Bountiful crop of corn bread choices

RECIPE FINDER

March 30, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Maybe there is someone out there who doesn't like corn bread. Maybe, just maybe, that someone hasn't tried these recipes.

Betty S. Shane of Mount Airy, wrote that she was "having trouble finding a really good corn bread recipe." And, Paula A. Moore of Owensboro, Ky., wrote asking for a broccoli corn bread recipe.

Chef Gilles Syglowski chose recipes for each request.

Larry Avery from Redmond, Ore., responded with a family favorite.

Avery's sour cream corn bread

1 cup corn meal

3/4 cup unbleached flour

3 tablespoons sugar

1 1/2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1/4 cup milk

1 egg

2 tablespoons oil

Mix together the first six (dry) ingredients. Then beat together the four (wet) ingredients. Combine the two mixtures and spoon into a well-buttered 8-by-9-inch baking pan. Bake for 10 minutes at 375 degrees then reduce the heat to 350 degrees and bake for 15 minutes more. Serve warm, directly from the baking pan or cool for 10 minutes and remove from pan. "Enjoy," he writes.

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Dorothy Hutchins of Alexandria, Va., responded with a recipe which "I get many compliments on. Maybe it's because I use coarsely ground cornmeal. This is hard to find but some of the old mills will grind it coarsely if you request it," she writes.

Hutchins' corn bread

1 cup all-purpose flour

1 cup yellow cornmeal (coarsely ground if possible)

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

2 eggs, well beaten

1/4 cup margarine (melted)

1 cup milk

Sift dry ingredients together. Combine eggs, margarine and milk and add to dry ingredients and beat with rotary beater for 2 minutes. Pour into 8-inch-square greased pan and bake at 400 degrees for 20 to 25 minutes.

In similar recipes, buttermilk or skim milk is used instead of regular milk.

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Tara Szoboszlay of Pasadena responded with a broccoli corn bread recipe. She wrote, "My mother Patricia Maxey, a native-born Florida cracker, recently shared this simple recipe with me."

Maxey's broccoli corn bread

10 ounces of frozen chopped broccoli, thawed and drained

1 small onion, chopped

4 eggs

1 teaspoon salt

1/2 cup butter or margarine melted

3/4 cup cottage cheese (grated Cheddar cheese may be substituted)

1 teaspoon baking soda (best if mixed with the cottage cheese beforehand)

1 box (8 1/2 ounce) Jiffy brand corn bread mix

Mix first 7 ingredients in a large bowl and add Jiffy mix. Spoon into an 8-inch greased cake pan and bake at 400 degrees for 25 minutes.

Erma Russell Green of Troy, Ala., enjoys the same broccoli corn bread, which she varies a bit. Instead of corn bread mix, she uses an 8 1/2 -ounce box of Jiffy corn muffin mix. In addition to 1 small onion, she adds 2 or 3 green onions sliced thin. She prefers using 1 cup of small curd cottage cheese, instead of a cup of Cheddar cheese grated. "Or use half cottage and half Cheddar cheeses. Also I bake the mixture in a greased iron skillet at 350 degrees for 45 minutes. Or I fill muffin tins half full and bake at 350 degrees for 40 minutes. It makes 24 muffins."

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Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe request

* Mrs. L. Whiting Ferinholt of Hunt Valley writes, "I am desperately searching for a recipe for creamy, smooth Louisiana pralines. Can you help?"

* Irene Toner of Glen Burnie wants a recipe for an old-fashioned cinnamon cake. "I think I remember that you heat the milk until almost boiling and mix with the dry ingredients. You put the cinnamon and a little sugar on top of the batter and then bake it," she wrote.

* Sally Dugan of Glen Arm writes that she would like to have a recipe for pepper soup.

* Claramarie Trombetta of Timonium writes that "someone told me about this recipe and swears by it. He had it once, years and years ago on a cruise. Are you ready, its called bacon, lettuce and tomato soup. Hope you can help."

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If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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