* Exported from MasterCook *
Herb and Garlic Cornbread
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unbleached all-purpose flour -- dipped and leveled
3/4 cup coarsely ground cornmeal
1 1/2 tablespoons sugar
1 1/4 teaspoons baking powder
1 teaspoon kosher salt
1/4 medium onion -- cut into 1/2-inch dice
1/2 teaspoon fresh thyme leaves -- generous
1 large garlic clove -- minced
1/3 cup shredded sharp cheddar cheese
3 tablespoons unsalted butter -- melted and cooled
1 large egg -- plus 1 large yolk, beaten
3/4 cup milk
1 1/2 tablespoons extra-virgin olive oil
Preheat the oven to 425F. Slip a 9-inch square, shiny metal baking pan (not a dark baking pan) into the oven.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt with whisk to thoroughly combine. Stir in the onion, thyme, garlic, and cheese until well blended. Set aside.
In another large bowl, beat the butter with the egg and egg yolk and gradually add the milk. Stir the wet ingredients into the dry ones only long enough to combine. The mixture should be a little lumpy. Don't overmix.
Using thick potholder to take the hot pan from the oven, add the oil and swirl it around to coat the pan. Take extra care not to burn yourself. Pour in the batter and bake for 20 to 30 minutes, or until a knife inserted in the center of the cornbread comes out clean.
Cool for 10 minutes in the baking pan, then turn the cornbread out onto a rack. (Break it up into 1-inch chunks and spread out to dry for stuffing or bread pudding).
Makes one 9-inch square pan (serves 6 to 8)
Prep time: 15 mins
Oven time: 30 mins
VARIATION:
BUTTER-ROASTED CORNBREAD with Sausage
This is a cornbread with all the classic ingredients for a poultry stuffing already baked into it. Slice the cornbread into croutons and toast them with butter for stuffing, or on a worknight, try a warm square of cornbread with scrambled eggs.
This is a generous recipe because the croutons are good on their own and the bread freezes well for 3 months. Bake it 1 or 2 days before using in the [stuffing] recipe and keep it in the fridge.
Follow the cornbread recipe as written, but double the ingredient qualities, except for 2/3 cup toasted pine nuts and 1/2 cup shredded sharp cheddar cheese. For flavorings, use 4 whole scallions, cut into 1/4-inch rounds; 1 generous teaspoon fresh thyme leaves; 2 large minced garlic cloves; and 3 ounces mild or hot Italian sausage, cooked and thinly sliced. Follow the rest of the recipe as written, except use a 9x13-inch shiny metal baking pan.
To make butter-roasted croutons, preheat the oven to 400F. Cut the cornbread into 1/2-inch cubes and melt 4 tablespoons of butter. Spread the cubes on a cookie sheet, toss them with the butter, and roast for 10 minutes, or until golden with cups edges. Serve with drinks or with cider-glazed hens.
Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"1 9x9 pan"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 227 Calories; 11g Fat (45.1% calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 413mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 435 0 0 0 0 0 0 0 0 0 0 0
