Category Archives: Breads

My Best Cornbread

recipe from

½ cup butter or margarine (1 stick)
1½ cups buttermilk (powdered buttermilk is fine, or even yogurt or sour milk would work) – I sour my milk with a little bit of lemon juice stirred in, and let it sit about 5 minutes – if I don’t have buttermilk
2 medium eggs
1/3 cup sugar
1 teaspoon salt
1 cup yellow cornmeal (the regular, plain kind – you can use white, too – not self-rising)
1 cup flour
1 teaspoon baking soda

You really need an iron skillet to make this, but if you just don’t have one, a nine inch square or round cake pan will do. (I have used a round cake pan – it worked fine.) Get your large iron skillet, or 9″ pan and put the butter/margarine in it. Put the pan into the oven at 400° allowing the butter to melt, and the pan to heat.

In a large bowl combine the buttermilk, eggs, sugar and salt. Use a whisk to mix it up really well. Pour in the melted butter, leaving about a tablespoon of it left in the hot pan. Be careful pouring so you don’t get burned. Beat everything up again. Finally add the cornmeal, flour and baking soda. Whisk again until the batter is mostly smooth. Turn the batter into the hot skillet or pan, on top of the little bit of butter you saved in it. Carefully put the skillet back into the oven. Bake the cornbread at 400° for about 25 minutes. It will be golden brown and the edges will pull away from the sides of the pan. Remove the pan from the oven and let it cool a little while before slicing into 8 or 12 wedges.

The iron skillet gives this cornbread the traditional crispy hillbilly crust. Another pan will still cook it, but it will not be quite the same. The buttermilk and sugar make the cornbread very tender and sweet. A perfect accompaniment for spicy dishes like chili and stew. This is the best cornbread I have ever eaten, there is another recipe though, of a heartier and coarser nature, which is a little easier to make, Plain Cornbread.

If you’re not in the mood to make a whole bread, try this cornmeal muffin recipe instead. (see website for links)

This really is delicious, the best cornbread recipe I’ve used. It is also cheap (if you sour your milk instead of using buttermilk, which can be expensive). I suppose you could add corn or creamed corn to it, just reduce the amount of liquid if you want to add creamed corn. It’s great with butter and honey or just plain. I make this as an accompaniment to Lentil Stew, which recipe I also found on

~ Kerrissa


Zucchini Bread

Karla, Grandpa, and Melissa2 cups zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon salt
1 cup walnuts

Beat eggs, sugar, and oil. Add flour, baking soda, baking bowder, cinnamon, salt, vanilla, and nuts.

Pour into 2 greased loaf pans.

Bake 55 to 65 minutes at 350′

Be sure to use Grandpa J’s zucchinis!


Banana Bread

225307_1681691371849_1829085_na3/4 cup butter
1 1/2 cup sugar
4 bananas
2 eggs
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon salt
1/2 cup milk
1/2 broken nuts (optional)

Cream butter and sugar
Blend in bananas, eggs and vanilla
Mix in dry ingredients
Add milk
Fold in broken nuts
Pour into 2 loaf pans or 1 bundt pan
Bake at 350 degrees for 1 hour

~Grandma Lois

Applesauce Cake

230232_1672927592760_500111_nCream together:
1/2 cup shortening
2 cups sugar

Add: 1 large egg or 2 small eggs
1 1/2 cup applesauce

Boil 1/2 cup water and add 2 teaspoons soda
Then add alternately with:
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves.

Add 1 cup raisins

Bake at 350′ about 30 minutes-test

~Grandma Lois

Zucchini Bread

+Frank and Kelly1 2/3 c. sugar
1 c. oil
3 c. zucchini, grated
1 t. vanilla
3 c. flour
1 t. baking powder
1 t. soda
½ t. salt
1 t. cinnamon
1 t. cloves
1 t. ginger
½ c. chopped nuts

Combine sugar and oil. Add zucchini and vanilla. Add sifted dry ingredients. Stir until combined. Add nuts. Bake 1 hour at 325 degrees. Makes 2 loaves.

I know there are tons of zucchini bread recipes out there, but I got this one from Marty’s CRC Cookbook and it is so moist, easy and delicious!


Homemade Croutons

37728_1325711432573_5891729_n4 cups of bread cubes (about 6 slices)
¼ c. melted butter or margarine
1 t. lemon juice
1 t. parsley flakes
¾ t. paprika
¼ t. oregano
¼ t. thyme
¼ t. sage
¼ t. dill
¼ t. seasoning salt

3 T. Parmesan cheese

Mix together butter, lemon juice and seasonings (not parmesan cheese) and toss with bread cubes. Spread in a shallow pan (cookie sheet) and bake at 225 degrees (low oven) for 1 hour or until crisp and dry, turning occasionally.

Remove from oven and while still hot, put cubes in paper sack with 3 T. Parmesan cheese. Great for soups or salads.

If you have dried the bread already (like Mother used to do) then bake until they are slightly golden brown. Also, you can skip the Parmesan cheese and just eat them after they come out of the oven. They are still delicious!


Souper Corn Bread

Bakes best in a heavy skillet. Grease it well and preheat the oven to 400′.

In a bowl Mix:
1 can Campbell’s Golden Corn Soup
2 eggs
1/4 cup milk

Stir in 1 package corn muffin mix(12 to 13 ounces), just until blended.
Gently fold in 1/4 pound sausage that has been browned and crumbled.
Bake 20 minutes or so. Serve warm with honey, chili, cheese wedges and Anchor Steam Beer!

~Auntie Marge