Best Cornbread Recipe from www.blessthismessplease.com

Author: Melissa Griffiths - Bless this Mess 

Prep Time: 5 min 
Cook Time: 20 min 
Total Time: 25 minutes 
Yield: Serves 8-10

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Ingredients

• 1 cup flour
• 1 cup yellow cornmeal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1/3 cup neutral oil or melted butter
• 1 large egg
• 1 cup milk

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Instructions

1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
5. Serve hot.

Notes

• You can make it it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.
• Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.

Nutrition Facts

Serving Size 1 Slice

Serves 10

Amount Per Serving
Calories		173
% Daily Value*
Total Fat 1.1g		2%
Cholesterol 19.1mg		6%
Sodium 516.8mg		22%
Total Carbohydrate 37g		12%
	Sugars 15.1g
Protein 4g		8%

Cinnamon Rolls

This recipe makes a soft, gooey roll with lots of caramelized sugar on the bottom.  I picked up the recipe when we lived in Denver many years ago and often make them for Christmas morning.

Cinnamon Rolls

2 pkg. or 1 and 1/2 Tbsp yeast
1 C warm water
1/4 tsp. sugar
1 C evaporated milk
3 eggs
1/2 C sugar
1 Tbsp. Salt
3 Tbsp. melted butter or margerine
3 C. flour + another 3 cups
1 C. (2 sticks) butter or margarine - softened
1 3/4 C brown sugar
1 Tbsp. Cinnamon

      Soften the yeast in the warm water with the 1/4 tsp sugar.  While softening in a large bowl mix the evaporated milk, eggs, sugar, salt and butter together.  Beat well then add the yeast mixture.  Add the 3 cups flour and beat well.   Add the next 3 cups of flour 1/2 cup at a time until a soft dough is formed.  You might use a little more or less depending on the humidity. 
       On a floured surface knead 3-5 minutes until medium soft. Place in a greased bowl until doubled in sized.
      Mix the brown sugar and cinnamon together.
      When the dough is doubled roll it into a 36" X 12" rectangle.  Spread the softened butter on top leaving 1"on a long edge. Sprinkle the cinnamon sugar mixture on top. Roll up in jelly roll fashion towards the 1" bare edge.  Cut into 12 rolls (3" each).  Place in a greased 9X12 pan.  Bake for 20-25 minutes at 375*.

 This makes them Cinnabon size. You can make them half as big and make 24 rolls.  Cook in 2 pans and for a couple of minutes less.

Frosting
2 C powdered sugar
2 Tbsp. butter
1 tsp. vanilla
Milk - about a Tbsp.

Mix the first 3 ingredients and add enough milk to make frosting consistency.  Place on rolls after they have cooled enough that the frosting won't melt.

     

Apple Bread

Sometimes I get overloaded with apples in the fall and I am looking for ways to use them.  I like this bread from Just Fruit Recipes but I have to admit that I have doubled the crumb mixture on top because I am a little bit of a sugar addict (okay maybe a big sugar addict).  You can cut the crumb mixture back in half if you like the pure bread.

Apple Bread

1 C Butter
1 C sugar
1 tsp. baking soda
1 Tbsp. lemon juice
2 lg. eggs
2 tsp. vanilla
2 C flour
1/4 tsp salt
1-1/2 C apples, coarsely chopped, cored and peeled

Preheat oven to 375*F.  Cream butter and sugar together.  Dissolve baking soda in lemon juice. Mix in eggs and vanilla with the lemon juice mixture. Beat butter mixture and lemon juice mixture together.  Add flour and salt.  Mix until just combined. DO NOT OVER MIX. Gently fold in apples. Spoon 1/2 batter into large (9x5) loaf pan.  Sprinkle with 1/2 of the crumb mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture. Press crumbs gently into surface of batter. Bake for 1 hour or until a cake tester inserted in the center comes out clean.  Cool slightly in pan. Remove bread from pan and cool completely on cooling rack.

Crumb Mixture

2 tsp. cinnamon
1/4 C sugar
1/4 C flour
1/4 cup butter, cold

Mix dry ingredients. Cut in butter until you get a coarse crumb texture.

Zucchini Coconut Bread

     I love coconut even more than zucchini so this is my favorite bread. I picked it up from someone at church when I lived in Chicago and have never come across it since. I have a lot of loaves frozen to keep me happy through this winter.  Bryan made some last week and put in 2 cups of semi-sweet and 2 cups milk chocolate chips -probably overkill on the chocolate but oh so good.  It was like eating a candy bar. Make sure you eat it warm.

Zucchini Coconut Bread

3 eggs

2 cups sugar

1 cup oil

3 cups grated Zucchini

2 tsp. vanilla

3 cups flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 cup coconut

½ cup nuts (optional)

Mix all the above ingredients well.  Pour into greased loaf pans. Bake for 1 hour at 350*

Zucchini Bread

     It is that season.  Thanks to Dan and Alyssa we have been enjoying zucchini.  I love pretty much anything made with zucchini.  This recipe for bread from Bryan's mom is a good one. The best part is when it comes out of the oven and has that nice caramely crust.  If I don't watch myself I could just keep eating it. Sometime I am going to try making it with 1/2 cup applesauce substituted for a 1/2 cup of the oil, splenda and replacing some of the white flour with wheat.  It would probably still be really good and better for the diet.

Zucchini Bread

3 eggs

2 cups sugar

1 cup vegetable oil

2 cups grated zucchini

2 cups flour

¼ tsp. baking powder

1 tsp. salt

1 tsp. baking soda

2 tsp. cinnamon

2 tsp. vanilla

Set oven to 325* and grease 2 loaf plans.

Beat eggs and add sugar and oil. Add zucchini and mix well.  Sift together flour, baking powder, salt, baking soda and cinnamon. Mix into wet ingredients. Add in vanilla. Pour into the loaf pans and bake for 1 hour until toothpick comes out clean.