KATIE LEE'S CORNBREAD

Cornbread is another one of those recipes that I am on the search for the perfect one.  This is probably the sixth or seventh recipe I've tried for regular cornbread.  I have found two that I really like so far, one that calls for buttermilk (My Aunt Marie's recipe) and one that calls for regular milk.  Even though I really like those two recipes, I still want to try new ones just to see how they compare.  So, how did this one compare to my others?  1.  The baking method - You are supposed to cook it in a cast-iron skillet, but unfortunately I do not have one of those, so I just preheated the vegetable oil in a glass casserole dish in the oven then poured in the batter.  It sizzled and began to cook immediately.  This created a very yummy crispy crust on the cornbread.  I loved the crust!  2.  The flavor - I thought the flavor was very light compared to others.  It still tasted really good, I just wished it had a little stronger flavor, but if you drizzle a little honey on it, then it takes care of the lack of flavor.  3. The texture - This was just like every other cornbread.  4.  Overall - It was good and I really loved the crispy crust, but it was not better than my Aunt's version (I'll post her's someday for you). If you are looking for something a little different, try this Pumpkin Cornbread.  It is really really yummy!!  

Cornbread:

adapted from: Katie Lee Joel

 2 Tbl. canola oil (I used vegetable)

2 c. yellow cornmeal

1 c. all-purpose flour

1 Tbl. baking powder

1 tsp. kosher salt

1/4 c. sugar

2 c. buttermilk

2 large eggs, lightly beaten

4 Tbl. unsalted butter, melted & cooled

Preheat oven to 400 degrees.  Pour the oil into a 10-inch cast-iron skillet (or casserole dish) and place in the oven to heat while the oven is preheating.  In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar.  In a separate bowl, combine the eggs, buttermilk and butter.  Add the liquid to the dry ingredients and stir until just combined.  Do not overmix.  Carefully remove the hot skillet from oven and pour the batter into it.  Bake for 25-30 minutes until golden brown.  Serve warm.  

PUMPKIN CHOCOLATE CHIP BREAD

Pumpkin always sounds good to me.  I usually don't get sick of it during the Fall season and I like to eat it all year long.  My friend gave me a copy of a cookbook she made for her mom for Christmas.  This was one of the recipes in it.  As soon as I saw it, I knew it would be the first thing I tried out of the book.  It sounded interesting, because It has a box of vanilla pudding in it.  I had never heard of that in pumpkin bread.  So, I made it and I loved it.  I even just stirred everything together with a wooden spoon and didn't even break out the mixer.  The recipe does not have chocolate chips in it, but I love chocolate with pumpkin, so I added some.  The bread has the perfect amount of pumpkin and spice.  For once, the outside part is actually my favorite, it is slightly chewy, but the inside is super soft and moist.  So, next time you get a craving for something pumpkin, give this bread a try.   

Pumpkin Bread

adapted from: Kelly P.

(Printable Recipe)

1 c. canola oil

3 large eggs

1 (15 oz.) can pumpkin

3 c. flour

3 c. sugar

1 (3 oz.) box instant vanilla pudding

1 tsp. salt

2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. pumpkin pie spice

1 tsp. baking powder

1 tsp. baking soda

1 1/2 c. milk chocolate chips (I added)

Preheat oven to 350 degrees.  Grease two loaf pans.  In a large bowl, beat oil, eggs and pumpkin until combined.  Add the sugar and mix well.  Add the flour and all the spices.  Stir in the pudding mix and chocolate chips.  Divide evenly between loaf pans.  Bake for 40-45 minutes or until a toothpick inserted comes out clean. (Mine took about 1 hr. and 10 min.)

PAULA DEEN'S BANANA BREAD

What's the best way to use up dark, really ripe bananas?  Make banana bread of course!  I have not found a "go-to" recipe for banana bread yet.  I have tried several and I have many more to try.  Most recipes I have tried taste pretty similar, but I am looking for that one recipe that just stands out.  Paula's recipe was really good and you won't be disappointed if you make it.  It was moist and had a good banana flavor, but I think I will keep looking for "the one".  I think I will try my friend Nicole's recipe next, it calls for sour cream and I have not yet tried that in a banana bread.  

Paula Deen's Banana Bread

adapted from: This Cookbook

(Printable Recipe)

1/2 c. shortening

1 c. sugar (I used 1/2 white and 1/2 brown)

2 c. flour

1 tsp.  salt

2 tsp. baking powder

1/2 tsp. baking soda

2 eggs, beaten

3 bananas, mashed

1/3 c. buttermilk

1/2 c. chopped walnuts or pecans (I didn't add)

Preheat oven to 350 degrees.  Cream shortening and sugar.  Sift together flour, salt, baking powder and baking soda and add to creamed mixture.  Add remaining ingredients; mix well.  Pour into a well-greased loaf pan.  Bake 45-60 minutes.