Crusty Corn Bread recipe


5/5 - 0 Total votes

Servings: 6
Prep time: None None
Cooking time: None None

Ingredients

1 : Loaf (0-oz) Italian or

-French : -French bread

3 : tb Olive oil

1 : ts Oregano

1/2 : ts Minced garlic

8 : oz Ground beef or sausage

3/4 : c Prepared spaghetti sauce;

-divided : -divided

Salt : Salt and pepper

1 : c Shredded Mozzarella cheese

1 : tb Oarmesan cheese

1 : pk Active Dry Yeast; OR

1 : tb Active Dry Yeast; Bulk

1/4 : c Water; Warm, 110-115 Deg. F.

1 : c Cottage Cheese; *

1 : tb Sugar

1 : /4 ts Salt

1 : Egg; Lg.

2 : 1/4 c Unbleached Flour; Unsifted,*

1 : tb Butter; Room Temperature

1 : c Cheddar; Sharp, Grated

1 : c Flour

1 : c Corn Meal

1 : ts Salt

2 : tb Sugar

1 : tb Baking Powder

1 : Egg, lightly beaten

1 : c Milk

1/4 : c Cooking Oil

1 : c Brown rice flour +

Directions

0: Combine the dry ingredients

1: Combine the egg with the milk and oil

2: Stir into the mixture, mixing until *just* moistened

3: Pour the mixture into a preheated, lightly oiled, iron skillet until a little more than half full

4: Preheat the skillet by putting it into the oven when the oven is turned on for preheating

5: Gives a very crusty cornbread with the top not cooked as dark as the sides and bottom

6: Bake at 425 degrees F

7: for maybe as much as 20 minutes

8: Cool slightly and cut into squares, then serve warm

9: This is a trial and error deal to suit your own taste for sweetness, adjust sugar as you want, and crustiness

10: Don't want crust all over? Then don't use prehotted cast iron skillet, use 8 inch or 9 inch greased pie pan instead

11: Less crust? Experiment with preheating skillet on top of stove to varying degrees, choose the one you like

12:







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