Moist Delicious Corn Bread

corn bread 2

Easily the quickest of quick breads, moist and tender …. this is absolutely delicious and one you must try.  Just another fantastic use for your cast iron skillet.  Serve this alongside some hearty chili or stew and you’ll have such a comforting meal.

  • 1 1/4 cups cornmeal
  • 3/4 cup all purpose unbleached flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/3 cups buttermilk
  • 2 large eggs, lightly beaten
  • 8 tbsp unsalted butter, melted
  1. Preheat oven to 425 and place a 12 inch cast iron skillet in to heat up while you make the batter.
  2. In a large bowl whisk together the dry ingredients.  In a separate bowl whisk up the buttermilk, eggs, and 7 tbsp of the melted butter.
  3. Reduce the oven temperature to 375 and remove the skillet.  CAREFULLY … remember it is hot.
  4. Coat the skillet with the remaining tbsp of melted butter.  Pour the batter in the skillet and place it in the oven.  Amazing to watch …. it right away starts to puff up around the edges.
  5. Bake for 20-25 minutes until firm, and a tester comes out clean.  Let cool for 15 minutes before serving.
corn bread 3

This comes together so quickly – whisk up dry and wet ingredients separately and then quickly combine them.  Stir until you don’t see any lumps, but don’t over mix the batter.

Corn bread 4

As soon as the batter hits the hot pan it starts to smell amazing and I loved the way it puffed up around the edges of the cast iron.

Corn bread 1

It might be difficult, but let it sit for 15 minutes after removing from the oven.  Still warm enough to melt butter but holds together like a dream ….. try it, and I bet you love it.

Have you checked out http://www.jocooks.com ??  I got this recipe from her blog and it is most assuredly the best cornbread I’ve tried.  In fact, I think every recipe I try of hers I love!

Buttermilk Ranch Dip or Dressing

Veg

Vegetables first!  The kids absolutely love a big platter of fresh vegetables, but this ranch dressing really makes it a favourite.  Ready for them to arrive from the ski hill today and this platter will disappear in minutes.

This is the best creamy dressing to have on hand for those hungry moments. .. … or when the kids are arriving home from school or the ski hill.  In general, we prefer vinaigrette’s for salad dressing, but this is so comforting and delicious we love it too.

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup buttermilk (you could use regular milk but I like the tang from buttermilk)
  • 1 tsp dill weed
  • 1/2 tsp each dried basil, oregano & parsley (in the summer of course fresh is best)
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1-2 tsp lemon juice (according to your own taste)
  • salt and pepper to taste

Give the whole thing a good mix and allow to sit long enough for all the seasonings to fully wake up and join the party.  This is perfect as a dip, for a salad dressing I would thin it out a bit with either a bit more buttermilk or even a touch of water.

 

Beer Bread

Beer Bread 1

Today I created an extra crunchy crust …… first the melted butter, then sprinkled on some grated aged cheddar, and topped with the seasoned sesame seed mixture left from the dregs of the nuts and bolts mixture I made this Christmas – Y U M

This is the easiest, simplest quick bread!  The most difficult part of making this bread is waiting for it to come out of the oven while amazing smells are drifting through the house …..

  • 3 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 1 can or bottle of beer
  • 1/4 cup melted butter

Preheat oven to 375 degrees.

Sift dry ingredients together and stir in 1 12 ounce bottle or can of beer – stir just until it all comes together and turn into a greased 9 x 5 inch loaf pan.  (I like to line the pan with parchment paper – it makes it so easy to lift out of the loaf pan.).

Drizzle the melted butter over and bake.

Bake for 1 hour until a tester comes out clean.

Rest for 10 minutes before removing from loaf pan, then let sit for at least 15 minutes before cutting.

Beer Bread 2

Aged white cheddar and Italian seasoning added today.

 

You can mix this up however you like – add in herbs, grated cheese or some seeds.

My cousin Vivian used dried dill weed in the flour mix, and put olive oil on top … try it!

I’ve had people ask if you can use soda instead of beer ….. not unless you add 2 tsp (or 1 packet) of instant yeast.  It is the beer that helps the bread to rise and not be a heavy lump of dough!

Did you know that you should sift your flour, and SCOOP (using a spoon) into your measuring cup instead of scooping with your measuring cup?  This helps make your flour lighter and in turn, your bread lighter.