Northern Cornbread

Golden Northern Cornbread

*******

Makes 9 x 13 pan.

I use this recipe for “Auntie Kare’s Stuffing”. Make the day before you make stuffing.

This cornbread is moist and light, less sweet, with the rich taste of corn.

Use stone-ground yellow cornmeal for the best taste and texture (the cornmeal has light and dark flecks).

2 C yellow cornmeal, preferably stone-ground

2 C white flour

4 tsp baking powder

1 tsp baking soda

8 tsp sugar

1 tsp salt

4 eggs, large

1 1/3 C buttermilk

1 1/3 C milk

4 TBL butter, unsalted, melted, plus extra for greasing pan.

Preheat oven to 425º, with rack in center position. Grease 9 x 13 pan with butter.
Whisk cornmeal, flour, baking powder, baking soda, sugar and salt together in large bowl. Push dry ingredients up side of bowl to make a well.
Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.
Pour batter into greased pan. Bake about 25 min. until top is golden brown and lightly cracked and edges have pulled away from pan.
Transfer to wire rack to cool slightly, 5 – 10 min. Cut into squares and serve warm.

Comments

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a. primorski uskrsne bebe ) are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies. If you're already making challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake: 2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional: add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet. Over medium heat sautee garlic, ginger and green onion tops. Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy. Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all. Cook like an omelette, or flip like a pancake to brown on both sides.

Challa Bread

Challa Bread ******* Makes 2 loaves My neighbor, Bonnie, grew up with a Jewish friend and learned to love their family traditions, songs and the Hebrew language. Every Sunday she taught our Mormon young women a lot about the Hebrew alphabet and about many Jewish traditions (I was a teacher in Young Women so I got to hear her lessons). Even though she didn't talk about food, her lessons gave me the nudge to learn how to make something I'd always wanted to try . . . challa bread. Check out h ow to braid a six-strand challa .

The Family Table

Search This Blog