 sj |
||
|
||
BS: Corn kernel bread; corn breads
|
|
|
|||||||
|
BS: Corn kernel bread; corn breads |
Share Thread
|
||||||
|
Subject: BS: Corn kernel bread; corn breads From: Q (Frank Staplin) Date: 18 Dec 12 - 10:24 PM A young woman, a new Canadian from Singapore, is living in an apartment complete with kitchen range with oven. Her first oven. We gave her some recipes including some for breads. She decided to make corn bread, since corn was new to her. The recipe called for one cup of corn meal. Corn meal, she reasoned, must be scraped corn. She found corn ears in the produce section and scraped off one cup of corn kernels. Her "corn bread" was surprisingly good. Here is the recipe for this new version of "johnny cake." 1 cup sifted flour 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh corn kernels 1 egg 1 cup milk 1 tablespoon melted butter Mix and sift flour, sugar, baking powder and salt. Add corn "meal." Beat egg and add milk and add to the flour mixture. Mix thoroughly and add melted butter. Bake in a greased cake pan (about 8" square) in a moderate oven (350F) for 30 minutes. Some recipes called for shortening. She looked all over the store and couldn't find it. We explained it is a general term for butter, lard, margarine, etc. She is going to make Scotch shortbread tomorrow; we look forward to her version. We did tell her to use butter. Calgary's melting pot cuisine has added some new recipes to America's kitchens and restaurants, one of them being ginger beef. This young woman may contribute. |
|
Subject: RE: BS: Corn kernel bread; corn breads From: Q (Frank Staplin) Date: 18 Dec 12 - 10:27 PM I added corn breads to the thread title. Any favorites? |
|
Subject: RE: BS: Corn kernel bread; corn breads From: Jeri Date: 18 Dec 12 - 10:37 PM "Egg" should be in the list of ingredients? I haven't made cornbread in ages, but this looks interesting. Rick Fielding started a thread that includes some recipes: BS: Help! A SIMPLE Cornbread recipe please. |
|
Subject: RE: BS: Corn kernel bread; corn breads From: Janie Date: 18 Dec 12 - 11:08 PM Sounds like she made "corn bread" in the same sense one might make a "quick bread" cranberry bread, with chopped cranberries. I bet it was tasty. We go round and round in my house on cornbread. My son prefers what I call "yankee" cornbread with yellow cornmeal, equal or slightly higher portion of flour to cornmeal, two eggs instead of one and up to 3 tablespoons of sugar or honey in addition to the salt, baking soda, baking powder and milk or buttermilk. Somewhat light, sweet and moist, baked in a 9" square pan. He is not particular about white vs wholewheat flour. I like it too, but have a slight preference for southern cornbread, with no sweetner, 1 1/4 to 1 1/3 cup white cornmeal to 3/4 or 2/3 cup flour, one egg, with the rest of the ingredients the same, baked in a preheated cast iron skillet to make a dark, crisp crust. Lower rising and cornmeal gritty. Perfect for crumbling into a bowl of pinto beans, as a side for chili, or for buttering and smearing with molasses, or breaking up into a short glass to pour milk over to eat with a spoon to aid sleep and sweet dreams. I rarely make johnny cakes but when I do I always go for the gritty higher cornmeal to flour, white cornmeal and no sweetner, and can imagine how tasty that would be with fresh whole or grated corn kernels added. |
|
Subject: RE: BS: Corn kernel bread; corn breads From: pdq Date: 19 Dec 12 - 11:20 AM I always have a few small (8 oz) cans of Del Monte creamed corn handy. Add one can per batch of corn bread as an option. You probably don't have to adjust your usual ingredients. |
|
Subject: RE: BS: Corn kernel bread; corn breads From: Q (Frank Staplin) Date: 19 Dec 12 - 01:14 PM As Jeri pointed out, I forgot the one egg in the list of ingredients. Pdq, good idea. |
|
Subject: RE: BS: Corn kernel bread; corn breads From: gnu Date: 19 Dec 12 - 02:43 PM Mmmmmmmmmm... Johnny Cake with sausages just might be had for supper tonight. Haven't made one since last winter. Thanks for the "suggestion"! |
|
Subject: RE: BS: Corn kernel bread; corn breads From: GUEST,mg Date: 19 Dec 12 - 02:47 PM Spoon bread..very good. |
|
Subject: RE: BS: Corn kernel bread; corn breads From: pdq Date: 19 Dec 12 - 04:10 PM I have tried numerous times to duplicate a wedge-shape cornbread I had at a self-serve restaurant in Texas. It was cooked in a special cast iron pan and had a slightly leathery crust. Ingrediants included peppers and maybe cheese. Not sweet at all. Perfect with a good beer. I have never quite "got it right" but they are always pretty good. Here are some possible ingredients: finely diced onion grated cheddar cheese small can of Del Monte cream corn finely chopped olives (black) " " pimiento (red) " " jalepeno (green) all three above are pre-cooked canned items, not fresh bacon fat substituted for some of the oil or Crisco or butter fully cooked and finely chopped bacon bits (home-made) a dash of cayenne pepper keep sugar to a bare minimum add extra egg(s) to make them tougher, not crumbly |
|
Subject: RE: BS: Corn kernel bread; corn breads From: Q (Frank Staplin) Date: 19 Dec 12 - 05:11 PM We used Ortega's green chili peppers (chopped in can). They had both mild and hot. They were fire-roasted; perhaps there are other brands (El Paso a poor substitute). Can't get in Canada. Try with some sour cream in the mix. |
|
Subject: RE: BS: Corn kernel bread; corn breads From: pdq Date: 19 Dec 12 - 06:08 PM I recall that some members of the Ortega family moved to southern California several general generations ago. They came from New Mexico, bringing pepper plants and seeds that were alredy famous. They gave us the Anaheim pepper which may taste slightly different because of climate or soil conditions, or it may be a distinct cultivar. |
|
Subject: RE: BS: Corn kernel bread; corn breads From: GUEST,.gargoyle Date: 19 Dec 12 - 09:15 PM The "secret" to a spongey moist inside and a crispy outside... Use boiling water for the liquid. If using cast -iron forms...have the metal pan already high - degree...oven baking HOT. Lard is the preferred pan grease. Sincerely, Gargoyle having one "dickin 's " of a time finding rye and grahm flour |
