Category Archives: Bread

Buttermilk Cornbread

Leave a reply

This side dish is extremely moist and slightly sweet. Even better, it is easy to throw together. It is a good use of left over buttermilk for other recipes. You could consider buttermilk pie as well.

Print Recipe

Buttermilk Cornbread

A good use for leftover buttermilk
Prep Time15 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 1 ½ cups cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 2 cup buttermilk reduced fat
  • 1 large egg
  • 6 TBL unsalted butter melted and divided

Instructions

  • Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
  • In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
  • In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
  • Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
  • Serve warm.

Sticky Pull-Apart Bread

Leave a reply
Print Recipe

Sticky Pull-Apart Bread

Recipe courtesy of The Pillsbury Doughboy's Kids Cookbook . This recipe comes from Megan’s first cookbook and has become a Fisher family favorite at Thanksgiving and other holidays. The recipe is easy and has never failed to satisfy.
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1/3 cup sugar
  • 1/3 cup brown sugar firmly packed
  • 1 tsp cinnamon
  • 1 package hot roll mix
  • 1/3 cup raisins or dried currants
  • 1 medium egg
  • 1 cup water heated to 120 to 130 degrees F
  • 2 TBL butter softened
  • flour
  • shortening
  • ¼ cup butter

Instructions

  • Measure, level off with spatula and place sugar, brown sugar and cinnamon in small bowl. Stir together and set aside. In a large bowl, place flour and yeast from box mix, currants or raisins and stir until well mixed. Add beaten egg to flour mixture and stir. Measure and add hot water and 2 TBL butter. Stir until the dough pulls away from the sides of the bowl.
  • Place dough on lightly floured surface and with greased or floured hand, shape dough into a ball and knead for 5 minutes. Cover dough with large bowl and let it rest for 5 minutes. While waiting, generously grease a 12 cup Bundt pan with shortening. Melt ¼ cup butter in a small saucepan over low heat. Set aside.
  • With a knife, cut dough into 4 even parts and then cut each part into 8 pieces. You’ll have 32 evenly sized pieces when done. Form each piece into a ball. Dip each ball into the melted butter, then in the sugar-cinnamon mixture. Place balls in greased Bundt pan. Sprinkle any remaining mixture on tip.
  • Cover dough with sheet of plastic wrap and cloth towel. Place pan in warm place (80 to 85 degrees) to let the dough rise for 30 minutes. Pre-heat oven to 375 degrees. When dough has finished rising, bake in oven for 20 to 25 minutes or until golden brown. Remove from oven and immediately turn it upside down onto serving plate. Remove pan.