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Easy Buttermilk Corn Bread

This recipe goes perfectly with Chili.

Ingredients:

1/2 cup Butter
2/3 cup Sugar
2 large Eggs
1 cup Buttermilk
1/2 tsp Baking soda
1 cup Cornmeal
1 cup Flour
1/2 tsp Salt

Directions:

  • Preheat oven to 375 F. Grease and 8×8 in pan.
  • In a measuring cup, combine baking soda and buttermilk, set aside. In a separate bowl combine cornmeal, flour, and salt, set aside.
  • Melt butter in a large skillet.
  • Remove from heat and stir in sugar.
  • Quickly add eggs and beat until well blended.
  • Add in the buttermilk mixture, stir well.
  • Add in cornmeal mixture, mix until well blended and few lumps remain.
  • Pour batter into prepared pan.
  • Bake for 30-40 minutes
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You ain’t never had my CORNBREAD

It’s actually the test kitchen’s corn bread, but well, it’s pretty good!

Cornbread

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda

1 cup buttermilk
3/4 cup thawed frozen corn kernels
1/4 cup packed brown sugar
2 large eggs
8 TBSP unsalted butter, melted

Directions:

Preheat the oven to 400 F.  Grease an 8×8 in square pan.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.  Set aside.

In a food processor, mix the buttermilk, corn kernels, and brown sugar until combined, around 5 seconds.  Add in the eggs and process until well combined, around 5-10 seconds.  The results will be lumpy.

Fold the buttermilk mixture into the flour mixture until well combined.  Then fold in the melted butter.

Scrape the batter into the prepared pan.  Bake around 30 minutes, until golden brown.  Let cool for 10 minutes before serving.

Beer Bread

This stuff is an excellent copycat of the “Tastefully Simple” boxed bread.  Very easy to make.

I recommend using an ale or wheat beer.  You don’t want anything too light (Corona), too heavy (IPA) or anything dark (Guinness).  I think a regular old Budweiser or the like is probably the best, but we’ve also used Sam Adams, Weissbier, etc…

Beer Bread!

Beer Bread!

Beer Bread

3 Cups all purpose flour
4 tsp baking powder
1 tsp salt
1/3 Cups sugar
12oz beer (not light or corona- we used bud light)
3 Tablespoons butter, melted.

Preheat the oven to 350.  Spray a 9×5 loaf pan with cooking spray.

  • In a large mixing bowl, sift together flour, baking powder, and salt.
  • Add the sugar and mix well
  • Stir in beer.  Dough will be sticky.
  • Pour the dough into the prepared loaf pain.
  • Pour melted butter on top of the dough (it looks like a lot of butter, but it soaks into the dough as it cooks!)
  • Bake for approximately 60 minutes, or until the top is golden brown.
  • Cool for about 10 minuts then remove from pan to finish cooling.

Crusty Bread

So I found this recipe from, of course, Pinterest!!  This bread is super simple to make and totally worth it!  It’s crusty, a little bit moist, but not jaw breakingly chewy, and it’s adaptable!  The bread takes 12-18 hours to rise, so I have made it at night and then baked it in the morning. It works out perfectly.

The cool thing about this bread is that you can make it plain, or you can add different things to it to make it into a yummy flavored bread. The one that I like best is lemon, gruyere, and rosemary.  Delicious.  The original blogger has suggestions for many different takes on the bread, so check out her post: Simply So Good Crusty Bread

Without further ado, I present Lemon Gruyere Rosemary Crusty bread!

Crusty Bread (This recipe is easily doubled)

3 cups all purpose flour
1 3/4 teaspoons salt
1/2 teaspoons yeast
1 1/2 cups water

For Lemon, Gruyere, Rosemary

Approximately 2 oz. Gruyere shredded (1/4 of a block)
Zest from 1 lemon
1-2 sprigs worth of Rosemary chopped finely

In a large bowl whisk together flour, salt, and yeast.  Add in the gruyere, lemon zest, and rosemary.  Add water and mix until shaggy. It will be VERY sticky!  Cover the bowl with plastic wrap and set aside in warm location for 12- 18 hours.

Place a round baking vessel of your choice (a round tall casserole dish, a dutch oven covered with aluminum foil, a cast iron pot, etc…) into an oven.  Preheat the oven to 450 F with the empty dish inside.  Meanwhile, on a heavily floured surface, pour the dough out and shape it into a ball – it will still be VERY sticky!  Cover it with plastic wrap and allow to sit while the oven warms – for about 30 minutes.

Once the oven is warm, remove the preheated dish and drop the dough in.  Cover the dish and return it to the oven for 30 minutes.  After 30 minutes, remove the cover and allow to bake for an additional 15 minutes.  Then, remove from the oven.  After a few minutes knock the bread out onto a cooling rack.

Focaccia Bread

Foccacia bread

INGREDIENTS:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 cup mozzarella

DIRECTIONS:
1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

I used the pancetta/mozzarella mix on top instead of veggies.    It’s okay to leave it rising for  a while.