#moist cornbread

[lord-of-error]

[murlinsaintjean]

Moist Vegan Cornbread Recipe With soy milk, canola oil, and frozen corn kernels, this moist vegan cornbread is simple to prepare in a cast iron skillet and goes well with soup.

[whatshouldbuffscallme]

Moist, Sweet Vegan Cornbread For a moist, sweet treat to accompany soup, chili, or stew, try this vegan cornbread recipe. You can also use the batter to make muffins.

[tmtatc]

Moist Vegan Cornbread Recipe

With soy milk, canola oil, and frozen corn kernels, this moist vegan cornbread is simple to prepare in a cast iron skillet and goes well with soup.

[ask-dark-pinkie]

Mexican Cornbread II Recipe By using cornbread mix with creamed corn as a shortcut, this savory bread is made simple. This tasty bread has a distinct South-of-the-Border flair thanks to Monterey Jack cheese and jalapeno peppers.

[o-kay-la]

Moist, Sweet Vegan Cornbread For a moist, sweet treat to accompany soup, chili, or stew, try this vegan cornbread recipe. You can also use the batter to make muffins. 1 tablespoon baking powder, 1.25 cups cornmeal, cooking spray, 1.5 cups soy milk divided, 1 teaspoon salt, 1.5 cups all-purpose flour, 1 teaspoon vanilla extract, 2/3 cup white sugar, 1/2 cup vegetable shortening

[its-me-frankie]

i've taken some time to point out everything wrong with oscar's "quick snack" he got while skipping the f1 movie premiere(? idfk), which i couldn't care less about but he could've at least gotten better bbq. i've color coded my critiques so if you're colorblind i'm sorry.

original post ^

⭕ okay first of all, that's turkey, and it's dry af. terrible to bite into. hard to chew. it needs to be moist.

❓ pretty sure this is sliced brisket, ribs, and sausage from this angle. sausage is fine. ribs look like they have an alright glaze, might be a little dry though. brisket looks dry af as well. if he got the lean cut, it'll only really retain its moisture if it's Hutchins BBQ in TX cause they're really good at that for some reason. If it's not lean cut, that's fuckin dry. trash.

🟡 coleslaw. good. got a get some beans too though.

🔵 Mac n cheese not looking cheesy creamy enough. also why is the seasoning on top? why??

🟢 yeah okay either rolls or cornbread, looking like cornbread to me. it passes. bonus points if they gave you honey and butter for them.

🟣 pickles, jalapenos, and perhaps some red onion (pickled). this is good. bonus points if you got extra pickles.

not marked is the asparagus (?) what the fuck please just green beans like normal.

yeah okay that's it. this was just for fun. still though. the top 50 Texas BBQ list came out this year. I could just point him to a place with the flat iron that was so life changing it's like they baptized my ass. do your research kids.

[feyburner]

Had one of the best curries of my damn life over the weekend (Filipino beef adobo coconut curry) it was so amazing… Little cubes of 18-hour smoked beef adobo stewed in a beautiful rich coconut curry sauce…. Also had bibingka cornbread which was life-changing. Rich and moist with a crust of caramelized sugar.

We’re having friends over for dinner tonight so I’m going to try to recreate the curry (but braising bc no smoker). If I have time I might try to recreate the cornbread as well. I know it’s cornmeal + rice flour, steamed in banana leaves. I don’t have banana leaves but I do have a steamer….

Experiments turn out good 🧿🧿🧿🧿🧿🧿

[taradiddled]

i'll be making this soon.

/grabby hands/

[punkbakerchristine]

Breads of the World, C-D

Canadian white: Canadian sandwich bread made with flour from our friends up north (love you, Canada, I’m so sorry); their flour is—get this—much more nutritious and filled with protein than our flour, so these loaves are heartier as a result

Carrot bread: American leavened bread embedded with grated carrots or carrot juice, can include things like raisins and walnuts and can be made completely vegan!

Catalán: leavened soft buns akin to a hamburger bun, from Uruguay

Česnica: Serbian Christmas soda bread with a silver coin embedded inside. At the start of Christmas dinner, the little round pillowy loaf is rotated counterclockwise three times and then broken into; the person who finds the coin will have exceptionally good luck for a full year. The folk belief was that the loaf would bring a wealth of crops for the year.

Challah: braided bread with flour, yeast, oil/butter, and eggs (optional), made for Shabbat, the first night after Passover, Rosh Hashanah, and Hanukkah. The story behind challah is quite vast, so I’ll maintain my position as the good gentile and keep it simple: no one really knows where it came from or why it’s braided.

Chapati: circular Indian flatbread of flour, water, and oil cooked on the stove. Can also be called “roti” and “lavash”, even though those are slightly different breads; very ancient, very versatile flatbread of whole-wheat flour called “atta” and water and sometimes oil and salt, and because of trade routes and versatility, it spread to Southeast Asia, Central Asia, East Africa, and even the Caribbean (the other day, I was reading about food from Jamaica and Bermuda, and I was genuinely intrigued by the frequency of chapati)

Chelsea buns: yeasted roll from Chelsea, Britain, loaded with currants, raisins, brown sugar, butter, lemon peel or zest, and cinnamon or mixed spices. Think: the precursor to cinnamon rolls.

Chickpea bread: loaf bread of chickpea flour leavened with yeast made from chickpeas, which is left to proof overnight; found in Albania and Turkey, in the former, it’s made into dinner rolls

Chipá: ring bread made from cassava (tapioca) flour and Paraguay cheese (a very soft, nutritious cheese made from cow’s milk), from Argentina and Paraguay—the history of this one is really interesting, so all I’ll say for the time being is that this is another pre-colonial bread, one that comes in 70 different varieties, and there’s even a book about it (Food and Paraguayan Religiosities: Chipa, sacred bread)!

Cholermüs: “Swiss pancake”, a shredded, fried crepe accompanied with a dried fruit filling—is not to be confused with Hollermus or Holdermus, a mash of elderberries 

Christmas wafer: a very thin unleavened rectangular wafer of pure wheat flour and water imprinted with religious Christmas images (the nativity, the Star of Bethlehem, etc), hailing from Poland, Central Europe, and the Baltic states 

Ciabatta: elongated, broad white Italian bread shaped like a slipper filled with large holes akin to focaccia; it’s a relatively new bread, invented back in the 80s by Arnaldo Cavallari, an Italian racing driver (who also happened to be a baker), who invented it because baguettes were literally everywhere and threatening his business as well as that of his fellow bakers. There are different variations all over Italy, too (at Lake Como, it’s quite crispy; in Rome, it’s seasoned with marjoram).

Coffin bread: Taiwanese bread bowl; the loaf is hollowed out and either toasted or fried before it’s filled with a stew of chicken, seafood, tripe, or mushroom, then topped with toasted or fried bread for the “coffin” look. The bread itself is similar to Texas toast.

Coppia ferrarese: a braided X-shaped sourdough loaf made with flour, lard, olive oil, and malt, hailing from Ferrara, Italy as early as the thirteenth century. The recipe itself is actually protected by the European Union, given it comes from that specific part of Italy.

Cornbread: moist Native American bread made primarily from cornmeal, can either baked or fried and please please please please please please please please please please please please PLEASE eat with butter and/or jelly.

Cottage loaf: British yeasted white bread shaped like a cottage: the dough is divided into two spheres, one small and one large, which are then smooshed together. Not to be confused with a cob, which is just a basic white loaf (I feel myself growing more intimate with British and Jewish food by the day 🔥)

Cozonac: sweet braided bread prepared with milk, yeast, eggs, sugar, butter, raisins, lokum (Turkish delight), orange or lemon zest, walnuts/hazelnuts, and vanilla or rum flavor. Romania and Bulgaria’s version of a babka in preparation for Easter; for Good Friday, it’s made without eggs and milk.

Cracker: small, flat, crispy bread coming in all manner of shapes; in Britain and the Isle of Man, they’re known as savory biscuits.

Crêpe: incredibly thin French pancakes filled with jam, butter, brown sugar, honey, caramel, or Nutella (on a personal level: I’d like to thank the humble crêpe for introducing me to hazelnuts; I love them with Nutella) made very carefully on an inverted griddle; in Canada, they’re filled with fruit and eaten at breakfast.

Crisp bread: very dry rye bread from Scandinavia that has been a staple food eaten by the poor for at least 1400 years. The bread would be hung up to dry out (and to keep the rodents away from it) and then baked for a few minutes at a very high temperature. Given the lack of moisture in this one, it could last a long time during those harsh Swedish and Finnish winters when food was scarce and the rivers were frozen.

Crumpet: circular, slightly thick British flatbread filled with holes; very similar to an English muffin but lighter and spongier given it’s made in ring molds, and, from what I’ve heard, quite good in eggs Benedict.

Cuban bread: white bread similar to the baguette, except it’s about three feet long, has a hard, thin crust, a soft flaky crumb, and there’s lard or shortening incorporated; originated from Tampa, Florida courtesy of Cuban immigrants and used to make the Cuban sandwich.

Damper: very iconic traditional Australian unleavened wheat bread baked over a campfire from British stockmen traveling through the outback and looking after livestock, back when Australia was a colony. They’d have basic rations of flour, water, sugar, tea, and whatever meat was on hand, so when they set up camp, one stockman would begin a loaf of bread and, after hearing lore out there about wild yeast, leave it to ferment and rise on its own overnight; in other words, it’s like a sourdough loaf but slightly to the left. (do me a solid and read about Australian cuisine, you will fall down so many rabbit holes)

Dampfnudel: sweet white bread German-Jewish dumplings steamed in a skillet. The story behind these is that during the Thirty Years War, Swedish troops stormed the city of Freckenfeld and the master baker made over a thousand of these to get them out of there. It’s even on the coat of arms!

Dhebra: big and wide Indian flatbread of millet/bajra, whole wheat flour, fresh fenugreek leaves and sesame seeds, pan-cooked in oil. Because of the oil, it’s one of those breads that lasts a long time and can be used at any meal.

Dorayaki: two Japanese sweet pancake-like patties made from castella (Japanese sponge cake with a brioche-like texture) wrapped around a sweet Azuki red bean paste. In Japanese, “dora” means “gong”, given the fact that the very first one was baked upon a heated gong, either by Usagiya in Tokyo in 1911 or a farmer who used a forgotten gong left behind by a samurai who was hiding on his property and then left.

Dosa: South Indian pancake or fermented crepe made with rice batter and black lentils, and can be served with a variety of fillings like potato, coconut, paneer, vegetables, and dried fruit. Dates back almost two thousand years most likely to the town of Udupi (which is home of the Krishna temple), with the caveat that the exact origin seems to be lost to history.

Dumb bread: unleavened loaf of flour, water, butter, sugar, baking powder, salt, and milk—sometimes shredded coconut is added to the dough. Comes from the Virgin Islands, named for the baking method (known as “dum pukht”), and the exact history of this will make you very uneasy, to the point I actually don’t really want to talk about it.

[youdoyoucooking]

Cornbread (and the some)

There is a cornbread mix out there on the market that we all know and love but making it from scratch is almost as easy and you are 100% in control of what goes into it. You can increase or decrease the sugar, swap out the milk with a variety of dairy products, and stir in what you want to and create the cornbread of your dreams. The cornbread of my children’s dreams is one with actual corn and grated cheddar cheese in it. Once I made it this way it is the only way they will have it now. How are you going to do it that will become the mandatory creation with your loved ones?

Cornbread

Makes about 9 servings

1 cup cornmeal

1 cup all-purpose flour

1/3 cup granulated sugar

1 teaspoon baking powder

¾  teaspoon salt (½ teaspoon plus ¼ teaspoon)

1 cup milk or buttermilk

1/3 cup cooled melted butter or vegetable oil 

1 large egg

Preheat the oven: Set your oven to 400°F. Generously grease an 8-inch square baking dish or a 9 inch cast iron skillet.

Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

In another bowl, combine the wet ingredients and mix the milk, vegetable oil (or melted butter), and egg. Should be well combined.

Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix, it's okay if there are a few lumps. Over-stirring will make it tough.

Pour the batter into the prepared baking dish or skillet. Bake for about 25-28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool slightly before slicing and serving.

Simple things to try-

Add corn. This works for a sweet or savory product. ½ to 1 cup of frozen corn that has been defrosted can be added to the batter right before putting it into the baking dish. You may have to cook another 5 minutes because of the added bulk.

Swap out the milk for sour cream or plain yogurt. This will make your cornbread more moist and tender but the batter will be a bit dry to mix (don’t worry).

Sweet additions

Sprinkle a coating of sugar on top before baking. Demerara sugar works nicely here if you have it in your pantry.

Swap out honey or maple syrup for the sugar. This makes the batter a little looser so you may have to bake another 2-3 minutes.

Add a teaspoon of cinnamon to your batter. It can go in with the dry ingredients.

½  cup of almost any fruit works. Be sure to chop it fairly small. I like a peeled apple or sliced bananas.

½ cup of cooked, mashed sweet potato

Any kind of chopped nuts sprinkled on top before baking

Savory Additions

½ to 1 cup of grated cheese. This is a no-brainer as a side dish for chili. Almost any cheese will work.

4 ounces of canned diced green chilis.

½ to 1 cup of diced fresh poblano peppers.

Arrange sliced jalapenos on top of the cornbread before baking

½ cup of sliced green onions or ¼ cup of chopped chives

1 cup of shredded zucchini, squeezed dry of excess liquid (there are a lot of sweet choices to incorporate with this too)

Cooked Chorizo. Almost enough said? 1 cup of cooked crumbled chorizo stir in before baking.

Are you inspired? A cornmeal batter is sturdy and can hold up to any addition you want to add to it. Remember, the more you add, the more baking time you may have to the total.

What’s your crazy idea and when are you going to add it to an 8x8 pan of cornbread?

[iacyper9]

Theo's Tactics Corner 2: The Holdover

So, the topic I was going to cover (Medic/RTO/Radio Ettiqute) is physically painful and will happen sometime next week. Instead, a small holdover episode on how to properly consume an MRE. Because you can have the best training, the best gear, if your joes don't eat, nothing's gonna happen. Also as the designated MRE Goblin of MMI, I feel particularly entitled to teach this pop.

To start, here is an example of an MRE that you'd get in a standard mission.

This is a crappy MRE to get, and usually the sides aren't great either. Believe me, I've mesmorized the side varients for my top 5 MRE's, and this ain't one of them. By the way, Chicken Chunks is the best and nobody can convince me otherwise.

The above picture is your standard MRE. They also come in varients (like pokemon), such as the coldweather or First Strike MREs. The Coldweather MREs have instant ramen and cost an arm and a leg to buy. Also, any MRE you get is gonna be 3-6 years expired, so don't get your hopes up.

The act of breaking apart MRE's is called rat-fucking. You're gonna make 3 piles. The first pile is trash, that goes in the brown bag. The second pile is keep, which is what you're gonna eat. The third pile is trading. Some stuff trades better then others. Cornbread is always a good trade item, as are skittles and chili mac. Vegetarian stuff usually doesn't trade well, and First Strike bars are gods gift to mankind. I have an unhealthy addiction to plain tortillas and chicken chunks. Also peanut butter and marble pound cakes.

Here is an MRE unpacked. The first item (in the cardboard) is your entre. You use the chemical heater provided (the green bag underneath the cardboard) to heat your food. It is water activated, but make sure not to overfill it or it will explode. Also make sure the heater is properly vented, or it will explode. Also don't use it inside, or you could gas yourself. Never use it for a heater during cold weather, or you could end up with 3rd degree burns (we used to put them inside our sleeping bags). You didn't hear it from me, but they can also be used to make IED's. Not that I'm condoning explosives, but it's possible.

Next you usually get 1-3 sides of varying niceness. The general rule of thumb, good entre = bad sides, bad entre = good sides. This is not always the case, as Creamy Spinach fettuccine is just bad all around and Cheesy tortellini sides are all roasted nuts. Also I once got Cheesy Tortellini 4 times in a row and believe you me, eating that at 2:30 AM sucked. Especially cold.

If you're lucky, you'll get a wheat snack loaf slice and peanut butter with jelly. The apple jelly is ass, the grape is good, the blackberry makes me wonder if I got food poisoning. Also, peanut butter is your best friend.

You'll usually get drink powders. I do not use them. I trade them. Sometimes you make them in the bag they come in, sometimes you get this clear bag to make them in. Either way, not great, throw it in the trading pile.

Finally, my favorite bit to collect, the amenities packet. This comes with some set stuff (moist towelette, drink mix, gum, spoon, toilet paper) and occasionally comes with freeze dry instant coffee and tobassco sauce.

You can use the instant coffee and toilet paper (you get issued 4 squares of single ply, don't use it for toilet paper, use wet wipes instead) to make coffee dip for a caffeine boost.

Now, to address the rumors, the gum is not laxative (anymore) and neither is it caffeinated. First Strike MRE's contain Military Energy Gum, regular MRE's do not. The laxative is in the main meal. The idea is, you eat the whole MRE and bowel movements stay regular (they won't). The issue comes when you eat just the sides (constipation) or just the entre (diarrhea). Also, no matter what, you'll be stopped up and a week later during PT you'll be running the 5-mile and suddenly get cramps that rival periods and realize "I'm two seconds from shitting myself" and just have to clench and hope Endex gets called soon. True story, it sucked. MRE cramps are real and they are horrid.

Now, some MRE's have candy. This candy is at minimum 2 years expired. My sour skittles came in a log rather than apart.

Also, the brown spoons? Hold on to them. If you're a broke college student like me, they are so sturdy that they are machine wash safe. They're great.

Also just a note, the first strike bars might not taste good, but they contain so many nutrients that if you get one, you just gotta eat it.

Anyway, that's all I got. Hope you all enjoyed the lighthearted episode. I... have no excuse for the lateness of the actual topic meant for this episode, I just have no motivation to break open the Radio Operator manual.

Might do land nav or fieldcraft next to be honest...

[algorizmi]

Cornbread

Loosely adapted from https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/ via https://www.thepancakeprincess.com/best-sweet-cornbread-bake-off/

This recipe is very flavorful and moist. It retains moisture because of the addition of clearjel, and the flavor is especially good because it uses sweet corn kernels instead of water or milk. Scales fine to 4× in a 9″×13″ dish. Tested and works with gluten-free flour.

Ingredients 75 g cornmeal 75 g all-purpose flour 30 g honey 6 g instant clearjel 6 g baking powder 0.2 g baking soda 1 g salt 50 g corn oil 1 large egg, beaten 170 g cut corn, blended 12 g water

Directions Preheat the oven to 350 °F. Lightly grease 6″×6″ baking pan. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, eggs, and blended cut corn and stir with a rubber spatula until just combined. The batter will be thick. Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

[lambchop-soup]

Sugar-Free Cornbread Recipe

Hi, I came up with a recipe for sugar-free cornbread that’s affordable (at least where I live). Here it is + simple instructions

INGREDIENTS 

3/4 cup flour 

3/4 cup cornmeal 

3 tsp sugar-free maple syrup

2 tsp baking powder 

1/8 tsp salt 

2 eggs 

1 1/2 tbsp canola oil or vegetable oil 

1/3 cup milk 

INSTRUCTIONS 

Preheat the oven to 425F and coat the bottom and sides of an 8x8 circle pan with non-stick spray

In a bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined. If it looks like one ingredient, then it’s ready

In a separate bowl, whisk together the milk, maple syrup, eggs, and oil. When the ingredients are evenly combined and stick to the whisk a little, then it’s ready 

Pour the bowl of wet ingredients into the bowl of dry ingredients, trying to cover as much of the dry ingredients as you do so. Stir it all together with a large spoon until all the dry ingredients are moist. If it begins to stick together and becomes difficult to stir, then it’s ready 

Scoop the batter into the prepared dish (you’ll most likely need another, smaller spoon in addition to the main spoon), pat down to spread it across the pan, and bake for 20 minutes. Once twenty minutes are over, stick a toothpick in the middle and then pull it out. If it comes out clean, then it’s ready, but if it doesn’t, put it back in the oven 

When ready, set the cornbread on a cooling rack (still in the dish) and let cool for about 15 minutes. Once it’s comfortably warm to the touch—not burning—cut and serve! (The crust will be crunchy and difficult to cut, so be patient; go slow and steady) 

[thepumpkinqueen53]

Sweet Potato Cornbread 13 ingredients

Produce

1 cup Sweet potato

Refrigerated

2 Eggs

Condiments

2 tbsp Honey

Baking & Spices

1 cup All-purpose flour

2 tsp Baking powder

1/2 tsp Baking soda

1 cup Cornmeal

1/2 tbsp Food coloring, orange

1 tsp Pumpkin pie spice

1/4 tsp Salt

1/2 cup Sugar

Dairy

9/16 cup Butter, unsalted

1 cup Buttermilk