RANDY'S KILLER CORNBREAD
Derived from a Beth Hensperger recipe, it's rich, mellow, moist, and just plain outstanding. It doesn't seem to stale quite as quickly as standard cornbreads. Add in some chopped roasted green chiles, pine nuts, crumbled cooked bacon, chopped black olives, berries, grated orange zest, whatever strikes your fancy, but it's great plain, too. Note: cornmeal is best stored in the freezer, as it tuns rancid easily. Cornbread made with rancid cornmeal has a horrible bitter taste to it.
Provided by zeldaz51
Categories Quick Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Grease an 8-inch springform pan or a deep cake pan.
- Combine the dry ingredients (cornmeal, flour, sugar, salt, and baking soda) in a large bowl.
- In a medium bowl whisk together the wet ingredients (eggs, buttermilk, yogurt and milk). Add the wet ingredients to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended, being careful not to overmix.
- Pour the batter into the prepared pan and bake 20 to 25 minutes, until golden around the edges and a toothpick inserted into the center comes out clean. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 263.9, Fat 10.6, SaturatedFat 5.8, Cholesterol 83.8, Sodium 335.9, Carbohydrate 36.3, Fiber 2, Sugar 4.5, Protein 6.3
RANDALL'S ORDINARY CORNBREAD
This is a little different than your typical cornbread. It is very moist and so delicious!It is from a small restaurant in Rhode Island that was built in the 1700's. Food is still cooked over a wood fire in the original fireplace.
Provided by quotFoodThe Way To
Categories Quick Breads
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cream eggs and sugar.
- Add salt, milk and oil; Mix well.
- Slowly add cornmeal to mix;.
- Slowly add flour and baking powder; Mix well to incorporate all ingredients.
- IMPORTANT: Let mix stand for 24 hours in refrigerator before baking.
- Pour into 9-inch pie plate.
- Bake in 300 degree oven for 25-30 minutes.
Nutrition Facts : Calories 231.2, Fat 9.6, SaturatedFat 2, Cholesterol 57.1, Sodium 214.8, Carbohydrate 31.9, Fiber 1, Sugar 12.7, Protein 4.8
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