Monday, August 13, 2018

Corn Bread

C O R N   B R E A D




Corn Bread

Ingredients

1/2 cup butter
1/2  cup sugar
2 eggs
1/4 cup + 2 tablespoons cornmeal
3/4 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon vanilla

Method

1.                  Preheat oven to 350°.

2.                  Grease and flour 2 mini loaf  pans or 1 large load pan.

3.                  Cream butter and sugar until light and fluffy.

4.                  Add eggs one at a time, beating well after each.

5.                  Add the vanilla.

6.                  Fold in dry ingredients (flour, cornmeal and baking powder).

7.                  Spoon and pour into prepared baking pan.

8.                  Bake at 350° for 45 minutes to 1 hour approximately.

9.                  Cool slightly, slice and serve warm.

Corn Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Other similar blog postings
Recipe Cornmeal Bread
http://recipemarketing.blogspot.com/2012/06/cornmeal-bread.html

All Photos
https://www.facebook.com/shirleyann.pearman/posts/2004394289583205







Corn Meal

Blogger's Review And Comments
Cornmeal is utilized in the baking of many quick bread recipes such as as seen here as a bread.  Muffins and pancakes are considered under quick breads too.  It is used in many cooking aspects like frying for good healthy crisp on chicken and fish alike.  I may utilize these few aspects more so, but remember as a child before heading out in the mornings to school and having it as a cereal like Cream of Wheat.  I didn't like it much in the cereal which is probably how I got to baking with it a lot in breads, pancakes and muffins.
Blogger ShirleyAnn Pearman

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Cornmeal by Wikipedia

Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.[1] In the United States, very finely ground cornmeal is also referred to as corn flour.[1] When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater(a process known as nixtamalization), it is called masa harina[citation needed], which is used for making tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also traditional dish and bread substitute in Romania.



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