Posts Tagged ‘cornbread’

The Moistest, Corniest Cornbread (Dairy Free, Gluten Free)

July 20, 2012

I made this cornbread as part of a meal inspired by Ramona Quimby, Age 8. In that book, Ramona (also known as Ramona the Pest) has to make dinner with her sister as punishment for complaining about their mother’s cooking. Ramona is specifically instructed to make cornbread because she complained her mom didn’t make it.

Ramona improvises very creatively, substituting banana yogurt for the buttermilk and cream of wheat for part of the cornmeal. The cornbread comes out okay anyway, if a little pale and flat.

My son wanted to replicate the meal, so we did (but kosherizing it, of course). The whole menu? Chili chicken with peas, carrot sticks, rice, cornbread and canned pears with apricot jam (for dessert).

This cornbread is especially moist, partly because the recipe calls for adding boiling water to part of the cornmeal, partly because I added triple the oil the recipe called for by (happy) accident.


Gloria Bernstein’s Nine Days Jalapeno Corn Bread Kugel

July 20, 2012

All the way back in 1997, I spotted this recipe for cheesy cornbread in the New York Daily News. It was submitted by reader Gloria Bernstein, who says that she likes to make it during the Nine Days. Actually, she says that she like to break her fast after Tisha B’Av with it, along with a bowl of tomato soup and a salad. I don’t know that I would want to eat tomato soup and spicy cornbread after a fast, but soup, salad and cornbread sounds like an easy delicious meal. I like to serve the cornbread with tomato salad, made with large beefsteak tomatoes.

What makes this cornbread special is the use of fresh corn, a confetti of minced red pepper and jalapeno, and some sour cream and cheddar cheese. It is rich, moist, cheesy–more of a casserole or main dish kugel than a bread.


Sour Cherry Blueberry Corn Bread

July 2, 2010

I made the Hi-Rise Cornbread from Maggie Glezer’s Artisan Bread Baking Across America. Instead of making two pan loaves, I made two free form challahs and the above bread–kind of a yeasted fruit kuchen or a sweet focaccia.

The Hi-Rise cornbread base has fresh corn and cornmeal in it, and it is lightly sweetened with locally  produced blueberry honey and enriched with olive oil. The topping is blueberries and sour cherries, with a light sprinkle of cinnamon sugar.

It is fabulous warm from the oven, and SPECTACULAR reheated in the toaster oven. This is a bread meant to be toasted to reach its full crunchy corny potential. And roasting is just the best thing to do to fresh fruit. (more…)

Thanksgiving Corn Muffins

November 27, 2009

These have to be the best corn muffins. (more…)