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

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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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Blueberry Muffins

Blueberry Muffins

Betty Crocker Pouch

Delicious, easy, fast, convenient Betty Crocker muffin mixes for morning breakfast that you just add water or milk to make and bake within minutes.

Blueberry Muffins were made by ShirleyAnn Pearman
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Triple Berry Muffins

Triple Berry Muffins

Betty Crocker Pouch

Delicious, easy, fast, convenient Betty Crocker muffin mixes for morning breakfast that you just add water or milk to make and bake within minutes.

Triple Berry Muffins were made by ShirleyAnn Pearman
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Carrot Cake

All the photos of the Carrot Cake is located herewith.

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Carrot Cake 

Ingredients

1/4 cup whole wheat all purpose flour
3/4 cup all purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup vegetable oil
1 1/2 cup grated raw carrots

Optional Icing (Drizzle)
1/4 cup icing sugar
1 - 2 teaspoons milk or water
1/4 teaspoon vanilla 

Method

Grease and flour 3 mini loaf pans;  set aside.  Preheat oven to 350 degrees.  In a large mixing bowl, sift together flours, sugar, baking soda, cinnamon, and salt.  Add eggs and oil; blend well. Add carrots; blend well.  Pour batter into prepared pans.  Bake for 25 to 30 minutes before turning out onto a wire rack to cool completely.   Optional drizzle with frosting.  

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Banana Bread Recipe (Chiquita - Tea Loaf)

Banana Bread
 Recipe

Tea Loaf

Facebook Post And Photos 
#Chiquita #Tealoaf

Ingredients

1/3  cup shortening

2/3 cup sugar

2 eggs,  slightly beaten

1 3/4 cups sifted all-purpose flour

2 3/4 teaspoons double-acting baking powder

1/2 teaspoon salt

1 cup mashed ripe Chiquita banana ( 2 to 3 bananas)

Method

Beat shortening until creamy and glossy,  or 2 minutes at medium speed on electric mixer.   Gradually add sugar,  beating until light and fluffy after each addition.   Add eggs and beat until thick and pale lemon in colour.  Sift dry ingredients; add alternately with bananas;  blend thoroughly after each addition.   Grease bottom only of a 4 1/2 X 8 1/2 X 3 - inch loaf pan.   Turn batter into pan.   Bake in 350 degrees F oven for 60 to 70 minutes or until cake tester inserted in center comes out clean and dry.
Let bread partially cool in pan (20 to 30 minutes) before turning onto rack.

Makes one loaf.

See attached clipping of recipe by Chiquita Banana which I came across in my archives of recipe collections from Conyers,  Dill & Pearman in the 1980s, smile ☺ and can't remember who gave it to me or if I was just reading a magazine in the office and copied it on the office photocopier. ☺ I made the bread over years but just recently decided to make it again and blog it.   Cheers to office photocopier.

Chiquita Banana Recipe (click here). 

Banana Bread was made by ShirleyAnn Pearman

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Orange Bread With Orange Glaze

Photos of Orange Bread With Orange Glaze

Orange Bread With Orange Glaze Recipe

Ingredients

1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1/2 cup sour cream
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt
1 orange rind (peel)
2 teaspoons of orange juice.
Optional
1/4 cup nuts
1/2 cup raisins (any dry fruit)

Glaze
1/4 cup of sugar
1-2 tablespoons of Orange juice

Method

Cream the butter and sugar together until light and fluffy.   Gradually beat in the eggs.  Add orange rind and juice.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with sour cream.   Fold in optionals nuts and raisins.
Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.
Bring sugar and juice to boil and sugar dissolves.  Pour over bread.

Orange Bread With Orange Glaze was prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Orange Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for sour cream and orange. .






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Banana Muffins With Almond Vanilla Cereal

Banana Muffins With Vanilla Almond Cereal

Banana Muffins With Almond Vanilla Cereal

Makes 14

Ingredients

½ - 1 cup milk

1 cup Almond Vanilla Cereal

1 cup sifted all-purpose flour

¼ cup sugar

3 teaspoons baking powder

½ teaspoon salt

1 egg

¼ cup salad oil or melted shortening or melted butter

1 medium banana

Optional:  ½  teaspoon vanilla

Topping

¼ cup Almond Vanilla Cereal

¼ cup Almond Slices

Method

1.                  Preheat oven to 400F.  Grease bottoms of 14 (2 ½ -inch) muffin-pan cups, or line each with paper liner.

2.                  Sift flour and cereal with sugar, baking powder, and salt onto sheet of waxed paper.

3.                  In medium bowl, using fork, beat egg, banana with salad oil, Stir in milk mixture.

4.                  Add flour mixture quickly stirring, with fork, just until dry ingredients are moistened.  Do not beat.  Batter will be lumpy.

5.                  Quickly dip batter into muffin-pan cups filling not quite two thirds full. 

6.                  Top with almond vanilla cereal and almond slices.

7.                  Bake 20 to 25 minutes, or until golden.

8.                  Loosen edge of each muffin with spatula; turn out.  Serve hot.

Banana Muffins With Almond Vanilla Cereal were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Muffins”, page 62 an edition of between 1950 – 1960s. 

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