amadi: A red plate stacked with delicious looking buttermilk biscuits (Baking)
[personal profile] amadi posting in [community profile] bakeitup
I thought I'd kick us off with two of my favorite things to bake.

I Love Cornbread

Sweet Cornbread
1 cup yellow corn meal
½ cup all-purpose flour
½ cup whole wheat flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon table salt
1 large egg
1 cup milk
1 stick (½ cup) unsalted butter, melted

Preheat oven to 400°F (200°C). Grease your choice of small cast-iron skillet, 9" round cake pan or 8" square baking pan.

In a medium bowl, combine corn meal, flours, sugar, baking powder and salt, mixing ingredients together well.

In a small bowl, whisk the egg until lightly beaten. Add milk and butter and whisk until the wet ingredients are well combined.

Add the milk mixture to the dry ingredients and stir together just until blended.

Pour into prepared pan and bake 20-25 minutes at 400°F or until wooden pick inserted into center comes out clean.

Baked Red Velvet

Red Velvet Cake with Cream Cheese Frosting
For the Cake:
2½ cups sifted cake flour
1 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1½ cups sugar
1 stick (½ cup) unsalted butter, room temperature
2 large eggs
1 cup buttermilk
¼ cup (two 1 oz. bottles) red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 350°F (175°C). Grease and flour two 9" cake pans.

Sift flour, cocoa, baking soda, baking powder and salt together into a medium bowl. Set aside.

Using a large bowl, cream the butter and sugar together until well blended and butter is very light yellow in color. Beat in the eggs, one at a time, until fully incorporated.

Alternately add flour mixture and buttermilk, mixing on medium speed. Add food coloring, vinegar and vanilla extract.

Spread the batter evenly in the two pans. Bake at 350°F for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pans until pans can be touched bare-handed, then turn the cakes out onto a rack to cool completely before frosting.

For the frosting:
1 (8-ounce) package cream cheese, room temperature
1 stick (½ cup) unsalted butter, room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract

In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Use to fill and frost cake.
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