Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Wednesday, November 5, 2014

The Best Cornbread Ever

When I was a home-schooled child, we did a unit on The Little House on the Prarie. And we kept reading about cornbread. My mom got it into her head to try and find the perfect cornbread recipe; so for weeks she baked different types of cornbread until we happened upon this recipe and now we make nothing else. It is always moist (it's essentially cake) and perfect. Enjoy!

Ingredients:

1 1/3 cups yellow cornmeal
1 1/3 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1 Tsp. salt
3 eggs
1 can (15-16 oz.) cream-style corn
1 cup milk (any kind, I use almond milk) or buttermilk
1/3 cup butter, melted

Directions:

Preheat oven to 400 degrees, grease a 9x9x2 baking pan.

In large bowl, stir together cornmeal, flour, sugar, baking powder & salt.

In a medium-sized bowl, beat the eggs, stir in cream corn, milk, and butter until completely combined.

Stir the liquid ingredients into the dry ingredients until just blended. Pour into prepared pan.
Bake 40-50 minutes; or until the top is golden & toothpick inserted in center comes out clean.

Friday, October 15, 2010

Zucchini Pumpkin Bread/Muffins

Rebecca and I have been in the mood for Autumn-y things. Steve pulled some zucchini out of our garden and I had some extra pumpkin, so we made bread! (It could easily be called cake.) We stole this recipe from Taste of Home and tweaked it (as usual). Enjoy!




 Ingredients:

*2 cups sugar
* 3 eggs, lightly beaten*1 1/2 cup canned pumpkin
*1 cup butter, melted
*1 tablespoon vanilla extract
*3 cups all-purpose flour
*1 teaspoon baking soda
*1/2 teaspoon baking powder
*1/2 teaspoon salt
*1 teaspoon ground cinnamon
*1 teaspoon pumpkin pie spice
*2 cups shredded zucchini
*1/2 cup toasted pumpkin seeds

Directions:

In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Blend with hand-blender. Combine dry ingredients; gradually blend in pumpkin mixture and mix well. Stir in zucchini. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.