Toasted Cornmeal Cornbread Recipes

Steps:

• Preheat the oven to 350°F
• Oil a 9-by-13-inch metal baking pan.
• In a medium skillet, toast the cornmeal over moderately high heat, stirring constantly, until lightly browned, about 5 minutes.
• Transfer to a large bowl and whisk in the flour, baking powder and salt. Set aside.
• In a separate bowl, whisk the milk with the honey and eggs.
• Add the liquid to the dry ingredients and whisk until moistened.
• Add the butter and whisk until smooth.
• Pour the batter into the prepared pan and bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean.
• Let the corn bread cool on a rack for 15 minutes.
• Cut into squares and serve warm or at room temperature.

Steps:

• Start a campfire with wood and wait until the flames die down and the coals glow red with white ash. Place a 12-inch cast-iron skillet adjacent to the coals to heat up.
• Combine the flour, cornmeal, salt, baking powder, and baking soda in a large bowl. In a separate bowl, combine the buttermilk, milk, egg, and melted butter. Make a well in the dry ingredients and slowly stir the wet ingredients into the dry, mixing gently until the lumps are dissolved. Fold in the cheese, poblanos, and corn.
• Remove the cast-iron skillet from the fire and put the 2 tablespoons butter in the hot pan so it sizzles. Roll the butter around the pan to coat it evenly, then pour the cornbread batter into the hot skillet. Top with a lid and place back in the spot adjacent to the coals. Using a metal shovel, place hot coals on top of the lid and cook for 25 to 30 minutes, or until the bread is golden and firm. Rotate the pan every 7 to 8 minutes so the cornbread cooks evenly. Carefully remove the coals and lid and let the cornbread cool slightly in the pan, about 5 minutes. Slice and serve warm.
• Conventional Cooking method:
• Bake in a preheated 350 degrees F oven for 20 to 25 minutes, uncovered.

Steps:

• Preheat oven to 375°.
• Combine milk, eggs, melted Crisco and honey in a large bowl.
• Place cornmeal, flour, sugar, baking powder and salt in a large sifter; sift the dry ingredients into the milk mixture.
• Add dried peel, if used.
• Stir until just blended.
• Spray sides and bottom of MUFFIN-TOP PANS with a vegetable cooking spray.
• Pour a little less than 1/4-cup of the mixture into each well of the pan.
• Do NOT ladle too much of the batter into the wells or they will be too thick to fit into the toaster.
• Bake for 10 to 12 minutes at 375°.
• Remove the corn toasties from the pan and place on paper towels to drain.
• Pop into a toaster when ready to serve.

Steps:

• Preheat oven to 400°F. Generously butter 13 x 9 x 2-inch glass baking dish. Heat oil in medium skillet over medium heat. Add onions and jalapeños; sauté until onions are tender, about 5 minutes.
• Mix cornmeal, flour, baking powder, salt and baking soda in large bowl. Whisk buttermilk, yolks and butter in medium bowl to blend. Mix buttermilk mixture into dry ingredients just until moist and blended. Stir in onion mixture.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add sugar and beat until whites are stiff but not dry. Stir 1/3 of whites into batter to lighten. Fold in remaining whites. Transfer batter to prepared pan. Bake until corn bread is golden and tester inserted into center comes out clean, about 25 minutes. (Can be prepared 8 hours ahead. Cool; cover with foil and store at room temperature. Rewarm covered in 350°F oven for 10 minutes before serving.) Cut into 20 squares and serve warm.