Cornbread Love!

Facts and Feasting on Cornbread!
Texans like it (so do I) with fresh corn kernels, jalapeno peppers and cheese baked in. Northerners like it made with half flour, half cornmeal, sweet and tender and cut into squares. In the upper Southern states, I found Corn Spoon Bread, which uses canned cream corn and sour cream for a creamy, pudding bread side dish. Deep South, with the addition of buttermilk, I find the popular salty, sweet, chewy corn muffins. Corn sticks...(my favorite) pour the batter into a greased hot cast iron molded baking pan. My molded pan is actually shapes of different vegetables, not little corn cobs.

Stoneground Cornmeal is best, more nutritional, because the corn germ is still included in the flour, and therefore must be kept in freezer to prevent rancidity.
Don't forget to check out the Corn Bread Festival Site!

Black Skillet Corn Bread
I like my cornbread slightly sweet, if you do not, just decrease sugar.
Of course, this may be baked in a square baking pan, as well.
* First thing to do is brush oil onto sides and bottom of a black cast iron skillet. Place skillet in the oven to get it hot before pouring the batter into pan. This will make the nice crisp crust. If you want to use a cast iron cornbread mold you should use the same preheat procedure, though with the molds you will be removing the baked cornbread, oiling, heating the pan prior to refilling and baking in 2 or more batches.
1 c. flour
1 c. cornmeal
2 or 3T. Sugar
½ t. salt
2 t. baking soda
1 egg
1 c. buttermilk or regular milk
3 T. oil
Mix all ingredients together. Remove the hot oiled skillet and pour the mixture into it. (Or by spoonfulls into greased, hot molds filled to 3/4 full) Carefully, place back into oven and in appx. 20 minutes it should be done. Carefully, dump loaf from skillet onto a plate.


Jalapeno Cheddar Corn Bread
The guys really love this one!
¾ lb. Sharp cheddar cheese, grated
4 eggs
1 can creamed corn
Sour cream (16 oz container)
1 4-oz can diced, Jalapeno peppers
½ c. oil
1 c. flour
1 c. corn meal
1 T. baking powder
1 t. salt
In large bowl, beat eggs, then add the can of corn, sour cream and oil. Stir well. Next fold in the peppers and grated cheese. Last add the dry ingredients. Stir well and pour into a greased and flour dusted baking dish. Bake for appx 45 mins at 350 degrees. Place foil on top, it is browning on the top too quickly.

Easy Corn Spoon Bread
Here it is...my favorite spoon bread recipe using creamed corn and sourcream!
1 can cream corn
1 can whold kernel corn, drained
3 eggs
1/2 cup melted butter
1 cu sour cream
1 -8 ounce package corn muffin mix
In a large bowl mix all ingredients together and pour the mixture into a buttered pyrex baking bowl. Place into preheated 350 degree oven and bake for approx. 30 to 40 minutes. Remove and serve up warm scoops of corn bread with delight!

New Year Day 1 menu

Happy New Year!
I know that everyone has awesome New Year Day meal traditions out there. I am cooking traditional Southern, on this day.
Blackeye Peas with ham hocks
Cabbage with potatoes, carrots and hamhocks
Pork Roast
Corn Bread
I may not cook the blackeye peas this way again, all year, I have a favorite pea recipe (Greek)which I make more frequently. Therefore, we enjoy the, cooked from dried peas, which I make on January 1st, all the more. Have a great day!

Gingerbread Cookies

I recommend this molasses, it makes the cookies rich, dark, and sweet, with remarkable flavor.

Gingerbread Cookie Shapes
1/3 c. shortening 1 tsp. salt
1 c. brown sugar 1/2 tsp. allspice
1 ½ c. Blackstrap molasses 1 tsp. ginger
2/3 c. cold water 1/2 tsp. cloves
4 to 5 c. flour 1 tsp. cinnamon
2 tsp. Baking soda
Mix the shortening, sugar & molasses. Stir in the cold water. Sift together the flour and spices. Add to the dough mix well. Chill thoroughly. Roll dough out to about ½ inch thick and cut into shapes. Bake at 350° for 8 to 10 mins. Cool, then frost.

Busy Baking Today!

God Bless You and Yours,

with a very Merry Christmas!

I'd Rather Be Sleeping

I am an insomniac, lately. (3 to 4 am) If I wake up hungry, I will almost always have a peanut butter and jelly on one slice of bread, which I just finished with a cup of decaf chai tea. I read somewhere, our blood sugar drops during the night and could be the cause of awakening--and explains why I feel hungry. Well, it is this early hour when I read the internet news, and the rest of my email, which I do not make time for in daylight hours. It is a quiet busyness, with the rest of the house peacefully snoozing away. When I begin to yawn, I will make my way back to bed, because tomorrow I will make my Seafood Gumbo, which we have as our traditional meal on Christmas Eve.

Christmas Treat

My very own favorite holiday traditional treat, is Marzipan Mice. The reason I make these is pure nostalgia. I spent 6 years in Germany growing up, and just the taste of Marzipan sends me back remembering when I lived there, especially Christmas season and the chilly afternoons, at the Outdoor Christmas Market. The lavish displays of colorful marzipan fruits, and the way the air smelled of Liebkuchen (gingerbread in the shape of giant hearts, with your loved ones name in icing decorating the top), hand carved pine Christmas trees in sizes from tiny to tall. Bratwurst sizzling on the out door griddles and caramel bubbling in copper cauldrens to turn out the beloved warm candy coated nuts. Yum~
I try to recreat all of these things at out house, where ever that may be. But, the one which I turn out to my own enjoyment every year are the mice! Instructions to follow, soon!!!

Orange Breakfast Rolls--Citrus Sunshine!

I received a pan of tender Orange Breakfast Rolls as a Christmas gift one year, from my friends Sandy and Jack , when we lived in Colfax Washington. The rolls were a delicious suprise and change from the usual cinnamon rolls I baked for our family. Sandy included a handwritten recipe card, and I have made the recipe over and over during the holidays! If you haven't tried Orange Rolls yet, try this recipe. Merry Christmas Time!

Orange Breakfast Rolls

Makes 24 rolls, may be doubled

1 pkg. Yeast
½ c. sour cream
¼ c. warm water
1 tsp. salt
¼ c. sugar
6 T. softened butter
2 eggs
2 ¾ c. flour
Soften yeast in warm water in a mixing bowl. Stir in the sugar, eggs, sour cream, salt, butter & flour. Make a soft dough of this, adding spoons of flour if dough too wet. Knead until smooth. Cover and rise in an oiled bowl until doubled in size. ( You may place in refrigerator overnight, remove in AM to finish rising.)
When risen, dump out onto a floured surface, knead 15 times, then roll half of the dough into a 12-inch round circle. Brush with 1 T. melted butter. Sprinkle with half of the orange rind mixture. Cut into 12 pie wedges and roll up each wedge starting at the widest end. Set each crescent shaped roll on a baking sheet, pointed end down so as not to unfurl. Cover with plastic, and rise again until doubled in size. Bake in a preheated 350° oven for appx. 25 to 30 mins. Remove, leave in pan and top with prepared orange glaze.

Orange Rind Mixture
¾ c. sugar, ¾ c. coconut & 3 T. grated orange rind.
Combine ingredients.

Orange Glaze
¾ c. sugar, ½ c. sour cream, 2 T. orange juice & ¼ c. butter.
Bring to boil, stirring occasionally for 3 minutes. Pour over rolls.