Cooking Class--HERB, CHEESE & NUT BREADS

SOUTHWESTERN STYLE  CORN BREAD

1 1/4 cup flour
3/4 cup yellow or blue cornmeal

3 tbsp sugar

2 tsp baking powder

1/2 tsp salt

1/4 cup butter, melted
1 cup milk
1 egg, slightly beaten
1 cup corn
2 tbsp chopped green chilies
2 tbsp chopped green onions

Heat oven to 400 degrees. In large bowl combine flour, cornmeal, sugar, baking powder and salt. Stir in butter, milk and egg just until moistened. Gently stir in corn, chilies and onions. Sppoon into a greased 9 inch square baking pan. Bake for 25 to 30 minues or until lightly browned. Serve warm.

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PARMESAN ONION SODA BREAD

2 1/2 cups flour
1/3 cup freshly grated Parmesan cheese
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tbsp chopped onion
3 tbsp butter
1  (8 oz) carton sour cream
1/4 cup milk
1 egg white, slightly beaten
2 tbsp freshly grated Parmesan cheese

Heat oven to 375 degrees. In large bowl combine flour, 1/3 cup Parmesan cheese, sugar, baking powder, baking soda, salt and onion.  Cut in butter until crumbly. Stir in sour cream and milk just until moistened. Turn dough onto lightly floured surface; knead until smooth. Divide dough in half; shape each half into a round loaf. Place on a greased cookie sheet. Brush tops of loaves with egg white; sprinkle with 2 tbsp Parmesan cheese. Cut an X about 1/2 inch through the top of each loaf. Bake for 40-45 minutes or until golden brown.