Cornbread is a popular dessert that is also a staple in many homes and communities.
The recipe below is one of the easiest and most delicious recipes that you can make.
Carrot cake, the perfect way to start your day, is also another favorite.
You can use either a cake mix or cake flour.
To make a smooth cake, add a little milk to your flour mixture and whisk until smooth.
To add more butter to the batter, add about 1/4 cup of melted butter.
Once you add the milk to the flour, whisk until you get a smooth batter.
For a light cake, use the same recipe.
This recipe is also vegan.
Cornbread Recipe Recipe: 1 cup all-purpose flour 1/2 cup granulated sugar 1/3 cup white sugar 1 egg 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons cornmeal 3 cups vegetable oil 1/8 cup vegetable shortening 1/5 cup (1 stick) unsalted butter 1 cup chopped walnuts, pitted 1 cup dried cranberries, chopped 1 cup unsweetened apples, diced 1/6 cup fresh lemon juice, squeezed from the juice of 1 lemon 1/16 cup vegetable oil for greasing pans Cornbread Ingredients: 1 1/ 2 cups all-potato flour 1 cup granular sugar 1 cup white cornmeal 1 egg 2 teaspoons baking powder 3 teaspoons salt 1 tablespoon cornmeal 2 tablespoons vegetable oil 3 cups water 1 1 1 tsp.
baking powder cornmeal for brushing, optional 1 cup butter, melted 1 cup sugar 2 teaspoons cinnamon, crushed 1 cup walnuts (about 1/ 4 cup) 1/7 cup dried fruit, such as cranberries 1/14 cup raisins 1/12 cup dried apricots, chopped (about 2-3 cups) 1 cup raisin or apricot jam (about 3-4 tablespoons) 1 1 tablespoon fresh lemon zest (about 6-8 drops) Instructions In a small bowl, mix the flour and sugar until it becomes a very smooth dough.
The flour mixture is necessary to form the crumbs that are used for the cake batter.
Then add the egg, baking powder, salt, and cornmeal.
Stir until well blended.
Pour the flour mixture into a bowl and knead until it forms a soft dough.
Gently form the dough into a ball and roll out to a circle about 2 inches in diameter.
Place a cake plate on the center of the circle and press the dough down.
You should make a thin ring around the cake.
Place the cake plate back on the cake pan and press down again.
Repeat this process until the circle is full of crumbs.
Cover the cake with foil and place in the refrigerator for 30 minutes.
If the cake is not fully set, gently roll the cake into a log shape and store in the fridge for another 10 minutes.
Meanwhile, prepare your vegetable shorteners.
In a medium bowl, whisk the egg yolks and water until pale and creamy.
Pour into a large bowl and add the flour.
Mix until well combined.
Add the sugar and corn meal.
The mixture should form a smooth dough and be smooth enough to coat the back of a spoon.
Pour this mixture into the prepared bowl and whisk for about 10 minutes to get the consistency of an egg yolk.
Add enough oil to make it a little greasy, but not enough to make the mixture too sticky.
Using a rubber spatula, form a thin circle around the crumb and press.
Roll the crumbled crumbs into a smooth disk and transfer to the cake sheet.
Place in the freezer for 30-40 minutes, or until the cake begins to thicken.
Meanwhile prepare your baked carrots.
Combine the flour with the remaining cornmeal, oil, and salt in a small saucepan and cook over medium heat, stirring, until the mixture starts to brown.
Pour over the carrot cake and let cool completely before cutting into squares and serving.