Breads
Buttermilk Cornbread (with fresh corn) from The Wicked Noodle
Ingredients
1/2 cup melted butter
2 large eggs
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 fresh corn cob, kernels removed and remainder discarded
Instructions
- Preheat oven to 375F.
- In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and few lumps remain (do not over-mix). Stir in fresh corn kernels.
- Pour into a greased 8-inch baking dish. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
- Serve warm with softened butter and a drizzle of honey.
Source: Buttermilk Cornbread (with fresh corn) from The Wicked Noodle
Autumn Apple Bread
Ingredients
1/4 C shortening
1 C sugar
2 large eggs, well beaten
2 C flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 C coarsely grated raw, peeled apple (any kind other than red delicious)
1 Tablespoon finely grated lemon zest
2/3 C chopped walnuts (pecans are good too, but I prefer walnuts)
Instructions
Heat oven to 350 degrees – grease and flour an 8 by 5 inch Loaf pan
Cream shortening and sugar together until fluffy; beat in the eggs. Sift together the flour, baking powder, soda and salt; gradually add to egg mixture, alternating with portions of the grated apple. Stir in the lemon zest and walnuts (or pecans). The batter will be stiff.
Spoon into your prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the middle of bread comes out clean. The top should be nicely browned.
Cool bread thoroughly; do NOT slice until cooled.
Sweet Potato Biscuits from Tomese Buthod
Ingredients
Prepare the sweet potato purée a day or so in advance.
1 or 2 sweet potatoes (about 8 ounces) to make ¾ cup purée
1¾ cups all-purpose flour, plus more for kneading and rolling out
2 tablespoon brown sugar
2½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
6 tablespoon unsalted butter, very cold, cut into pieces, plus more for greasing pan and brushing on biscuits
1/3 cup buttermilk
1 tablespoon finely grated orange rind (optional)
Instructions
1. Peel the sweet potato and cut into chunks. In a large saucepan, cover the potatoes with water; bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain very well. Purée the chunks in a food processor or blender. Measure out ¾ cup for biscuit recipe and chill thoroughly. Any leftover purée can be frozen for a later use.
2. Preheat oven to 425°F., with rack in bottom third of the oven. Butter a baking sheet. Using a food processor, mix together the dry ingredients. Add the butter and pulse in quickly, until the mixture looks like coarse corn meal. Separately, stir together the sweet potato, buttermilk and orange rind if using. Add buttermilk to dry ingredients, and then quickly pulse that mixture into the flour mixture. Do not over mix.
3. Turn the dough out onto a lightly floured surface, and knead gently until dough holds together. It will be slightly lumpy. You are only going to knead it about 5 times to get it to hold together; again, do not overwork it and add only the tiniest bit of flour — the dough will be sticky.
4. Pat the dough into a rectangle, about ½ inch thick. Use a biscuit cutter to cut the dough into 2-inch biscuits. Gather scraps and re-pat. Alternatively, you can use a sharp knife to cut the dough into small squares and then you won’t have to fool with scraps. If you want bigger biscuits, roll the dough thicker. The larger the biscuits, the thicker you should roll the dough.
5. Place the cut biscuits on the buttered sheet, and brush with a little melted butter. Bake about 20 to 25 minutes, until golden brown. Serve as quickly as you can! Makes about 18 2-inch biscuits.
Source: Edible – Sweet Potato Biscuits
Davada’s Corn Bread
Ingredients
One heavy cast iron skillet 10″
2 cups cornmeal, preferably yellow
2 cups buttermilk
3 eggs
6 T peanut oil
3 tsp baking powder
1 tsp baking soda dissolved in 1 T water
1 tsp salt
Instructions
- Take out the iron skillet. Put it in the oven and turn the heat to 400°. If you aren’t using cast iron, skip this part because the pan will get too hot.
- Sift the corn meal, baking powder and salt into a small bowl. In a larger glass bowl beat the eggs with a fork until frothy. Add the buttermilk and 3 T of the peanut oil.
- Put the remaining 3 T peanut oil in the hot skillet in the oven.
- Working quickly, add the meal mixture to the egg and milk mixture and stir until combined.
- Stir in the baking soda.
- Pour batter into the hot skillet in the oven and bake for 20 minutes. Turn out onto a wooden cutting board. Slice like a pie.
- Serve immediately with lots of butter.
Note: The hot cast iron pan keeps the cornbread from sticking and makes the crust real crunchy. So good.