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Saturday, 22 November 2014

sweets recipe cornbread

sweets recipe cornbread Biography

Source(google.com.pk)

Combine all wet ingredients in a large mixing bowl. In another mixing bowl, combine dry ingredients. Mix dry ingredients into wet ingredients. *Be sure not to over mix.

Preheat waffle iron to desired setting. Grease waffle iron with non-stick cooking spray.

Ingredients

6 tablespoons unsalted butter, melted, plus butter for baking dish

1 cup cornmeal

3/4 cup all-purpose flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups buttermilk

Directions

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Anytime you put the words “Southern” in front of a dish, it’s likely to stir up controversy, and cornbread is no exception. It seems like every person I’ve ever known from the South has their favorite way of making it, and every way is different.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal. Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili.

With this recipe we experimented with all cornmeal or just three quarters cornmeal and one quarter flour. We also experimented with including or leaving out an egg. Either way works, though the version with some of the cornmeal swapped out with flour, and including an egg, holds together better and is a little more tender.

Whether to include sugar or not in a southern cornbread recipe is an issue for debate. We’ve included as an option a tablespoon or two which just intensifies the flavor of the cornmeal; it doesn’t make the cornbread sweet. The choice is yours as to whether or not to include it. (See this excellent article from Serious Eats on why traditional southern cornbread does not include sugar.)

You’ll notice there are bacon drippings and butter in this recipe. The butter adds needed richness to the bread itself, and the bacon drippings help brown the crust, keep it from sticking to the skillet, and add a lovely bacon flavor to the bread.

Finally, the method that works best with using a cast iron skillet is to preheat the skillet with the fat and then add the batter to the hot skillet. This helps brown the crust and with the pan already hot, the cornbread cooks more quickly.

To my fine readers from our Southern states, how do you like your cornbread? Please let us know in the comments.

If you use artisanal cornmeal that’s been coarsely ground, this very simple recipe yields something remarkable. The cornbread is crunchy, textured, just a little bit sweet, with a complex flavor tasting strongly of corn. Served warm, it’s irresistible with chili- and the little muffins are perfect the next morning, briefly warmed in the microwave, with eggs for breakfast.

This recipe serves two; you can double the recipe and bake it in a larger skillet or a 9 inch cake pan.

Preheat the oven to 375 degrees.

In a medium bowl, whisk together 3/4 cup really good coarsely ground cornmeal, 6 tablespoons flour, 2 tablespoons sugar, a half teaspoon of salt, a teaspoon of baking powder and a quarter teaspoon of baking soda.

Put a half stick of sweet butter into a small (6 inch) cast iron skillet in the oven until it is melted.

Mix half a cup of buttermilk with 3 tablespoons of milk and a large egg. Mix these dry ingredients into the cornmeal mixture.

Swirl the butter around in the skillet, then pour it into the batter and stir it in. Pour most of the batter into the skillet; pour the remaining batter into a muffin tin (it will make 3 extra muffins; I use individual silicone muffin cups). Put the pans in the oven and bake for about 20 minutes, until a toothpick comes out clean.