Vidalia Onion Cornbread

Ingredients:
1/4 cup (1/2 stick) butter
1 large Vidalia onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt

Directions:
1. Preheat the oven to 450 degrees.
2. Spray an 8-inch square baking pan with vegetable oil cooking spray.
3. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, and the salt.
4. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese.
5. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean.
6. Allow to cool slightly before cutting into squares.

Glazed Lemon Zucchini Bread

Ingredients for bread:
2 cups cake flour
1/2 teaspoon salt
2 teaspoon baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 tablespoon lemon juice
1/2 cup buttermilk
Zest of 1 lemon
1 cup grated zucchini

Ingredients for glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Directions:
Preheat oven to 350 degrees.
Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan. Bake for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Cornbread Dressing

It's Thanksgiving continued! And what is Thanksgiving without the dressing? Down here in the South, we love our Cornbread Dressing. This recipe doesn't disappoint. You can add sausage or chicken or nothing at all. Just adjust to how your family likes it. This recipe makes a lot of dressing, (2 9x13 inch pans) so it's great for a large family or making one to freeze for later. It also allows for making the day before which we all know is a good thing on a busy Thanksgiving Day!

Ingredients:
· 1 cup butter, divided
· 3 cups white cornmeal
· 1 cup all-purpose flour
· 2 tablespoons sugar
· 2 teaspoons baking powder
· 1 ½ teaspoons salt
· 1 teaspoon baking soda
· 7 large eggs, divided
· 3 cups buttermilk
· 2 medium onions, diced (2 cups)
· 1 large bunch celery, diced (3 cups)
· 1 tablespoon dried sage
· 48 ounces reduced sodium chicken broth
· 1 tablespoon pepper
· 4 slices sourdough bread, torn into pieces
· ½ pound saltine crackers, crushed into small pieces
· 1 (1 pound) mild sausage, cooked, drained and crumbled or 2 cups diced cooked chicken

Directions:
1. Put ½ cup butter in a 9-x13 inch pan and heat in oven at 425 degrees for about 5 minutes.
2. Combine cornmeal, flour, sugar, baking powder, salt and baking soda. Whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
4. Bake at 425 degrees for 30 minutes or until golden brown. Cool in pan. Crumble cornbread into a large bowl. Set aside.
5. Melt remaining ½ cup butter in a large skillet over medium heat; add onions and celery; sauté until tender. Stir in sage and sauté one more minute.
6. Stir vegetables, remaining 4 eggs, broth, pepper, sourdough bread pieces, cracker pieces and sausage into cornbread mixture. Pour evenly into two lightly greased 9x13 inch baking dishes. Cover and chill 8 hours.
7. Bake uncovered at 375 degrees for 35 to 40 minutes or until golden brown.

Apple Dumplings

Ingredients:
2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1 1/2 cups Sugar
1 teaspoon Vanilla
1 can (12 Oz.) Mountain Dew Soda
Cinnamon, to taste

Directions:
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir.
Add vanilla, stir, and pour entire mixture over apples.
Pour Mountain Dew around the edges of the pan.
Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Shrimp and Grits Biscuits

Ingredients:
1 ½ cups chicken broth
1/8 tsp. salt
1/3 cup uncooked quick-cooking grits
1 Tbsp. butter
¼ tsp. pepper
¾ cup milk
3 cups all-purpose baking mix
1 ½ lb. large cooked shrimp, peeled and deveined
1 3 oz. package cream cheese
1 green onion, chopped
½ tsp. hot sauce
½ tsp. Ole Bay seasoning
2 tsp. lemon juice
Garnishes: sliced green onions, Barbecue sauce

Directions:
Preheat oven to 425 degrees. Bring chicken broth and salt to a boil in a saucepan over medium-high heat; add grits and cook, stirring often, 5 minutes or until thickened. Add butter and pepper, stirring until butter melts. Remove from heat and let cool 15 to 20 minutes.
Whisk milk into cooled grits; stir in baking mix until a soft dough forms. Turn dough out onto a lightly floured surface. Pat dough to a ½-inch thickness and cut with a 2 inch round cutter. Place biscuits on lightly greased baking sheets.
Bake for 10 minutes or until biscuits are lightly browned.
Cut 24 shrimp in half lengthwise and set aside.
Process cream cheese, onion, hot sauce, Ole Bay, lemon juice and remaining shrimp in a food processor until mixture is smooth, stopping to scrape down sides.
Split biscuits in half, and spread cut sides evenly with the shrimp puree, and top with remaining shrimp. Garnish, if desired.
Makes 48. Makes a great appetizer.

Dewey Peach Crescents

Ingredients:
· 2 sticks butter
· 1 ½ cups sugar
· 1 teaspoon cinnamon
· 2 packages refrigerated crescent rolls
· 4 fresh peaches, peeled, pitted and quartered
· 1 can Mountain Dew soda
· Vanilla ice cream

Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in a small saucepan or in the microwave; add sugar and cinnamon.
3. Unroll crescents and place peach quarters in each one. Roll from large end to small end. Place in a shallow dish.
4. Pour butter mixture over crescents then pour soda on top.
5. Bake for 45 minutes. Serve with vanilla ice cream if desired.

Georgia Peach Cobbler Bread

Ingredients for Bread:
· 1/3 cup butter or margarine, softened
· 1 cup sugar
· 2 eggs
· 1/3 cup vegetable oil
· 1 teaspoon vanilla extract
· 1/8 teaspoon almond extract
· 2 cups peeled, sliced peaches
· 1 2/3 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1/4 teaspoon baking powder
· 1/2 cup chopped pecans

Ingredients for Topping:
· ¼ cup chopped pecans
· ¼ cup brown sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
3. Beat in oil and extracts. Stir in peaches.
4. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans.
5. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter.
6. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
7. Cool or 10 minutes before removing from pan to a wire rack.

Fresh Strawberry Muffins

Ingredients:
· 1 ½ cups strawberries, chopped
· ¾ cup sugar, divided
· ¼ cup butter, softened
· 2 eggs
· 1 teaspoon vanilla extract
· 1 ¾ cups flour
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 teaspoon cinnamon

Directions:
1. Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners.
2. Combine strawberries and ½ cup sugar in a medium bowl and let sit at least an hour.
3. In a mixing bowl, cream together the butter and remaining 1/4 cup sugar until fluffy. Slowly beat in eggs one at a time. Stir in vanilla.
4. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Slowly stir the flour mixture into the butter mixture just until combined. Fold in reserved strawberries and liquid. Spoon into prepared muffin tin.
5. Bake 18-20 minutes or until toothpick inserted in the middle comes out clean. Allow to rest in pan 5-10 minutes before removing.

5 Year Anniversary Week: Corny Cornbread Muffin Edition

We are continuing are 5 Year Anniversary Week with another one of our most popular recipes - Corny Cornbread Muffins!  You'll love these - everybody does!

Ingredients:

·         1 cup cornmeal

·         1 egg

·         1 teaspoon baking powder

·         1 cup sour cream

·         ½ cup cooking oil

·         1 small can of whole kernel corn, undrained

Directions:

1.  Preheat oven to 400 degrees.
2. Spray muffin pan with cooking spray.  
3.  Combine all ingredients and mix well.
4. Pour batter into muffin pan, filling about half full.
5. Bake for 15 - 20 minutes, until golden brown. 

Fried Cornbread

Ingredients:
1 ½ cups self-rising cornmeal
2/3 cups buttermilk
1 egg
½ teaspoon salt
2/3 cup canola oil

Directions:
Mix cornmeal, buttermilk, egg and salt together.
Heat oil in a medium iron or regular skillet. Drop batter by spoonfuls into the hot oil. Brown on one side and then turn and fry until golden brown on both sides.

Blueberry Cinnamon Monkey Bread

Talk about the best breakfast for supper (or anytime) food ever, this just might be it.  I've always loved Monkey Bread and this recipe is delicious.  I've used frozen or fresh blueberries and either work just fine. 

Ingredients for Monkey Bread:
· 2 (7.5 ounce) cans country-style biscuits
· 80 blueberries
· ¼ cup sugar
· 1 ½ teaspoons cinnamon
· 5 tablespoons butter
· ¾ cup brown sugar
· 1 cup nuts (walnuts or pecans)

Ingredients for Topping:
· 1 cup powdered sugar
· 3 or 4 tablespoons milk
· ½ teaspoon vanilla

Directions:
1. Preheat oven to 350 degrees. Spray bundt pan generously with cooking spray.
2. Pat out each biscuit on a board and cut in half horizontally.  Add two blueberries to each biscuit half and roll into a ball.
3. Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon. Put ½ the nuts in the bottom of the bundt pan; add half the cinnamon balls on top of the nuts.
4. Melt the brown sugar and butter on the stove, just until it dissolves together. Pour half the mixture over the first layer of cinnamon balls. Add the other half cup of nuts and the rest of the cinnamon balls. If you have any of the cinnamon mixture left over, sprinkle this on top and pour over the rest of the brown sugar mixture.
5. Bake for 45 to 50 minutes. Remove and let cool about 10 minutes before removing from pan. Drizzle topping over bread.
6. Whisk together the topping ingredients and drizzle over the monkey bread.

 

Low Fat Chocolate Muffins

Ingredients:
· 1 ½ cups all-purpose flour
· ¾ cup sugar
· ¼ cup cocoa
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· ½ teaspoon salt
· 2/3 cups fat-free vanilla yogurt
· 2/3 cup skim milk
· ½ teaspoon vanilla
· ½ cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, combine the first six ingredients. Stir in yogurt, milk, vanilla and chocolate chips just until moistened. Coat muffin cups with cooking spray. Fill two-thirds full.
3. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Turkey and Bean Chili with Cornbread Waffles

To kick off the Best of 2014, we start with one of our favorites from last winter.... Turkey and Bean Chili with Cornbread Waffles.

Easy Parmesan Rolls

Ingredients:
· 8 rise and bake frozen rolls
· ¼ cup butter
· ½ cup grated Parmesan cheese (refrigerated)

Directions:
1. Put butter in a microwave safe dish and melt. Place grated Parmesan in a separate dish. Dip each frozen roll completely in butter then roll in Parmesan until covered.
2. Put rolls on a greased pan and allow to rise until doubled (following directions on package).
3. Bake according to package directions until rolls are golden.

Layered Mexican Cornbread

I guess it comes as no surprise that I love cornbread.  So when I saw a recipe for layered cornbread, I knew I had to try it.  Of course, I had to make it my own with a pinch of sugar (if sugar in cornbread is against your religion, feel free to leave it out) and onion.  I've made this cornbread with and without the jalapenos and it's good both ways.  The photo below was jalapeno-less.  The cheese in the middle is just delicious.   This one is a winner!

Ingredients:
· 1 cup all-purpose cornmeal
· ½ cup all-purpose flour
· 2 tablespoons baking powder
· 2/3 cup milk
· 2 eggs 
-Pinch of sugar, optional 
· ½ teaspoon salt
· 1/3 cup vegetable oil
· ½ cup chopped onion
· 1 (14 ounce) can creamed corn
· 1 cup grated cheddar cheese
· ½ cup chopped jalapeno peppers

Directions:
1. Preheat oven to 375 degrees. Grease a 9x9-inch square pan or can use an iron skillet.
2. In a large bowl, mix together the cornmeal, flour, baking powder, milk, eggs, salt and oil stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers. Spread remaining batter on top of cheese and peppers.
3. Bake for 35-45 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
4. Let cool slightly before cutting into squares. 

Blueberry Muffins with Blackberry Butter

Ingredients for Muffins:
· 2 cups all-purpose flour
· ¾ cup sugar
· 2 tablespoons plain white cornmeal
· 1 tablespoon baking powder
· ½ teaspoon salt
· 1 cup blueberries
· 1 ¼ cups whole milk
· 2 large eggs, beaten
· 1 stick unsalted butter, melted
· 1 teaspoon vanilla extract
· ¼ teaspoon almond extract

Ingredients for Blackberry Butter:
· 6 tablespoons unsalted butter, softened
· 6 tablespoons seedless blackberry jam
· ¼ teaspoon grated lemon zest
· 1/8 teaspoon ground cloves
· Pinch of salt

Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, add the flour, sugar, cornmeal, baking powder, and salt. Mix together until evenly distributed. Add the blueberries and toss.
3. In a medium size bowl, add the milk, eggs, butter, vanilla and almond extract. Stir together until evenly incorporated. Pour the milk mixture into the flour mixture. Lightly stir together until just blended and a batter forms.
4. Spoon the batter into a nonstick muffin pan lined with paper muffin cups. Bake for 20-25 minutes. The muffins are done when a tester comes out clean. Remove from the oven, cool in pan for a few minutes, then remove the muffins from the pan and let cool completely. Store in a sealable container overnight.
5. To make the blackberry butter: add together the butter, jam, lemon zest, cloves and salt to the bowl of a food processor. Process until the butter and jam are well blended. Remove from the processor and place in a serving container, such as a sealable glass bowl or ramekin. Refrigerate overnight before using.

Baked Chili with Corn Bread Biscuits

Ingredients for Chili:
· 1 pound ground beef
· 1 large onion, chopped
· 1 can kidney beans, rinsed and drained
· 1 can whole kernel corn, drained
· 1 can tomato sauce
· 1 can diced tomatoes, undrained
· 1 small can chopped green chilies
· 2 teaspoon chili powder
· 1 teaspoon salt
· ½ teaspoon sugar
· ½ teaspoon garlic powder

Ingredients for Cornbread Biscuits:
· 1 cup all-purpose flour
· 1 cup cornmeal
· 2 teaspoons baking powder
· 1/8 teaspoon salt
· 1 egg
· ½ cup milk
· ½ cup sour cream

Directions:
1. In a Dutch oven, over medium heat, cook beef and onion until meat is no longer pink; drain. Add remaining chili ingredients; bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.
2. Meanwhile, to make the Cornbread Biscuits, combine the flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth and stir into dry ingredients just until moistened.
3. Transfer chili to a 9x13-inch baking dish. Drop Cornbread Biscuit batter by heaping tablespoons-full onto hot chili.
4. Bake uncovered at 400 degrees for 15-17 minutes or until biscuits are lightly browned. 

Georgia Peach Cobbler Bread

Ingredients for Bread:
· 1/3 cup butter, softened
· 1 cup sugar
· 2 eggs
· 1/3 cup vegetable oil
· 1 teaspoon vanilla extract
· 1/8 teaspoon almond extract
· 2 cups peeled, sliced peaches
· 1 2/3 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1/4 teaspoon baking powder
· 3/4 cup chopped pecans, split
· ¼ cup brown sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
3. Beat in oil and extracts. Stir in peaches.
4. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in 1/2 cup pecans.
5. Pour into a greased 9 x 5 x 3 inch loaf pan. Combine ¼ cup pecans and brown sugar for topping; sprinkle over batter.
6. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
7. Cool or 10 minutes before removing from pan to a wire rack.

Best Ever Scones

Last Wednesday, I had the great pleasure of speaking to a fabulous group of women known as the Commerce Club.  I am a member of this group but let me just tell you, I feel like a boy among men, or more appropriately a girl among women.  This group of professional women are smart, educated, articulate, creative, and each one accomplished in their respective fields.  So why they asked me to speak, I'm not sure but I was honored to have the opportunity.  We had the best time together.    I talked about Spring Entertaining and shared several recipes.  I mentioned this recipe and then didn't have a printed copy to give.  So Commerce Club ladies (and all blog readers) below is the best recipe I've ever come across for scones.   These would be perfect for a Mother's Day Tea or a baby or bridal shower.   For some reason, scones seem to intimidate some but please don't let it get the best of you.  This recipe is easy and the results are amazing.  I've listed several options for additions but feel free to make it your own.  You'll be glad you did!

Ingredients:
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup of raisins, dried cranberries, blueberries, blackberries or chocolate chips (optional)

Directions:
In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees. Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins (or whatever you prefer).
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Griddle Corn Cakes

Ingredients:
2 cups plain white or yellow cornmeal
1 teaspoon sea salt
1 teaspoon baking soda
1 cup buttermilk
1 large egg, lightly beaten
¼ vegetable oil, divided
1 green onion, thinly sliced

Directions:
1. Stir together cornmeal, salt and baking soda in a small bowl.
2. Stir together buttermilk, egg and 2 tablespoons oil. Stir into cornmeal mixture just until blended.
3. Brush 1 tablespoon oil on a hot griddle. Drop cornmeal mixture by 1/8 cup-fuls onto hot griddle. Flatten to ½ inch thick. Cook 1 ½ to 2 minutes on each side or until golden.
4. Repeat process with remaining batter and oil.