Chocolate Cornbread Food

CHOCOLATE CHIP CORNBREAD

Steps:

• Preheat oven to 375 degrees. (For glass loaf pan, reduce oven temp to 350F.).
• Spray a 9x5x3 inch metal loaf pan with nonstick spray.
• In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt.
• Stir in chocolate chips.
• In a medium bowl, whisk milk, canola oil, and eggs.
• Add milk mixture to dry ingredients; stir just to blend.
• Transfer to prepared pan. Bake bread for about 35 minutes, until tester inserted in center comes out clean.
• Cool 10 minutes. Invert cornbread loaf onto rack ~ cool slightly and serve warm, or at room temperature.

CHOCOLATE CORNBREAD

Steps:

• 1. Mix all dry ingredients together.
• 2. Mix all wet ingredients together.
• 3. Combine both til mixed well.
• 4. Pour into a greased 8x8 inch baking dish.
• 5. Bake at 400 degrees for about 25-35 minutes or til center of bread springs back when light pressed.

CHOCOLATE BREAD

Steps:

• Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough.
• Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic.
• Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size.
• Bake at 425 degrees F (220 degrees C) for 35 minutes.

HOMEMADE CHOCOLATE SHORTBREAD

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.