War Eagle Corn Bread Recipes

SWEET BACON CORN BREAD

Steps:

• Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
• Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
• Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
• Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
• Drizzle with additional maple syrup, if desired.

WAR EAGLE CORN BREAD

Steps:

• Preheat oven to 375 degrees F.
• Heat baking pan in oven. Melt 1 or 2 tablespoons vegetable oil, bacon fat, or butter in pan.
• Combine dry ingredients in large mixing bowl.
• Combine liquids, add to dry mixture, and stir well. Pour batter into hot pan.
• Bake for 25 minutes, or until golden.
• If making muffins, grease tin well or use paper cupcake liners. Divide batter, bake for 20 minutes.
• Makes 1 dozen muffins or one 8" layer cake pan or skillet.

WAR BREAD

Steps:

• To the boiling water add the sugar, fat and salt. Mix all to dissolve and remove from heat. Allow to cool to lukewarm.
• Dissolve the yeast in the 1/4 cup lukewarm water. Add to the other water.
• Add the rye and whole wheat flour. Knead dough for 10 minutes.
• Cover and let rise until twice its bulk. (About an hour).
• Shape into loaves; let rise until double. (About an hour).
• Bake in a preheated 350 deg oven for about 40 minutes.

RORY'S MOST WONDERFUL CORN BREAD

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
• Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.

WAR EAGLE BEAN PALACE PECAN COBBLER

Steps:

• Pre-heat oven to 350º.
• Spray a 13 X 9 inch pan with cooking spray.
• In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
• Pour 1/3 of this filling mixture into the bottom of the prepared pan.
• Add pecans to the remaining filling mixture and set aside while preparing crust.
• In medium sized bowl combine the two flours and salt.
• Cut cold butter into small pieces and add to flours.
• Combine butter into the flour using a fork or pastry cutter.
• Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup).
• Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
• Roll out dough into a 13 X 9 inch rectangle.
• Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
• Pour the remaining filling mixture with the pecans onto the top of the dough.
• Bake for approximately 50 minutes or until the center begins to set.
• Remove from oven and let cool for about 20 minutes.
• Serve warm or at room temperature.

WAR BREAD

Steps:

• In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt.
• pour in the boiling water, stirring constantly, till the mixture is smooth.
• Set aside to cool to 120-130 degrees.
• Sprinkle the yeast on the batter and blend.
• Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer.
• The dough will be somewhat heavy and dense and will not have the elasticity of white dough.
• Nevertheless, the dough will form a shaggy mass that cleans the side of the bowl.
• Sprinkle on flour to control stickiness if necessary.
• Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, or with a mixer dough hook, for 8 minutes. the dough will become smooth.
• Sprinkle on more flour if the dough sticks to the work surface or your fingers.
• place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting.
• cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast).
• punch down the dough and knead for 30 seconds to press out bubbles.
• divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes.
• Form into loaves and place in 2 9-inch or 3 8-inch loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes.
• preheat oven to 350 20 minutes before baking.
• bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done.
• if the loaves brown too quickly, cover with brown sack paper or foil.
• midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven.
• remove bread from oven and turn out of pans. place on metal rack to cool.

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.