Jimmy Red Cornbread

 Jimmy Red Cornbread

Dry ingredients

1 ½ cups Jimmy Red cornmeal

½ cup all purpose flour

1 teaspoon sugar

1 teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

Wet ingredients

2 eggs

1 ½ cup buttermilk

3 tablespoons of melted butter

Preheat oven to 400 degrees with a cast iron skillet in the oven to heat also.  Ten minutes before adding cornbread batter to the skillet put the butter in the skillet in the oven.  

Whisk dry ingredients together.  Beat the eggs then combine the eggs with the buttermilk.  Gently stir the wet and dry ingredients together.  

Pull the skillet from the oven and pour the melted butter into the cornbread batter.  Stir gently to combine and then pour the batter back into the hot skillet.

Put the skillet in the oven and bake for 25 minutes.  After removing the cornbread from the oven, immediately invert it onto a plate to maintain the crispy crust.

Sylvia Dodson's Cornbread

 3/4 c. meal

1 t. baking powder

1/2 t. salt

3/4 c. buttermilk

1 egg

1/4 c. flour

1/2 t. sugar

1/4 t. soda

1/8 c. oil

Bake at 450 until browned (20-25 minutes).

** Sylvia used ground meal from an Amish store. It is grainier than regular corn meal. She used unbleached flour.

*** Vickie doubles this recipe for a large iron skillet of cornbread.

Banana Nut Bread or Muffins with Maple Glaze

 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan 

1¼ cups all-purpose flour 

1 teaspoon fine sea salt 

1 teaspoon baking soda 

1 cup sugar 

2 large eggs, at room temperature 

3 ripe bananas, mashed 

1/2 cup chopped pecans, toasted

Preheat the oven to 350°F. Brush an 8- by 5- by 3-inch loaf pan with butter. In a bowl, whisk together the flour, salt, and baking soda. Set this aside. To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, cream the 1/2 cup of butter and the sugar on medium speed until light and fluffy. Add the eggs, one at a time, then the mashed bananas. Add the reserved dry ingredients and pecans and stir to combine. Transfer the batter to the prepared pan. Bake until the cake is a rich, golden brown and it starts to pull away from the sides of the pan, 1 hour to 1¼ hours. Transfer to a rack to cool slightly, then invert the cake onto the rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

For muffins, bake at same temperature for 20 minutes. Makes 12 muffins. Spray muffins tins well.

Maple Glaze 

1 c. confectioner's sugar

3 T. pure maple syrup

3 T. whole milk

Mix together and pour glaze over cooled bread or muffins. Top with toasted pecans.

Adapted from Virginia Willis--Bon Appetit Y'All

Jiffy Jalapeno Cornbread

 

1 Jiffy cornbread mix box  (8.5 oz.)

1 egg

1/3 cup buttermilk

1/2 cup sour cream

2 tablespoons vegetable oil

2 tablespoons diced jalapenos

1/2 cup shredded cheddar cheese

 

Preheat oven to 400 degrees. Gently mix all ingredients together well.  Wait 4-5 minutes.  Spoon mixture into muffin tin (makes 6-8).  Bake for 25 minutes.  

Zella Lane's 2 Week Bran Muffins

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• 1 cup (227g) boiling water
• 1 cup (71g) bran cereal (buds or twigs); or 1 3/4 cups (71g) bran flakes
• 1/2 cup (99g) vegetable oil
• 2 1/2 cups (301g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 to 1 1/2 cups cup (170g to 255g) raisins or currants
• 2 large eggs
• 2 cups (454g) buttermilk
• 1 1/4 cups (248g) sugar
• 2 cups (142g) bran cereal (buds or twigs); or 3 1/2 cups (142g) bran flakes

Instructions

In a small mixing bowl, pour the boiling water over the 1 cup of cereal. Allow the mixture to cool to lukewarm, about 45 minutes.

1. While the water/cereal mixture cools, blend together the flour, soda, and salt in a large mixing bowl. Stir in the raisins or currants. Set it aside.
2. Stir the vegetable oil into the cooled water/cereal mixture. Set it aside.
3. Whisk together the eggs, buttermilk, and sugar. Combine this with the flour/raisin mixture.
4. Stir in the dry cereal.
5. Finally, add the water/bran/oil mixture, stirring till thoroughly combined. Cover the bowl and refrigerate overnight.
6. Preheat your oven to 375°F. Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once.
7. Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
8. Bake the muffins for 20 to 25 minutes, till a cake tester inserted into the center of a muffin comes out clean.
9. Remove from the oven, and tip the muffins in the pan to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
10. To bake mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
11. Yield: 18 standard muffins, or 45 mini muffins.
12. Recipe from: kingarthurflour.com
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Dutch Oven Crusty Bread

3 c. bread flour
1 package yeast
1 1/2 t. salt
1 1/2 c. warm water

Whisk flour, yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl.
Add the water and stir with a wooden spoon until the dough is mixed well.The dough will be quite sticky and shaggy looking.
Cover the bowl and set aside for 12-18 hours (up to 24 hours). 
Preheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes.
Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.)  With floured hands, gently shape the dough into a round loaf, make sure there's enough flour on the surface so the dough doesn't stick. Let the dough sit there until pot is preheated. Take the hot pot from the oven and gently place the dough into the pot. Cover with the lid and return to the oven and bake for 30 minutes. Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.

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Sweet Potato Yeast Rolls

Ingredients

·         3/4 cup (6 ounces) warm water

·         1 scant tablespoon (1 package) active-dry yeast

·         1 cup (9 ounces) mashed sweet potatoes (see note below)

·         1 cup (8.5 ounces) milk - whole or 2% preferably

·         1/4 cup (2 ounces) unsalted butter - melted

·         2 Tablespoons brown sugar

·         2 teaspoons kosher salt

·         4 cups (20 ounces) all-purpose flour

Instructions

Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved. Add the mashed sweet potatoes, the milk, the melted butter, the brown sugar, and the salt. Stir until all ingredients are evenly combined. Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible. This dough will be very sticky.

Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it's easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours.

When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 24 pieces. Shape into balls and place about 5 inches apart on a parchment-lined baking sheet. Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen.

About 20 minutes before the rolls are finished rising, preheat the oven to 400° Fahrenheit.

Remove the cover and bake the rolls for 20-25 minutes, until they are puffed and toasted brown. Serve warm or room temperature. Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.

Notes:

·         To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.

·         For extra richness, brush the tops with melted butter or egg yolk before baking. So good!

·         These rolls can also be frozen if you're making them ahead of time. Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them. To re-heat, let them thaw on the counter and then warm them in a 300° oven for 15 minutes.

Caprese Garlic Bread

INGREDIENTS:

• 1 loaf ciabatta bread, horizontally cut in half
• 4 tablespoons salted butter
• 3 cloves garlic, minced
• 12 oz. fresh mozzarella cheese, sliced
• 1/2 cup balsamic vinegar
• 2 medium tomatoes, sliced
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped fresh basil

DIRECTIONS:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

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Luckenbach Jalapeño Cheddar Cornbread

1/2 cup whole milk 

1/2 cup buttermilk 

1 egg 

2 tablespoons Crisco

1 tablespoons butter

1 tablespoon sugar 

1/2 teaspoon salt 

2 teaspoons baking powder 

1 cup cornmeal 

1/3 cup all purpose flour 

1 ½ tablespoons chopped jalapenos, fresh or pickled 

1 ½  tablespoons whole kernel corn 

2/3 cup grated sharp cheddar

Preheat oven to 425 with 8" skillet in the oven.

Mix together dry ingredients (cornmeal, flour,sugar,

 baking powder, salt). 

Add cheddar to dry ingredients and coat cheese with 

cornmeal/flour mixture.

In separate bowl, whisk together milk, buttermilk, and egg.

Gently stir dry and wet ingredients together. Gently mix in melted

 Crisco. Pull skillet from oven and drop in butter.

Swirl to cover skillet and pour cornbread mixture into

skillet. Bake 20 to 25 minutes.

Frozen Butter Biscuits

1 stick frozen butter

2 ½ cups of all purpose flour

¾ teaspoon salt

4 teaspoons baking powder

1 cup chilled butter milk

Preheat oven to 475 degrees.  Grate frozen butter using large holes of a box grater. Whisk together flour, salt and baking powder.  Then sift this mixture.

Toss together grated butter and flour mixture in a medium bowl.  Stick back in the freezer for 10 minutes.

Make a well in center of flour & butter mixture. Pour buttermilk in center well and stir 15 times.

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 10-15 minutes or until lightly browned. Brush with melted butter.

Ina Garten's Blueberry Crumb Cake

Ingredients

For the streusel:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling


For the cake:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

2006, Barefoot Contessa at Home, All Rights Reserved

Sandy's Cornbread

1 c. white, plain cornmeal
1 c. yellow, plain cornmeal
1/2 c. AP flour
2 t. Baking powder
1 T. sugar
3/4 t. salt

Mix together and add:
1 egg
1 1/2 c. buttermilk
3 T. melted butter
3 T. shortening
1/8 c. oil
Mix well.

Heat 1/8 c. oil in a black cast-iron skillet until smokin' hot.
Pour mixture into hot oil.
Bake at 400 for 25-30 minutes until it cracks.
Enjoy!

Nutty Molasses Muffins

Ingredients

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup ground flax seed/flax seed meal

1 cup regular oats

1/2 cup packed brown sugar

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 cup walnuts, roughly chopped

1/2 cup golden raisins

1 cup buttermilk

1 whole Egg

2 mashed bananas

1/4 cup canola oil

1/4 cup molasses (not black strap)

Preheat the oven to 350 F. Spray a 12-count muffin pan with Pam.  Spray a 6-count muffin pan with Pam.

In a large bowl, combine flours, flax seed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins.  Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, bananas, oil and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.

Scoop 1/4 cup helpings into the muffin cups and bake for 18 minutes, or until deep golden brown.

Serve with honey butter for extra goodness.

Batter Bread

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1/2 cup warm water (110° to 115°)

• 1 cup warm milk (110° to 115°)

• 1/2 cup butter, softened

• 1/4 cup sugar

• 2 teaspoon salt

• 3 eggs

• 5-1/2 to 6 cups all-purpose flour

• HONEY BUTTER:

• 1/2 cup butter, softened

• 1/2 cup honey

Directions

1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
4. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
5. Combine the honey butter ingredients until smooth. Serve with bread. Yield: 12-16 servings.

*Can be baked in two loaf pans for easier cutting.

Coconut Pound Cake

INGREDIENTS

• 1 cup butter
• 1¾ cups sugar
• 3 eggs
• ½ teaspoon vanilla
• 2 teaspoons coconut extract
• ¾ cup buttermilk
• 1 cup sweetened shredded coconut
• 2½ cups flour
• 2 teaspoon baking powder
• 1 teaspoon salt

Coconut Glaze

• 1½ cup powdered sugar
• 2 Tablespoons milk
• 1 teaspoon vanilla
• 1 teaspoon coconut extract

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.
3. Add eggs one at a time and beat an addition minute per egg.
4. In a separate large bowl, mix and combine dry ingredients together.
5. Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.
6. Fold in shredded coconut.
7. Grease and flour either 2 large bread pans or 3 small bread pans.
8. Pour batter and bake at 350 degrees F for 55 to 60 min.
9. Let loaves cool and pour glaze over them.

Coconut Glaze

1. Whisk glaze ingredients together until smooth.

from Chef-in-training.com

English Muffin Bread

6 cups flour, divided
2 packages of active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
butter and cornmeal

Prepare two 8 1/2 x 4 1/2-inch loaf pans by greasing them with butter and covered with cornmeal; set aside.In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, yeast, sugar, salt and baking soda together.

In a small saucepan over low to medium heat, warm up milk and water to very warm, between 120 – 130 degrees F.
Add to flour mixture and thoroughly combine.  Change paddle attachment to dough hook and gradually add remaining 3 cups of flour.  Divide dough in half and place each into the prepared loaf pans.

Cover pans with a towel and place in a warm spot to rise for 1 1/2 hours.  Until about double in size.  (If you desire, preheat oven  to 170 degrees F., turn it off and place the pans into the oven to rise.) 

 Preheat oven to 400 degrees F.
Place pans in oven and bake for 25 minutes.
Immediately remove loaves from pan and place on a wire rack to cool.

Creme Brulee Muffins

INGREDIENTS

• 5 Tbsp. butter, softened
• ½ cup sugar
• 1 egg
• ¾ cup sour cream
• ¼ cup Creme Brûlée Coffee Creamer
• 1¾ cups flour
• 1½ tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt

SUGAR CRUMB FILLING/TOPPING

• ¼ cup cold butter
• ¼ cup sugar
• ¼ cup brown sugar
• ¼ tsp. cinnamon
• ½ cup flour

INSTRUCTIONS

1. First make sugar crumb filling. In a medium bowl, combine sugar, brown sugar, cinnamon and flour. Cut in COLD butter until a crumb is formed. Set aside.
2. Preheat oven to 375 degrees F.
3. In a large bowl, cream butter and sugar together.
4. Beat in egg.
5. Add sour cream and Creme Brûlée Coffee Creamer and blend until well combined.
6. In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
7. Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
8. Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK. Totally normal and perfect.
9. Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.
10. Drop enough batter in the bottom of each muffin tin to coat. Sprinkle some crumb mixture over batter. Layer another layer of batter over the top of crumb. Layer a second layer of crumb. Layer a third layer of batter over the top and top with one final layer of crumb mixture. Muffin tins should be about ⅔ to ¾ full so plan layers accordingly. You can freeze any left over crumb for later use.
11. Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.

recipe and picture from Chef in Training