Fanny Farmer Corn Bread Recipes
FANNY FARMER CORN BREAD
This came from my first, and most favorite cookbook. It makes a slightly sweet cornbread, which I adore. My hubby won't eat sweet cornbread, though, so I adapt it for him by leaving the sugar out. You can also make this recipe with buttermilk, by adding a 1/2 t. of baking soda along with the other ingredients. I'm posting it here so that I can access the recipe when I am away from home and don't have my book. (I also usually grind my own flour and cornmeal, and it still makes great bread!)
Provided by luv2cookforluvd1s
Categories Quick Breads
Time 35m
Yield 16 2 inch squares, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.
Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 309.7, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3
CORNBREAD
Just a basic Corn Bread recipe with no extras. Good old plain Corn Bread! Best when hot right out of the oven!!! This recipe is from the fannie Farmer cookbook.
Provided by dhannebohn
Categories Breads
Time 35m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 8
Steps:
- Sift together the cornmeal, flour, Splenda, baking powder, and salt.
- Mix in the milk, egg, and melted shortening.
- Pour mixture into a buttered 8 inch square pan.
- Bake 20 minutes at 425 degrees.
Nutrition Facts : Calories 138.8, Fat 4.9, SaturatedFat 1.6, Cholesterol 27.3, Sodium 339.7, Carbohydrate 20.1, Fiber 1.1, Sugar 0.1, Protein 3.9
QUICK & TASTY CORNBREAD
From the Fannie Farmer Cookbook (1965 edition). Fannie says you can use butter, bacon fat, chicken fat, or beef drippings for the shortening, but I usually use canola oil.
Provided by ccferne
Categories Quick Breads
Time 35m
Yield 16 2-inch squares, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Grease an 8" square baking dish.
- Sift dry ingredients together.
- Combine wet ingredients and gently mix into dry mixture.
- Spoon into baking dish and bake 20 minutes.
Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 382.4, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3
BUTTERSCOTCH TAPIOCA
Make and share this Butterscotch Tapioca recipe from Food.com.
Provided by budgiesntiels
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine the tapioca and milk. Set aside for 5 minutes.
- Add the brown sugar, salt and egg yolks, mix well.
- Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook.
- Remove from the heat and stir in the butter until it melts.
- Add the vanilla. The pudding will continue to thicken as it cools.
- Pour equal amounts into 4 serving cups. Chill for about an hour until cold.
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#weeknight #60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #healthy #breads #american #southern-united-states #easy #dietary #high-calcium #quick-breads #high-in-something #3-steps-or-less #from-scratch
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