One of the staples of our diet is bread. Today, breads form the most important part of our meal today. With the main ingredient of flour and water usually along with salt, yeast, and fat, breads usually form the core component of our cereal requirements. With the addition of condiments and other ingredients, breads are one of the most versatile of foods available today.

The importance of the bread is highlighted by the fact that the bread is a staple in the diet of most cultures. Its versatility is highlighted by the fact that different cultures have different ways of making bread, ranging from the most popular form of baking to the less common methods of frying or baking on an unoiled skillet.

Whenever we think of breads, one of the first things that come to mind is the aroma of freshly baked bread, which is often successful in pulling us to the dining table. People who had someone bake fresh breads at home can vouch for this fact.
The popularity of breads is one the reasons for the discovery of cornbread, the quick bread version that is leavened by acid-base reaction instead of yeast. So, let’s take a look at some delicious cornbread recipes.

Incredible Cornbread

•    1-1/2 cups Hodgson Mill stone-ground cornmeal
•    1 tsp. baking soda
•    1/2 tsp. salt
•    1-1/2 cups low fat unflavored yogurt
•    1 egg. beaten
•    2 tsp. canola oil
•    oven spray

1.    Preheat oven to 400° F.
2.    Mix the dry ingredients thoroughly in one bowl. 
3.    In a separate bowl, beat the egg, then mix in the yogurt. 
4.    Stir in the dry ingredients just until mixed. 
5.    Pour batter into a sprayed 9" heavy-weight pie pan. 
6.    Bake for about 25 minutes or until top is golden brown. 
7.    Let cool on a rack for 10 minutes and serve hot.

Note:  Regular corn meal will not work well in this recipe.

English Muffin Raisin Bread

•    2 pkgs. dry active yeast
•    5-3/4 cups flour, divided
•    1 Tbsp. sugar
•    cornmeal for sprinkling
•    1/4 tsp. baking soda
•    2 cups milk
•    2 tsp. salt
•    1/2 cup water
•    2 tsp. cinnamon
•    1/2 cup raisins

1.    Grease two bread pans thoroughly (do not use glass).
2.    Sprinkle the pans generously with corn meal.
3.    Combine 3 cups of the flour, yeast, sugar, salt and baking soda in a large bowl. 
4.    Heat milk and water together until warm (120° to 130°). 
5.    Add this milk and water mixture to the dry ingredients and beat well. 
6.    Add the cinnamon and raisins to the mixture and mix thoroughly. 
7.    Stir in additional flour, up to the other 2-3/4 cups, to make a stuff batter
8.    Spread this stiff batter into the two prepared bread pans.
9.    Sprinkle the tops of the batter with corn meal.  Cover and let rise in a warm place for 45 minutes (if using rapid rise yeast time will be shorter).  Bake at 400° F. for 25 minutes.  Remove from pans immediately and cool on a wire rack.

Honey-Buttermilk Cornbread

•    2 cups stone ground cornmeal
•    1 cup all-purpose flour
•    2 1/2 teaspoons baking powder
•    1/2 teaspoon baking soda
•    3/4 teaspoon salt
•    2 large eggs
•    3/4 cup buttermilk
•    3/4 cup milk
•    3 tablespoons honey
•    1/4 cup melted butter, cooled

1.    Heat oven to 400°. Grease a 9-inch square baking pan or spray with nonstick baking spray.
2.    In a medium bowl, combine the cornmeal, flour, baking powder, soda, and salt.
3.    In another bowl, whisk together the eggs, buttermilk, milk, honey, and melted butter.
4.    Stir the liquid mixture into the dry mixture until blended. Spread in the prepared baking pan.
5.    Bake for 25 to 35 minutes, or until the top is golden brown.

Spoonbread With Grits

•    1 cup white or yellow cornmeal
•    1/4 cup uncooked grits
•    2 1/2 cups water
•    1/4 cup butter
•    1 cup half-and-half
•    1 teaspoon salt
•    3 eggs, separated

1.    In a medium saucepan over low heat, combine the cornmeal, grits, and water.
2.    Cook slowly, stirring frequently, until mixture is thick and smooth, about 30 minutes.
3.    Beat in the butter, half-and-half, and salt.
4.    Beat egg yolks then beat into the cornmeal mixture.
5.    Beat egg whites until soft peaks form; fold into the cornmeal mixture.
6.    Pour batter into a lightly buttered 8-inch square baking pan.
7.    Bake in a preheated 375° oven for about 30 minutes, until lightly browned.
8.    Serve immediately with butter.