Does anyone have the recipe for "WAR EAGLE" Corn Bread?!
From Chef Michael Sherry
Ingredients:
1 3/4 cup cornmeal
3/4 cup unbleached flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg beaten
2 Tsp. honey
1 1/2 cups milk
In a medium size bowl combine dry ingredients.
Mix in liquid ingredients.
Beat well.
Pour into greased 12x9-inch baking pan.
Bake in pre-heated 350-degree oven for 25 to 35 minutes or until top is springy!
nfd
Answers: "War Eagle Corn Bread"
From Chef Michael Sherry
Ingredients:
1 3/4 cup cornmeal
3/4 cup unbleached flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg beaten
2 Tsp. honey
1 1/2 cups milk
In a medium size bowl combine dry ingredients.
Mix in liquid ingredients.
Beat well.
Pour into greased 12x9-inch baking pan.
Bake in pre-heated 350-degree oven for 25 to 35 minutes or until top is springy!
nfd
corn bread
1 cup self-rising cornmeal*
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onion
1 cup milk
3 Tbsp bacon drippings (warmed to liquid)
1 teaspoon garlic powder
3 eggs, beaten
3/4 cup of cooked corn, either fresh, defrosted frozen corn, or drained from a can
*Self-rising cornmeal is just cornmeal with the leavening already in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to 1 Tbsp of baking powder, 1/2 teaspoon of salt, and 1 cup minus 1 Tbsp of cornmeal.
1 Preheat oven to 350°F.
2 Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened.
3 Spoon into a greased 10-inch cast-iron skillet. Bake for 45 minutes or until golden brown.
Makes 8 servings.
MAKE-AHEAD
ACTIVE TIME: 20 MIN
TOTAL TIME: 45 MIN
MAKES ONE 10-INCH CORN BREAD
The key to this corn bread is coarse stone-ground cornmeal. The cornmeal from War Eagle Mill in Arkansas is especially good; though the mill sells white cornmeal, the yellow variety makes a prettier bread (wareaglemill.com).
ingredients
1/2 teaspoon cumin seeds
3/4 cup pecan halves
1 tablespoon vegetable oil
1 3/4 cups coarse yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 Medjool dates, pitted and cut into 1/2-inch pieces
2 large eggs, lightly beaten
1 cup milk
3 tablespoons honey
6 tablespoons unsalted butter, melted
directions
Preheat the oven to 400°. In a 10-inch cast-iron skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute. Let cool, then transfer to a mortar and grind to a powder. Spread the pecans in a pie plate and toast in the oven for 5 minutes, or until lightly browned. Let cool, then coarsely chop the nuts.
Add the oil to the skillet and heat in the oven. In a large bowl, whisk the cornmeal with the flour, baking powder, salt and baking soda. Stir in the dates, pecans and cumin. In a medium bowl, mix the eggs, milk, honey and butter; then gently stir into the cornmeal just until blended.
Tilt the hot skillet to coat it with oil. Pour the corn bread batter into the skillet and bake for about 20 minutes, or until golden brown and the top springs back when lightly pressed. Transfer the corn bread to a wire rack to cool, then cut into wedges and serve warm or at room temperature.
MAKE AHEAD The corn bread can be baked 8 hours ahead. Rewarm before serving.
Here you go Howad { for plain corn bread
just leave out the cumin -- pecans -- and
pitted dates } jim b
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