Phylliss Campground Corn Loaf Recipes

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PHYLLIS'S CAMPGROUND CORN LOAF



Phyllis's Campground Corn Loaf image

From a outdoor cooking program on AETN (Arkansas Education Television) with Phyllis Speer.Terrific! Great for camping or oven. Even good cold with salsa.

Provided by Caroline Cooks

Categories     Corn

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 (10 ounce) cans whole kernel corn, drained
1 cup fresh tomatoes, chopped or 1 (14 ounce) can diced tomatoes
1 cup onion, chopped
1 cup green pepper, chopped
1 teaspoon salt
1/4 teaspoon chipotle pepper (optional)
1 cup cornmeal (yellow stone-grounded is best)
1 cup cheddar cheese, grated
2 eggs, slightly beaten
1 (5 ounce) can evaporated milk
1/2 cup water

Steps:

  • Mix together corn, tomato, onion, green pepper, salt, peppers, cornmeal and cheese. Combine well and let mixture sit 10 minutes to absorb flavors.
  • Beat eggs; add to evaporated milk and water, mixing well.
  • Then add egg mixture to cornmeal mixture. Pour into a #10 (castiron)Dutch Oven or greased heavy large baking dish.
  • Bake covered in hot coals or at 375°F for one hour.
  • Serve hot or cold.

Nutrition Facts : Calories 306.9, Fat 11.5, SaturatedFat 5.9, Cholesterol 97.1, Sodium 881.3, Carbohydrate 41.7, Fiber 4.6, Sugar 5.2, Protein 13.3

CORNBREAD LOAF



Cornbread Loaf image

I made a few minor changes to the original recipe printed in Bon Appetit (December 1992). Original recipe was printed as a request for corn bread served in Le Bus resturant.

Provided by ellie_

Categories     Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

1 1/2 cups flour
1 1/4 cups yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup melted margarine or 1/2 cup corn oil
1 cup buttermilk or 1 cup sour milk
1 cup frozen corn kernels, thawed

Steps:

  • Preheat oven to 350-degrees F.
  • Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
  • Mix first six ingredients (flour- salt) in large bowl.
  • Mix eggs, melted margarine/oil, milk in small bowl.
  • Add egg mixture and corn to dry ingredients.
  • Stir until combined.
  • Pour batter into pan.
  • Bake for 1 hour.

CORN AND POPPY SEED LOAF



Corn and Poppy Seed Loaf image

A delicate and tasty bread with a golden crust sprinkled with poppy seeds.

Provided by Katja

Categories     Bread     Yeast Bread Recipes

Time 2h30m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup corn flour
2 tablespoons white sugar
2 (.25 ounce) packages rapid rise yeast
1 ½ teaspoons salt
¾ cup milk
1 ¼ cups all-purpose flour
½ cup water
¼ cup butter
1 egg
4 tablespoons poppy seeds
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

Nutrition Facts : Calories 245 calories, Carbohydrate 38.5 g, Cholesterol 29.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 3.6 g, Sodium 338.8 mg, Sugar 3.4 g

CINNAMON COCONUT LOAF



Cinnamon Coconut Loaf image

This is a scrumptious loaf to have on hand when company drops over.

Provided by Carol

Categories     Quick Bread

Time 1h25m

Yield 12

Number Of Ingredients 11

2 eggs
¼ cup vegetable oil
1 cup white sugar
1 cup sour cream
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup flaked coconut
¼ cup packed brown sugar
2 teaspoons ground cinnamon

Steps:

  • In a small bowl, stir together coconut, brown sugar, and cinnamon.
  • Measure flour, baking powder, baking soda, and salt into a bowl; mix well.
  • In a mixing bowl, beat eggs until frothy. Beat in oil and sugar. Blend in sour cream. Add flour mixture, and stir until combined. Put 1/2 of the batter in the bottom of a greased 9 x 5 x 3 inch loaf pan. Sprinkle 1/2 of the cinnamon mixture over batter. Top with remaining batter by putting dabs here and there. Sprinkle remaining cinnamon mixture over top. Cut through batter with a knife to give a swirling, marbled effect.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. After loaf stands for 10 minutes, remove from pan to cool on rack.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 36 g, Cholesterol 39.4 mg, Fat 10.4 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 246.5 mg, Sugar 22.4 g

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