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Quick breads or yeast breads need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Bread Recipes
Banana Bread RecipeMolasses Banana Bread Recipe
Biscuits Recipe
Cornbread Recipe
Buttermilk Pancakes Recipe
Crepes Recipe
Buttermilk Waffles Recipe
Granola Cereal Recipe
Blueberry Muffins Recipe
Basic Sweet Yeast Bread Recipe
Apricot Bread Filling Recipe
Date Bread Filling Recipe
Pina Colada Bread Recipe
Crescent Rolls Recipe
Cinnamon Rolls Recipe
Potato Bread Recipe
Herb Bread Recipe
Wheat Bread Recipe
Honey Wheat Bread Recipe
Cornbread
Cornbread is perfect with Green Beans and Potatoes Soup or chili.
1 cup flour
1 cup yellow cornmeal
¼ cup sugar
4 tsp baking powder
¾ tsp salt
¼ cup lard or shortening
1 cup milk
2 eggs
Preheat oven to 425. If you are going to use a 10 inch cast iron skillet to bake it in, get it hot now with medium high heat and use it to melt the lard and then shut off the heat and set aside.
In a mixing bowl mix up the dry ingredients of flour, cornmeal, sugar, salt and baking powder with a fork. In a small bowl beat the eggs with a fork and add the milk and melted lard or shortening. Add all at once to the cornmeal mixture and stir with the fork just enough to moisten the dry ingredients.
If you don’t have a good cast iron skillet then, pour batter into a well greased 9x9 baking pan, it will work but nothing beats baking it in the cast iron skillet. Bake for about 20 - 25 minutes.
*For a change, use any bacon drippings for part or all of the shortening depending on how much you have on hand or even add a ¼ cup of crumbled bacon into the batter just before you pour it in the pan.
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