2 Tbsp. shortening
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 Tbsp. honey
1 3/4 cup buttermilk
2 cup cornmeal
Put shortening in cast iron skillet in 400 degree oven. Mix dry ingredients and honey. Mix in buttermilk and egg. Pour heated shortening into the batter and stir.
Pour batter into heated pan and bake in 400 degree oven for 25 to 35 minutes.
Corn Bread (Gluten Free)
4 cups buttermilk
2 Tablespoons corn oil
4 cups yellow corn meal
1 Tablespoon onion powder
2 Tablespoons baking soda
2 teaspoons sage, rubbed
1 1/2 teaspoons salt
1 Tablespoon sugar (more or less, to taste)
dash of pepper
Grease 13 x 9 x 2-inch pan. Preheat oven to 425 degrees. In large mixing bowl, beat eggs, buttermilk and corn oil with a fork to blend. In another bowl, toss all dry ingredients until blended. Stir into buttermilk mixture just until mixed, pour into greased pan. Bake on lowest rack in oven for 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from sides of pan; turn out onto wire rack. Cool thoroughly.
Corn Bread Stuffing
9 Tablespoon butter, softened, divided for use
1 lb onions, coarsely chopped
1 cup celery, diced
1/2 cup parsley, chopped fresh
corn bread, from above recipe
1/4 cup turkey or chicken broth
One day ahead: Melt 4 Tablespoon butter in heavy skillet and sauté onions slowly about 15 minutes. Add I Tablespoon butter and the celery and sauté 10 minutes. Add parsley and remove from heat; cool and place in airtight container in refrigerator.
Day of dinner: Bring turkey and all stuffing ingredients to room temperature. Crumble corn bread into a large mixing bowl and stir in onion/celery mixture. Melt remaining 4 Tablespoons butter and drizzle over stuffing, tossing lightly. Sprinkle with just enough broth to moisten and mix lightly again. Makes approximately 4 quarts.
NOTE: If you have any extra stuffing, refrigerate until about 2 hours before dinner. Bake in casserole dish in 375 degree oven for 1 hour.
3 cups all-purpose flour
1/2 teaspoon baking soda
2 tablespoons white sugar
1/2 cup raisins
1 egg, beaten
1 cup buttermilk
2 tablespoons margarine, melted
Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are moistened. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.
1 large sweet onion (I use Vidalia Onions)
1 cup low-fat buttermilk
3/4 cup cornflake crumbs
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Slice the onion and separate into rings. Place in a shallow bowl and pour the buttermilk over the onion rings. Chill for 1 hour.
Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Combine the corn flake crumbs, garlic powder, parsley, cumin, black pepper and salt in a medium bowl. Mix to combine.
Measure 2 tablespoons of the corn flake mixture and place on a plate. Remove one onion ring from the buttermilk and coat with the corn flake mixture. Place on the prepared baking sheet. Repeat with remaining onion rings, adding corn flake mixture 1 tablespoon at a time as needed. Spray coated rings lightly with nonstick cooking spray.
Bake on the bottom rack of the oven until cooked through and crispy, 15-20 minutes.
1 c. butter or margarine, softened
1 ½ c. sugar
1 c. buttermilk
½ t. baking soda
2 ½ c. flour
8 (1 oz) bars sweet or semi-sweet baking chocolate (melted & cooled)
1 c. chocolate syrup
2 t. vanilla
1 ½ c. semi-sweet chocolate mini-chips
4 oz white chocolate
2 T plus 2 t. shortening
Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition.
Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 8 oz melted chocolate bars, chocolate syrup, and vanilla. Mix well. Stir in 1 c. mini-chips.
Pour batter into a heavily greased and floured 10-inch bundt pan.
Bake at 300° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.
1. Combine 4 oz white chocolate and 2 T shortening in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until melted and smooth. Drizzle over cooled cake.
2. Melt remaining ½ c mini-chips and 2 t shortening in a small saucepan over low heat, stirring until smooth. Drizzle over white chocolate.
– From S. McCoy