Garlic Bread & Tasty Variations
Garlic bread can be prepared on most any type of bread.
I prefer a loaf of French bread but I'd try it on pumpernickel or rye if that was all that was in the house lol.
Melt pats of butter in a hot skillet and set the bread slices onto the melted butter, one by one, two by two, however much you have room in the skillet for.
Take them out immediately afterward and set them butter-side-up on a baking sheet.
When the baking sheet is full or when you are out of slices, turn the broiler on and sprinkle the bread slices with garlic powder.
For plain garlic bread, just place the baking sheet under the broiler as soon as the slices are sprinkled with garlic and leave the oven door open a little to keep them from burning.
Keep an eye on them. It can take as little as 30 seconds for the bread to toast depending on how hot your broiler is and you'll usually need to pull some out and stick the rest back in to get them all toasted evenly (even in the best ovens).
For Garlic Bread with Toasted Mozzarella Cheese: Shred mozzarella over the top before broiling and broil until the cheese is gold and toasted. Again, keep an eye on them and remove slices when they are done
For "authentic" Italian Garlic Bread: Splash a little red wine over the buttered slices and sprinkle each slice with just a pinch of oregano before broiling. Same thing...keep an eye on them, blah blah blah, I am sure you get it by now. :)
1 cup milk
1/4 cup butter or margarine, melted
1 (large) egg
1 & 1/4 cups cornmeal (any color)
1 cup all-purpose flour*
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
*if using self-rising flour, omit baking powder and salt
Heat oven to 400
Grease bottom and sides of 9x1x1/2 round or 8x8x2 square baking pan with shortening
Beat milk, butter, and egg in a large bowl. Stir in remaining ingredients all at once, just until flour is moistened (batter will be lumpy). Pour batter into pan.
Bake 20-25 minutes or until golden brown and a toothpick inserted into the center of the pan comes out clean.
For muffins, grease bottoms only of 12 muffin cups, 2 & 1/2x 1 & 1/4" with shortening or line with paper baking cups. Fill about 3/4 full.
If you are a real cornbread fan you already know to slather on the butter while its hot and sprinkle with granulated sugar. *wink*