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Full Online Book HomeLearning KitchenBread - Cornbread Fresh Cornbread
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Bread - Cornbread Fresh Cornbread Post by :Gilles_Turbide Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2850

Click below to download : Bread - Cornbread Fresh Cornbread (Format : PDF)

Bread - Cornbread Fresh Cornbread

5 Ears fresh corn
3 Eggs, beaten
3/4 cup Milk
1/4 cup Plus 1 1/2 tsp. bacon drippings
1 1/2 tbl. Sugar
1 tbl. Baking powder
3/4 tsp. Salt
1/2 cup Plus 1 Tbl. all purpose flour


Preheat oven to 425 degrees F. Cut corn from cob, scraping cob to remove the pulp.

Combine corn, eggs, milk, bacon drippings, sugar, baking powder, and salt; stir well. Gradualy stir in flour.

Heat a well greased 8 inch cast-iron skillet in a 400 degree oven until very hot. Pour batter into hot skillet, and bake at 425 degrees for 25 minutes or until golden brown.
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-------------------------------------------------1 cup freshly ground cornmeal -medium grind 3/4 cup all-purpose flour 1 tbsp baking powder 1 tsp salt 1/4 tsp baking soda 1 tbsp sugar 2 ears fresh sweet corn -making 1 cup kernels 1/2 cup roasted sweet bell peppers -diced 2 tbsp chipotle chile -finely ground 1/2 cup roasted onion -minced 1/2 cup raisins 4 tbsp butter -melted 2 eggs -beaten 3/4 cup buttermilk 1/4 cup sour cream Preheat oven to 425°F. Prepare a 9x9" baking pan by greasing it well. Sift dry ingredients together. Add corn, bell peppers, chili pepper, onions, raisins and mix well. Beat together eggs, butter,
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1 cup buttermilk 1 cup stone ground yellow cornmeal 1 teaspoon salt 1/2 teaspoon baking soda 1 egg 1 tablespoon shortening Preheat oven to 450°. Melt the shortening in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown.
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