TOASTED CORN FLOUR RECIPES

TOASTED CORNMEAL CORN BREAD RECIPE - MICHAEL SYMON | FOOD ...

Toasted Cornmeal Corn Bread Recipe - Michael Symon | Food ... image

This sweet, moist corn bread makes a perfect accompaniment to meaty pork chili, though it's quite delicious all on its own. Toasting the cornmeal first gives the corn bread a heartier flavor.More Bread and Biscuit Recipes

Provided by Michael Symon

Categories Bread + Dough

Total Time 1 hours 0 minutes

Yield makes one 9-by-13-inch corn bread

Number Of Ingredients 8

Ingredients

2 cups coarse yellow cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
1?½ cups whole milk
? cup honey (warmed)
2 large eggs (beaten)
1 stick unsalted butter (melted)

Steps:

Preheat the oven to 350°. Oil a 9-by-13-inch metal baking pan.
In a medium skillet, toast the cornmeal over moderately high heat, stirring constantly, until lightly browned, about 5 minutes. Transfer to a large bowl and whisk in the flour, baking powder and salt. In a separate bowl, whisk the milk with the honey and eggs. Add the liquid to the dry ingredients and whisk until moistened. Add the butter and whisk until smooth.
Pour the batter into the prepared pan and bake in the center of the oven for 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let the corn bread cool on a rack for 15 minutes. Cut into squares and serve warm or at room temperature.

TOASTED CORNMEAL CORNBREAD RECIPE - FOOD.COM

Toasted Cornmeal Cornbread Recipe - Food.com image

Make and share this Toasted Cornmeal Cornbread recipe from Food.com.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 pan, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups coarse yellow cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
1 1/2 cups whole milk
2/3 cup honey, warmed
2 large eggs, beaten
1/2 cup unsalted butter, melted

Steps:

Preheat the oven to 350°F
Oil a 9-by-13-inch metal baking pan.
In a medium skillet, toast the cornmeal over moderately high heat, stirring constantly, until lightly browned, about 5 minutes.
Transfer to a large bowl and whisk in the flour, baking powder and salt. Set aside.
In a separate bowl, whisk the milk with the honey and eggs.
Add the liquid to the dry ingredients and whisk until moistened.
Add the butter and whisk until smooth.
Pour the batter into the prepared pan and bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean.
Let the corn bread cool on a rack for 15 minutes.
Cut into squares and serve warm or at room temperature.

Nutrition Facts : Calories 305.7, FatContent 10.4, SaturatedFatContent 5.8, CholesterolContent 58.6, SodiumContent 705.3, CarbohydrateContent 48.8, FiberContent 2.1, SugarContent 17.3, ProteinContent 6

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