Tuesday, January 15, 2008

Confetti Corn Bread

This moist sweet savory cornbread tastes great with chili, soup, or stew. The basic batter (without onion flakes, pimento, and green chiles) tastes similar to Marie Callender's corn bread. If you like your corn bread sweet you can increase the sugar to 1/2 cup. Serve with butter, honey, or honey butter.

2 eggs
3/4 cup milk
2 tablespoons melted butter or margarine
1 1/2 cups Bisquick
3/4 cup cornmeal
1/4 cup sugar
1/2 teaspoon Watkins Baking Powder
1 teaspoon Watkins Onion Flakes
2 tablespoons diced pimento
2 tablespons diced canned green chiles

Preheat oven to 350 degrees F.

Combine Bisquick, cornmeal, sugar, baking powder, and onion flakes in mixing bowl.

Mix eggs, milk, and melted butter and add to dry ingredients. Stir until blended.
Stir in pimento and green chilis. Mix well.

Pour into greased 8 inch pan, greased muffin tins, or greased cast iron skillet and bake for 25 to 30 minutes until golden brown. Baking cornbread in a dark pan or cast iron skillet gives it a crunchy crust. Makes 9 servings.

Cornmeal is made from dried corn kernels that have been ground into one of three textures: fine, medium or coarse. Fine is often called "corn flour," medium is the most commercially available, and coarse is also known as "polenta."

Cornmeal is yellow, blue or white depending on the type of corn used. It lends a sweet, robust flavor to everything from pancakes and spoonbread to Parmesan polenta and fried green tomatoes.

Cornmeal is available in two main styles: steel-ground and stone- or water-ground. Steel-ground, most commonly found at the supermarket, is commercially milled with huge steel rollers that completely remove the corn's husk and germ. Stone-ground, produced the old-fashioned way, is ground with mill wheels that use water power. Because this process retains some of the hull and germ, stone-ground cornmeal is more nutritious. It can be found at natural food stores and some supermarkets.

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