What Beans Should I Use For Refried Beans?

You can technically re-fry any bean but pinto beans are the most common. Black beans are my second favorite choice.

Pinto beans are great for refried beans because once they are cooked they are very soft and tender. We want soft beans so that we can mash them or blend them to the desired consistency. We also want the right flavor. Beans in general are very bland until you add spices and seasonings. Pinto beans take on our Mexican spices and seasonings so perfectly.

Other beans such as navy beans are extra creamy and pair best with Italian seasonings. Kidney beans have thick skin and hold their form really well, they are best for soups and don’t mash as well as pinto beans. Black beans also get very soft and blend or mash up very nicely as well. Black beans are also great in Mexican dishes.

How To Cook Dried Beans

Before you cook your dried beans you need to soak them. Soaking the beans reduces gas making them easier to digest. Soaking them will also make them more tender and and softer when they are fully cooked. To add more flavor you can soak your beans in salt water. Here are a few different ways you can soak the beans.

How to Soak Dried Beans

• Quick Soak (1 hour). In a large pot add your beans and water at a 1(beans):3(water) ratio. Turn the heat on and boil for 1-2 minutes. If there is foam on the the top of the water drain that water and boil again for 1-2 minutes with fresh water. Let the beans soak in the hot water for 1 hours. Add a table spoon of salt for flavor. The quick soak will not help all remove the gas from the bean and they may take longer to cook (close to 2 hours).
• Hot Soak (4 hours). It is just like a quick soak except you let it soak for 4-6 hours. This is typically how I soak my beans. 9AM rinse, boil for 1-2 minutes and start the soak, 3PM start to cook and they are ready by 4:30-5:00 to add to my dinner recipe.
• Overnight Soak (8-12 hours). In a large pot or bowl add your beans and water at a 1:3 ratio and let soak in the refrigerator over night. More water is better. The beans will expand 2-3 times their size as they soak. Add a table spoon of salt for flavor. In the morning, rinse the beans and with fresh water bring to a boil. If any foam appears on the water drain and rinse the beans and start cooking again with fresh water. Overnight beans usually take less then an hour to cook thoroughly.

How To Cook Soaked Beans

Now that the beans are soaked we will rinse them one more time and cook them in fresh water and seasoning. For refired beans we will use some Mexican flavor seasonings and spices.

Seasoning

To season Mexican flavored refried beans we use

• Chili Powder
• Garlic Powder
• Paprika
• Salt
• Theme *optional
• and 1 Jalapeno

Add these seasonings, spices and one whole jalapeno to your fresh cooking water and beans and cook for 1-2 hours. Once done your beans will be soft and full of flavor.

*Theme is optional. It is not a common Mexican flavored herb but complements them well. Theme is also really healthy for you. I’m always looking for opportunities to add immunity busting herbs and ingredients to my recipes and theme is a good one.

How to Re-fry Beans

Now that our beans are soaked and cooked we can finally make them “Re-fried”.

Drain most of the water out of the beans leaving just a quarter-half an inch of water. You can always add more if needed. You could also add lime or lemon juice or some oil for flavor. I typically don’t add these ingredients but some recipes do. Next mash your beans with bean or potato masher or a immersion blender. Heat up if needed, serve and enjoy!

If you want more spice and heat with your beans, mash the jalapenos (or half of it) in with your beans!

How To Get The Right Texture In Refried Beans

There are two main keys that will determine the texture of the refried beans.

• The amount of water/moisture
• The if you mash or blend

If you like a smooth, almost soup like texture for your refried beans you will need a little more water and use a blender. You can use a regular blender or an immersion blender.

For a thicker, chunkier texture use less water and mash with a masher or a fork. With the masher you will have a lot more control with how smooth or chunky your beans end up. I personally don’t like them too soupy so I ways use a potato masher and add water as I go for just the right texture.

Refried Beans

Prep Time: 6 hours

Cook Time: 1 hour 30 minutes

Total Time: 7 hours 30 minutes

Print

Ingredients

• 1 1/2 dried pinto beans
• 5 cups water
• 1 whole jalapeno
• 1 teaspoon salt (for soaking) + 1 teaspoon salt (for cooking)
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon theme * optional

Instructions

1. Soak beans. In a pot add 1 1/2 cups dried pinto beans with 5 cups water and a teaspoon of salt. Soak overnight. (read above for faster soaking options)
2. Cook beans. Rinse the water and add 5+ cups of fresh water. Add seasonings, spices, and the whole jalapeno. Cook for 1-2 hours.
3. Re-fry the beans. Drain the beans and place them back in the pot with just a little bit of water. You can also add a little oil or lemon or lime juice if you want. Mash the beans with a bean masher, potato masher or use an immersion blender. Reheat is needed and enjoy!

The post Refried Beans Recipe (from dry beans) appeared first on Embracing The Home.

Ingredients For Pumpkin Dinner Rolls

Pumpkin Puree

In these dinner rolls I use a good amount of pumpkin but the flavor of pumpkin actually not very strong. Most of the time when you think of pumpkin flavors you think of the spices that normally complement the pumpkin and bring the flavor out. Also most fall pumpkin recipe have a lot of sugar making it seem like pumpkin is naturally sweet like fruit but its actually not super sweet, just a little…

The pumpkin in the recipe real job is to add moisture and texture to our dinner rolls. The pumpkin holds on to the moisture without making it soggy but a warm, soft dinner rolls.

You can use canned pumpkin or fresh pumpkin for this recipe. I like to cook a pumpkin or two at the beginning of the fall season and freeze my pumpkin puree for all my pumpkin recipes throughout the fall and holiday months. If you are using a whole pumpkin check out my post on how to make pumpkin puree.

Flour

In most of my recipes I like to use 1/2 all purpose 1/2 whole wheat but for these rolls I choose to use 100% All Purpose Flour. All purpose has a much lighter texture insuring a good rise and lighter dinner roll. When I’m feeding my own family I’ll use 1/2 whole wheat but if I’m making them for Thankgiving or Christmas or a potluck I’ll stick to 100% all purpose.

Yeast

Yeast is our rising agent. You could also use sourdough starter and just give the rising time 8-12 hours rather than 1-2 hours… At this time in my life I’m using yeast to rise my dough. I use Fleischmann’s Yeast, The photos say bread machine yeast but that’s just the jar I continue to refill with their larger bag of normal dry yeast. I keep the yeast in the refrigerator and activate it with warm water for about 5 minutes before adding other ingredients.

Warm Water

Warm water is needed to activate the yeast. It the water is cold you risk the yeast not activating during the rise time. If the water is hot your risk killing the yeast, stopping the rise, before its entered the oven. The yeast likes a warm temperature to do it job.

Sugar/Honey

Yeast feeds off of sugar and honey and will activate faster if you add your sugar or honey in with the warm water while the yeast is activating. To add a little more flavor as well as sweetness to you dinner rolls I prefer honey for this recipe but sugar will work just as well.

Oil

Fats actually slow down the and can even stop the activation process of the yeast so it is important to not add the oil until its already activated and right before or even while you add in the flour. We add a little oil to our dinner roll to keep them from drying out and maintaining their soft texture.

Spices

In this recipe I use ginger and cinnamon. The pumpkin flavor is not super strong in these rolls so adding these two complementary flavors bring out some of the pumpkin flavor. I like these rolls because they are not over powering with spice and pumpkin flavor but a nice complement to fall dinner.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Pumpkin Dinner Rolls

Activate Yeast

Add yeast, warm water and sugar/honey together in your mixing bowl to activate the yeast. Let it sit for 5-10 minutes. The yeast should get foamy and bubbly. On warm days the yeast will activate faster on cooler days it might look like the photo below. That’s okay, its still active.

Add Oil and Pumpkin

After a few minutes add the oil and pumpkin to the yeast mixture. Stir together.

Add the Dry Ingredients

Next you can add the flour, salt, ginger and cinnamon. Add the flour slowly into your bowl. If you are using a KitchenAid use the bread hook attachment and begin on low (2-4) while you add in the flour.

If you are mixing and kneading by hand, use a wooden spoon or spatula to mix in the flour slowly until its not as sticky then start using your hands but don’t forget to flour them.

Knead

Knead the dough until it forms into a nice ball at the end of your hook (or in your hands). You want the dough to no longer stick to the sides of the bowl (or stick to your hands). This can take 5-10 minutes of kneading.

Rest and Rise

In a large bowl, let the dough rest and rise until double in size. Cover with a damp towel or plastic wrap. In a warm house this might take 1 hour a cooler house this may take 2-3 hours.

Cut and Form Into Small Rolls

When the dough has double in size, fold it a few times over and cut in half, then cut those halves in half and those halves in thirds to create 12 equal pieces. Form each piece into a nice round ball and place on a baking sheet.

2nd Rise

Cover again with a damp towel or plastic wrap and let rise for a second time for an hour or until double in size.

Bake

Preheat oven to 375 and bake for 18-20 minutes until golden brown. Let cool and enjoy with butter, honey, soup or stews or a turkey sandwich!

Pumpkin Dinner Rolls

Yield: 12 rolls

Prep Time: 15 minutes

Cook Time: 18 minutes

Additional Time: 3 hours

Total Time: 3 hours 33 minutes

Print

Ingredients

• 3/4 cup warm water
• 2 teaspoons yeast
• 2 tablespoons sugar/honey
• 2 cups pumpkin puree
• 2 tablespoons oil
• 3 cups whole wheat flour
• 3 cups all purpose flour
• 1 teaspoon ginger
• 1 tablespoon cinnamon
• 1 teaspoon salt

Instructions

1. In a bowl mix together the warm water, yeast and sugar/honey. Let sit for 5-10 minutes to let the yeast bubble up and activate.
2. After a few minutes add the oil and pumpkin puree to the mixture.
3. Add the flour, cinnamon, ginger and salt. Mix them in slowly till all combined. Knead for 5-8 minutes until the dough forms a nice round workable ball.
4. Let rise for 1-3 hours till double in size.
5. Cut into 12 pieces and form into nice round balls. Place an a baking sheet and let rise again for 1 hour or until doubled in size.
6. Preheat the oven at 375 degrees and bake for 18-20 minutes until golden brown.
7. Let cool and enjoy your pumpkin dinner rolls!

The post How To Make Pumpkin Dinner Rolls appeared first on Embracing The Home.

Ingredients for Vegan Irish Soda Bread

Flour

This recipe turns out best with 100% All-Purpose flour but I often use a 50/50 mixture of All-Purpose and Whole Wheat Flour. The bread still turns out wonderfully. When using just All-Purpose

Baking Soda, Baking Powered & Salt

Baking soda and powdered is a raising agents. The baking soda creates little air bubbles when activated by acidic ingredients like apple cider vinegar or buttermilk. To make this recipe vegan I use vinegar to activate. Baking powder is also activated partly by acidic ingredients but also heat. So to insure a even continually rise I use both. You can substitute them for each other if you need.

Don’t forget to enhance the flavor of everything you make some good ol’ salt.

Sugar

This bread is somewhat bland but with the right amount of sugar can easily turn into a dessert! You don’t need to much sugar to make it perfect for a dinner side or snack bread.

Chia Seeds

We will use chia seeds as an egg substitute. Chia seeds soaked in water create a gel like texture simmilar to an egg white. The chia seeds are also filled with good omega-3 fats that also help bring out bread together so it wont crumble and fall apart.

Water or Plant Based Milk

You can use water or a plant based milk for our liquid. Be sure to soak your chia seeds in some water to create our egg substitute.

Coconut Oil

Melted coconut oil will also add to our fat based ingredients to help keep our bread soft and held together. You can use olive oil or another favorite oil to bake with. My favorite is coconut.

Apple Cider Vinegar

Apple cider vinegar is used to help activate the baking soda and baking powder and create a nice fluffy soft bread. Without the vinegar the baking soda will not be activated and your bread will be dense. If you don’t have apple cider vinegar you can substitute with lemon juice.

How To make Vegan Irish Soda Bread

Step 1: Prepare Pan and Preheat Oven

Preheat oven to 350 degrees and prepare pan. One the baking soda and apple cider vinegar mix the bubbling and rise affect begins. We want to get the batter in the oven quickly so have your pan prepared by oiling it or parchment paper lining the pan.

Step 2: Chia Seeds Egg Substitute

Mix chia seeds in water and let soak for about 5 minutes till the water and chia seeds create a thick, gel like texture.

Step 3: Mix Dry Ingredients

Combine flour, sugar, salt and baking soda in a mixing bowl. Set aside.

Step 4: Mix Wet Ingredients Together

Mix the apple cider vinegar, melted coconut oil and chia seeds and water/milk together.

Step 5: Combine Wet and Dry and Bake

Mix together wet and dry ingredients together. Pour into prepared pan and bake at 350 degrees for 40 minutes.

Step 6: Cool and Enjoy!

Check if the bread is done by inserting a toothpick, if it comes out clean the bread is done. Let cool before cutting into it. Serve with a little butter, some honey and enjoy!

Vegan Irish Soda Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Print

Ingredients

• 3 Cups Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 teaspoon salt
• 1/3 Cup Sugar
• 1 Tablespoon Chia Seeds
• 1/4 cup melted coconut oil
• 2 Cups water or milk

Instructions

1. Prepare baking pan by greasing or lining with parchment paper or and preheat oven to 325 degrees.
2. Mix together dry ingredients then in separate bowl mix together wet ingredients (and chia seeds)
3. Combine the two when oven is preheated and the pan is prepared. Once the baking soda is activated by the apple cider vinegar you want to get in the oven quickly to ensure and nice even, fluffy raise.
4. Bake for 1 hour at 325 degrees. Let cool before cutting in. Enjoy!

The post How To Make Vegan Irish Soda Bread appeared first on Embracing The Home.

Ingredients for My Caprese Salad

Tomatoes

Fresh tomatoes! You can use Cherry, Roma, Beefsteak… Any type of tomatoes works. Cut them in medium-large bites.

Mozzarella Cheese

Fresh Mozzarella is best but if you don’t have any you can use regular it just isn’t quiet the same but is still good. You can either buy the slices or the pearls. For this salad I use a high quality regular mozzarella because its what I had on hand. I cut it into cubes the same size as my tomatoes.

Fresh Basil

I grow fresh basil in my garden and I advise everyone to grow basil. Its easy and so rewarding! If you don’t have a basil in your garden you can buy fresh leaves at your local grocery store or ask a friend who has a garden if they could spare a few basil leaves. This recipe will not work at all with dried basil.

Balsamic Vinegar

Although not a traditional ingredient I don’t ever make Caprese without a little balsamic. It adds a sweet, bold flavor that complements the other ingredients beautifully.

Olive/Avocado Oil

Traditionally you would drizzle olive oil on caprese salad but I was out so I used Avocado oil and it did not disappoint. You don’t need a lot just a little drizzle.

Garlic

Fresh garlic is another non traditional ingredients that I just can’t seem to live without! I love fresh garlic on just about everything. The garlic is bold flavor and some people don’t love it, if you are one of those people feel free to leave it out.

Salt and Pepper

Adding a little salt and pepper goes a long way.

How to Make Caprese Salad

Caprese salad is easy to assemble. Traditionally sliced tomatoes and sliced cheese with full leaves of basil, drizzle some olive oil and you are done! I personally like everything cut a little smaller so I can easily have all the ingredients in one bite.

Cut or slice your tomatoes the way you want, cut or slice the mozzarella the same way at the tomatoes. Cut or keep your leaves whole depending on your preference. Add minced garlic, salt and pepper, olive oil and balsamic vinegar.

Caprese Salad

Yield: 2-4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Print

Ingredients

• 4 Medium to Large Tomatoes
• 5-10 Basil Leaves
• 3-5 Mozzarella Slices
• 3-4 Tablespoons Olive Oil
• 3-4 Tablespoons Balsamic Vinegar
• 2 Garlic Cloves

Instructions

1. Cut or slice tomatoes, cheese and basil however you prefer.
2. Add minced garlic and salt and pepper
3. Drizzle olive oil and balsamic vinegar
4. Toss lightly and serve!

Add more….

Here I added butter lettuce and avocado to my Caprese Salad to go along with my Honey Balsamic Salmon. I may seem like you are ruining a good caprese salad by adding more ingredients but I like to think of it more as elevating my everyday salad with some caprese.

In my cooking I also encourage creativity and experimenting, its how we learn and grow to be a better cook. So add ingredients you think will make your meal complete and worry about tradition later.

The post How to Make Caprese Salad appeared first on Embracing The Home.

Heads up! My post do contain affiliate links, which means I may make a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Ingredients for Baked Beans

Navy Bean

1 1/2 cups dry 4 1/2 cups cooked 3 cans

I use navy beans, but other beans work as well. I’ve also used pinto beans in the past, I’ve seen other use red beans but I believe navy beans are the most common for baked beans. You can get canned beans or use dry beans. Dry beans are so cheap and I buy them in bulk. They last forever in my food grade 5 gallon buckets so I also have them on hand.

When cooking dry beans remember they 1 cup dry beans becomes 3 cups cooked. You should soak your beans before cooking them for 8 hour but I don’t always soak them that long and they cook just fine. The soaking is more for the nutrition benefits of the bean rather than the cooking process. Soaking the beans will make them easier to digest as well.

Onion and Garlic

Onion and garlic are pungent and full of flavor. Both have great nutritional value and have been known to super foods when it comes to cleansing the blood. They have even been known to help decrease cancer risk. Eating them often is just another way of adding great nutrition to your everyday diet.

Ketchup

Ketchup is so easy to just pull out of the fridge and add to your baked beans but you can also substitute ketchup by simple adding 1/4 cup tomato sauce (or 1 tablespoon tomato paste) and a teaspoon of apple cider vinegar. I never like opening a can of tomato sauce for just a quarter cup but sometime I have frozen tomato paste in the freezer that I’ll use.

Mustard

You can use any type of mustard for this recipe. I think this time I only had yellow mustard and it worked just fine. Dijon mustard would also be really good or you can use a mustard powder (Azure Standard or Amazon). If you do use the powder use about half of what the recipe calls for. 1 tablespoon mustard = 1/2 tablespoon mustard powder.

Molasses

For a bold depth of flavor I use blackstrap molasses. There are so many good benefits from blackstrap molasses I try to include a little in a lot of my recipes. You can use regular light molasses for this recipe but I recommend blackstrap molasses for its density in nutrients and its bold flavor.

Learn more about blackstrap molasses here or find it on amazon here.

Here are more recipes with blackstrap molasses

Brown Sugar

To sweeten our baked beans we need brown sugar. Light or dark, either one will work for this recipe. If you don’t have any brown sugar but you do have molasses you can make your own just by mixing regular while sugar and molasses together. I use a homemade dark brown sugar that make with blackstrap molasses.

Salt and Pepper

I like to add salt and pepper at the end as I taste test it. I don’t know how much I usually add so I encourage you to taste everything and adjust to your own liking.

Rosemary (optional)

I had never added rosemary to my baked bean until this time and I really liked it. The rosemary added another layer of sweet earthy flavor that elevated this recipe to a new level for me. I will be adding it regularly now.

How to Make Baked Beans

1. Soak and Cook Dry Beans

First step is to soak your dry beans for 8 hours or over night. Sometimes, if I’m low on time I will do a quick hot soak by heating the water before add in the beans and then soaking. The hot soaking method works but the longer the soak the better it is for the beans. When soaking the beans release oligosaccharides and antinutrients into the water making the beans easier to digest and easier for your body to take in the rich fibers, vitamins and minerals that beans contain.

When soaked cook your beans for 1-2 hours until soft.

2. Saute Onions and Garlic

When making baked beans first dice and saute the onion and garlic till fully cooked and soft. If you don’t saute them they will not cook as well or soften fully when mixed with the other ingredients.

3. Mix All Other Ingredients

Add the cooked beans, molasses, ketchup, mustard, brown sugar, rosemary, and salt and pepper. Cover with a lid and bring to a simmer in your cast iron skillet for 30 minutes.

If you don’t have cast iron this can be done another type of pan but the cast iron holds on to higher heats longer and more evenly, giving it more of the baked texture. Also I usually just use the cast iron skillet on the stove top but you can put the skillet in the oven at 350 for a true baked beans.

Vegan Baked Beans

Yield: 4 Cups

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Print

Ingredients

• 1 1/2 cups dry navy beans (or 3, 15 oz cans cooked beans)
• 1 onion
• 3 garlic cloves
• 1/4 cup katchep
• 1 tablespoon mustard
• 1/3 cup molasses
• 1/2 brown sugar
• Salt and Pepper
• 1 teaspoon dried rosemary

Instructions

How to Cook Dry Beans

1. Soak 1 1/2 cups dried bean in 5 cups of water for 8 hours or overnight.
2. Rinse beans and put them in a pot covered with 1 inch of water and a little salt and bring to a boil.
3. Once at a boil cover and bring to low simmer for 1-2 hours until beans are soft.

Baked Beans

1. Dice the onion and 3 garlic cloves and saute in cast iron skillet
2. Add cooked beans, ketchup, mustard, molasses, brown sugar, and rosemary to skillet and stir till combined.
3. Bring to a boil and let simmer at low for 30 minutes covered.
4. Add salt and pepper to taste.

Notes

• 1 1/2 dried beans adds to about 4 cups cooked bean approximately 3, 15 oz cans

• For a little more heat to your recipe try adding 1/2 -1 teaspoon of smoked paprika or chili powder or cayenne.

The post How to Make Vegan Baked Beans in Cast Iron appeared first on Embracing The Home.

We love to eat our cornbread along with hearty bowl of Chili!
Click here for an amazing Vegan Chili Recipe

Ingredients Need for Cornbread

Flour

I buy my flour from Azure Standard. I buy in bulk Whole Wheat Bread flour and an All Purpose Flour and mix them 1 to 1 ratio in my flour jar. So for this recipe I am using about 1 cup whole wheat and 1 cup all purpose. Growing up we would sometimes do this but most of the time we simple used All Purpose Flour. I personally wouldn’t go all whole wheat, my husband would not like it and whole wheat does absorb liquids differently, so the recipe may not work perfectly 100% whole wheat.

Cornmeal

So I also buy my cornmeal in bulk from Azure Standard. This cornmeal is coarser then most that you will find at your local grocery stores but they work the same. No matter if its fine or coarse cornmeal the baking process will be the same but the texture does change. So, depending on your taste and what you like pick your cornmeal accordingly.

Sugar

There is a whole cup of sugar in this recipe. This recipe is sweet, not too sweet, just delicious. I’ve honestly never had any other cornmeal that is so perfectly sweet without overpowering the other flavors.

Baking Powder

Baking powder is the best raising agent for cornbread. Baking soda also works but raises it too quickly and makes it crumbly. So baking powder best.

Salt

Salt brings out the flavor. Table salt is what I’ve always used for this recipe. If you prefer a coarser sea salt or Himalayan salt add an extra 1/4 teaspoon.

Milk

I always use regular old cows milk. I have made this recipe with rice milk before as well when I was out of regular milk. Rice milk is a little sweeter and the recipe needed to be cooked longer but it still worked out I just had to pay attention to it. So if you are wanting to substitute for a plant based milk I’d say go for it. Some plant based milks are sweeter so if you want to cut some sugar go ahead. Then make sure you check it after 25 minutes and possible keep it in the over for a few more minutes till the center is baked all the way. To check you can poke it with a toothpick. If it comes out clean its done.

Eggs

Eggs are a binding agent when it comes to baking. They also help keep the cornbread moist. If you are looking to substitute to make this cornbread vegan you can add 2 tablespoon chia seed to 2/3 cup water. Let sit for 15 minutes to thicken then add the milk.

Oil

I’ve used coconut oil, olive oil, avocado oil and even butter for this recipe. This time around I used coconut. I did have to heat it to ensure that it was liquefied but it still works. Olive oil is what I grew up using for this recipe.

I buy my flour, cornmeal, sugar, oil, baking powder and so much more from Azure Standard. Learn more about Azure Standard by checking out “Azure Standard Review, Pro’s, Con’s, Price Comparison” or check out their website here, azurestandard.com. They are a great resource to high quality organic whole food in bulk.

How to Make Cornbread

1. Preheat oven to 400 degrees.
   
2. Mix together dry ingredients in a large bowl. This will be the flour, cornmeal, sugar, baking powder and salt. Mix together with a whisk.
   
3. Mix in a suppurate bowl all the wet ingredients, milk, eggs, and oil. If you use coconut oil make sure you milk is warm so that the coconut oil doesn’t become solid again. I placed my milk and oil in the microwave for a minutes to come to the same temperature so they would mix well. This seemed to work but I still prefer olive oil for this recipe.
   
4. Combine the wet and dry ingredients to make a batter.
   
5. Prepare a 9×13 glass pan by greasing it will a little bit of oil.
   
6. Pour you batter into prepared 9×13.
   
7. Bake for 25-30 minutes.
   
8. Take our of oven and let it cool completely before cutting into it.

This is seriously my favorite cornbread recipe and I could eat it all day. I try a lot of different recipes for things but this one never fails. It brings back childhood memories but its not the memories that make this cornbread good. Its the cornbread. Its so good and always has been.

The Best Cornbread

Yield: 9x13 Pan

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Print

Ingredients

• 2 Cups Flour
• 2 Cups Cornmeal
• 1 Cup Sugar
• 2 Tablespoons Baking Powder
• 1/2 Teaspoon Salt
• 2 Cups Milk
• 2 Eggs
• 1/2 Cup Olive Oil

Instructions

1. Preheat oven to 400 degree’s
2. Grease a 9×13 glass pan
3. Mix dry ingredients
4. Mix wet ingredients
5. Combine the wet and the dry and mix
6. Pour into prepared 9×13
7. Bake for 25-30 minutes
8. Cool completely before serving

The post The Best Homemade Cornbread appeared first on Embracing The Home.