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Posts Tagged ‘cornbread’

by Caitlin Saniga

Maple pumpkin cornbroad

Baking is one area where I’m frightened about making substitutions and getting creative, so I took baby steps with this New York Times recipe. Instead of honey, I used maple syrup (and was curious about using molasses), and I added a dash of cinnamon. I considered adding zest from a mandarin orange but then chickened out. Maybe next time …

  • 1 cup canned pumpkin puree
  • 1 cup low-fat milk
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 eggs
  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Heat the oven to 400 degrees, and place a 2-quart baking dish on a rack in the middle of the oven.

Whisk together the pumpkin puree, milk, olive oil, maple syrup and eggs.

Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda, cinnamon and salt.

Stir the dry ingredients into the wet ingredients and mix together without overworking.

Remove the baking dish from the oven, and add the butter. When it is melted completely, brush the sides of the pan with the pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 or 40 minutes until a toothpick inserted in the center comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. Slather warm pieces with butter, and drizzle them with more maple syrup.

Makes 12 servings.

Recipe adapted from: nytimes.com

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by Caitlin Saniga

Zucchini cornbread

This cornbread-zucchini bread hybrid has the best qualities of each. It’s slightly sweet and a bit crumbly, but moist.

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by Sarah Steimer

Moist cornbread? It can happen! I think the key might be in the add-ins. In this case, the onions and apples.

Moist cornbread? It can happen! I think the key might be in the add-ins. In this case, the onions and apples.

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by Caitlin Saniga

Herbed brown butter-orange cornbread

Browning the butter is what makes this cornbread exceptional, I think. It adds so much flavor, so don’t skip that step! And don’t burn your butter. Take it slow, and keep an eye (and an ear) on it up until the moment you pull it off the stove.

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by Sarah Steimer

We're still getting a lot of blueberries at the farmer's market... and I'm not ready to let go. I love adding something sweet to what can be considered an otherwise savory bread.

We’re still getting a lot of blueberries at the farmer’s market… and I’m not ready to let go. I love adding something sweet to what can be considered an otherwise savory bread.

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by Sarah Steimer

Use a good cornbread recipe for this, not some junk you add water to and throw in the oven. Have some southern class.

For the cornbread (optional, if you have your own recipe)

  • 1 cup flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter, softened

Combine flour, sugar, baking powder, salt and cornmeal. Add eggs, milk and shortening and beat with a mixer until smooth. Pour into a greased 9-by-9 inch or 8-inch round pan. Bake at 425 degrees for 20 to 25 minutes.

Let the cornbread sit out for a day or two, becoming stale. Cut into cubes or crumble. Place on a baking sheet and put under broiler in oven, or bake at 375 until the pieces crisp.

For the salad

  • 2 cans black beans, rinsed and drained
  • 1 or 2 red bell peppers, diced
  • 2 cups cherry tomatoes, quartered (or 2 large tomatoes, chopped)
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh basil
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar (I used apple cider because that’s what I had)
  • salt and pepper, to taste

Mix the oil, vinegar, salt and pepper and set aside.

Toss the beans, bell pepper, onions, basil and cornbread together. Add the dressing and serve immediately.

Makes six to eight servings.

Recipe adapted from: Ezra Pound Cake

Photo: Sarah Steimer

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by Sarah Steimer

I used duck eggs for the first time when I made this recipe. There's more protein in duck egg whites, so my whites whipped extra high.

  • 1/2 cup (one stick)  unsalted butter, melted
  • 1 1/4 cups confectioners’ sugar
  • 3/4 cup whole blanched almonds OR slivered almonds
  • 1/2 teaspoon baking powder
  • 3/4 cup cornmeal
  • 6 egg whites
  • 1/3 cup sugar
  • 3/4 cup rhubarb compote (recipe here)

In a food processor or blender combine the almonds, cornmeal, confectioners’ sugar and baking powder. Process until the almonds are finely ground, about one minute.

In a medium bowl or the bowl of an electric mixer, beat the egg whites until they are quite stiff, about three minutes. Slowly add the sugar. Beat for one additional minute. Add the tepid melted butter and beat gently to combine – BE GENTLE. I don’t think I was gentle enough.

Add the almond and cornmeal mixture in two batches and mix gently only until combined. Do not overmix.

Spread the batter in a buttered, 8×8-inch baking pan, and dollop the rhubarb compote on top. With a spoon, press down through the rhubarb compote gently to swirl it into the batter. Be gentle, as you do not want to deflate the egg whites.

Bake the cake at 350 degrees until it is golden brown and a knife inserted into the middle comes out clean, about 30 to 35 minutes.

Serve with additional compote.

Recipe: A little Zaftig

Photo: Sarah Steimer

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