Mom’s Golden Cornbread #BreadBakers

My mom’s golden cornbread is a family favorite, fluffy and delicious. It’s made from scratch but is just about as easy as the packets. 

Way back in 2005, my eldest daughter was in the kitchen a lot, working on some project. I finally asked her what the challenge was. She allowed that she had been looking for cornbread recipes online but just couldn’t find a good one. 

I suggested that she email her grandmother, the family expert in corn bread baking. She duly did.

And she received this reply, along with the recipe I am sharing today. 

Mom’s Golden Cornbread

I’ve added the metric equivalents but the rest is all my mom’s instructions. She did like to bake in her iron skillet but knowing we didn’t have one back then, she didn’t include that option in the original recipe.

Ingredients

1 cup or 150g yellow cornmeal

1 cup or 125g all-purpose flour

2 – 4 tablespoons sugar (To go with chili, I use only two)

4 teaspoons baking powder

1/4 teaspoon salt

1 cup or 240ml milk, sometimes I will add a tiny bit more milk if I find it too thick

1 egg

1/4 cup or 60ml vegetable oil like canola (do not use olive oil)

Method

Preheat oven to 425°F or 218°C.  In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. 

Add milk, egg and oil. 

Beat until fairly smooth, about one minute.  

Scrape bottom and sides well. Bake in greased 8-inch baking pan for 20-23 minutes or until lightly browned on top. 

I like to put some oil in my baking pan first and then put it in the oven to get the oil really hot, then I add the batter and bake.  This gives a nice bottom to the cornbread.

(My edit: I always do this, putting the pan with a little oil in the oven for five minutes before pouring in the batter. You can see how it sizzles when I add the batter.)

You can insert a toothpick in the middle to test for doneness. 

I will add here that Mom loved her cornbread amply buttered and often topped with Steen’s Cane Syrup which hails from her mom’s hometown of Abbeville, Louisiana. Made the old-fashioned way by boiling down cane juice until it is thick, Steen’s is the syrup of choice in Cajun Country. It is great in cakes, on biscuits, pancakes and cornbread.

Enjoy! 

This is the second Tuesday of the month which means it's time for my Bread Bakers to share recipes. Our theme is cornbread, or corn bread, if you prefer. Many thanks to our host, Dorothy from Shockingly Delicious. Check out the links below. 

• Candied Ginger Cornbread (with crystallized ginger) from Shockingly Delicious
• Corn Free Skillet Corn Bread from A Messy Kitchen
• Corn Meal Batty Cakes from Karen's Kitchen Stories
• Cornbread Cupcakes from A Day in the Life on the Farm
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) from The Wimpy Vegetarian
• Gluten-Free Hush Puppies (Fried and Air Fryer) from Cook with Renu
• Gluten-Free Sugar-Free Cornbread from Culinary Cam
• Mom's Golden Cornbread from Food Lust People Love
• Vegetarian Cornbread Casserole from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin Mom's Golden Cornbread for later! 

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Cinnamon Raisin Bread

Made with fresh yeast, this cinnamon raisin bread has a delightfully soft crumb and is perfect for breakfast or snack time, plain or toasted and buttered! 

If you’ve been reading along here for a while, you know that since my husband retired, we have been dividing our time between the United States and the Channel Islands. To keep up with what is happening in both places, I belong to a lot of Facebook groups. 

For all its faults, Facebook is a great place to follow small businesses, find out about local events as well as get restaurant and shopping recommendations, etc. Recently on one of my Channel Island groups, someone asked where a person could buy fresh yeast. 

I love baking with fresh yeast so I immediately saved the post so I could check back for updates. Various people chimed in with suggestions which absolutely thrilled me. One of the commenters said the Polish shop in town sold it and they were right! 

Cinnamon Raisin Bread

Some of my seedless raisins were quite large so I chopped them in half to get a better distribution. If you struggle to find fresh yeast, you can substitute 2 1/4 teaspoons or 7g of active dry yeast.

Ingredients

For the bread dough:

4 cups or 500g all-purpose flour, plus extra flour for kneading and dusting

.7 oz or 20g fresh yeast (see note above for substitute)

2 tablespoons sugar


1 teaspoon fine sea salt


1 1/3 cups or 320ml warm water

1 egg yolk (save the white for the egg wash)

Canola or other light oil

For the filling:

3/4 cup or 165g/4 x3 seedless raisins

1/3 cup or 67g sugar

2 teaspoons ground cinnamon

For the egg wash: 

1 egg white, lightly beaten

1 tablespoon water

Optional for decoration: 

2 tablespoons pearl sugar

Method

Put your flour in a large mixing bowl.  Make a well in the center and pop in your yeast, sugar and salt.  

Pour in half the water and mix with a fork by incorporating flour from the edges of the well little by little.  

Now add in the rest of the water and the egg yolk and mix the whole lot.  

When you have one thick dough ball, knead it on a lightly floured surface (or in a stand mixer) until it is stretchy and supple.

  

Put the tiniest amount of canola oil in the bottom of the bowl, spread it around a little, and put the dough ball in. Cover with a teacloth or shower cap and leave in a warm place for 30 minutes. 

Meanwhile, prepare your loaf pan by lining it with baking parchment. 

After half an hour, punch the dough down and knead it a little bit more, for just a minute or two.  

Use a rolling pin to roll it out into a big rectangle. Mix the sugar and cinnamon and sprinkle the mixture over the dough. Do the same with the raisins. 

Roll the rectangle up and tuck the ends under. 

Place it in your prepared bread pan, seam side down.

With a very sharp knife, cut three shallow slits in the top of the dough and sprinkle again with flour. 

Cover the pan with your teacloth or shower cap and put it back in the warm place for 30 minutes to one hour for the final rising. (I set my timer for 30 minutes and then started preheating my oven to 400°F or 200°C, putting the bread in when the oven was hot, after 45 minutes rising time.)

Whisk the egg white and water together and brush the top of the loaf. 

Sprinkle on the pearl sugar to decorate, if using. I also added a light dusting of ground cinnamon because, why not? 

Bake for about 30 minutes or until the loaf is golden on the outside and sounds hollow when tapped with a knife. If you are an instant thermometer using person, the internal temperature should be about 200°F or 93°C.

Leave to cool completely on a wire rack before slicing to serve. 

Enjoy! 

Enjoy!

It’s Sunday FunDay and today our group is sharing yeast bread recipes. Many thanks to our host, Amy from Amy's Cooking Adventures. Check out the links below. 

• Basil Garlic Bread by Mayuri's Jikoni
• Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
• Cardamom Chrysanthemum Bread by Culinary Cam
• Cinnamon Raisin Bread by Food Lust People Love
• Keto Eggless Almond Four Yeasted Bread by Sneha's Recipe
• No Knead Ciabatta Bread by Karen's Kitchen Stories
• Shirin Chorek by A Day in the Life on the Farm
• Sweet Turmeric Milk Bread (Shirin Chorek) by Amy's Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Honey Walnut Brittle

This microwave recipe for Honey Walnut Brittle is super easy and quick, yet delightfully buttery, nutty and delicious. I think Gram would approve.

There was really nothing my grandmother liked more than a good old-fashioned peanut brittle so occasionally I used to make or buy her some. She wasn’t really supposed to be eating candy because of her diabetes but, hey, the occasionally treat didn’t kill her. 

In fact, she lived to the impressive age of 99 1/2 years old. When she passed away in July of 2013, we already had a big shindig planned for December to celebrate her 100th birthday. Truly, we expected her to live even longer than that.

Though a child of the early 1900s who rode a horse and buggy to school every day, she eagerly embraced cooking breakthroughs like the microwave and canned "cream of" soup. Her favorite cooking appliance was a little toaster oven. She made all sorts in that thing, from biscuits to baked chicken thighs and mini pizzas. 

As I stirred this microwave brittle, I thought of Gram and how much she would have enjoyed both eating it and how easy it is to make.  

Honey Walnut Brittle

You need a large microwaveable bowl for this recipe! When it boils in the microwave and again when the baking soda is added at the end, the mixture foams up and will overflow a small bowl. This recipe is adapted from one on All Recipes.

Ingredients

1 cup or 200g sugar

½ cup or 120ml honey

1 cup or 100g chopped walnuts 

1 tablespoon unsalted butter, plus more for greasing the foil

½ teaspoon fine sea salt

1 teaspoon vanilla extract

¾ teaspoon baking soda

Method

Line a large baking sheet with foil and grease it well with butter.

Mix the sugar and honey together in a large microwave-safe glass bowl. 

Place in the microwave and cook on high for 1 minute. 

Stir, and cook 1 minute more. 

Stir mixture again, and cook until mixture boils and the sugar is completely dissolved, an additional 30 seconds to 1 minute. I watched through the microwave door and mine started to bubble up at about 45 seconds. 

Fold the walnuts into the sugar/honey mixture. 

Heat in the microwave another 3 minutes, stirring between each minute. (I took photos all along the way but do you truly need to see them all? I'm guessing not.) The bowl will be hot so use mitts to protect your hands. 

Stir in the butter, salt and vanilla extract. 

Microwave until mixture is caramel in color, an additional 1 to 2 minutes.

Carefully remove the hot bowl from microwave, and quickly stir in baking soda until fully incorporated. This will foam up!

Immediately pour the mixture onto your buttered foil-lined pan. 

Allow to cool until the brittle is set, about 15 minutes in a cool kitchen. It could take longer in a warm place. In hot Texas, I popped mine in the refrigerator when I got impatient. Break into pieces and store in an airtight container.

Enjoy! 

Welcome to the 23th edition of the 2024 Alphabet Challenge, brought to you by the letter W. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the W recipes below:

• Jolene’s Recipe Journal: Whole Wheat Waffles 
• Culinary Cam: Roasted Watermelon Radish with Maple-Kissed Tahini Sauce 
• Karen’s Kitchen Stories: Homemade Wonton Soup 
• Blogghetti: Slow Cooker Ham and White Bean Soup 
• Food Lust People Love: Honey Walnut Brittle 
• A Messy Kitchen: Whiskey Sriracha Caramel Corn 
• Sneha’s Recipe: Cheesy Wafer Pav 
• A Day in the Life on the Farm: Salted Caramel Whiskey Espresso Cocktail 
• Mayuri’s Jikoni: Walnut Chocolate Tartlets
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey-Soaked Raisin Baked Stove Top Stuffing

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole 

T. Stuffed Turkey Cutlets 

U. Spicy Urad Dal -

V. Spicy Vinegar Braised Chicken 

W. Honey Walnut Brittle - this post!

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