Mesquite Corn Bread Recipes

MOHAVE MESQUITE BREAD

Steps:

• Combine dry ingredients.
• Add oil and water and mix until dough forms a ball and cleans the sides of the bowl.
• (Because mesquite beans and meal have a tendency to pick up any moisture from the atmosphere, the amount of water needed will vary with the weather).
• Lightly grease a cookie sheet or flat pan.
• Form the dough into a half-sphere loaf on the pan.
• Bake for 30 minutes at 350 degrees.

MESQUITE CORN BREAD

Steps:

• 1) Preheat oven to 350 degrees and grease an 8-inch square baking pan. 2) Combine the dry ingredients in a mixing bowl. In another bowl, blend the wet ingredients together, and add to the dry ingredients. Stir until combined. Fold in the corn kernels. 3) Pour into the baking pan and bake 20 to 25 minutes, until golden brown.

FLUFFY BAKERY-STYLE CORNBREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, cornmeal, baking powder and salt in a medium bowl.
• In a large bowl, cream together butter and sugar with an electric hand mixer.
• Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
• Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
• Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
• Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy!