Moist & Easy Cornbread

Moist & Easy Cornbread

This recipe is very moist and delicious fresh out of the oven served with real butter and honey. The difference in this recipe is the buttermilk. I've tried other cornbread recipes, but none with buttermilk.

6 tablespoons unsalted butter, melted
1-1/2cups buttermilk
2 large eggs, lightly beaten
1 cup cornmeal
3/4 cup flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon soda
1/4 teaspoon salt

Preheat oven 425 degrees
Lightly grease 8 inch baking dish


In a large bowl, combine cornmeal, flour, sugar, baking powder, soda and salt.

In a separate bowl, mix together eggs, buttermilk, and butter. Pour buttermilk mixture into cornmeal mixture and fold together until there are no dry spots. Do not over mix. Pour into prepared dish.

Bake 20 to 25 minutes.

Remove from oven and cool 10 minutes. Cut and serve with butter and honey.

Simplified Banana Bread

This recipe is dedicated to Jenny and all her cake mixes.

Simplified Banana Bread

1 package yellow cake mix
1/2 cup milk
1/3 cup vegetable oil
2 large eggs
1 cup mashed ripe bananas
1/2 cup chopped walnuts, optional

Preheat oven to 350 degrees. Grease and lightly flour two 8 x 4 x 2-inch pans or one 10-inch tube pan; set aside.

In a large mixing bowl, combine cake mix, milk, oil, and eggs. Beat with an electric mixer on low speed until combined. Beat in bananas. If desired, stir in njuts. Spoon batter into prepared
pan(s).

Bake about 40 minutes for loaf pans or about 1 hour for tube pan or until a wodden toothpick inserted near center comes out clean. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool thoroughly on wire rack.

Mushroom Soup

This soup from Jenny's recipe blog is fabulouso, delicious. It is definately a winner you've got to try. For the recipe, see her recipe blog @ recipenut.blogspot.com

Carrot/Zucchini Muffins

Carrot/Zucchini Muffins

These muffins are fabulous, not to mention healthy!

1/2 cup sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1 large egg
1 cup grated carrots
1 cup grated zucchini
1/4 cup raisins
1/4 chopped walnuts
3/4 cup whole wheat flour
1/4 cup oat bran (or just white flour)
1 teaspoon baking powder
1 teaspoon cinnamon

Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

Whisk together the sugar, oil, salt, and egg. Add the zucchini, carrots, raisins and nuts.

In a separate bowl, combine flours, oat bran, baking powder, and cinnamon. Add the carrot/zucchini mixture. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before baking.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 20 minutes. Remove from oven and cool on rack.

These muffins are wonderful to eat just plain; no butter or jam needed.