Category: Breakfast

Servings: 12
Preheat: 375
Prep Time: 30 minutes
Source: https://www.bobsredmill.com/recipes/how-to-make/cornbread/

Works for medium grind cornmeal

Ingredients: 

1 cup Medium Grind Cornmeal
1 1/3 cups Buttermilk (or 1 tbsp +1 tsp white vinegar to 1 1/3 milk)
1 cup Unbleached White All-Purpose Flour
1/4 cup Cane Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1/4 cup Melted Butter cooled

Directions: 

Combine medium grind cornmeal and buttermilk in a large bowl and let sit for 10 minutes. Meanwhile, preheat oven to 375°F. Spray an 8×8-inch baking pan and set aside.

Mix together flour, sugar, baking powder, baking soda, and salt. Add to the cornmeal mixture along with the eggs and melted butter. Mix until thoroughly combined.

Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 25 – 30 minutes. Let cool slightly before serving.

Servings: 4 Mini Loaves, one 9X5-Inch loaf, or one 12-cup bundt cake
Preheat: 350
Prep Time: 
Source: Fine Cooking – Nov/Dec 2020

Banana bread, delicious on its own, is made better (and even more kid-friendly) with the addition of chocolate chips.

Ingredients: 

4 oz. (1/2 cup) unsalted butter, softened; more for the pans
10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1 cup granulated sugar
3 large eggs
1 cup mashed very ripe banana (2 large or 3 medium bananas)
1/2 cup buttermilk
1/2 cup semi-sweet chocolate chips

Directions: 

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9×5-inch metal loaf pan.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the ingredients well to combine.

In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low speed until slightly fluffy. Add the eggs one at a time, mixing until smooth between each addition. Add the bananas, scrape down the sides of the bowl, and mix until blended.

Stop the mixer and add half the flour mixture. Mix on low speed (for either mixer) until the flour drifts are almost gone. Add half the buttermilk. Mix until blended, and then repeat with the remaining flour and buttermilk. Continue mixing until smooth, scraping the bowl to make sure the batter is even. Stir in the chocolate chips by hand.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaves (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Servings: 12
Preheat: 350
Prep Time: 
Source: Fine Cooking Issue #77

These muffins, laced with tart raspberries and sweet chocolate chips, would make a romantic wake-up for a Valentine’s Day breakfast.

Ingredients: 

1 lb. (3-1/2 cups) unbleached all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
1-1/3 cups granulated sugar
5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup crème fraîche or sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup raspberries, fresh or frozen (no need to thaw)
1/2 cup chocolate chips
1 tsp. pure vanilla extract

Directions: 

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.

Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.

Sprinkle the raspberries, chocolate chips, and vanilla extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.

Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes, then use a table knife to separate the tops, and then invert the pan and pop out the muffins.

Servings: 12 biscuits
Preheat: 425
Prep Time: 30 minutes
Source: BON APPÉTIT October 2000

“My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot’s Diner, a cozy place that serves wonderful breakfasts,” writes Kimberly McClain of Harris, Iowa. “The biscuit that came with my meal was baked to perfection. I would drive all the way to Colorado just to go to Dot’s again.”
This classic recipe produces biscuits with a lovely light texture.

Ingredients: 

3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk

Directions: 

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Gently knead no more than 10 times. Pat out to 1/2″ thickness. Using 1/4 cup dough (juice glass) for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Servings: 8
Preheat: 400
Prep Time: 15 minutes
Source: Erika Bruce from Cook’s Illustrated, January &February 2005, pages 10-11.

Before preparing the baking dish, measure out the frozen corn and let it stand at room temperature until needed. When corn is in season, fresh corn can be substituted for frozen corn. This recipe was developed with Quaker Yellow Cornmeal. A stone-ground, whole-grained cornmeal will work but will yield a drier, less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden brown crust, but a metal pan will work.

Ingredients: 

8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly.
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1 cup (5 ½ ounces) Quaker Yellow Cornmeal
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
¼ cup (1 ¾ ounces) packed light brown sugar
¾ cup (3 ½ ounces) frozen corn kernels, thawed
1 cup buttermilk
2 large eggs

Directions: 

Adjust oven rack to middle position and heat oven to 400°F. Spray an 8” square baking dish with vegetable oil spray. Whisk the flour, the cornmeal, baking powder, baking soda, and salt in medium bowl until combined. Set bowl aside.

In a food processor or blender, process buttermilk, corn, and sugar until combined, about 5 seconds. Add eggs and process until well combined. Corn lumps will remain about 5 seconds longer.

Use a rubber spatula. Make well in center of dry ingredients. Pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into a prepared baking dish and smooth surface with rubber spatula.

Bake until cornbread is a deep golden brown and a toothpick inserted into center comes out clean, 25-30 minutes. Let cool on a wire rack for 10 minutes, then invert the wire rack. Turn right side up and let cool another 10 minutes. Serve warm.

Servings: 8
Preheat: 350
Prep Time: 3 hours prep. Place sticky buns in refrigerator overnight and bake in the AM
Source: The Food Lab: Better Cooking Through Science

Delicious

Filling: only mix sugar and cinnamon. Melt butter and spread on dough

Note on preparing in the PM and baking in the AM
Note from the author on baking in the AM: Being a night owl and a late riser, I like to prepare the buns and let them rise overnight in the fridge so all I have to do is bake them off in the morning. To do so, place the buns in the refrigerator immediately after covering them in step 6 and allow to rise for at least 6 hours, and up to 12. The next day, remove the buns from the fridge while the oven preheats, then proceed as directed.

Ingredients: 

Makes 12 sticky buns

For the Dough
3 large eggs
⅓ cup packed light brown sugar
¾ cup buttermilk
2 teaspoons kosher or 1 teaspoon table salt
2 teaspoons instant yeast
6 tablespoons unsalted butter, melted
20 ounces (4 cups) all-purpose flour, plus more for dusting

For the Pecan-Caramel Sauce
4 tablespoons unsalted butter
⅔ cup packed light brown sugar
3 tablespoons buttermilk
4 ounces (about 1 cup) toasted pecans coarsely chopped
Pinch of kosher salt

For the Filling
⅔ cup packed light brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted

Directions: 

1. Make the dough: Whisk the eggs in a large bowl until homogeneous. Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous (the mixture may clump up a bit—this is OK). Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.

2. Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until completely homogeneous, smooth, and silky. Return to the bowl, cover with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.

3. Make the pecan-caramel sauce: Cook the butter and brown sugar in a small saucepan over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture is bubbling, about 2 minutes. Add the buttermilk, pecans, and salt and stir to combine, then pour the mixture evenly over the bottom of a 13-by-9-inch glass baking dish.

4. Make the filling: Combine the sugar and cinnamon in a small bowl and set aside.

5. Roll out the dough: Turn the dough out onto a floured surface and lightly flour it. Shape into a rough rectangle with your hands and then, using a rolling pin, roll into a rectangle about 16 inches long and 12 inches wide, with a short end toward you. Brush with the melted butter, leaving a 1-inch border along the top edge. Sprinkle with the cinnamon and sugar mixture and spread it with your hands until the buttered portion is evenly coated. Roll the dough up jelly-roll-style into a tight cylinder, using a bench scraper as necessary to assist you. Pinch the seam shut and turn the dough so that it’s seam side down. Use your hands to even out its shape.

6. Use a sharp knife to cut the roll into 12 even slices: The easiest way to do this is to cut it in half, cut each half in half, and then cut each section into thirds. Nestle the 12 rolls with the swirl pattern facing up in the prepared baking dish, making sure the slices from the ends of the log go cut side down. Cover with plastic wrap and allow to rise until roughly doubled in volume, about 2 hours (for overnight instructions, see Note above). The rolls should be well puffed and pressed tightly against each other.

7. While the dough is rising, adjust an oven rack to the middle position and preheat the oven to 350°F. Transfer the baking dish to the oven and bake until the buns are golden brown and well puffed, about 30 minutes, rotating the dish once. Allow to rest for 5 minutes, then invert the buns onto a serving platter; scrape out any excess goo from the pan and spoon over the buns.