Wednesday, November 24, 2010

193. Cornbread Loaf #2, Quick Bread (V) has eggs

Quick breads are remarkable products because they inexpensive, easy to make, tasty and comforting. Pancakes and waffles are probably the most familiar items in the quick bread category; next would be muffins, biscuits and loaf-breads.

None of the products need to rise nor do they require kneading-hence the deisgnation 'quick'. The basic ingredients in quick breads are flour, baking powder, eggs, some kind of fat and a liquid. Other ingredients may be added to change the flavor and texture. The resulting mixtures will produce a pourable batter, a drop-type dough or a stiff dough.

The Cornbread Loaf recipe featured in this post makes a pourable batter product which bakes up into a moist, light loaf. Unlike traditional yeast bread, Cornbread Loaf may be sliced while it is hot using a long, serrated, bread-slicing knife. (A sawing motion to cut the bread will keep the loaf from being crushed). We serve this loaf sliced, buttered and drizzled with syrup or as a companion bread with soup or chili.

Optional additions to batter: chopped green chillies (canned), grated cheddar cheese, chopped black olives, coconut, chopped nuts.

Cornbread Loaf #2

1 ½ C flour

1 C yellow cornmeal
1/3 C sugar
2 tsp baking powder
1 tsp salt
½ C margarine (Smart Balance)
2 T lemon juice
1 1/3 C milk, less 2 T
2 eggs

Preheat oven to 375 degrees. Grease a loaf pan (81/2x4 ½). In a bowl, combine dry ingredients and mix well. Cut in margarine with a fork until mixture is crumbly.

Mix the liquid ingredients and eggs in a small bowl. Add this to the dry ingredients. Stir until mixture forms a thick batter. Pour into prepared pan and spread evenly. Bake 50-55 minutes or until a toothpick inserted into the center comes out clean.

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