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cornbread

 

a. cornbread

2019-11-14

Wheat is a Middle-Eastern / European grain. In the Americas, corn was the staple grain.

Don't make cornbread with cornmeal only. Half & half is more palatable. 

INGREDIENTS

This is what you need for 1 large loaf, 4 small loaves:

• 1 cup (yellow) cornmeal
• 1 cup all-purpose (wheat) flour
• 1 cup buttermilk / milk
• 2-3 tsp. baking powder
• 1 tsp. salt
• sugar to taste (1/3 - 1/2 cup)
  OR replace in part with honey
• 1 egg, lightly beaten
• 4 tbsp. melted butter or vegetable oil

optional:

• annatto / turmeric for yellow color
• candied fruit mix for a fruit cake?

Pic1: cornbread

Directions

 

Pic2: mix
Pic3: pour, bake
Pic4: baked

• Preheat the oven to 400 ºF. (conventional) or 370 ºF. (convection)
• Mix all the dry ingredients together.
• Mix the egg, milk and butter together.
• Mix the liquid into the dry mix until a smooth dough is obtained.
• Grease a bread pan by rubbing the inside with butter and sprinkle lightly with flour.
  Alternatively, line the inside of the bread pan with aluminum foil.
• Bake for 20-25 minutes until the inside is completely cooked through.
  A toothpick inserted into the loaf should come out clean.
• Remove from the oven and allow to cool.
• Wrap tightly and store at room temperature for up to a week.

I used these 4 small loaves to make a pineapple cornbread cake.

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b. green chile cornbread

2020-07-21

Of course, New Mexico makes cornbread with green chile. That's what NM is all about after all. 

 

Pic1a: Tia Rita's products

Pepper's used to sell the green chile stew here in Deming a few years back, but discontinued the brand. There are a few stores in Las Cruces that sell a selection of their products. To get the entire listing, you have to go online to their website.

The cornbread is made with green chile powder. Still, there seem to be spots in the finished product that tasted spicier than others. Despite greasing and flouting the baking pan, the cornbread still suck to the baking pan and also appeared a bit on the dry side.

INGREDIENTS

This is what you need for 6+ servings:

• 1 pckg. green chile cornbread mix
• 1 egg, beaten
• 1 1/2 cups buttermilk or milk
• 2 tbsp. melted butter

OR

• recipe as above
• green chile powder

Pic1: Tia Rita's green chile cornbread

Directions

 

Pic2-4:  preparation

• Prepare the dough according to instructions on the package = mix ingredients well. :-)
• If making from scratch, add green chile powder to taste. The correct amount will depend on the heat of your green chile powder and your tolerance for spiciness.

 

Pic5-7: baking

• Grease and flour the bread pan to prevent sticking.
• Pour the dough in the bread pan.
• Bake for 35 minutes at 400 ºF.
• Remove from the oven and allow to cool.

 

Pic8-10: all done, served

• Serve and enjoy.
  I served this with leftover chicken and linguini Stroganoff.

2020-07-23

Pic5: well-done
Pic6: green salad, grape tomatoes
Pic7: green chile cornbread, potato salad

• I also served this with several other meals during the following days.

 

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