Double-corn Bread

Introduction

History

Cornbread has been a staple in American cuisine for centuries, with Native Americans using corn as a primary ingredient in their diet. The addition of canned corn to cornbread recipes adds a unique twist and extra texture to the traditional bread.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to preheat the pan before adding the batter to ensure a crispy crust.

- Tossing the canned corn with flour helps prevent it from sinking to the bottom of the bread while baking.

- For a sweeter bread, you can add more honey or sugar to the batter.

Serving Suggestions

Double-corn bread is best served warm with a pat of butter or a drizzle of honey. It pairs well with chili, soups, or as a side dish to a hearty meal.

Cooking Techniques

Baking the bread at a high temperature ensures a crispy crust and a moist interior.

Ingredient Substitutions

You can use buttermilk instead of sour milk for a tangier flavor. You can also use maple syrup instead of honey for a different sweetness.

Make Ahead Tips

You can prepare the batter ahead of time and refrigerate it overnight. Just bake the bread when ready to serve.

Presentation Ideas

Serve the double-corn bread in slices on a wooden board for a rustic presentation. You can also garnish with fresh herbs or a sprinkle of paprika.

Pairing Recommendations

Double-corn bread pairs well with barbecue dishes, roasted meats, or a simple salad.

Storage and Reheating Instructions

Store any leftover double-corn bread in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in the oven at 350°F (177°C) for 10 minutes.

Nutrition Information

Calories per serving

Each serving of double-corn bread contains approximately 150 calories.

Carbohydrates

Each serving of double-corn bread contains approximately 30 grams of carbohydrates.

Fats

Each serving of double-corn bread contains approximately 2 grams of fats.

Proteins

Each serving of double-corn bread contains approximately 3 grams of proteins.

Vitamins and minerals

Double-corn bread is a good source of vitamin A and iron.

Alergens

This recipe contains dairy (milk) and eggs.

Summary

Double-corn bread is a nutritious and delicious bread that is high in carbohydrates and low in fats. It is a good source of proteins, vitamins, and minerals.

Summary

Double-corn bread is a flavorful and versatile bread that is easy to make and perfect for any meal. With a crispy crust and a moist interior, this bread is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Martha at her cozy little farmhouse. As soon as I walked in the door, I was greeted by the delicious aroma of freshly baked bread. Martha had a twinkle in her eye as she handed me a slice of her famous double-corn bread.

I took a bite and was immediately transported back to my childhood, sitting at my own grandmother's kitchen table, enjoying her homemade cornbread. The flavors were rich and comforting, with the perfect balance of sweetness and savory. I knew right then and there that I had to learn how to make this bread for myself.

Martha smiled as she saw the look of delight on my face. "Would you like the recipe?" she asked, knowing full well that I wouldn't leave without it. I eagerly accepted, and she led me into her bustling kitchen to show me the ropes.

As we gathered the ingredients – cornmeal, flour, sugar, butter, eggs, and creamed corn – Martha began to regale me with the story of how she came to learn this recipe. It had been passed down through her family for generations, with each woman adding her own twist to make it uniquely their own.

Martha's version of double-corn bread was a labor of love, requiring patience and attention to detail. She showed me how to mix the dry ingredients together, then gently fold in the wet ingredients until just combined. The key, she explained, was not to overmix or the bread would turn out tough and dense.

After pouring the batter into a greased baking dish, Martha placed it in the oven and set the timer. As we waited for the bread to bake, she poured us each a cup of tea and we sat at the kitchen table, chatting and catching up on old times.

When the timer finally went off, Martha pulled the golden-brown loaf out of the oven and set it on the counter to cool. The aroma that wafted through the kitchen was intoxicating, and I couldn't wait to sink my teeth into a warm slice.

As Martha sliced the bread and handed me a piece, I marveled at the perfect crumb and moist texture. The flavors were just as I remembered – sweet and earthy, with a hint of richness from the creamed corn. It was a slice of heaven on a plate.

After savoring every last bite, I knew that I had found a new favorite recipe to add to my collection. Martha offered to write it down for me, and I eagerly accepted, knowing that I would treasure it for years to come.

I left Martha's farmhouse that day with a full belly and a happy heart. I couldn't wait to get home and try my hand at making double-corn bread for myself. And as I stood in my own kitchen, surrounded by the familiar scents and sounds of baking, I felt a deep sense of gratitude for the friendships and traditions that had shaped me into the cook I had become.

And so, dear reader, I invite you to join me in the joy of creating something delicious and comforting for your loved ones. Whether it's a slice of double-corn bread or a dish that holds a special place in your heart, let the memories and flavors of the past guide you as you embark on your own culinary adventures. Happy cooking!

Categories

| American Recipes | Corn Recipes | Cornbread Recipes | Cornmeal Recipes | Egg Substitute Recipes | Locto Recipes | Non-fat Milk Recipes | Ovo-lacto Recipes | Sour Milk Recipes | Vanilla Extract Recipes |

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