Restaurant Cornbread

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Okay…. the name doesn’t give this cornbread the full credit it deserves.  It should be called savory, dense and delicious cornbread, but there’s a story to it’s origin.  I received this recipe from a dear gardening friend of mine, Kurt, whose wife, Mary, made this for a potluck.  Everyone who gobbled up a slice had to have the recipe, including me.  And of course, I had to inquire to the origin of the recipe.  According to Kurt, he and Mary, who must have miraculous powers of persuasion, obtained it from a restaurant employee.  I’m not sure just asking for a coveted restaurant recipe would work for me, but I’m sure glad I have Kurt and Mary for friends.

I love pairing this cornbread with Vegan Chili or yummy Beef Tortilla Soup.  

Ingredients:

1 1/4 cup flour
3/4 cup cornmeal
1/2 cup + 2 Tbsp. granulated sugar
2 tsp. baking powder
3/4 tsp. salt
1 1/4 cup milk
1/4 cup oil
1 egg

Optional additions for Mexican-style:
1/4 cup red bell peppers, diced
1/4 cup fresh jalapeños, minced
1/4 cup whole kernel corn

Directions:

Preheat oven to 400 degrees.  Mix dry ingredients together.  Add milk, oil and egg.  Mix until moistened. (Add any additional ingredients- I always add corn, but opt for less spice when serving the kiddos.) Pour into a greased 8×8″ pan.  Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

 

Pizza Dough
An easy and quick pizza dough.
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Prep Time
1 hr 20 min
Total Time
1 hr 20 min
Prep Time
1 hr 20 min
Total Time
1 hr 20 min
2135 calories
380 g
0 g
36 g
64 g
5 g
920 g
4744 g
6 g
0 g
28 g
Nutrition Facts
Serving Size
920g
Amount Per Serving
Calories 2135
Calories from Fat 317
% Daily Value *
Total Fat 36g
56%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 4744mg
198%
Total Carbohydrates 380g
127%
Dietary Fiber 14g
57%
Sugars 6g
Protein 64g
Vitamin A
0%
Vitamin C
0%
Calcium
9%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 1/2 to 4 cups of bread flour (You can also use all-purpose flour or whole wheat flour. The texture will be different depending on the flour. Bread flour is more crisp, all-purpose is chewier and whole wheat more dense.)
  2. 1 tsp. of granulated sugar
  3. 1 envelope instant dry yeast (make sure it's Instant.)
  4. 2 tsp. kosher salt
  5. 1 1/2 cups of water, heated to 110 degrees
  6. 2 Tbsp. of olive oil
  7. Extra olive oil to coat the bowls.
Instructions
  1. Using a stand mixer, combine flour, sugar, yeast and salt. Keep the mixer running and add the warm water and 2 Tbsp. of olive oil. Mix until the dough forms a ball. If the dough is still sticky add a little more flour.
  2. Grease a large mixing bowl with the extra olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and place in a warm area to rise for about one hour.
  3. After the dough has doubled in size knead with a bit of flour and separate into two equal portions. Let rest for 10 minutes. Then you're ready to flatten, roll or toss your dough and place on a corn-meal coated pizza peel or baking stone.
Adapted from Bobby Flay's Pizza Dough
beta
calories
2135
fat
36g
protein
64g
carbs
380g
more
Adapted from Bobby Flay's Pizza Dough
Garden Soiree http://www.garden-soiree.com/
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