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Wild Hare Savory or Sweet Cornbread

Ingredients



Instructions

  1. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.
  2. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.
  3. Scrape batter into a buttered 8-inch square pan and spread smooth.
  4. Bake in a 400 degree F oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).
  5. Cut bread into squares. Lift from pan with a slender spatula.
  6. Serve hot or cool.

Yield: 9 servings

For bread that is sweeter and more tender, use the largest measure of sugar.

Vary-the-Cornbread. Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal.

Double Red Cornbread: Follow directions for Savory or Sweet Cornbread adding 1 tablespoon hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven).

Basil-Parmesan Cornbread: Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 (8 1/2 ounce) can cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven).

Curry Cornbread: Follow directions for Savory or Sweet Cornbread adding 1 1/2 tablespoons curry powder to flour mixture.

Southwest Cornbread: Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 (4 ounce) can chopped green chiles and 3/4 cup (3 ounces) coarsely shredded jack cheese. Combine 1 tablespoon each sugar and chili powder; sprinkle over batter in pan.

Habanero Surprise Muffins: Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoon habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree F oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes.

Source: Sunset, May, 1999 - Recipe by Joey Altman, chef, Wild Hare Restaurant, Menlo Park, California


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