Buttermilk Cornbread

2 cups cornmeal

1 cup flour

½ teaspoon salt

½ teaspoon baking soda

1 teaspoon baking powder

2 eggs

3 tablespoons melted sho


1 cup buttermilkPreheat oven to 400 degrees F. Mix dry ingredients together. Stir
in shortening. Add eggs and then buttermilk and beat until batter
is smooth. Pour into a well greased baking pan or skillet. Bake to
golden brown, about 30 to 40 minutes. Serves six.

Pinches/Mexican Corn Muffins

To Basic Cornbread or Buttermilk Cornbread recipe, add:
1 cup (or can) whole kernel corn (drain well)
½ jalapeno pepper, seeded and finely chopped
½ cup cheddar cheese, shredded
2 tablespoons cilantro leaves, finely chopped
Prepare as for cornbread. Hint: wear rubber gloves when chopping
jalapeno peppers and don’t touch face or eyes.

Bran Muffins

1 cup bran
¾ cup flour
4 teaspoons baking powder
½ teaspoon salt
1 egg
2 tablespoons molasses
½ cup milk
½ cup raisins (optional)
Preheat oven to 375 degrees F. Grease muffin tin (can spray with
cooking oil spray). Sift together flour, baking powder, and salt
into a bowl. Add bran and mix well. Sir in beaten egg, molasses,
milk, and raisins (optional) and beat well. Pour into muffin tin.
Bake at 375 degrees for 20 minutes or golden brown.


Easy Nut Bread

3 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 egg, unbeaten
¼ cup melted shortening
1¼ cups milk
1 cup broken nut meats
Preheat oven to 350 degrees F. Melt shortening and cool. Grease
8- by 4-inches loaf pan or spray with cooking oil spray. Sift together
flour, baking powder, salt, and sugar. Beat in melted shortening,
egg, and milk until batter is creamy. Add nuts and stir. Pour into
loaf pan and bake about one hour or until golden brown and
firm to touch.


2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons cooking oil
2 eggs
1½ – 2 cups milk
Heat waffle iron or skillet on medium heat. Sift flour, baking
powder, and salt together. Add cooking oil and eggs to flour. Mix
well. Stir milk in slowly and beat until batter is smooth and will
pour easily. Use sufficient oil or butter in heated waffle iron or
skillet to prevent sticking. Spoon or pour batter onto grill or skillet,
being careful not to overload. Turn when surface of waffle bubbles
and cook other side. Serves eight.

Pop Overs

1 cup flour
½ teaspoon salt
2 eggs
1 tablespoon melted shortening
¾ cup milk
Preheat oven to 450 degrees F. Sift flour before measuring. Grease
pop over pan or tall glass (oven proof) custard cups generously
then preheat them. Melt shortening and cool. Sift together flour
and salt. Add egg and cooled melted shortening, then milk, and
beat until batter is smooth. Fill hot pan or custard cups half full of
batter. Bake for 20 minutes, then reduce heat to 350 degrees F
and bake for 10 to 15 minutes longer or until golden brown.
Makes ten to twelve pop overs.

Sweet Rolls or Coffee Cake

6 to 8 cups sifted flour
1 teaspoon salt
½ cup sugar
2 cakes yeast
¼ cup warm water
1¼ cups milk, scalded
¼ cup shortening
2 eggs, well beaten
Preheat oven to 375 degrees F. Soften yeast in warm water. Scald
milk. Add shortening, sugar, and salt to milk. Cool to lukewarm,
then blend in flour to make a thick batter. Add yeast mixture and
eggs to batter and beat well. Add additional flour if needed to
make a soft dough. Turn on lightly floured board and knead until
satiny. Form into a ball, place in greased bowl, cover, and let rise
until double in bulk. Punch down, shape into rolls or coffee cake
or loaves. Let rise until double in size again. Bake in moderate
(375 degree) oven for 25 to 30 minutes. Serves six to ten.


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