ORANGE CORNMEAL SHORTBREAD
Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. Here, it is flavored with orange zest. Try serving it with Sweet Corn Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen cookies
Number Of Ingredients 7
Steps:
- Using an electric mixer fitted with the paddle attachment, beat butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and zest. Beat well, scraping sides of bowl as necessary. With mixer on low speed, mix in flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form dough into two logs about 1 1/2 inches in diameter; wrap in plastic wrap, and chill at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment or waxed paper. Remove plastic from chilled dough; roll logs in cornmeal to coat. Slice into 1/4-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.
RUSTIC OATMEAL CORNBREAD
Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson.
Provided by Susie D
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Mix together dry ingredients.
- Stir in beaten eggs, butter, & milk.
- Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
- When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
- Return to oven & bake approximately 15 minutes until browned.
- Cut into wedges to serve.
Nutrition Facts : Calories 204.4, Fat 11.1, SaturatedFat 2.7, Cholesterol 64.8, Sodium 638.4, Carbohydrate 21.7, Fiber 2.2, Sugar 0.3, Protein 5.4
CORNMEAL-OATMEAL CRANBERRY-ORANGE LOAF
My husband, being a true Texan, loves cornbread almost as much as he loves me. I was not a great cornbread baker, so I bought The Cornbread Gospels by Crescent Dragonwagon to learn how to make his tummy happy, and what a great book that turned out to be. Every form and fashion of cornbread you can imagine, and (almost) all good. This recipe is from that book, and has earned rave reviews everywhere I have taken it. It's beautiful, and the essences of orange and cranberry combined with the crunchiness of stone ground cornmeal sets it apart from other quick breads, and it will leaving you wanting more. I hope you like it as well as we do.
Provided by Feisty
Categories Quick Breads
Time 1h15m
Yield 1 large loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Coat 1 large, 2 medium, or 3 small loaf pans with oil.
- Soft the flour, cornmeal, baking powder, baking soda, sugar, and salt into a large bowl.
- Whisk together the eggs, oil, buttermilk, and orange zest in a second, smaller bowl.
- In a food processor, pulse the cranberries a few times until they are roughly chopped. Combine the mix-ins--the cranberries, walnuts, and oatmeal--in a third bowl. Sprinkle 1 tablespoon of the flour mixture over them, and toss well.
- Quickly combine the flour mixture and the egg mixture, using as few strokes as possible. Gently stir in the mix-ins. The batter should be stiff. Spoon the batter into the prepared pan(s). Bake for 45 to 55 minutes for the large pan, 35 to 50 minutes for the mediums, and 35 to 40 minutes for the smalls. Check two-thirds of the way through the baking period; if the loaves are browning excessively, tent them loosely with foil.
- Let the baked breads cool for 10 minutes in the pan(s), run a thin knife around the edge of each pan, and turn the loaves out. Let finish cooling on a rack.
- NOTE: When using cirtrus zest, try your best to get organic fruit, because it is free of the waxes and fungicides that are routinely sprayed on conventionally grown citrus fruit peels.
FAVORITE CORNMEAL YEAST BREAD
This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE OAT CORNMEAL BREAD
Number Of Ingredients 10
Steps:
- Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 180 calories (25 calories from fat) 3g fat (1g saturated) 0mg cholesterol 270mg sodium 35 carbohydrate (2g dietary fiber) 5g proteinTRY THISMaking stuffing for dinner? The combination of oats and cornmeal with the hint of orange makes this a good bread to use for your favorite stuffing recipe. Try adding some pecan halves, raisins or dried cranberries or cherries. It's great with chicken and turkey and for stuffing pork chops.DID YOU KNOW?Cornmeal can be yellow, white or blue, depending on the type of corn from which it is made. Yellow cornmeal has slightly more vitamin A than white cornmeal. We like yellow cornmeal for this bread because it adds a sunny color that goes so well with the flavor of the orange juice. You may want to try the recipe with white or blue cornmeal for a change.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
EXCELLENT AND HEALTHY CORNBREAD
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Provided by MUSCHI7
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g
HOMESTEADER CORNBREAD
This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
Provided by Patricia Terranova Bergstrom
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g
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