Bread

Methodist Cornbread

  • 1 CUP PLAIN FLOUR 1 TEASPOON SALT
  • 1 CUP PLAIN YELLOW CORN MEAL 1 TEASPOON SODA [not self-rising]
  • 1/4 CUP SUGAR 1 TEASPOON CREAM OF TARTAR
SIFT THE ABOVE INGREDIENTS [YES, YOU HAVE TO!] TOGETHER AND ADD:
  • 1 EGG
  • 2 TABLESPOONS OIL
  • 1 1/2 CUPS BUTTERMILK
Pour into greased BACON-LINED IRON SKILLET. Bake 15 minutes at 400 degrees and 15 minutes at 450 [time might vary with your oven--watch carefully last 15 minutes]

If you are from Kentucky, you save some cornbread for Sunday night to crumble up in sweet buttermilk with a little salt and pepper to top it off.

From Suzie, #189

Mama's Cornbread

First melt 1 Tbsp bacon drippings in a 9" square baking pan. (I use glass, so a metal pan or one a different size might take a slightly different cooking time.)

Combine & mix well (I use a whisk), then set aside

  • 1 1/3 c. flour
  • 2/3 c. yellow corn meal
  • 1/2 tsp. salt
  • 3 1/2 tsp baking powder
In a medium-size bowl, beat 1 egg, add 1 1/4 cup of milk, mixing well, then add dry ingredients. Stir thoroughly. Add the drippings, stir in quickly (first rolling the drippings around in the pan to grease it). Do not over-stir. It may be a little lumpy, but that's ok.

Pour into the now-greased pan, bake at 400 degrees F 25-30 minutes, until slightly brown around the edges.

I like it buttered and crumbled into black-eyed peas, with vinegar, but it's great eating out of hand with lots of butter, too. My dad likes "cornmeal mush" for Sunday supper, but none of the rest of us would touch it.

This recipe is a southern variety (of course!), but has been a little "citified" over the generations. (No iron skillet needed.) My mother used to make it like this, from her grandmother's recipe. She's changed how she makes it since I was little, but I have an archive copy of the recipe, made when I left home. This way's better!
From Katherine #48

Liz's Zucchini Bread

  • 3 eggs
  • 1 c. oil
  • 2 c. sugar
  • 2 c. peeled and grated zucchini
  • 3 c. flour
  • 1 tsp. salt
  • 1 tsp. soda
  • 3 tsp. vanilla
  • 3 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/2 c. nuts
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix well. Add flour, salt, soda, cinnamon and baking powder sifted together. Mix together. Bake at 325 degrees for 1 hour or until done. Makes 2 large loaves or 4 small ones.

From Liz #10: this is an old recipe.