Northern-style Sweet Cornbread:
1 cup flour
1 cup cornmeal
2/3 cup sugar
2 tsp baking powder
1tsp salt
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400F. Mix 1 cup of white all-purpose flour with one cup of cornmeal. Add in sugar, baking powder and salt. Stir to mix the ingredients. Next add your egg, milk and oil. Mix well.Grease your pan and fill, then bake.
This recipe fills a 9 inch round cake pan. You can experiment with sizes and oven times more than I have but here’s what’s worked for me.9 inch cake pan- 25-30 minutes8 inch cake pan with a 3X5 mini loaf- 25 minutes16 muffins- 20 minutes 48 mini-muffins 10-12 minutes Every oven is different so look for some browning around the edges, a golden brown color on the top, and firmness in the center when lightly touched. Insert a toothpick in the center and if it comes out clean and dry it's done.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Tuesday, March 17, 2009
Tuesday, December 30, 2008
Oven Fries (wedges)
6 or 7 unpeeled, medium sized potatoes cut into 6-8 lengthwise wedges
Canola Oil (just enough to coat potatoes)
Spices:
1 1/2 to 2 tsp. garlic salt
1/4-1/2 tsp. coarse black pepper
1 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. paprika
1 tsp. parsley
1/2 tsp. sugar
Wash potatoes and leave skins on. Slice into eighths, lengthwise. Put oil, potato wedges and spices in gallon sized Ziploc bag and toss until evenly coated (or stir together in large bowl). I add a little sugar to the spices to help brown and crisp the wedges. Place on non-stick baking sheets or baking sheets sprayed with non-stick spray; bake at 400 degrees for 25 minutes. (These will only be partially cooked-most of the way, though!) Place on brown paper bags or paper towels to cool. Place on clean cookie sheets and freeze solid. Place in labeled freezer bags and return to the freezer.
To cook from frozen: DO NOT DEFROST!! Preheat oven to 450 degrees. Spray a baking sheet with non-stick cooking spray. Bake 30 to 45 minutes, turning halfway through. Cooking time will depend on the size of the fries or wedges. The oven fries can also be finished in a deep-fryer.
-Julie Melvin
Canola Oil (just enough to coat potatoes)
Spices:
1 1/2 to 2 tsp. garlic salt
1/4-1/2 tsp. coarse black pepper
1 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. paprika
1 tsp. parsley
1/2 tsp. sugar
Wash potatoes and leave skins on. Slice into eighths, lengthwise. Put oil, potato wedges and spices in gallon sized Ziploc bag and toss until evenly coated (or stir together in large bowl). I add a little sugar to the spices to help brown and crisp the wedges. Place on non-stick baking sheets or baking sheets sprayed with non-stick spray; bake at 400 degrees for 25 minutes. (These will only be partially cooked-most of the way, though!) Place on brown paper bags or paper towels to cool. Place on clean cookie sheets and freeze solid. Place in labeled freezer bags and return to the freezer.
To cook from frozen: DO NOT DEFROST!! Preheat oven to 450 degrees. Spray a baking sheet with non-stick cooking spray. Bake 30 to 45 minutes, turning halfway through. Cooking time will depend on the size of the fries or wedges. The oven fries can also be finished in a deep-fryer.
-Julie Melvin
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