How to Make Good Cornbread with Recipes

June 5, 2013 by  
Filed under Breads, How To, Tips, z1


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Southern Style Cornbread

Cornbread and corn sticks are traditional in the south. They are easy and quick to make, providing you know a few secrets. Since they are made with a chemical levening agent such as baking soda or baking powder no lengthy risings are needed – thus the name “quick bread”.

When making quick breads like cornbread it is important not to overwork the dough. Combine the dry ingredients and the wet ingredients separately. Once the two are combined, be gentle. Over beating will develop the gluten in the dough and make the bread tough.

Tex-Mex Cornbread Variation

Tex-Mex Cornbread; photo: Wikipedia.com

Ingredients
  • 1 cup finely ground cornmeal
  • 1 cup plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2/3 cup buttermilk
  • 2/3 cup whole milk
  • 2 tablespoons +extra to grease pan unsalted butter
Instructions
  1. Preheat the oven to 425 degrees
  2. Grease a 9 inch square baking pan with melted butter. Place in the oven to heat.
  3. Combine the dry ingredients in a large bowl, mix well. Combine the wet ingredients in a separate bowl and whisk well.
  4. Make a well (hole) in the middle of the dry ingredients.
  5. Pour the wet ingredients into the well and gently fold the dry ingredients in from the side. Do not overmix.
  6. Spoon the batter into the hot pan. Bake in pre-heated oven (425) for 20-25 minutes until golden brown and done.
  7. Turn onto a wire rack to cool slightly. Serve warm.

 

Cornsticks Variation

Use a cast iron corn stick mold to make corn sticks using the recipe above. Grease the mold and place in oven to heat. Make the corn bread batter as above, then regrease the mold and spoon the batter carefully into the hot molds. Bake for 15-20 minutes.

 

Tex-Mex Corn Bread Variation

Add 4 cup cheddar cheese and 2 chopped and seeded jalapeno peppers to the batter for a delicious Tex-Mex version of this tasty cornbread.

Details

Prep time: Cook time: Total time: Yield:1 pan

 

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Molded Cranberry Salads — Perfect for the Holidays or Anytime.

June 5, 2013 by  
Filed under Holidays, Salads

I greatly prefer a molded cranberry salad to the canned cranberry sauces that you buy. The fresh, tart flavor of cranberries is strong and easily complimented with orange, pineapple, nuts and other fruits. I like these so much that I buy bags of fresh cranberries every November and throw them in the freezer for use year-round. No prep required, just freeze the unopened bag. Here are 6 different molded cranberry salad recipes to get you started.  [Read the rest of this entry…]

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Stewed Kumquats and Prunes

June 5, 2013 by  
Filed under Breakfast, Vegetables

Stewed Kumquats and Prunes Recipe
This recipe is from the 1930’s. It was popular in the more southern regions where Kumquats were plentiful. Serve it as a breakfast dish or a side dish. [Read the rest of this entry…]

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Pear Relish

This Pear Relish recipes is sweet and spicy.

3 quarts ground pears
12 onions, ground
12 green peppers, ground
4 large cans pimentos, chopped
3 pods hot peppers
¼ cup prepared mustard
2 Tablespoons tumeric
8 cups sugar
1 quart vinegar
2 Tablespoons salt

Hot, sterile pint jars, lids, and rings

Combine all ingredients in kettle; simmer for 1 hour and 30 minutes, stirring frequently.
Meanwhile, sterilize jars, and lids in boiling water, keep hot.
Pour into hot sterilized jars; seal.
Process in boiling water bath for 10 minutes to complete seal.

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Macaroni Salad Ring

June 3, 2013 by  
Filed under Pasta, Salads

This macaroni salad ring recipe is an old-fashioned molded salad.

1 package elbow macaroni
2 Tablespoons salad oil
2 Tablespoons cider vinegar
½ teaspoon seasoned salt
¼ teaspoon pepper
¼ teaspoon dry mustard
1 tablespoon grated white onion
2 hard boiled eggs, chopped
¼ cup grated carrot
1 cup mayonnaise or salad dressing
1 cup celery, chopped or sliced thin
1 pimento, chopped (optional)

Cook macaroni in boiling salted water according to package directions until tender Drain and put into a large bowl.
Mix salad oil, vinegar, seasoned salt and macaroni. Toss to coat well, then add remaining ingredients and mix well.
Spoon into a 5 cup ring mold, pack down well with back of spoon.
Cover and chill at least 2 hours.
Unmold onto platter and fill center with fresh vegetable relish or salad greens if desired. Serves 6 to 8.

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Tomato Aspic

June 3, 2013 by  
Filed under Appetizers, Salads, Vegetables

Tomato Aspic is an old traditional Southern side dish. There are as many variations as there are cooks, each claiming the best and often secret recipe. Many recipes add chopped vegetables, celery, cabbage, peppers, etc….Some Southern cooks use lemon jello instead of plain gelatin. This recipe is a well seasoned basic tomato aspic.

Tomato Aspic

2 cups tomato juice
8 whole cloves
1/4 teaspoon black pepper
4 bay leaves
1 Tablespoon sugar
3 tablespoons vinegar
1 onion, chopped
juice of 1 lemon
1 teaspoon Worcestershire sauce
salt to taste
1 teaspoon celery seed
2 tablespoons gelatin
1/2 cup water

Dissolve gelatin in 1/2 cup water. Cook together everything except lemon juice and Worcestershire sauce. Adjust seasoning, add lemon juice, Worcestershire and dissolved gelatin. Pour into desired molds and chill. Serve on a bed of lettuce

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Homemade Tomato Ketchup

June 2, 2013 by  
Filed under Uncategorized

This homemade tomato ketchup is far superior to the store bought stuff. Plus you control the ingredients and no high fructose corn syrup!

12 tomatoes, quartered
2 onions, chopped fine
3 green peppers, chopped fine
1 1/2 teaspoons salt
1 1/2 cups light brown sugar
1 1/2 cups white vinegar
1 ounce whole pickling spices wrapped in a cheesecloth square
Hot, sterile pint jars
Combine all ingredients and cook slowly about 4 hours, stirring occasionally. Keep heat low to prevent burning and spattering. Remove the spices.  The tomatoes should have fallen apart, but you can help them along using a “boat motor” blender. Pour into hot sterile jars and seal finger tight. Process for 10 minutes in a boiling water bath.

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Tomato Juice Cocktail

June 1, 2013 by  
Filed under Juice, Vegetables

A Caesar sometimes referred to as a Bloody Cae...

This tomato juice cocktail is best served chilled on a hot day.  (Photo credit: Wikipedia)

If you have plenty of tomatoes this year, try this wonderfully refreshing and easy tomato juice cocktail. Full of vitamins and flavor… Its like a supercharged tomato juice. This takes a little time to cook and sieve the tomatoes, but it is easy.
Tomato Juice Cocktail

2 quarts tomato juice and pulp made from fresh tomatoes
1 teaspoon celery salt
1 Tablespoon Salt
1/4 cup sugar
1/2 teaspoon paprika
1/4 teaspoon thyme
2 teaspoons Worcestershire sauce
hot sterile pint or quart jars

Wash and cut up (but do not peel) the desired amount of tomatoes. Boil until tomatoes are soft enough to go through a sieve easily. Put through sieve, then measure. For every 2 quarts of juice and pulp, add the above seasonings (except Worcestershire). Bring to a boil and cook for 5 to 8 minutes. Add the Worcestershire sauce – 2 teaspoons for every 2 quarts juice. Pour into hot sterile jars and seal. Process immediately for 10 minutes in a boiling water bath.

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Pickled Watermelon Rind

June 1, 2013 by  
Filed under Pickles

This is the pickle that my family loves the most.  Some cooks color the rind red by adding food coloring to the syrup. This is not necessary or traditional, but it is pretty, especially if cutting the rind into shapes. Back when I had time, I would color some jars red and some jars green, cutting into Christmas shapes for use as garnish at Christmas time. Cutting the rind into shapes takes a lot of time, but is a good activity to keep kids busy. My kids would cut shapes until they got tired using the small cocktail cutters. Then I would cube the rest and throw in all together with the scraps from the shapes. The kids would enjoy finding their shapes when eating the pickles up to a year later.

Seedless watermelon Purchased Feb. 2005 in Atl...

Eat the watermelon then save the white rind for this recipe. (Photo credit: Wikipedia)

Rind of a large watermelon (about 4 quarts, prepared)
½ cup salt OR 2 ½ tablespoons slaked lime or pickling lime
3 quarts cold water
1 ½ quarts boiling water
3 cups vinegar
6 cups sugar
3 tablespoons whole allspice
3 tablespoons whole cloves
5 3-inch sticks cinnamon
peel of 1 lemon
hot sterilized jars and lids

  1. Prepare watermelon rind by removing all of the pink meat and the green skin from the rind leaving the white. Using an underripe watermelon is desireable. Cut rind in 1 inch squares and measure. You should have 4 quarts of prepared rind. ( Rind can be cut into shapes using small cutters)
  2. Prepare a brine of the salt and cold water. Pour over the prepared rind. Cover and let stand overnight. If a crisp pickle is desired cover with water and slaked lime instead of salt.
  3. Next morning, drain and rinse well with fresh water.
  4. Cover the rind with fresh water and bring to a boil. Simmer until tender, approximately 10 minutes. (If you used lime, it will still be crisp.) Drain.
  5. Combine boiling water, vinegar, sugar, spices and lemon peel. Bring to a boil. Add the watermelon. Bring to a boil again and boil gently until the rind is clear and transparent, about 45 minutes.
  6. Pour immediately into hot sterilized jars. Seal at once. Makes 4 – 5 pints.

I prefer to use the pickling lime for a really crisp pickle. Be sure to rinse it well until all the salt or lime is washed off the surface. I have made this using oil of cinnamon and oil of cloves, but you have to be very careful, those flavors are intense. Using grated cloves

or cinnamon makes a muddy pickle.

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