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Feb 102016
 

Country Living Buttermilk Corn Bread

Topped with blacked peas-chopped onions and a dash of vinegar...

Topped with blacked peas-chopped onions and a dash of vinegar…

Hey Ya’ll, Kenny here to share a recipe that I found in one of my wife’s older cook books. It’s titled – Country Living Recipes – and was written by Jean Wickstrom Liles. The recipe is by Mrs. N.A. Gilcrease from Corsicana, Texas.

As you all know, I am a big fan of corn bread and thought I would try making this recipe myself.  (Please…hold the applause for later.)

Now don’t get me wrong here…I love my wife’s Country Corn Bread the best. You knew I had to say that. After fixing up this bread I found it to be a little dry but, tasted pretty darn good. It would go great with black-eyed peas or fried fish which is what we enjoyed it with.

O.K. enough of my jabbering…here’s the recipe—>

Country Living Buttermilk Corn Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 servings
Ingredients
  • 1 cup yellow cornmeal
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon soda
  • 1 egg, beaten
  • 1 cup buttermilk
Instructions
  1. Combine the dry ingredients.
  2. Add egg and buttermilk mixing well.
  3. Pour batter into a well greased 8 inch square pan.
  4. Bake at 400 for 20 minutes or until it is golden brown.
  5. Makes about 9 servings.
Notes
I think i would have used a wider pan for a thinner bread. We like our corn bread a little cruncher.

Hope you try this corn bread and enjoy eating it. Oh yeah…..don’t expect me to do this too often….

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Feb 212015
 

Baked Shredded Carrots And Zucchini

Heart Friendly too!!

Heart Friendly too!!

With way, way too many trips to doctors this week, not much cooking was done but I did manage to get this one in. I was dying to try my belated Christmas gift from Granddaughter who got me one of those Veggetti gadgets. You know how hooked I am on trying all those things they advertise on the boob tube and I find that some of them are great and others, well you know! I did find that this little gizmo was not very fond of carrots at all and for this recipe, I had to resort to my old grater instead, but the zucchini did come out beautiful just like the ad claims with one little snag. When the zucchini got down past the top of the Veggetti it left a stub that I had to shred by hand, no big deal as I had my old grater already out………

buttermilk cake 007 carrots2

Baked Shredded Carrots And Zucchini
 
Ingredients
  • 2 tbsp butter
  • ⅓ cup minced onions
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • Salt and pepper to taste
  • 3 tbsp evaporated milk
  • Grated Swiss cheese (I used about ⅓ to ½ cup)
Instructions
  1. Melt butter in skillet and saute onions until transparent in color.
  2. Stir in the carrots and zucchini along with desired amount of salt and pepper.
  3. Turn into a well greased baking dish, add the evaporated milk and cover.
  4. Bake in a 375 degree oven for about 30 minutes.
  5. About 5 minutes before done, uncover and sprinkle with the Swiss cheese.

 

Hope you enjoy this and the rest of your weekend!

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