Italian Bread

Makes: 1 loaf

1 packet dry yeast
1 tsp sugar
1 cup warm water (100-110 degrees)
2-3 cups flour
2 tbsp olive oil
1 tsp salt
handful of corn meal

Combine yeast, sugar and warm water in large bowl. Let stand 5 minutes.

Add 2 cups flour, oil and salt to bowl. Beat until mixed in using dough hook if available. Continue to add flour. Dough will take on a soft and smooth appearance when enough flour has been added.

Increase speed to medium and beat 5 minutes. Cover bowl with plastic wrap and let stand in warm place (85 degrees) for 30 minutes or until doubled in bulk. Punch down and let stand 10 more minutes..

Turn dough out onto floured surface. Sprinkle corn meal on a lightly greased cookie sheet. Shape dough into 12 inch loaf and place on top of the corn meal. Cut 3 slits across top of the bread.

Bake at 400 for 16 minutes or until golden brown. Cool on a wire rack.

*Make sure the temp in the area for it to rise is adequate. Mine wasn't when I tried to make this and the bread didn't rise well.

Honey Cornbread Muffins

Hands on Time:10 mins
Total Time: 45 mins
Makes 12 muffins

4 TBS (1/2 stick) butter, melted plus more for the pan
1.25 cups flour
3/4 cup cornmeal
1.5 tsp baking powder
1 tsp salt
1/5 tsp baking soda
2 eggs
1 cup buttermilk
1/3 cup honey

Heat oven to 375. Butter muffin tin.

In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk together eggs, buttermilk, honey and melted butter. Add the flour mixture, stir to combine.

Divide the batter amongst the muffin cups and bake until golden brown and toothpick comes out clean.

*Can store at room temp for up to a day. Warm in foil if desired.

**Tried this one. Got a so-so rating from both of us. Good, but a little sweet. Must do as muffins, consistency isn't right and its too sweet to be cornbread.

Cheesy Jalapeno Cornbread Muffins

Cheesy Jalapeno Cornbread Muffins
Recipe slightly adapted from Elly Says Opa originally from Cooks Illustrated
Makes 18 muffins

1 1/2 cups all purpose flour
1 cup yellow cornmeal (I used Martha White)
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/4 cup brown sugar
3/4 cup frozen corn kernels
1 cup buttermilk
2 large eggs
1/2 cup butter, melted
1/2 cup shredded Mexican blend cheese (Monterrey jack, colby, and cheddar)
1-2 jalapeno peppers, finely diced

Preheat oven to 400 degrees and spray muffin tins with baking spray. Combine flour, cornmeal, baking powder, salt, and baking soda in a large bowl and whisk together. Make a well in the center.

In a food processor, combine, corn, sugar and buttermilk and pulse several times. Add eggs and blend until well mixed, the batter will be lumpy from the corn. Pour wet ingredients into well in dry ingredients and begin to gently combine. Add melted butter and continue mixing just until dry ingredients are all mixed in. Stir in cheese and jalapenos.

Spoon into muffin tins, filling each about 2/3 of the way full and bake about 20-25 minutes until the tops spring back when touched. Cool in pans for about 5 minutes and then transfer to wire racks to cool completely. Serve warm with chili and butter or store in an airtight container.

*From http://www.homemadebyholman.com/