Corn Bread - Mom's

MOM'S CORN BREAD RECIPE

Albers® Corn Bread

(Makes 12 servings) 

This moist corn bread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.

• 1 cup Albers® White or Yellow Corn Meal    *Mom always uses yellow! 
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten

PREHEAT oven to 400°F. Grease 8-inch square baking pan.
COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.


FOR MUFFINS:
SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.

Corn Bread Stuffing - Mom's

Thanksgiving at theWalleys !

Read this and you will know why the recipe is called "Grandma Helen's"!  As you read, be sure to follow my notes.

Friday,November 18, 2011, Glynne posted on my facebook wall, “CanI get your Thanksgiving stuffing recipe? I think you gave it to meyears ago, but I can't find it.”

Havinginsomnia, I read that about midnight and had a good chuckle. When Itold Dad the next morning, he laughed and said, “Whatrecipe?”

Exactly!

OnSaturday, this was my response to Glynne's question: “Uh Oh!!! That would be the stuffing that has no recipe - the one Ilearned by helping my mother! The Japanese curry that you and Dadmake is pretty much learned the same way - by doing. However, I willspend some time giving instructions as best I can tomorrow (Sunday).Glad you asked - how flattering to me and your grandmother Munroe."

ThanJoanna said, “Ooh,put it on the food blog. I think we'd all like the tips. :)”

Glynneand I had a nice chat last night (Sunday) about how I make thestuffing and I think I gave him enough guidelines that he new what tobuy at the grocery store. I had planned to give what directions Icould on the family food blog yesterday but didn't feel well in theevening and put it off until today. I'm glad that I did because,after I talked with Glynne, I finally got around to reading ParadeMagazinefrom our Sunday paper and, lo and behold, there was a recipe in itthat is very helpful in giving you approximate amounts for thestuffing.

SO – HERE GOES!!!

Grandma Helen's CornBread Stuffing

by: ElizabethMitchell

Photo by: Kat Keutsch forPARADE

In my family (ElizabethMitchell), we've cooked turkey every which way, but we alwaysmake Grandma Helen's stuffing. It tastes like home, and I crave itall year long. Thanksgiving just wouldn't be the same without it.

ingredients:

1½ (8-inch square) panscorn bread *About the same amount I use
4 slicesItalian bread with sesame seeds, torn into very small pieces *Iuse regular bread or usually a prepackaged bag of herbed stuffingmix, usually Pepperidge Farm
4 hard-boiled eggs (use just2 of the whites), mashed *I've never heard of this but I do addone or two raw eggs after I'm done tasting and before putting in abaking pan
1 tsp seasoned salt *I salt to taste
1/4tsp white pepper *I pepper to taste with black pepper
1Tbsp chopped sage *I do add sage seasoning totaste.....probably about the same amount
1 cup choppedparsley *I've never used parsley but it might be worth a try
21/2 cups chopped celery *I probably use one to twocups.....depends on taste
1 cup chopped Spanish onion*Perhaps a little more........yellow onion.....we loveonions
3/4 cup (1 1/2 sticks) butter, divided *Iuse a similar amount but melted and included in the dressing
1(14-oz) can chicken or turkey broth *Dad cooks the giblets! Heand the dog eat the heart, liver, and gizzard........ugh! He pullsand shreds meat from the neck and adds it to the dressing. We usethe broth that's left from this to add to the dressing and then addcanned broth if we need more moisture. Beyond that, water can beadded if need be.

directions:

1. Crumble corn bread into a largebowl; combine with Italian bread pieces. Add mashed egg yolks andwhites. Sprinkle with seasoned salt, white pepper, sage, and parsley.Toss gently to mix. Taste and adjust seasoning as needed. Setaside.

2. Sauté celery and onion in ½ cupbutter until soft.

3. Add onion and celeryto bread mixture and toss. Pour in most of broth and mix well. Addmore if mixture seems dry.

4. Grease a9-by-13-inch baking pan with 1 Tbsp butter. Transfer stuffing topan. Lightly moisten with more broth if needed. Dot top with rest ofbutter.

5. Bake at 325°F for 30 to 40minutes, until browned on top, or stuff in a turkey and cook untildone.

Elizabeth's Tips:

• When my grandmother makes this stuffing, she tops it with little bits of butter, which then melts.
• Grandma Helen makes her corn bread with white cornmeal, not yellow.
• Mix wet and dry ingredients gently with your hands or a large fork to keep the stuffing light

MOM'SNotes!!!

1. I don't use boiled eggs. I use black pepper. I haven't ever used parsley but it might be good. I do add Poultry Seasoning in addition to the Sage.........to taste.
2. I do not saute' the celery and onion..........just add it after chopping in the food processor.
3. I use PAM to grease the pan. I've never dotted butter on top or added both at that stage..........you might want to experiment.
4. Usually I bake at 350ºF for about an hour.........until a knife comes out fairly clean as in testing a cake.

Webake a pan of dressing in the morning and eat it hot out of the ovenat lunch.....with cranberry sauce. Leftover cornbread, too. Howmuch cornbread and dressing we make depends on how many people we'llfeed and how much we want to eat aside from the actual Thanksgivingmeal. Leftover dressing sometimes gets frozen at our house to besliced and fried later on. We sometimes add it to Dad's turkey soup.

Idon't know what else I can tell you but you can always call with anyquestions. Good luck! I am also posting my standard cornbreadrecipe.........the one you grew up eating. However, we often useJiffy mix cornbread nowadays.

Bread maker question

We're thinking of buying a bread machine. We don't have one. We're kind of snooty about bread - we love yuppie bakeries, of which we have a plethora here in the 'Gene. But at the same time there's nothing like fresh and homemade, or at least so say our cocooning instincts.

So my question to those of you who have bread machines is: are they worth it? Does the bread that comes out of it satisfy a snooty bread eater? Can you make the same variety of bread in one that you can get in a yuppie bakery? (Sourdough? Seedy? Olive bread? Potato-flour bread? Etc.?) Is it cheaper to get the ingredients and make it in a bread machine than to buy a loaf from a yuppie bakery?

Any advice on makes and features?

Anadama Bread

So! I decided to surprise Cherilyn with an unusual new homemade bread when she came home! One problem, the flour and yeast were in the fridge and did not have time to get to room temp. So I attempted to gently heat said flour and yeast. I unfortunately burnt some flour, leaving a burnt popcorn like smell in the house...

End result is the bread machine got opened in attempt to locate the smell. This was during the second rise cycle, so I took the bread out, had it rise the old fashioned way, and put it in the oven. The only problem was this as a 1.5 lb loaf recipe, and I had only one loaf pan. You see what came out. =D

Despite looking like a potato or Super Mario Bro's mushroom, it was quite tasty!

According to Wiki, the name of this bread is a bit of a legend, originating from Massachusetts fishing communities. Anna kept feeding her husband cornmeal and molasses and he got mad one day and, while adding flour and salt, said Anna damn it, quit feeding me this stuff! The townspeople decided to bake it, it was yummy and the name and legend were born!
(Bad paraphrasing care of yours truly!)

Bread machine recipe:
1 1/2 lb version:
1 1/2C water
1/4 C dark molasses
3 Tbsp shortening
3 C bread flour (I used all purpose, worked fine)
1/2 C corn meal
3/4 t salt
1 t yeast.

Add according to your bread machine instructions. :)

Bread and Stuff

Hello, everyone! Being a student-teacher means I am away from home a lot and it is a little hard to make myself cook good food. Recently however, the change in the weather has been somewhat inspiring and I have been using the oven a lot. I baked bread (which is a new hobby of mine since the spring) and made my first apple pie. I also have been doing some cool things with vegetables. I will include my favorite bread recipe in the near future but seeing as it is somewhat detailed and I am at school right now without my bread cookbook, I am going to stick with the veg for the time being:

Impromptu Roasted Vegetables:

1/2 bag pre-chopped mirepoix or equal parts chopped onion, celery, and carrots

A generous amount of fresh cauliflower (how much depends on how much you like it!)

1 zucchini sliced into 1/2" thick chunks or whatever really

1 yellow squash - make it match your zuch

A big handful of cherry or grape tomatoes cut in half

A big pinch of dried thyme

A drizzle of oil (olive or other kind of cooking oil)

Salt

Throw all of your stuff into a glass or ceramic baking dish and chuck your salt and thyme on it. Drizzle the whole mess with some oil and toss it all together with a spoon. Don't stress about this part, just try to get a little flavor and salt on everything. Roast in a 350 degree oven for about half an hour ti 45 min. depending on how dark you want the stuff. Eat. This works really nicely over some rice cooked with bullion or even spaghetti with parm and a bit of garlic. I got a pre-cut bag of mirepoix at wegman's because it was ten thousand percent easier for me than to actually cut the stuff because I am rather crunched for time these days :) Pre-cut or not, it was shocking the amount of flavor the carrots, onions, and celery contributed so don't skip them.

Suffed Peppers:

I made stuffed peppers for the first time about two weeks ago and I liked how they turned out so I thought I'd share what I did. I took them in a tex-mex sort of direction and that was nice.

3 bell peppers cleaned, tops removed, seeds and ribs removed

1.5 cups rice (cooked. I used leftovers)

1 tray ground chicken

1 can diced tomatoes with green chilies

1 generous pinch of chipotle powder

pinch of garlic powder

salt to taste

cilantro - I used the stuff that comes pureed in a tube. I like to keep it on hand.

1 packed Sazon de Goya (i used the kind with saffron: con azafran!)

Brown your chicken with the packet of Goya seasoning. Microwave your rice if it was refrigerated so that it isn't glued together in one big mass because you have to mix it with stuff. Drain your can of tomatoes (this part is sad because the juice is good but it's just too much liquid for this particular recipe) and mix them into your rice. Throw your chicken in there with some salt, some garlic, and however much chipotle you think you can handle, chuck some cilantro in there too. Stir it until you think you have a fairly well integrated mixture and spoon it generously into your pepper shells. I had them sitting in a glass baking dish. If they don't stand up on their own, slice a little off the bottom of eat pepper to make a flat surface. Bake in a 350 degree oven until the tops look nice and brown. The baking is really to your liking since everything is pre-cooked or edible raw. I just went with my gut and took them out after about 45 min. Enjoy :)

New Foods! Yay! Cracker Edition

We've been into Triscuits Thin Crisps lately. The Chile Pepper flavor is nice and not too spicy--it goes great with any kind of mild cheese. We also just tried the Four Cheese flavor and really liked it. They're good just by themselves, too.

We also tried mimolette cheese yesterday, which I'm pretty sure Glynne blogged about. I'm pretty sure Glynne described it as a cross between cheddar and parmesan, and if he didn't he should have because that's totally what it's like. We shredded it and put it on crostinis. It was really good with tomatoes. I highly recommend this one.

Pork ragout

Yet another slow cooker recipe, from the book. We've been using the slow cooker a lot this fall. Not only is the chilly rainy Oregon winter the kind of thing that makes you crave cocooning food, but I have an evening class, and by the time we get home, if there's not something waiting we end up doing takeout. So: slow cooker.

Ingredients:
1 and 1/4 pound of boneless pork chops
1/4 cup flour
3 tbsp cooking oil
1 and 1/4 cup white wine (don't worry, the alcohol cooks out)
1 pound or so baby red potatoes
1 large carrot or 10-12 baby carrots
1 can (14 1/2 oz) diced tomatoes
1 red onion
2 celery stalks
2 cloves garlic
1/2 tsp black pepper
1 cinnamon stick
1 cup water
salt

Note: amounts of pork, potatoes, and carrots can be adjusted up or down according to how much your cooker holds, how many people you're cooking for, and how many days you want to eat this.

1. Cut pork into 1-inch cubes. Toss in the flour.

2. Heat the oil in a pan and brown the pork. When the pork is brown, transfer it to the slow cooker, but don't scrape the bottom of the frying pan. The pork should be concentrated in the center of the cooker.

3. Add wine to the frying pan and bring it to a boil, scraping up the flour, oil, and browned bits in the pan. Pour this mix into the slow cooker.

4. Slice the potatoes (unpeeled) into quarters and place them around the pork, up against the sides of the cooker. Slice carrots and add to the cooker.

5. Chop red onion extremely fine - it's best if you use a food processor and chop it until it's almost (but not quite) liquefied. Add to slow cooker.

6. Chop celery extremely fine - again, food processor is best, until almost (but not quite) liquefied. Add to slow cooker.

7. Add diced tomatoes (and the liquid in the can).

8. Add water, garlic, black pepper, and a pinch of salt. Add the cinnamon stick and make sure it's submerged in the liquid.

9. Cook on low for 6 hours or so. Remove cinnamon stick before serving.

Notes: You can do this without browning the pork (I did that the first time I made it), but browning it makes a big difference: it keeps the pork moist inside and adds a great flavor to the outside. But the real secret to this (which I only discovered because I'm lazy) turned out to be using the food processor to chop the onion and celery: rather than being pieces floating in the soup, they ended up being a component of the broth - and you wouldn't think wine, cinnamon, and celery would work together, but they really do. ...I found that adding salt when you eat this really brings out the flavor, but Akiko thought it was better without, so I suggest making it with only a pinch of salt at most and then seasoning to taste. Goes best when served with some nice crusty bread for dipping.