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Corn Bread
This a particularly moist and flavorful corn bread
which is best served warm.
I N G R E D I E N T S
4 tablespoons butter
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1/3 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
2 large eggs
1/2 cup fresh, frozen or canned corn kernels
P reheat oven to 425°F. Melt butter in a 9”x 9” baking
pan. Coat sides and bottom of pan with melted butter;
R e s e rv e .
Use metal blade to process dry ingredients until
combined, about 10 seconds. Add melted butter,
buttermilk and eggs; process until mixed, about 5
seconds. Scrape work bowl and gently stir in corn
kernels.
Pour into pre p a red pan and bake until a toothpick
i n s e rted in center comes out clean, about 25 minutes.
Muffin Variation: For corn muffins, pour batter into
greased, standard-size muffin tins. Fill them 3/4 full.
Bake in preheated 425°F. oven for about 25 minutes.
Makes 8 muffins.
Coffee Cake
This makes an excellent breakfast or brunch cake.
Also serve as a sweet addition to lunch or supper.
I N G R E D I E N T S
1 package dry yeast
2 tablespoons sugar, divided
1/4 cup warm water
1/3 cup sour cream
1/4 cup cold milk
1 large egg
1 teaspoon vanilla
3 cups flour
4 tablespoons cold butter, in 1 inch pieces
1/2 teaspoon salt
2 tablespoons melted butter, divided
Filling
1/2 cup light brown sugar
1/2 cup dates, cut into 1-inch pieces
1/2 cup pecans
1 teaspoon cinnamon
In a 2-cup liquid measure dissolve yeast and 1
tablespoon sugar in warm water. Let stand until
foamy. Stir together the sour cream, milk, egg and
vanilla extract and add to the yeast mixture.
Using the metal blade, process flour, cold butter, salt
and remaining sugar for 10 seconds. With machine
running, add yeast mixture through feed tube in
steady stream as fast as flour absorbs it. After
dough cleans inside of work bowl, continue pro c e s s i n g
40 seconds more to knead it.
Shape dough into ball and place it in lightly floured
plastic food storage bag. Squeeze out air and close
top with wire twist. Let rise in warm place until
double in size, about 1 hour.
Roll dough on lightly floured surface into 20x12-
inch rectangle. Brush with 1 tablespoon of melted
butter. With remaining butter, brush inside of a
9x13-inch pan.
Use metal blade to combine brown sugar, dates,
pecans and cinnamon until coarsely chopped, about
45 seconds. Spread filling over dough. Roll dough
up, jelly-roll fashion, from long side.
Continued on page 41.
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