Southern Cornbread (4 Pics)

Southern CornbreadLarger photo

White cornmeal is used in most Southern cornbreads, but we could not find any here in California, so we used yellow cornmeal. If you can find white cornmeal, by all means use it.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 8 servings


  • 1 Tbsp bacon drippings
  • 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 Tbsp sugar (optional)
  • 1 egg (optional)
  • 1 1/4 cups buttermilk
  • 6 Tbsp unsalted butter, melted


1 Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch cast iron skillet and put the skillet into the oven. Then preheat the oven to 400° with the skillet inside. (If you don’t have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)


2 Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

3 Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.

southern-cornbread-method-2 southern-cornbread-method-3

Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

4 Rest bread in skillet, then serve: Let the bread rest for 10-30 minutes in the skillet before cutting it into wedges and serving.

To avoid burning your hand because you’ve forgotten the pan is hot, I recommend placing a pot holder on the pan’s handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

from Simply Recipes ~


Pig Buns: (For You Pig Lovers)

Pig Buns


1 Can Pillsbury® refrigerated country Italian bread or crusty French loaf
1 Egg white, beaten
1/4 Teaspoon poppy seed
  • 1 Heat oven to 350°F. Lightly spray cookie sheet with cooking spray. Remove dough from can. Cut dough crosswise into 9 slices.
  • 2 Place 6 dough slices on cookie sheet. Cut remaining 3 slices into 6 pieces each. Roll 6 of the dough pieces into small balls, and place on the center of each dough round; flatten slightly to make a pig nose. Shape the remaining 12 pieces into pointed pig ears, and pinch onto the rounds to get them to stick.
  • 3 Brush with egg white. With toothpick, poke two holes in dough for eyes and two holes on nose for nostrils. Carefully place poppy seed into holes.
  • 4 Bake 15 to 20 minutes or until golden brown. Serve warm.

Expert Tips

Want a more substantial side? Stuff each pig with a cocktail sausage by cutting the slice in half horizontally, halfway through the round. Place cocktail sausage inside of dough round. Pinch dough to seal. Repeat with 5 more slices.
Try using pepper or an herb mix instead of the poppy seed for a flavorful twist.

Mug Banana Bread – Breakfast in a Mug!

Breakfast in a mug!

Mug Banana Bread

By: Kaitlin Weiler, AllFreeCasseroleRecipes Original Recipe
Microwave Mug Banana Bread

Mug Banana Bread
This image courtesy of Tom
If you’re craving banana bread but you don’t have the patience or motivation to bake an entire loaf, try Mug Banana Bread. This is a really simple breakfast recipe because it makes a single serving in only a few minutes. The mashed banana not only flavors the treat but also keeps it nice and moist. Best of all, you probably already have most of the ingredients sitting in your pantry or around the kitchen. You will love that it takes less than five minutes from start to finish to make this recipe for Mug Banana Bread. Because it only takes a few minutes to whip up this easy banana bread recipe, you can enjoy it for breakfast or dessert any day of the week! For even more flavor and texture, we like to top our Mug Banana Bread with almonds or walnuts. You could also top the banana bread with a drizzle of caramel sauce or a sprinkle of powdered sugar for a decadent mug cake treat.
Serves: 1
Preparation Time: 2 min
Cooking Time: 3 min
  • 1/4 cup all purpose flour
  • 2 teaspoons granulated sugar
  • 2 tablespoons brown sugar
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • pinch salt
  • dash ground cinnamon
  • dash vanilla extract
  • 1 eggs
  • 1 1/2 tablespoon milk
  • 1/2 banana, mashed

For more recipes like this one, check out 28 Recipes in a Jar or Mug.

  1. Lightly spray a large, microwaveable mug with cooking spray.
  2. Combine all of the ingredients in the mug. Stir until just combined.
  3. Microwave at 80% power for 1.5 to 3 minutes or until a toothpick inserted in the middle comes out clean.

If you want more quick and easy recipes, be sure to check out 25 Recipes with 5 Ingredients or Less.

This recipe for Mug Banana Bread was inspired by the reader-favorite recipe forMagical Mug Banana Bread.


Southern Style Hush Puppies

Southern Style Hush Puppies

Living on the coast of North Carolina, we love Calabash style seafood and hush puppies. I serve these hush puppies hot with homemade honey butter and fresh local fish fried up crispy and golden, MMMM! I hope y’all enjoy these wonderful hush puppies as much as we do!

Serves: 6 to 8    Prep Time: 5 Min    Cook Time: 5 Min    Method: Deep Fry

3/4 c self-rising flour

1 c self-rising corn meal (not mix)

1 large egg, lightly beaten

1 small onion, finely minced (i use sweet onion)

1 pinch garlic powder

1 pinch onion powder

1 pinch old bay seasoning

1 Tbsp sugar

3/4 to 1 c buttermilk

Canola oil for frying

  1. In large mixing bowl, mix together flour and cornmeal. Add egg, onion and spices. Add buttermilk and stir with fork just until blended. Mixture should be fairly stiff. Add a little bit more buttermilk, if necessary.
  2. Heat oil in deep fryer to 375 degrees. Drop dough by teaspoons into hot oil and fry until hush puppies rise to the top and are golden brown. Remove from fryer and drain on paper towels. Serve hot with honey butter, if desired.

Carolina Sweet Potato Fritters

Yield: 6-8 Servings

  1. 4 medium sweet potatoes
  2. 1 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1⁄4 teaspoon grated fresh nutmeg
  5. Salt and ground black pepper to taste
  6. 1 large egg, beaten
  7. 1 cup whole milk
  8. 2 tablespoons vegetable oil
  9. Corn oil, for frying
  1. In a large saucepan, add potatoes and water to cover. Bring to a boil.
  2. Reduce heat slightly, and cook 10 to 15 minutes.
  3. Drain, and let cool. Peel potatoes, and slice 1⁄4-inch thick. Pat dry with paper towels.
  4. Preheat oven to 250°.
  5. In a medium bowl, combine flour, baking powder, nutmeg, salt, and pepper.
  6. Stir until well combined.
  7. In a small bowl, whisk together egg, milk, and oil until well combined.
  8. Add wet ingredients to dry ingredients, whisking until smooth.
  9. In a large deep skillet, pour corn oil to a depth of 11⁄2 inches.
  10. Heat over medium-high heat until a deep-fry thermometer reads 375°.
  11. Line a plate with paper towels, and set aside.
  12. Working in batches, dip potato slices into batter, and carefully place in skillet.
  13. Fry in batches until golden brown, approximately 2 minutes per side.
  14. Let drain on paper towels. Sprinkle with salt.
  15. Place in a 200° oven (do not cover) while frying remaining potatoes.
  16. Serve immediately.
  1. Kitchen tip: Fried sweet potatoes tend to become limp and soggy much faster than regular potatoes, so be sure to serve them as soon as possible after frying.
Thank the Lord and Bless the Cook!!!