Texas Chili Corn Bread: If you would like to try the egg-rich, flourless cornbread recipe, try this one!

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

1 cup yellow cornmeal

1 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon salt

3 large eggs

1 cup milk

1/2 red bell pepper, chopped and diced

1/2 medium sized onion, chopped and diced

1/4 teaspoon garlic powder

1 4-oz can diced green chiles, drained (less if you prefer a less spicy bread)

1 cup corn kernels--fresh, frozen, or canned

1 1/2 cups grated cheese, cheddar or jack

1. Preheat the oven to 450 degrees. Grease a ten-inch skillet and place it on the middle shelf in the oven.

2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2 cup of the grated cheese.

3. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.

4. Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven.

5. Let bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding.

Amish Cornbread: This is a great traditional cornbread.

This is one of many "standard" cornbread recipes. Note that the amount of cornmeal is equal to the amount of flour. Since this recipe calls for 1/4 cup sugar, it will be slightly sweet. For a less sweet cornbread, reduce the sugar to two tablespoons.

If you prefer butter to shortening, use 1/4 cup butter. If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.

1 c. sifted flour

1/4 c. sugar

1 tbsp. baking powder

3/4 tsp. salt

1 c. yellow cornmeal

1 egg, well beaten

1 c. milk

5 tbsp. shortening melted and cooled

Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

Southern Cornbread: The yeasted cornbread is different-almost like anadama bread. Because the kneading develops the gluten, it is more bread-like and less crumbly than traditional cornbread. Oh, and this bread would make great Thanksgiving dressing.

1 (7 gram) package active dry yeast

1 cups warm water (100 to 110 degrees)

4 1/3 cups all-purpose or bread flour (more or less)

1 teaspoon salt

1 2/3 cup cornmeal

4 tablespoons melted butter

1/4 cup honey

2 large eggs

1 can whole kernel corn, drained

2 tablespoons cornmeal

1 egg for egg wash (optional)

Directions

1. In the bowl of a stand-type mixer, dissolve the yeast in the warm water.

2. Add half of the flour and mix with a dough hook. Add the salt, cornmeal, butter, honey, two eggs, and drained corn and continue mixing.

3. While continuing to mix, add the flour needed to bring the dough to a bread-dough type consistency. The amount of flour needed will vary largely on how well drained the corn was.

4. Knead as you would for other yeast breads and then remove the dough to a greased bowl. Turn once to oil both sides. Cover with plastic wrap and let rise until doubled.

5. Once doubled, divide the dough into two equal parts for two loaves. Form the loaves. If you are going to make free standing artisan loaves, grease a baking sheet and sprinkle the sheet with part of the remaining cornmeal. Place the loaves on the sheet. If you are making sandwich loaves, grease the baking pans well-the bread tends to stick to the pans--and sprinkle cornmeal in the pans. Let the bread rise until doubled again.

6. Preheat the oven to 375 degrees. If you choose, just before baking, whisk the remaining egg with one tablespoon water and brush the egg wash on the loaf. Sprinkle the loaf with cornmeal. Bake the bread for about 30 minutes or until the bread is golden brown and tests done. Remove the bread from the pans and cool on racks. Freeze any extra bread or save the bread for croutons.

Dennis Weaver is the author of "How to Bake", a free 250-page e-book. Which is free at The Prepared Pantry The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

Article Source: EzineArticles.com

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