Buttermilk Cornbread Loaf

Leave a comment

I love the sweet cornbread recipe I have posted but sometimes it just isn’t the right kind of cornbread.  I came across this recipe and decided to try it.  It’s a very good basic cornbread.  I love that it’s made in a loaf pan ~ which makes it just a little different.

Buttermilk Cornbread Loaf

Buttermilk Cornbread Loaf

1 cup stone-ground cornmeal
1 cup flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup sugar
1 1/4 cups buttermilk
2 eggs
4 tbsps melted butter

Preheat oven to 400º and grease and flour an 8×4 loaf pan.

Stir together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.

In another bowl, whisk the buttermilk, eggs, and melted butter until well mixed.

Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not overmix.

Spoon the batter into the prepared loaf pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

Makes 1 loaf.

Buttermilk Cornbread Loaf 2

Source:  Tasting the Hamptons

Happy Cooking!

My signature

Pineapple Nut Quick Bread


We lived in Hawaii for 3 years where I learned to appreciate pineapple in all it’s forms and macadamia nuts.  It kills me to buy macadamias nowadays since they are so expensive.  Back in Hawaii they were so cheap.  Love them.

This is a nice quick bread and easy to make.   I would have liked a little more pineapple-y flavor but other than that we loved it.

Pineapple Nut Quick Bread

Pineapple Nut Quick Bread

1 3/4 cups flour
2 tsps baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup macadamia nuts, chopped
3/4 cup brown sugar, packed
3 tbsps butter, softened
2 eggs
1 (8 oz) can crushed pineapple, undrained
2 tbsps sugar
1/2 tsp cinnamon

Preheat oven to 350º.

Sift together the flour, baking powder, salt, and baking soda. Stir in the macadamias and set aside.

Cream brown sugar, butter, and eggs until fluffy. Stir the flour/nut mixture into the egg mixture. Stir in pineapple with juice.

Spoon dough into a greased 9×5 loaf pan. Combine 2 tbsps sugar and 1/2 tsp cinnamon and sprinkle over the top. Sprinkle a few macadamia nuts over the sugar and cinnamon if desired.

Bake at 350º for 50-60 minutes or until a toothpick inserted into the middle comes out clean.

Makes 1 loaf.

Pineapple Nut Quick Bread 1

Source: The Tastes and Tales of Moiliili

Happy Cooking!

My signature


Cheddar Biscuits from Simple Shortcut Recipes


Day 7 of 10 days of recipes from by Gooseberry Patch.  For a chance to win a free copy of this cookbook, please comment on THIS POST!

This recipe has been around for a long time but it’s a good one and does taste like the cheddar bay biscuits at Red Lobster.  They are super easy to make and really go with any kind of meal.  I typically use half and half in mine because I think it makes the biscuits more tender ~ whether it does or not, I don’t know but in my head it does, LOL!

The recipe said it makes 10 biscuits but I used an ice cream scoop so I would have the biscuits all the same size and I only made 6.  I also don’t think I would double this recipe but if I needed more, I would make the recipe 2 times.  I’m just not sure it would double right.  If anyone has done this, please let me know!

Cheddar Biscuits
Submitted by Molly Ebert, Decatur, IN


2 cups biscuit baking mix
1/2 cup shredded cheddar cheese
2/3 cup milk
2 tbsps fresh parsley, minced
1/4 cup butter, melted
1/4 tsp garlic powder

In a mixing bowl, stir together the baking mix, cheddar cheese, milk, and parsley until a soft dough forms.

Scoop dough into 10 mounds onto a lightly greased baking sheet.

Bake at 450º for 8 to 10 minutes or until the tops are golden.

Combine butter and garlic powder; stir until well mixed.

Brush biscuits with butter mixture while still hot.

Makes 10 biscuits.

Happy Cooking!

Perfect for St. Patrick’s Day Irish Soda Bread

1 Comment

I know I have another soda bread recipe posted here but this recipe is so good that I had to post it.

It’s from King Arthur Flour’s early spring 2010 edition of The Baking Sheet .  This has to be the best soda bread I have ever had.  I had forgotten how much I like currants because I usually can’t find them and leave them out or sub raisins.  I did leave out the fennel because I don’t like fennel in any shape or form and if you don’t like it, don’t add it.  If you do like it, add 1/4 cup fennel seeds with the currants.  You can always sub raisins for the currants but I wouldn’t use the whole cup ~ maybe closer to 3/4 of a cup.

This bread really has a nice tender crumb and really couldn’t be easier to put together. It’s perfect for your St. Patrick’s Day celebration.

And for soda bread purists ~ I KNOW this is not the traditional soda bread but it IS delicious ~ more so than traditional, I think.

Perfect for St. Patrick’s Day Irish Soda Bread
(my version of King Arthur Flour’s recipe)


3 1/2 cups flour
1/4 cup sugar
1 tsp salt
4 tsps baking powder
1/2 tsp baking soda
1 cup currants
1 egg
2 cups buttermilk

Preheat oven to 350º and spray a 10-inch round cake pan. I used a 9 inch cake pan and it worked perfectly.

In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda. Run a whisk through the mixture to break up any lumps. Add currants and mix well.

In another bowl, mix the buttermilk and egg until well combined. Add this mixture to the dry mixture and mix until just combined. Do not overmix. The batter is somewhat stiff.

Using a spoon, scrape the dough into the prepared pan and make sure to smooth it out so it is even in the pan.

Bake until golden ~ about 50 minutes. Mine was done in about 45 minutes so begin checking at 45 minutes.

Cool before removing from pan and slicing.

Makes about 20 good-sized (thick) slices or about 40 thin slices.

Happy Cooking!

Eggnog Quick Bread with Rum Glaze


This is a great recipe for the holidays.  Don’t skip the glaze because it really adds to the bread and it would be boring without it.  I ran out of spiced rum (oh the horror!) so I used rum flavoring and it worked great. The recipes makes two loaves ~ one to keep and one to give away!

Eggnog Quick Bread with Rum Glaze

3 cups flour
1 1/2 tsps baking powder
1/2 tsp nutmeg
1/2 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs, room temperature
1 tsp vanilla extract
1 cup eggnog, room temperature

1 cup sifted confectioner’s sugar
2 – 3 tbsps eggnog
1 tbsp spiced rum
1/8 tsp nutmeg

Preheat oven to 325º.

Whisk together the flour, baking powder, 1/2 tsp nutmeg and the salt in a medium bowl.

Cream the butter and sugar in a mixing bowl. Add eggs, one at a time beating well after each. Add the vanilla and mix well. Add the flour mixture alternately with the eggnog and beat until smooth.

Spray two 8×4 loaf pans with cooking spray. Pour batter into prepared pans. Bake for 55 – 60 minutes or until a pick inserted in teh middle comes out clean. Cool in pan for 10 minutes then remove bread from pans and cool completely.

For the glaze, combine all ingredients in a small bowl and whisk until smooth. Pour over cooled bread.

Makes 2 loaves.

Happy Cooking!

Honey Cornbread Muffins

1 Comment

These are classic, simple and oh-so-good muffins.  They would go well with just about anything on your menu.

I found this recipe in the latest issue of Taste of the South magazine ~ if you can find this magazine, give it a try.  The recipes are so good.

Honey Cornbread Muffins

Honey Cornbread Muffins

1 1/2 cups yellow stoneground cornmeal (NOT self-rising)
1/2 cup flour
2 tsps baking powder
1 tsp salt
2 eggs
1 3/4 cups buttermilk
3 tbsps honey
1/4 cup butter, melted

Preheat oven to 375º ~ I used my convection oven and they turned out beautifully. Spray a 12 cup muffin pan with cooking spray and set aside.

Combine cornmeal, flour, baking powder and salt in a large bowl and, using a whisk, mix it all together.

In another bowl, beat the eggs. Add the buttermilk and honey, stirring to combine.

Add the wet ingredients to the dry ingredients and stir until just combined. Do not over stir or the muffins will be tough. Add the melted butter to the mixture and stir until combined.

Divide batter among the muffin cups. Bake for 25 minutes or until light brown.

Makes 12 muffins

Happy Cooking!

My Signature

Irish Soda Bread


True Irish soda bread has caraway seeds and/or raisins in it ~ both of which I can live without so I never put them in but you can add them to this recipe if you want.  This is an easy recipe that I found in Bon Appetit a few years ago.


Irish Soda Bread

2 cups flour
5 tbsps sugar, divided
1 1/2 tsps baking powder
1 tsp salt
3/4 tsp baking soda
3 tbsps cold butter, cut in cubes
1 cup buttermilk

Preheat oven to 375º and grease an 8-inch round cake pan.

Blend flour, 4 tbsps sugar, baking powder, salt and baking soda in a large bowl. Add the cubes of butter and using your fingers, rub into the flour mixture until coarse crumbs form. Make a well in the center of this mixture and add the buttermilk. Gradually stir in the flour mixture into the buttermilk. Blend well but don’t over mix.

Shape dough into a ball using floured hands if needed. Transfer to greased pan and flatten slightly (dough may not come to the edges of the pan). Sprinkle 1 tbsp sugar over the top.

Bake until brown and a toothpick inserted in the middle comes out clean ~ about 40 minutes.

Cool in pan 10 minutes and then transfer to a rack. Serve warm or at room temperature. This is best if eaten on the day it is baked.

Slice into 8 wedges.


Happy Cooking!


The BEST Banana Bread Ever!


Have you ever had one of those days where you just should NOT go into the kitchen?  Yesterday was mine…I won’t bore you with the details but I should have stayed away!  Today seems better although I haven’t really cooked anything yet.

I am NOT a fan of bananas ~ I think it’s a texture thing ~ but I LOVE this bread.  It is really the best I have ever had or made (and I’ve tried plenty).


Crispy Cinnamon Streusel Banana Cream Cheese Bread

3/4 cup butter, softened
1 (8 ounce) package cream cheese
2 cups sugar
2 large eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla

1/2 cup packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon flour
1 tablespoon melted butter
1/8 teaspoon cinnamon

Preheat oven to 350º.
Beat butter and cream cheese together with an electric mixer until creamy. Add sugar, gradually, and beat until light and fluffy. Add eggs, one at a time, and beat until blended. Gradually add flour and next three ingredients to butter mixture, beating at low speed until just blended. Stir in bananas, pecans, and vanilla.

Spoon batter into 2 greased and floured 9×5 loaf pans. Batter will be thick.

For streusel: Stir together 1/2 cup packed brown sugar, 1/2 cup chopped toasted pecans, 1 tablespoon flour, 1 tablespoon melted butter, and 1/8 teaspoon cinnamon. Sprinkle mixture evenly over batter in pans.

Bake for 1 hour or until a wooden pick inserted in center comes out clean. Bread may be shielded with aluminum foil that last 15 minutes to prevent excessive browning of streusel.

Cool in pans on wire rack for 10 minutes. Remove from pans and cool 30 more minutes before slicing.

For perfect slices, cut with a serrated or electric knife after cooling.

Makes 2 loaves.


Happy Cooking!


Blueberry Orange Bread

1 Comment

I froze a big ziplock bag of blueberries over the summer and decided to use some up in this bread.  It’s very good ~ you can really taste the orange and I love that.  I think blueberry and orange is a great combination. I use 1 cup of the blueberries and I put them in the batter frozen.


Blueberry Orange Bread

2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
1/3 cup water
2 tbsps butter, melted
2 tbsps grated orange zest
3/4 cup fresh or frozen blueberries

Preheat oven to 350º.

Combine the first five ingredient in a large bowl and set aside.

In another bowl, combine the egg, orange juice, water, butter and orange peel. Add to the dry ingredients, mixing until just combined. Fold in the blueberries.

Pour into a greased and floured 8×4 loaf pan.

Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes then remove from pan to a wire rack to finish cooking.

Makes 1 loaf.


Happy Cooking!


Cranberry Bread

1 Comment

I’m always excited to see fresh cranberries back on the shelf at my store ~ it really signals fall to me.  I buy a bag almost every time I go to the store to toss in the freezer so I can use them up all year until fall comes again.  When we lived on Cape Cod, we saw many cranberry bogs and got to see them harvest the berries.

I used Splenda for the sugar in this recipe and it worked great.  Mine bakes all the way through at 65 minutes but depending on your oven you may need to bake longer.  If you don’t like nuts, you can always leave them out.


Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 tsps baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tbsp grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts or pecans

Preheat oven to 350º. Lightly grease an 8×4 loaf pan.

Mix together the flour, sugar, baking powder, salt and baking soda in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs.

In another bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and nuts. Pour mixture into a loaf pan.

Bake for 65 to 70 minutes or until a toothpick inserted in the middle comes out clean.

Cool in pan for 10 minutes and remove to a wire rack and cool completely before serving.

Makes about 10 servings.


Happy Cooking!