Hearty Cornbread Recipe

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Hearty Cornbread Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Hearty Cornbread

 

Ingredients

1 1/2 cup cornmeal
1/2 tsp baking soda
1/4 tsp black pepper
2 tbsp fresh basil leaves, minced or
2 tsp dried basil leaves
4 tbsp butter, melted
1 can cream-style corn (17-oz)
1 cup sour cream
2 garlic cloves
1 onion, finely chopped
1 1/2 cup grated mozzarella (6 oz)
1/2 cup sun-dried tomatoes in oil slivered



 

Preparation

Preheat the oven to 375 degrees F. Oil a 10-inch cast iron skillet
and place in the oven to preheat. In a large bowl, mix together the
cornmeal, baking soda, pepper and basil.

In another bowl, mix together the butter, eggs, corn, sour cream,
garlic, onion, mozarella, and tomatoes.

Make a well in the center of the cornmeal mixture. Pour in the egg
mixture. Stir just enough to combine. Pour the batter into the
preheated skillet. Bake for 50-60 minutes, until the bread is golden
and fairly firm, but not hard. Serve warm. Source: Sun-Dried
Tomatoes Cookbook.

Shared and MM by Judi M. Phelps - The San Jose Kid. Gourmet Cooking
Echo, 11/93.

 

 

Servings: 8

 

 

 

 


 

Hearty Cornbread Recipe brought to you by Recipes 4U