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Old 12-23-2004, 06:00 PM   #11
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Huspuppy recipe - please!

Aside - off topic, I know, but - Kitchenelf, love your 'signature' line; so true! Here's one that one of our spinal cord injury moms uses with her posts -

"God warns us not to love any earthly thing above Himself, and yet He sets in a mother's heart such a fierce passion for her babes that I do not comprehend how He can test us so."
~Geraldine Brooks, "Year of Wonders"
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Old 02-25-2005, 05:39 AM   #12
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Sorry for this stupid question.

What is corn bread? Which corn you need for baking that?
Because I must look here for German flours.... :?

lg Tanja
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Old 02-25-2005, 08:05 AM   #13
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Yankee Cornbread
Makes 5 small loaves


- 1 1/2 cups yellow cornmeal
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 1/2 tsp salt (or 1 tbsp kosher salt)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 stick butter, melted
- 1/2 cup milk
- 1 1/2 cups buttermilk
- 2 eggs, beaten
- 1 jalapeno pepper, minced
- 4 oz corn kernels (fresh, frozen, or canned)
- 3 oz cheddar cheese, grated
- 1/4 cup minced scallions
- 2 tbsp chopped cilantro

1. Preheat the oven to 425 F.

2. Combine the first six ingredients in a large bowl.

3. In another bowl, combine the butter, buttermilk, milk, and eggs, and turn with a whisk until combined. Pour over the dry ingredients all at once and stir until just combined. Add the jalapeno, corn kernels, cheese, scallions, and cilantro and again stir until just combined.

4. Pour the mixture into five buttered mini-loaf pans. I use foil pans from the grocery store, which makes the bread easy to transport and give away. The pans are about 6"x3.5"x2". Bake 25 minutes and serve warm or at room temperature.
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Old 02-25-2005, 08:08 AM   #14
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Yankee Cornbread
Makes 5 small loaves


- 1 1/2 cups yellow cornmeal
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 1/2 tsp salt (or 1 tbsp kosher salt)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 stick butter, melted
- 1/2 cup milk
- 1 1/2 cups buttermilk
- 2 eggs, beaten
- 1 jalapeno pepper, minced
- 4 oz corn kernels (fresh, frozen, or canned)
- 3 oz cheddar cheese, grated
- 1/4 cup minced scallions
- 2 tbsp chopped cilantro

1. Preheat the oven to 425 F.

2. Combine the first six ingredients in a large bowl.

3. In another bowl, combine the butter, buttermilk, milk, and eggs, and turn with a whisk until combined. Pour over the dry ingredients all at once and stir until just combined. Add the jalapeno, corn kernels, cheese, scallions, and cilantro and again stir until just combined.

4. Pour the mixture into five buttered mini-loaf pans. I use foil pans from the grocery store, which makes the bread easy to transport and give away. The pans are about 6"x3.5"x2". Bake 25 minutes and serve warm or at room temperature.
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