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Oct 282015

Sweet Tater Cornbread

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You know, I never even knew this kind of cornbread existed, no not kidding, really! Now, I don’t keep up with TV shows on cooking too much and I just like to see a recipe in a cookbook (especially my older ones, like me) and try to adapt it to the food we like. This recipe was originally for pumpkin instead of sweet potatoes and as pumpkin is not one of our all time favorite foods, I decided to go with sweet potato with a few other changes! I have to say, I made my Southern boy really, really happy, oh my, just what I love to do! This weekend is our 24th anniversary and I am trying to think of something special to fix for dinner as he is still trying to cope with eating, but by Thanksgiving, all should be back to the norm or at least it better be, ha ha! So let’s get to the recipe on hand and not dwell on tomorrow, okay?

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Sweet Tater Cornbread
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1 teas baking soda
  • 1 tsp Kosher salt
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • 1 cup sweet potato puree, I had some baked off already and use them
  • ¼ cup olive oil
  • 1 tbsp honey
  1. Combine all dry ingredients in a large bowl.
  2. Whisk together the remaining ingredients and add to the dry, stirring until just combined.
  3. Pour into a greased 8 X 8 greased baking dish, smoothing out top as much as possible.
  4. Bake in a 400 degree oven for 30 minutes or until tests done with a toothpick (Southern style) or a knife comes out clean.

Hope you enjoy as much as Kenny did, and me for that matter too! I think this would be great with any ham or pork dish especially now with sweet taters in! And, oh yes, got my pumpkins at the fireplace for Halloween……………….

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Nov 182014

Pimiento And Onion Biscuits

The other day I fixed a big pot of chicken stew knowing that cold weather was on it’s way, and boy is it here, BRRRR! With temps dipping down to the low 20’s here in North Florida, the fire place will be cranked up and we will be snuggled up in front of it while we catch a flick. I usually make drop dumplings with my chicken but I had come across this recipe awhile back and thought I’d try it with my stew. With the votes in, it was a split decision! Kenny really enjoyed them and although I did not rate them very high, I found that the next day served with a heaping of the chicken and gravy, it almost tasted like homemade chicken pot pie, so okay, that brought my rating up a little higher than my first vote. It’s really funny how one person can love a dish and the next person not really care about it. So I’ll leave it up to you and your personal taste buds!

A little butter and Kenny was happy.

A little butter and Kenny was happy.


Pimiento And Onion Biscuits
  • 1-3/4 cups biscuit mix
  • ½ cup corn meal, yellow or white
  • 2 tbsp melted unsalted butter
  • 2 tbsp chopped, canned pimiento, drained
  • 2 tbsp chopped sweet onion
  • ⅔ cup milk
  1. Combine the first 5 ingredients with a fork.
  2. Stir in the milk just until no dry mix appears.
  3. Spoon onto an ungreased cookie sheet in 12 mounds.
  4. Bake in a 400 degree oven for 10 minutes or until golden brown.


Drop us a line and give us your vote………….Enjoy!  Off tomorrow to finish up our Thanksgiving grocery list and to hopefully beat the maddening crowd………….later…… And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipe

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