Chunky Corn Bread
- At September 20, 2009
- By megan
- In bread, Corn
0
Corn bread is the perfect compliment to certain meals, so I always have the ingredients on hand to whip up a batch on a moment’s notice to make even a small, uneventful dinner a little more interesting. I’ve altered a few different recipes to create one of my own.
Ingredients:
- 1 cup yellow corn meal
- 1 cup whole wheat flour
- 2 tsp baking powder (a little less if at altitude)
- 1/2 tsp baking soda (little less at altitude)
- pinch of sea salt
- 1/4 cup melted butter (trust me on this. don’t substitute with an oil)
- 1/4 cup maple syrup
- 2 eggs
- 1 cup buttermilk
- 1 cup fresh (or frozen) corn kernels
Combine the dry ingredients in one bowl and the wet in another (including the corn kernels). Pour the wet ingredients into the dry and mix until it is all combined, but don’t over mix it to death. Pour into buttered baking dish, pan, muffin tray, or whatever you are using, and bake at 400 until a toothpick or knife inserted into the center comes out clean. Baking time will vary depending on the size of your pan: muffins might be done in 10 minutes or so, mini loaves in 15, and full-sized pans in 25. When it is nicely golden brown, remove from oven and let cook in the baking dish for 10 minutes or so before removing to cool completely on a wire rack. Enjoy.
Grilled Bread
- At August 11, 2009
- By megan
- In bread, Grilled
- 0
Slice it and throw it on the grill for a few minutes. Why not?
Goes well with some olive oil, or, better yet… one of my homemade butters!
Whole Wheat Zucchini Carrot Bread
When zucchini starts taking over at the farmers market, it is time to start making zucchini bread. I added a carrot to this recipe and only added 1/2 cup of brown sugar so it tasted more savory and less like cake. Add more sweetener if a cake-like taste is what you desire.
Ingredients:
- 1 medium-large zucchini- approx 2 cups grated
- 1 carrot, grated
- 1 TB grated ginger
- 2 c whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 2 eggs
- 3/4 cup fat free plain yogurt
- 1/4 cup walnut oil
- 3/4-1 cup brown sugar (depending on how sweet you like it)
In a mixing bowl (on the KitchenAid mixer) cream together the eggs, yogurt, oil, and sugar. Press out the excess liquid from the grated zucchini, carrot, and fresh ginger (a fine metal strainer works well for this) and add to mixer and mix until well combined.
Next, add the dry ingredients, one at a time, and mix well.
Pour into a lightly buttered and floured bread pan and bake at 350 for 40 minutes or so until a knife inserted into the center comes out clean. Cool in pan 30-45 minutes, then cool completely on a wire rack. Refrigerate whatever is not eaten on the first day.
Croutons
Why eat croutons from a package? Have you ever looked at the ingredients? I make them fresh from a loaf of bakery-fresh Italian or French bread.
Slice the bread in small cubes, or chunks. Throw it all in a dry, hot pan, and sauté them for a couple minutes with no oil. Then drizzle on some olive oil, 1/3 cup or so, add chopped garlic, salt, pepper, and stir. Cook them this way until they start to dry out, 30 minutes or so. Add more seasoning, like basil, onion powder, garlic powder, rosemary… whatever you like. Serve immediately. Don’t save these for more than a few days. No preservatives means no shelf life!
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