:

• Scramble hamburger and onion in skillet and drain off fat.
• Mix corn bread mix with milk, corn and eggs.
• Put half of corn bread mixture in baking dish (9X13 in).
• Cover with meat and cheese.
• Pour rest of corn bread mixture over that.
• Bake at 350 degrees for 35-45 minutes or until brown.

GINA'S CRUSTY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
• Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
• Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.

HIPPIE BREAD

Steps:

• In large mixing bowl, dump all ingredients together and stir until blended well.
• Cover with a towel and lid (for weight) and let stand overnight.
• DO NOT STIR OR KNEAD.
• In the morning, prep 3 loaf pans by greasing well with shortening or butter. Pour batter direct from bowl into the loaf pans, dividing the dough evenly.
• Bake immediately in pre-heated 350º oven for 30 minutes. Bread is done when golden brown and when tapped lightly gives a hollowed sound.
• Remove from pans immediately and let cool on wire rack.
• *If mixture looks too dry you can add extra water as needed.
• **Options - Sprinkle sesame seeds or dried onion flakes to the top of the bread if desired.
• Freeze baked bread (wrap well and place in freezer safe bag) when completely cooled for later use. Shelf/counter life of baked bread is 3-4 days maximum.

PORTUGUESE CORNBREAD

Steps:

• In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
• Pulverize the cornmeal in a blender until fine.
• In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.
• With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
• Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden. Transfer to a rack to cool.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.