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I have gone through all the different threads on all Indian breads located on the eGullet forums, but I have yet to find anything that simply discusses the whole scope of bread names and terminology. As one who is familiar with eating many breads but hearing several different possible names attached to them, there is no clear idea in my mind that separates each one. I'll just name a few things and maybe everyone can help expand the list and elaborate: Poori Bhatura Dosa Chapati Paratha Thanks a lot! Joel

It finally opened. Last Friday, at 8.00am, suddenly and quietly. So, having taken the weekend off, here are a few thoughts, explaining a little about the bakery that sits alongside a bar and simple-food kitchen. As I’m just the start-up guy, the journeyman baker, and certainly not a spokesman for the company, these thoughts are simply personal observations and history about a rather special group of activities enclosed within the space. As my involvement will end shortly (within the next few weeks) and I start the next project, I thought as Andy suggested I participate more, that I would let you in on the personal thoughts behind my work there. The history and preparation... Initially, when St. John in Smithfield opened almost 10 years ago, I set up the bakery. Following my departure, the bread at St. John was maintained and nurtured for 8 years by Manuel Monade, who together with Fergus Henderson and Trevor Gulliver, planned to open a bakery somewhere around Brick Lane. The three had worked quietly trying to secure a site, and finally last year, signed to the property in Commercial Street, E1. Then Manuel suddenly departed, and that left a big space in the project. Fergus and Margot (his wife) had suggested I became involved, and I put forward ideas for head bakers. Eventually, we felt that the best solution was to employ from within the company, and St. John’s pastry chef Justin Gellatly was offered the position of head baker at the new bakery. This made sense because my thought had been to combine the bakery and pastry sections into one cohesive unit, and though the bakery methods I would install would be fundamentally different to those used at old St. John (changing from quick no-time doughs, to slowly mixed fermented artisan baking), essentially they would be easy to teach if the interest and willingness was there. And Justin has made the effort to embrace these values. I set rules for myself to guide to work. Firstly, I would write the dough methods and alter them to work with the chosen flour. This decision was, in part, an attempt to correct my own approach to baking, which had become increasing driven by dissatisfaction with the ingredients, an approach I could not justify. Surely the grain grown locally (in East Anglia and Kent) was capable of baking good bread? For hundreds of years it did, why not now? So initially I looked to 2 small mills, where the slow milling methods might also add flavour, texture and colour to the loaf – Redbournbury watermill in St. Albans (01582 792 874), and Maud Foster windmill in Lincolnshire (01205 352188). These flours were used initially in the tests for St. John B&W (baked suing the ovens at Locanda Locatelli). However, after a recommendation from Troels Bendex at Breads Ecetera (07811 189 545), and Paul Merry, I finally settled with Cann Mills (a watermill in Shaftsbury, Dorset -01747 852 475; Paul runs his bakery courses there). Secondly, the bread would be baked in the late afternoon, for purchase and delivery early evening (5pm) - when friends want to buy bread, and making it an more attractive proposition for potential employees (the people who ‘love working nights and sleeping during the day’ are perhaps not the people you want to employ). In many countries, bakeries within a town will bake at different times, and be closed on different days, to avoid chasing the same buck. It also means that, as a customer, you watch the bread being baked. All of the breads use a sour ferment, and we have three (a white, a mixed grain – white, rye and wholemeal, and a rye/cider). The ferments are kept at a cool temperature (15C) in the cellars, and are refreshed with equal quantities of flour and liquid (water usually). There are four breads, all organic, that I have worked with the bakery on, the ordinary White (Cann stoneground white flour, sour ferment, water, salt and commercial yeast – 0.7%), the ordinary Brown (Cann stoneground white flour, wholewheat flour, sour ferment, water, salt and commercial yeast – 0.7%), the rye (Cann stoneground white flour, rye flour, rye grains, sour ferment, water, salt and commercial yeast – 0.7%), and the Leaven (Cann stoneground white flour, wholewheat flour, sour ferment, water, and salt). All are openly textured, with a thick crisp crust. The bakery equipment was sourced by Les Nightingale (01733 324 363), and chosen and designed by myself. The bakery team, as of today, is Justin Gellatly (Head Baker), A-Cau Duong (the baker who maintained the old SJ bakery with Manuel and after until this opened), Warren Blakeman, Chris Niewiarowski, and Suzanne Banks. And the rest? Run by GM Lou Barclay, with head chef Carl Goward and bar manager Jo Norman, its almost an English diner, or a Parisian cafe. Quite dour and northern European, the dining room serves (at any one time) a few simple dishes, though these groupings change throughout the day. Ginger cake, and egg and bacon bits in the morning, seed cake and madeira at 11's, two or three simple braises (tripe, duck legs and carrots, say) cooked in the bakery oven, bread, salty butter, prune tarts and thick cream, washed down with good French (only) wine. Late afternoon will see the arrival of little madelines, eccles cakes and shortbread, And the evening rolls on with more dishes to settle the stomach. St. John Bread and Wine, 94 - 96 Commercial Street, E1 6LZ, telephone 020 7247 8724, fax 020 7247 8924, http://www.stjohnrestaurant.co.uk

I ran across an 'only in Japan' bread today, it was a French style baguette filled with mentaiko (spicy cod roe) and butter. It was actually so good I went back for 3 samples. We discussed bread a little in the yoshoku thread, but what are some of your favorite Japanese breads?

Kale for your Cornbread 1 T vegetable oil or bacon grease 1 bunch kale (about 1 lb) 1/2 medium onion, minced 1/2 tsp curry powder (this seems like a reasonable use of commercial curry powder to me. I use Penzeys Hot) 1/2 tsp salt 1/2 c water 1. Strip the leaves of the kale from the stems with a sharp knife and slice the leaves into 1/4" shreds. Discard the stems or reserve for another use. 2. Heat the oil or grease over medium-high heat in a medium saucepan. Add the onion and cook until it begins to brown. 3. Add the kale, curry powder, salt, and water. Reduce heat to medium-low. Cover and cook 20-25 minutes, while the cornbread is in the oven. Serve hot, letting the juices moisten the cornbread while you're eating. Keywords: Side, Condiment, The Daily Gullet ( RG505 )

Southern Cornbread Note: Of course, it's hard to argue the Puritanism of this recipe when it has cheese and bacon it in, but the Puritans lived in the North, right? If this is your first experience with Southern cornbread, leave out the bacon bits and cheese, and commune with corn. 2 strips bacon 4 oz white flint cornmeal (see note) 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp cream of tartar 3/4 c buttermilk 1 egg 1 oz cheddar cheese, grated 1. Fry the bacon in a skillet until crisp. Pour 1 tbsp of the fat through a sieve into an 8" cast-iron skillet. You could, of course, cook the bacon in the cast iron, but I find it leaves behind microscopic bacon nodules, which burn. 2. Place the cast-iron skillet in the oven and set the temperature to 425 F. 3. Chop or crumble the bacon into small bits. Combine the dry ingredients in a bowl and whisk the egg and buttermilk in a liquid measuring cup. 4. When your oven claims to be preheated, give it five more minutes with the skillet inside. Pour the liquid ingredients all at once into the dry ingredients and give a few turns with a whisk to combine. Let sit for one minute. 5. Remove the skillet from the oven and slosh the grease around carefully to coat the bottom and sides. Pour the batter into the skillet and return to the oven. 6. Bake 20 minutes. Remove from the oven and invert immediately onto a plate. Bisect the cornbread parallel to the plate like a layer cake. Remove the top layer, add a layer of cheese, and replace the layer of bread. Serve immediately, crisp side up (it doesn't look as nice but stays crispier). Acquiring white flint cornmeal: Morgan's Mills (207-785-4900), of Maine, has five-pound bags for just under $20 with USPS shipping. Keywords: Side, Bread, American, The Daily Gullet ( RG504 )

Yankee Cornbread Serves 4. 1-1/2 c yellow cornmeal 1-1/2 c flour 2/3 c sugar 1-1/2 tsp salt (or 1 tbsp kosher salt) 1 T baking powder 1 tsp baking soda 1 stick butter, melted 1/2 c milk 1-1/2 c buttermilk 2 eggs, beaten 1 jalapeno pepper, minced 4 oz corn kernels (fresh, frozen, or canned) 3 oz cheddar cheese, grated 1/4 c minced scallions 2 T chopped cilantro 1. Preheat the oven to 425 F. 2. Combine the first six ingredients in a large bowl. 3. In another bowl, combine the butter, buttermilk, milk, and eggs, and turn with a whisk until combined. Pour over the dry ingredients all at once and stir until just combined. Add the jalapeno, corn kernels, cheese, scallions, and cilantro and again stir until just combined. 4. Pour the mixture into five buttered mini-loaf pans. I use foil pans from the grocery store, which makes the bread easy to transport and give away. The pans are about 6"x3.5"x2". Bake 25 minutes and serve Keywords: Side, Bread, American, The Daily Gullet ( RG503 )

So where could a fella get some good brioche 'round these here NorthWest parts?

It wasn't the first time I'd made bread, but it was the first time I'd made good bread. Recently I was asked to test a recipe for an upcoming book, for a Flute Gana-type loaf, with a poolish starter and some cornmeal in the dough. I followed the recipe, formed the loaves, baked on a stone, and out came the same disappointing bread I've always made: looked fine, perfectly edible, but bland. I was about to conclude that all the books claiming you could get good rustic bread out of a home oven were bogus. But I was determined to give it another shot, so I turned to The Bread Baker's Apprentice. It has a Pain a l'Ancienne recipe that promises great results. It seemed too simple to work at all: it's a straight dough, with no starter or sponge (this is very uncommon in modern bread books), and after retarding overnight, you shape the loaves and pop them in the oven without even proofing. It's an extremely wet dough, and the best I could do was shape it into some flattish baguettes. The recipe does call for generating as much steam in the oven as possible, which I did by pouring hot water into a heated cast iron skillet and also using a spray bottle. About 22 minutes later, out came some gorgeously brown, if misshapen, loaves. Somehow I forced myself to let them cool completely before diving in. I couldn't even believe what I was eating at first. Was Laurie playing a trick on me, substituting some bread from Dahlia or Grand Central? No, this was my ugly bread. The crust to crumb ration was a little high, but that's the worst thing you could possibly say about this loaf. The crust was crisp, and loaded with flavor, and I got great gelatinization through the crumb, leaving it moist with irregular holes. If you're chary of homemade bread, like I was, try this recipe. You could mix up the dough tonight and pop it in the fridge, then bake the bread tomorrow morning. Now, if you'll excuse me, I'm off to buy a pound of yeast.

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Chipotle Bacon Cornbread Serves 6 as Side. This started out as just a scaled down version of Rachel Perlow's Skillet Cornbread With Bacon. I made a few changes along the way and the results are significantly different, hence the new recipe. This is for an 8 inch skillet. You could get away with using a 9 inch, but the bread will be thinner. Note: This is VERY spicy. If you can't handle the heat, seed the peppers. 5 slices cooked bacon, chopped 3 chipotle peppers, chopped – seed for mild 3 T butter 2/3 c yellow cornmeal 2/3 c flour 1/2 tsp tsp baking soda 1-1/4 tsp tsp baking powder 1 tsp salt 1/4 tsp black pepper 1-1/2 T sugar 1 c buttermilk 1 egg Mix peppers and bacon. Set aside. Put butter in 8 inch cast iron skillet and set skillet in oven. Preheat oven to 350. While oven is preheating and butter is melting, mix dry ingredients in a large bowl. In a separate bowl, mix buttermilk and eggs. Gently add buttermilk and egg mixture to dry ingredients. Stir only until moist. Batter will be lumpy. Stir in bacon and chipotle mixture. Remove hot skillet of melted butter from oven. Pour cornbread batter into hot butter. Bake for 20 minutes. Keywords: Side, Hot and Spicy, Bread ( RG451 )

Sourdough Biscuits C. AP flour 1-1/2 tsp baking powder 1/4 tsp salt 1 T sugar 1/2 tsp baking soda 1 c starter 1/2 c shortening Combine all ingredients, starting with dry ingredients, and knead on a floured board or pastry cloth 10 times. Pat out to 3/4" thick. Cut out biscuits, either round with top of glass, or (easier) just make square biscuits. Place in greased pie pan and bake 425º for 15-18 minutes. Makes 8 large biscuits Keywords: Side ( RG415 )

Sourdough Fruitcake 1/2 c raisins 1-1/2 c currants 3 c mixed candied fruits, or peels, or dates, figs, etc. 1 c hard cider (or sherry, port, rum, Muscatel or brandy) 1 c sugar 1 c brown sugar 2/3 c shortening (I use buttery-flavor Crisco) 1-1/2 tsp cinnamon 1 tsp nutmeg 1/2 tsp allspice 2 eggs, beaten 1 c sourdough starter 1 c sliced almonds (or chopped pecans) 4 c sifted AP flour 1 tsp baking soda 2 tsp salt Rinse, drain, coarsely chop raisins; rinse, drain and pick over currants; chop fruits and peels. Combine all fruits with cider (or wine or brandy or whatever). Cover and let stand overnight. Cream together the shortening and spices until fluffy. Beat in eggs. Stir in starter. Combine with fruit mixture and nuts. Sift flour, soda and salt together into batter and mix well. Turn into two loaf pans that have been greased and lined with heavy brown paper. Bake below oven center in very slow oven (275º) about 2 1/2 hours. Remove from pans. Cool on wire racks before turning out and removing paper. Spoon additional 2 or 3 T wine or cider over each cooled loaf before storing. Wrap in foil and refrigerate. These will mellow day by day. Keywords: Dessert, Cake ( RG414 )

Hilda's Friend's Almond Shortbread 3/4 c melted butter 1-1/2 c sugar 1-1/2 c flour 2 beaten eggs pinch salt 1 tsp almond extract Mix butter and sugar til creamy; add aggs and mix well; add flour, salt and extract and mix well. Grease your standard cast-iron skillet and line completely with foil. Pour the stiff batter in and spread it to the sides. Sprinkle the top generously with slivered almonds and more sugar. Bake @ 350 30 mins. Cool completely before removing. Notes: this is so easy it's addictive. I use the Kitchenaid and pretty much just dump in the ingredients in the proper order and let the machine do all the work. I recommend taking the pan out after 25 min. and checking that your oven isn't cooking too fast. The top of the cookies will brown only VERY slightly. You might think they aren't done and want to stick them back in for 5-10 minutes--DON'T. Becasue I was making them during a cold spell, I took the skillet out on the porch and let them cool overnight. Once completely cool they set and firm up. Cut them into thin slivers and serve them with coffee or tea or alongside another dessert like chocolate mousse. These are the best cookies I've discovered in a LONG time. They are like a rich, soft chewy biscotti. Hope you like them, too. Keywords: Dessert, Cookie ( RG413 )

Banana Bread This banana bread is best the day it's made because it has a crisp crust and cakey texture. The olive oil gives the bread a fruity flavour, but if you don’t have a good extra-virgin olive oil, use vegetable oil instead. 1-3/4 c (240g) flour 2 tsp (10g) baking powder 1/4 tsp (1g) baking soda 1/2 tsp (2g) salt 2 eggs 2/3 c (125g) granulated sugar 1/3 c (75 ml) extra-virgin olive oil (or vegetable oil) 1 c (250 ml) mashed bananas (about 2 large or 3 small) Preheat oven to 350 F (180 C). Butter and lightly flour the bread mould or use a non-stick spray. Sift together the flour, baking powder, baking soda and salt. In a large bowl with an electric mixer, beat the eggs with the sugar until doubled in volume. Blend in the olive oil. Alternately stir in the dry ingredients and the banana puree. Pour the batter into the prepared mould and bake for 55 minutes to 1 hour, or until a cake tester comes out clean. Cool on a rack for about 10 minutes, unmould, and let cool completely before slicing Keywords: Dessert, Snack, Bread ( RG391 )

Cinnamon Raisin Bread Serves 32 as Side. 1 c raisins, juice of your choice for soaking 1 pkg yeast (2 ¼ teaspoons) 3/4 c warm milk (110-120 degrees) 1/2 c brown sugar 3 T butter, melted and cooled slightly 2 eggs, beaten 1 tsp vanilla 3-1/2 c unbleached flour 1-1/2 tsp salt 2 tsp ground cinnamon Pour some juice into a bowl. Add raisins and set aside to soak. Dissolve yeast in warm milk. Let sit for 5-10 minutes to proof yeast. You can skip proofing if you have confidence that your yeast is alive. Add brown sugar to milk. Stir well and add melted butter, eggs and vanilla. Mix flour, salt and cinnamon in large bowl. (I use the work bowl of my KitchenAid). Make a well in center and add milk mixture. Stir well. Knead until you have a nice workable dough. Add more flour if your dough is too sticky to work with. Knead the dough with your hands for 10 minutes or let the dough hook of your KitchenAid kick it around for a few. Turn dough into a greased bowl. Cover with plastic wrap and let rise for 1 ½ hours. Drain raisins from juice and dry them off. Punch down dough and roll into a large rectangle. Sprinkle with raisins. Roll dough tightly like a Swiss roll. Pinch seam to seal. Place in loaf pan with ends underneath. Cover loosely with plastic wrap (or dish towel) and let rise another 45 minutes. Bake for 45 minutes at 375 or until loaf sounds hollow. If you have a probe thermometer, set probe in dough and bake until internal temperature of bread reaches 200. Let cool. Keywords: Breakfast, Bread ( RG313 )

I have been given the task of re-inventing the "Bistro's" bread basket, it know contains: Nice soft pesto foccacia rolls, sweet cornbread and jj flat crackers. The chef wanst more, but doesnt know what..... I was thinking possibly a biscuit of some kind: sweet potato, maybe herb? A loaf of................ Please keep in mind that I am part time at this place and I need to produce in advance or teach someone how to make these items. Please help...............

Sourdough bread and variants Serves 1. My daily bread...fragrant tastes of the yeast and the grain, crisp crackiling crust. This seems straightforward, but contains the results of years of experimentation and optimisation. Sourdough starters can be bought from many places on the web, or beg some from a local bakery, or make your own by leaving out a mix of flour and water until it goes bubbly, and then follow the refreshing process described four or five times. To refresh the starter 1 c sourdough starter, out of the fridge from last time, or from a friendly source 1 c flour 1 c water For the dough 1 c refreshed sourdough starter 2-1/2 c flour 1-1/2 c water 2 tsp salt Sourdough Bread Instructions Refresh the Starter Mix together starter, flour, and water. It should be the consistency of very thick cream Allow to stand in a warm (85F) place for 4 hours. Should be bubbly. Temperature is fairly critical, as it affects the ratio of yeast to lactobacillus, and hence the sourness of the bread. Any hotter and you start to kill the yeast; colder and it is not as sour and takes longer to rise. Put half the starter back in the pot in the fridge for next time. Ideally should be refreshed (this process) once a week or so, but will keep more or less indefinitely in a closed container in the fridge. May separate into two layers, but just stir them together. If you haven’t used it for a long time refresh it as above a couple of times first to restore the vigour. Doesn’t freeze well, but can be dried for a reserve supply. If you need to ship it, make some into a lasagne sheet, For best results always use the same flour, so the bugs can get used to it. Need not be fancy. Some people keep separate starters for white and for wholemeal. I use a white unbleached flour, which has added Vitamic C as an improver, otherwise you can add 1/2tsp Vitamic C (Ascorbic acid) but it is not critical. Make the Dough Whizz together refreshed starter, flour and water in a food processor for 20 sec. You can knead by hand (10 minutes by the clock), but a food processor is much easier. Should make a softish dough. The wetter the dough the bigger the holes in the final bread. Different flours need different amounts of water – add more water or flour to get the right consistency. Leave for 30 mins. Add the salt and whiz for another 20 sec, or knead for another 10 mins. You add the salt after an initial fermentation period as salt jams the amylisation of starch to sugars to feed the yeast. Leave for 2 hours or so in a warm (85F) place. Turn out onto a floured board. Handle gently - don't knok all the air out. Shape and put upside down into a cloth lined basket (called a banneton). Put into the fridge, covered with a cloth, overnight. The dough is soft, so needs the support of the basket. You could cook it after letting it rise for a hour or so, but its easier to handle, less critical in timing and gives a better crust if you keep it in the fridge (retardation) for between 8 and 24 hours. When you are ready to bake the dough heat the oven as hot as it will go. If you have one, put a pizza stone or a layer of quarry tiles on the shelf to provide bottom heat. Heat the oven at least an hour before you want to bake to allow time to stabilise. Best if you take the dough out of the fridge an hour before you cook it. When ready to cook turn the dough out onto a baking sheet and remove the cloth. Slash the top firmly with a very sharp knife. Professional bakers use a razor blade on a stick. Bake for 35-40 minutes, or until a good colour. You might need to turn it after 30 mins. Let the bread cool to warm before you slice it. (hard to do). For a better crust, put an empty pan in the bottom of the oven and pour a cup of boiling water into it after you have put the bread in the oven. (care: hot steam), and shut the door quickly. The idea is to provide a burst of steam, which gelatinises the outside of the dough. Professional ovens have steam injection for this purpose. Alternatively (but not as good) you can paint the bread with water before it goes in the oven, or use a garden sprayer. I’d advise practicing plain white bread before trying variations. When you get that right you can get fancier: Flavours and additions: Add with the salt, but you might want to hand-knead them in – the food processor chops them a bit fine. Onions (soften in butter first), Hazelnuts, walnuts Olives, Sun-dried tomatoes Caraway seeds Dill weed Raisins Smarties or M&Ms Seeds: Pumpkin, sunflower, sesame Crust variants: Dust the cloth lining with flour before putting in the bread Brush with milk or cream Brush with egg glaze (egg yolk+milk) Toppings: Porridge oats Muesli Poppy seeds Sesame seeds Cheese Flour variants: I’d recommend only using 1/3rd-1/2 with plain strong white flour Wholemeal (will not rise as much) Granary (has added malt) Rye flour (makes a sticky dough) For dark rye add 1 Tbs black treacle (molasses). Some like caraway seeds Spelt (ancient wheat) Poilane is reputed to use 1/5th Spelt. “Mighty White” (steamed, corned grains) Sweet bread: add sugar and butter with the fruit. Saffron for Easter. Keywords: Bread ( RG263 )

QUAIL AND LAMB SWEETBREAD PASTRIES WITH SHIITAKE MUSHROOMS Serves 8 as Appetizeror 4 as Main Dish. Basic recipe from Cordon Bleu Paris Superior Cuisine with adaptations by loufood. Principal ingredients 500 g puff pastry 1 egg for egg wash ------ 3 quails, boned, (breasts/legs with skin and livers/ hearts for forcemeat; carcasses for sauce) oil, butter salt, pepper Forcemeat (stuffing) Quail breasts, legs – roughly ground Quail livers, hearts – roughly chopped 2 onions, thinly sliced 2 shallots, thinly sliced 4 shallots, finely chopped 2 garlic cloves, degermed/crushed, finely chopped 250 g shiitake mushrooms, thinly sliced; reserve some small whole for garnish 1 egg 20 g fresh breadcrumbs 20 ml cream 1 T parsley oil, butter salt, pepper ------ 250 g lamb sweetbreads, soaked, blanched, roughly chopped Sauce Quail carcasses 80 g mirepoix (carrot, onion, celery) 100 ml Madeira 200 ml red wine 250 ml veal stock 20 g butter salt, pepper Sauce. Chop all quail bones, brown lightly. Stuffing. Sweat onion, add thin sliced shallots, cook low to caramel. Add mirepoix to bones, sweat. Sweat 2 finely chopped shallots, add mushrooms, cook low to almost dry. Deglaze sauce pan with Madeira, reduce to almost dry. Sweat 2 finely chopped shallots, add garlic, sweat, add sweatbreads, just sautee, chill. Add red wine to sauce, low boil about 5 minutes then add water to just cover, reduce low by half, skim. Season/taste mushrooms, set aside. Season/taste onions, set aside. Soak breadcrumbs in cream. Grind quail breasts/legs. Add liver, hearts, weigh, season. Add sweetbreads/shallots/garlic, egg, parsley, stir, add breadcrumbs/cream as needed. Cook sample, taste, season as needed. Lightly sautee whole mushrooms, season/taste. Add veal stock to sauce, reduce low. Roll out puff pastry thin, slice rounds, egg wash around edge, add in thin layers caramelized onions, meat mixture, mushrooms, fold edges over, place whole shiitake over, egg wash pastry, chill to dry. Egg wash again, chill to dry. Bake 220C about 10 minutes, then 200C until golden. Chinois sauce, reduce to syrup as needed, season/taste, chinois. Keywords: Appetizer, Lamb, Main Dish, Lunch, Intermediate, Dinner, Game, French ( RG250 )

Cornbread Salad From the cornbread thread. The next morning after making cornbread, people in the South often have corn bread cereal (crumbled corn bread with or without sweetener like sugar or honey or molasses and milk poured over) or cornbread salad, which is delicious. 1 pan (8x8) cornbread, baked, cooled & crumbled (for ease, just use 1 box Jiffy or other favorite cornbread mix) 1 c chopped fresh tomatoes 1 c chopped celery 1/2 c chopped green bell pepper 1 bunch green onions with tops, chopped 1 c mayo or Miracle Whip salt and pepper to taste Combine all ingredients thoroughly, cover and chill overnight There's a southwestern version where you use Mexican-style cornbread mix, and you can add some canned (drained) kidney, pinto, chili or Ranch Style beans. Many people add a can of corn, also drained. Some use 1 pkg Hidden Valley Original Dressing mix (prepared) instead of the mayo or Miracle Whip. A friend always puts in 1/2 C chopped sweet pickles, or some sweet pickle relish, and 1/4 cup sweet pickle juice. Lots of the "church potluck" women top this with some grated cheese, either Cheddar or Parmesan. I've also seen crisp bacon pieces, and pimentos, and pecans. This is very versatile - and you can add pretty-much whatever you want. It is really, really good though - and a nice substitute for potato salad at BBQs and hotdog/hamburger cookouts. Keywords: American, Salad, Kosher ( RG239 )

Grandma Hayes' Cornbread From the cornbread thread. 1 package Jiffy Mix 1/3 c flour 1/2 tsp freshly ground black peppercorn 1/4 tsp salt 1/4 tsp cayenne 2 Serrano chiles, very finely minced Kernels from 2 corns on the cobs (did I write this correctly?) 1 egg Buttermilk, just enough to make a mix that resembles muffin batter 3/4 stick of butter This is what I did: I preheated oven to 350?F. In an 8 inch round baking tin I melted the butter. When it was melted, I pulled it out and sat it on the stove. I mixed all the dry ingredients and the minced pepper together. Added the eggs and buttermilk together and mixed quickly and lightly. Put the tin back in the oven for a couple of minutes, when the butter was hot again, I brought the tin out, poured the batter into it, moved the tin around so that the melted butter that had come on top of batter was evenly distributed all over the batter. Baked for 35 minutes until the top was beginning to get golden and the toothpick came out dry. Placed the tin on a wire rack for 10 minutes. Turned over onto a platter (Bottom side up.. Grandma said that is tradition) and rubbed the cake (the bottom now the top) with the remainder of the butter stick. Keywords: Intermediate, American, Bread ( RG238 )

Cornbread with Grits From the cornbread thread. This is a completely over-the-top cornbread with grits and black or red pepper. For the grits 1/4 c real (not instant) grits (either white or yellow) 1 c half and half a little minced garlic black pepper and salt For the cornbread batter 1 c cornmeal 1 c flour 1-1/2 T sugar 1 T baking powder 1/4 tsp baking soda 3/4 tsp salt 3 T butter 1 egg 1-2/3 c mixture of buttermilk and creme fraiche black pepper, red pepper flakes, or a mixture of both peppers First, you slowly cook the grits in the half and half, with the minced garlic, black pepper and salt in a little covered pot for about 15 minutes, until they're done. Let cool. Then, make a cornbread batter, sifting together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Melt the butter in either a cake pan or a cast iron pan in the oven. Beat the grits, egg and a the mixture of buttermilk and creme fraiche, together until smooth. Add 2 tablespoons of the melted butter to the grits and then mix quickly with the flour mixture. Pour into the cake or cast iron pan and sprinkle black pepper, red pepper flakes, or a mixture of both peppers over the top. Bake in a preheated 450 degree oven for about 35 minutes, until the top is set and the cornbread is coming away from the sides of the pan. The cake pan gives a softer, more cakelike bread; the cast iron pan makes a very crusty bread with a very moist interior that doesn't seem to rise as much. Keywords: Bread, American, Intermediate ( RG237 )

My Favorite Cornbread From the cornbread thread. Not at all southern style, but really good. 1-1/4 c cornmeal 1/2 c flour 2 T sugar 2 tsp baking powder 1 tsp salt 1 c milk 2 eggs 1 T melted butter Sift dry ingredients together into a mixing bowl Mix eggs and milk in another bowl, and add to dry ingredients; add melted butter Heat 8”-10” cast iron skillet and grease with oil or shortening Pour batter into skillet, and pour ¾ C milk over top of batter. Bake @ 375F for about 25 minutes Keywords: Bread, American, Easy ( RG236 )

Cornbread From the cornbread thread. It seems as if there are as many cornbread variations as there are "perfect" fried chicken recipes, but here is one of the myriad ones taking up my recipe box that seems to work quite nicely, with a little honey added for sweetness. Also it helps to not work the batter too much as it will result in a less risen final product. We also like homemade maple butter to go along with it. For the cornbread 1-1/4 c ap flour 3/4 c yellow cornmeal (I use stoneground for a little coarser texture) 1 T baking powder 1 tsp salt 2 lg eggs 2 T honey 1 c milk 2 T melted unsalted butter For the maple butter 1/2 lb unsalted butter 1/2 c maple syrup 1/4 tsp cinnamon 1 tsp salt preheat 8 inch cast iron skillet in 425 oven with 3 tbsp Crisco for 15-20 mins Whisk together dry ingredients. Whisk together wet ingredients. Add the wet to the dry until just combined. Remove the skillet from the oven and pour in mixture. Bake for 20-25 mins. Keywords: American, Bread, Easy ( RG235 )

Cornbread with Flour As discussed in the cornbread thread. Here's a recipe with flour, from my recipe box. 1/4 c oil or drippings 1 c corn meal 1 c flour 1 T baking powder 1/2 tsp salt 1 c milk 1 egg Heat oil or drippings in a 8 or 9" skillet in a 425 oven. Combine dry igredients; add egg and milk and some of the grease from the hot pan. Pour batter into pan; bake 20-30 minutes. Additional Notes: 1)If using a 12" skillet, double all ingredients, but still bake for 30 minutes. 2)Can substitute water for milk, plus buttermilk powder (2 Tablespoons per cup of liquid) Keywords: Bread, Side, Easy, American, Breakfast, Brunch, Lunch, Dinner, Snack ( RG234 )

Sarah's Cornbread As discussed in the cornbread thread. Here's a no flour recipe, from my friend Sarah. 1 c buttermilk 1 c stone ground yellow cornmeal 1 tsp salt 1/2 tsp baking soda 1 egg 1 T butter or drippings Preheat oven to 450°. Put some grease (oil, drippings or lard) in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven, add some of the melted oil/drippings and pour the batter into the skillet. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown. Keywords: Easy, American, Bread, Side, Breakfast, Brunch, Lunch, Dinner, Snack ( RG233 )