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    You are in: Home / Community Forums / Breads & Baking / TOTM - Cornbreads & Tea Biscuits
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    TOTM - Cornbreads & Tea Biscuits

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    Baby Kato
    Thu Sep 06, 2007 12:16 am
    Food.com Groupie
    Welcome to Cornbread & Biscuits

    Introduction to Cornbreads

    Weather you know it as Cornbread or Johnny cake this quick bread is easy to make and very delicious.

    I love cornbread, the taste, texture and the scent. Like many of you, I was raised on different types.

    We enjoyed it plain or with jam, maple syrup or just butter.

    Many different ingredients may be added to this treat, making it plain, sweet or savory.

    Cornbread can be baked, fried or steamed.

    Steamed cornbreads are mushy, chewier and more akin to cornmeal pudding what is to be traditional cornbread.

    Cornmeal bread is chemically leavened rather than made with yeast and is as popular today as it was in the past.

    It is still inexpensive to make and can be used in many different ways; loaves, muffins, sticks, biscuits, cakes, hush puppies, pone or simply fried for a fast meal.

    Cornbread was first discovered by Europeans during their exploration of North America.

    They found that the Native Americans were using ground corn for cooking, grinding it to create cornmeal for their bread.

    In Italy Polenta (corn mush) is used to sometimes make a fried form of cornbread.

    Skillet-baked Cornbread or Hoe cake is made by heating bacon drippings, lard or other oil into a heavy, well seasoned cast iron skillet in an oven, then pouring a batter made from cornmeal, egg and buttermilk directly into the hot grease.

    The mixture is returned to the oven to bake resulting in a dense, large, crumbly moist cake with a crunchy crust.

    Baked cornbread is a quick bread that is dependent on eggs for its structure.

    Corn pone or Indian pone has a crunchy chewy texture is made of a thick malleable dough made from cornmeal or hominy grits and is shaped by hand and formed into two or three inch oval shapes and then baked or fried in butter, margarine, lard or bacon grease.

    Hot water or scald meal cornbread is cooked on top of the stove and involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal, into a skillet of hot oil, allowing the crust to become to a golden and crunch, the center will be crumbly and mushy.

    The fried breads are rich and soft.

    Johnny Cake batter is similar to that of skillet-fried cornbread, but slightly thinner, when cooked in a skillet it creates a pancake type of bread.

    It is also known as battercake, journey cake, mush bread, Shawnee cake, jonakin or jonikin.

    Hushpuppies are made with a thicker buttermilk batter which is deep-fried.

    They are a common accompaniment to fried fish and other types of seafood.

    The perfectly fried hushpuppy will be moist and yellow or white on the inside, crunchy and medium to dark brown on the outside and may have corn niblets, onions, beer or jalapenos inside.

    Northern and Southern corn breadare different because they generally use different types of corn meal and baking techniques.

    Northern cooks tend to use yellow corn meal and sweeten it with sugar or molasses while the Southern cooks prefer white cornmeal and season it with more salt and little or no sugar.

    No flour is used in corn sticks, muffins or egg-bread. The cornmeal is sufficient to hold the bread together.




    Cornbread Tips:

    Sprinkle a little cornmeal in the hot pan before adding the batter, it will help with browning and create a crispier texture.

    Add a good layer of oil or shortening in the pan for a crustier cornbread.

    A tablespoon of mayonnaise can be substituted for a egg.

    You can use all cornmeal or lessen the amount of flour in the recipe.

    Use iron muffin pan, corn stick pans or miniature bundt pans, to vary the shape and sizes of your bread.

    Instead of baking try frying the batter like pancakes.

    Soak the cornmeal in milk for 10 Ė 15 minutes to get rid of the grittiness.

    At the supermarket you can find a variety of cornmeal products, including self rising cornmeal, corn flour, cornbread mixes and different grinds.

    If self-rising meal isnít available in your area just add 2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of regular meal.





    This cookbook was created for TOTM by me and has many interesting cornbread recipes...i hope you will enjoy it!

    TOTM - Cornbreads





    I will be making the following four cornbreads over the course of September (every Thursday) ...I hope that you enjoy these breads...




    September 6/08
    Kato's Cornbread by Baby Kato

    September 13/08
    Delicious Corn Muffins by Dawn

    September 20/08
    Blueberry Cornbread by Dancer^

    September 27/08
    Sweet Potato (Queen) Cornbread by cookin4my3boys





    Last edited by Baby Kato on Thu Sep 06, 2007 12:21 am, edited 1 time in total
    Baby Kato
    Thu Sep 06, 2007 12:19 am
    Food.com Groupie
    Good Morning,

    Today is Part 1: Cornbreads

    We are going to make my family's favourite cornbread. Kato's Cornbread by Baby Kato.

    It's moist, with a gentle corn flavor, smooth, cakelike in texture, and is quick and easy to make.

    You can serve it plain or easily add your favorite ingredients (cheese, bacon, jalapenos etc) its good either way.

    We will be making the plain version today.



    3/4 cup cornmeal
    1 1/4 cups milk
    1 cup flour (sift together)
    1/3 cup sugar
    3 teaspoons baking powder
    1 teaspoon salt
    1 egg (beaten)
    1/4 cup vegetable oil or shortening, melted

    bacon, crisply fried (optional)
    cheddar cheese (optional)
    hot peppers (optional)
    fried sweet onions (optional)
    corn niblets (optional)
    slivered ham (optional)

    We'll start by mixing the cornmeal and milk together and allow it sit at room temperature for 10- 15 min.

    This helps to get rid of the grittiness, you will taste the difference.



    Now we will preheat the oven to 400 degrees.

    Lightly greased the pan and set aside until needed.

    While we are waiting we can sift the flour, sugar, baking powder and salt together.



    Now that our ten minutes have elapsed we can add the sifted ingredients to the cornmeal mixture, mix gently and add the beaten egg then the oil.



    We'll bake the cornbread at 400 degrees for 25 minute.



    Look how beautiful, I hope you enjoy this lovely cornbread






    Good Morning, welcome to Part 2: Cornbreads

    We will be making Delicious Corn Muffins by dawn today.

    If you haven't yet tried this quick and easy to make tasty treat ... you owe it to yourself to give it a go.

    These tender, sweet, crusty muffins, have a great texture and lovely sweet flavor.

    Use a really good quality honey, I usually use cloverleaf, wildflower or orange blossom honey.

    The flavor of the honey is subtle and shines in this muffin, combining with the sugar to create a wonderful sweet flavor.

    Make sure not to overbake this muffin.

    We enjoy these in miniature size so I use two miniature muffin pans when making this recipe.



    1/2 cup butter
    2/3 cup sugar
    1/2 cup milk
    1/4 cup honey
    2 eggs
    1/2 teaspoon salt
    1 1/2 cups all-purpose flour
    3/4 cup cornmeal
    1/2 teaspoon baking powder
    3/4 cup frozen corn

    We will start by preheating the oven to 400 degrees.

    Either fill a muffin pan with 12 paper or foil muffin cups or lightly grease the pan.



    Next you will add the soft butter, white sugar, honey, 2 eggs and salt into a large bowl and mix gently.



    In another bowl add the flour, cornmeal, and baking powder together blending it thoroughly.

    Then add it all into the mixture in the large bowl. Adding the milk while mixing.



    Last we will add corn to the batter and work it in, making sure not to mash the corn, the whole kernel is baked into the muffin.



    Now we will fill the prepared muffin pan with batter until it is 2/3 full and bake for 20 - 25 minutes.



    The finished muffins will be light brown. I hope you will enjoy this lovely treat.






    Good Morning Everyone and Welcome to Part 3: Cornbread

    This morning we will be making Blueberry Cornbread by Dancer.

    This lovely cornbread is quick and easy to make with lots of great blueberry flavor.

    This is so good with a smear of sweet butter....ummm.

    To show the versatility of this cornbread, today we will be making this cornbread in miniature bundt pan forms, it can also easily be made into muffins.

    I used a flavored non dairy coffee creamer...hazelnut...it was amazing in this recipe.



    1 cup cornmeal
    1 1/2 cups sifted flour
    1/4 cup sugar
    2 teaspoons baking powder
    1 1/2 cups milk or non-dairy coffee creamer
    2 beaten eggs
    1/4 cup melted butter or margarine
    1 cup blueberries



    We will start by preheating the oven to 350 degrees and then we will generously butter our pan, and put aside until we need it later.



    Do not over mix.



    In a large bowl combine the corn meal, flour, sugar and baking powder, blend gently and then add the milk, eggs and melted butter.



    Last we will gently fold in the blueberries and then pour the
    batter into our prepared pan and bake for 20 to 25 minutes.



    I hope that you will enjoy this beautiful cornbread.






    Good morning and welcome to Part 4: Cornbread this is our final segment.

    Thank you all for joining me this month. I hoped that you have enjoyed learning to make cornbread with me .

    Today, for our final cornbread we will be making Sweet Potato (Queen) Cornbread by cookin4my3boys

    This very special cornbread is quick and easy to make and has great texture and flavor.

    It is a great accompaniment to all types of meats and compliments them perfectly.

    Even though you can use canned sweet potatoes, I personally prefer to use 3 large fresh sweet potatoes that I have previously boiled and mashed.

    I also like to substitute the milk with buttermilk. It works perfectly in this recipe, creating a more subtle flavor.

    ]

    1 cup all-purpose flour
    1 cup yellow cornmeal
    4 teaspoons baking powder
    1 teaspoon salt
    1/2 cup sugar
    3 sweet potatoes (cooked & mashed)
    or
    1 (16 ounce) can sweet potatoes
    2 eggs
    6 tablespoons milk
    3 tablespoons oil



    We will start by preheating the oven to 425 degrees.

    Make sure to generously grease your tin or tins and set aside until needed.



    In a large bow mix together the flour, cornmeal, baking powder, salt and sugar.



    In another bowl mix together the sweet potatoes, eggs, milk, and oil.



    Next we will mix the dry ingredients and the wet ingredients together, only til its moistened.



    Do not over mix.





    Now you may put the batter into your previously greased muffin tins and bake at 425 for 15 to 20 minutes.



    I know that you will enjoy this beautiful treat.

    Thanks for spending time with me....Baby Kato



    Last edited by Baby Kato on Thu Sep 27, 2007 1:10 am, edited 6 times in total
    Baby Kato
    Thu Sep 06, 2007 12:26 am
    Food.com Groupie
    Introduction to Tea biscuits


    Tea Biscuits

    The origin of the word "biscuit" is Latin and means twice cooked.

    Soda breads, biscuits and cornbreads are referred to collectively as quick breads because they do not need time to rise before baking.

    Biscuits are small baked breads which use baking powder or baking soda as a leavening agent rather than yeast and are extremely soft and similar to scones.

    Many of the recipes for tea biscuits are identical to scone recipes.

    In the United States, many people refer to a sweet biscuit as a scone and a savory one as a biscuit.

    While in Canada, both sweet and savory are referred to as biscuits, baking powder biscuits, tea biscuits or scones.

    A sweet biscuit served with a topping of fruit and juice is called shortcake.

    Cat head biscuits are large, rough drop biscuits.

    Biscuits are served as a side dish with meals.

    At breakfast they can be enjoyed with butter, molasses, maple syrup, light sugarcane syrup, sorghum syrup, honey, fruit jam or jelly and at other meals they are usually eaten with butter or gravy.




    This cookbook has many interesting biscuit recipes...enjoy!

    TOTM - Biscuits by BK





    I will be making the following four tea biscuits over the course of September (every Thursday) ...I hope that you enjoy these biscuits...




    September 6/08
    V's Creamy Biscuits by Chef~V

    September 13/08
    Sweet Potato Biscuits by ~Bliss~

    September 20/08
    Southern Biscuits Mufffins by Burrheadssis


    September 27/08
    Cheddar Cheese Biscuits by Bev




    Last edited by Baby Kato on Tue Sep 18, 2007 1:48 pm, edited 3 times in total
    Baby Kato
    Thu Sep 06, 2007 12:29 am
    Food.com Groupie
    Today we will be starting off Part 1: Tea Biscuits with Chef V's V's Creamy Biscuits.

    These big, rich biscuits are a real treat, they are crunchy on the outside but on the inside they are tender, creamy, light and fluffy.

    These are so good and they are quick and easy to make too. You'll have delicious warm biscuits on the table before you know it.



    2 cups self-rising flour, plus more
    self-rising flour, for dusting
    1 tablespoon double-acting baking powder
    1/2 teaspoon salt
    1 tablespoon sugar
    1 1/2 cups heavy whipping cream

    We will start by preheating the oven to 425 degrees F.



    In a medium size bowl we will combine the flour, salt, baking powder and sugar.

    Next we will add the cream and mix gently until the dough forms a ball.

    Now, turn the dough out onto a lighlty dusted surface and fold the dough in 1/2...knead 5 to 7 times, adding just enough flour to keep the dough from sticking to your hands.



    Gently roll out dough or pat the dough into a 1/2-inch thickness.

    Using a 3-inch biscuit cutter or a flour coated glass cut the dough into biscuits.

    Lightly coat the baking sheet with cooking spray, place the biscuits on the sheet leaving at least 1-inch between each biscuit.



    Bake for 10 minutes, or until golden brown.



    Enjoy these warm or cold.






    Good morning and welcome to Part 2 : Tea Biscuits

    Today we will be making ~Bliss~'s yummy
    Sweet Potato Biscuits
    .

    These very pretty, easy to make biscuits need to sit for at least four hours, for the flavors to blend. I've found that the longer the dough sits the more intense the sweet potato flavor.

    The texture of these flavorful biscuits is perfect they are slightly crunchy on the outside and tender and fluffy inside.



    3 cups mashed sweet potatoes
    1/2 cup sugar
    3/4 cup butter (or margarine)
    4 cups flour
    1 teaspoon salt
    3 teaspoons baking powder



    In a large bowl we will mash the potatoes and add the sugar and butter.



    In a separate bowl we will combine the dry ingredients, stir and add to the potato mixture, making sure to mix well.



    Cover, let sit at room temperature at least four hours.

    Once the dough has sat for several hours and you are ready to proceed, preheat the oven to 400 degrees and lightly grease your cookie sheet.

    Roll the dough on a lightly floured surface, 1" thick. If you find that the dough is too sticky, work in a little more flour, then cut with a biscuit cutter or glass. I like to use a 3 " glass.



    Place the cut dough about 2" apart on your cookie sheet and bake for 15-20 minutes.



    These tasty biscuits are great at any meal.



    Serve them with orange butter for breakfast, with sliced ham and swiss cheese for lunch and of course as an accompaniment to your favorite pork, beef or chicken dinner....Enjoy!




    Good morning and welcome to Part: 3 Teabiscuits

    Today we will be making these wonderful Southern Biscuits Mufffins by Burrheadssis

    These southern biscuits are quick and easy to make, have a nice buttery flavor and are not overly sweet.

    They taste so good, the texture of the biscuit is moist and flaky on the inside and crispy and crunchy on the outside.



    2 1/2 cups all-purpose flour
    1/4 cup sugar
    1 1/2 tablespoons baking powder
    3/4 cup cold milk
    3/4 cup cold butter



    We will start by preheating our oven to 400 degrees.

    In a large bowl, combine the flour, sugar & baking powder.



    Next we will cut in the butter until the mixture resembles coarse crumbs.



    Now we will stir in the milk just until the flour mixture is moistened. It should be very thick and pull away from the sides of the bowl.



    Spoon into greased muffin pans and bake for 15 to 20 minutes or until golden brown.



    Remove from pan, cool and enjoy.




    Good Morning and welcome to our final segment Part: 4 Teabiscuits

    Thank you so much for spending time and learning how to make tea biscuits with me.

    It's so easy, aren't you glad you tried.

    We are going to be making quick and easy, Cheddar Cheese Biscuits
    by Bev today.

    I make these often they are one of my favorite biscuits. The biscuits are delicious, tender, light and fluffy, look great, have a lovely texture and also freeze well.



    2 cups all-purpose flour
    1 tablespoon sugar
    2 1/2 teaspoons baking powder
    1 teaspoon pepper
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    6 tablespoons chilled unsalted butter
    1 1/4 cups grated extra-sharp cheddar cheese
    1 cup cold buttermilk
    1 egg, beaten with 1 tbs milk (for glaze)
    poppy seeds

    To start we will preheat our oven to 400F degrees.



    You may use a food processor, but for the benefit of those that don't have one, we will be making our biscuits by hand today.

    We will add our dry ingredients to a large bowl and blend well.



    Next we will cut up the butter into small peices and gently work it into the flour until a fine meal forms, then gently add the cheese into the mixture.



    Mix buttermilk slowly into flour mixture, using only as much as you need to bind the dough.



    Now turn the dough out onto a floured surface and gently knead until combined, about 10 turns.



    Pat out the dough to 3/4" thickness and using a 3" biscuit cutter or glass cut out the biscuits. Place the cut biscuits on an ungreased baking sheet.



    Mix the egg and milk together to form an egg glaze then brush the egg glaze on the top of the biscuits and sprinkle with poppy seeds.



    Pop them into the oven and bake until they are a golden brown and firm to touch....about 18 minutes...sit back and enjoy.... Serve warm.



    Thank you so much for sharing this experience with me, I've enjoyed it tremendously.


    Last edited by Baby Kato on Thu Sep 27, 2007 1:13 am, edited 6 times in total
    becky watkins
    Fri Sep 07, 2007 6:57 am
    Food.com Groupie
    Baby Kato!! You got my attention, real quick!!! I love cornbread!!!! LOL!!!! Nothing is better to me than a bowl of bean soup and cornbread. Or, let's say, it is one of my favs!! I even add a bit of the cornbread crumbs to my bean soup. It is good with any bean soup, but I love it particularly with Black-eyed Peas and Navy(or Northern White Beans), or Pinto Beans.
    Keep up the terrific work!!!!
    Love,
    Becky icon_biggrin.gif
    becky watkins
    Fri Sep 07, 2007 7:04 am
    Food.com Groupie
    Baby Kato,
    I did want to mention that you are right that in the south, we do tend to use sugar in cornbread, but many don't. I do sometimes and sometimes I don't. Most in my family, however, don't use the sugar in the batter. I was intrigued with the sweet potato cornbread and biscuits!!!!! One of my sons loves sweet potatoes! So, I would love to make him some when I go see him in SC on my yearly visit. My oldest son loves them too.
    Anyway, I will be trying some of your recipes. Thanks so much!
    Love,
    Becky icon_biggrin.gif
    NcMysteryShopper
    Fri Sep 07, 2007 7:33 am
    Food.com Groupie
    Those tea biscuits look FABULOUS!!!! icon_eek.gif The cornbread too! Great tutorial!
    Baby Kato
    Fri Sep 07, 2007 12:49 pm
    Food.com Groupie
    becky watkins wrote:
    Baby Kato,
    I did want to mention that you are right that in the south, we do tend to use sugar in cornbread, but many don't. I do sometimes and sometimes I don't. Most in my family, however, don't use the sugar in the batter. I was intrigued with the sweet potato cornbread and biscuits!!!!! One of my sons loves sweet potatoes! So, I would love to make him some when I go see him in SC on my yearly visit. My oldest son loves them too.
    Anyway, I will be trying some of your recipes. Thanks so much!
    Love,
    Becky icon_biggrin.gif


    Thanks Becky I'm really glad that you like the segments....yours sons will love the sweet potatoe cornbread and the sweet potatoe biscuits are to die for also....amazing flavor.

    Thanks again Becky SmileyCentral.com for your enthusiasim and support...bk
    Baby Kato
    Fri Sep 07, 2007 12:52 pm
    Food.com Groupie
    NcMysteryShopper wrote:
    Those tea biscuits look FABULOUS!!!! icon_eek.gif The cornbread too! Great tutorial!


    Thanks NcMysteryShopper...that means alot to me, coming from you....I'm so glad that you enjoyed the tutorials....it was my first time...trying....

    These tea biscuits are da bomb...they really are excellant.

    Congratulations SmileyCentral.com to you for winning RSC #10....I look forward to the next RSC and your list of ingredients....Kudos Kato
    Vseward (Chef~V)
    Fri Sep 07, 2007 2:05 pm
    Food.com Groupie
    I just had to say Thank you for the demonstration on my creamy biscuits! Wonderful job. I'm so glad you like them enough to do a segment on them. This recipe has been handed down from my Great, Great grandmother.... and it's the only way I make them icon_wink.gif Great job! Thanks again. ~V
    Susie D
    Fri Sep 07, 2007 2:29 pm
    Forum Host
    Terrific job Kato! icon_biggrin.gif
    Baby Kato
    Fri Sep 07, 2007 3:49 pm
    Food.com Groupie
    Chef~V wrote:
    I just had to say Thank you for the demonstration on my creamy biscuits! Wonderful job. I'm so glad you like them enough to do a segment on them. This recipe has been handed down from my Great, Great grandmother.... and it's the only way I make them icon_wink.gif Great job! Thanks again. ~V


    Thank V, I'm glad I did your grandmother's recipe proud....they are excellant...thanks again for letting me use the recipe....SmileyCentral.com
    Baby Kato
    Fri Sep 07, 2007 3:50 pm
    Food.com Groupie
    Susie D wrote:
    Terrific job Kato! icon_biggrin.gif



    Thanks Susie glad that you are pleased....SmileyCentral.com a very happy Kato...
    PanNan
    Mon Sep 10, 2007 8:13 am
    Food.com Groupie
    Excellent tutorials. I enjoyed them very much.
    Baby Kato
    Tue Sep 11, 2007 1:24 am
    Food.com Groupie
    PanNan wrote:
    Excellent tutorials. I enjoyed them very much.


    Thank you PanNan...that's so nice of you....so glad that you enjoyed them...wait till you see what I make this week... icon_lol.gif
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