Kiy's Recipe Box

Buttermilk Skillet Cornbread

Nothing goes better with Chili then a little cornbread. Especially when said cornbread is sweet buttermilk cornbread, hot out of the oven, slathered with butter and drizzled with honey, with a crispy outside from a hot cast iron skillet. Is your mouth watering yet? I'm going to share my cornbread secrets with you, and I've been told many a time that my cornbread is the best! ~ Barbara @ Candy Hearts and Paper Flowers *and* Kitchen Comforts

Cornbread Drizzled with Honey

Secret #1: Buttermilk

Secret #2: Honey

Secret #3: Hot Skillet

Don't have buttermilk? I keep a buttermilk powder on hand for baking when you want the buttermilk flavor, without added liquid. However, you can use it to substitute in a pinch.

Now, this week I got to up the secret factor, because I got to use some AMAZING honey, and I don't know if I'd ever be able to live up to it with any old honey again. I got my honey from Haff Apiaries (701.663.1619‎) in Mandan, North Dakota, it's raw unpasteurized honey and the best I've ever tasted. I also used White Lily White Buttermilk Cornmeal Mix, this is hard to find up here in North Dakota, so I order it online. While I do think it makes a better cornbread, you can use whatever corn meal you have.

Buttermilk Skillet Cornbread

INGREDIENTS:
2 cups White Lily White Buttermilk Cornmeal Mix
-OR-
1 cup cornmeal
1 cup flour

1½ cup buttermilk
-OR-
1½ cup milk
2 Tbsp buttermilk powder

1 egg, lightly beaten
4 tsp honey
¼ cup vegetable oil

DIRECTIONS:

Generously grease 8-10" cast iron skillet (I use butter flavored shortening for this, butter just doesn't do as good a job).

Preheat skillet in oven to 425

Measure cornmeal (and flour, if needed) into a bowl and stir (with a wooden spoon) it up to break up large clumps.

Add remaining ingredients and mix until just moist, it will have some clumps.

Pour into skillet and put in oven for 20 - 30 minutes (depends on the skillet size, start checking on it at 20 minutes. You want the top to get to a nice deep golden color.

Note: Barbara said: Kiy: You can use a cake round, you just won't get quite as crispy a crust. Or any oven safe skillet.

Classic Banana Bread (Cooking Light)
*Link to original post: here*

Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter, softened
2 large eggs
1½ cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation:
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 14 servings (serving size: 1 slice)

Nutritional Information: CALORIES 187(21% from fat); FAT 4.3g (sat 2.4g,mono 1.2g,poly 0.3g); PROTEIN 3.3g; CHOLESTEROL 40mg; CALCIUM 20mg; SODIUM 198mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 34.4g

Cooking Light, SEPTEMBER 2003

Morning Glory Muffins

Cooking Light, June 1999 ~~ and ~~ My friend Lythrum shared this with me September 2005. I've had both in my recipe binder all this time and have yet to try these. They are on my to-do list for sure!

Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.

Ingredients:
2½ cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
¾ cup raisins
1/3 cup chopped pecans
1/ cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray

Preparation:

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.

Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Yield: 2 dozen (serving size: 1 muffin)

Nutritional Information: CALORIES 165(28% from fat); FAT 5.2g (sat 1.1g,mono 1.8g,poly 1.9g); IRON 1.1mg; CHOLESTEROL 18mg; CALCIUM 21mg; CARBOHYDRATE 27.9g; SODIUM 174mg; PROTEIN 2.6g; FIBER 1.2g

Lemon-Blueberry Muffins
Cooking Light, April 2003

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar

Preparation:
Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
Yield

1 dozen (serving size: 1 muffin)
Nutritional Information

CALORIES 187(23% from fat); FAT 4.8g (sat 2.7g,mono 1.4g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 30mg; CALCIUM 59mg; CARBOHYDRATE 32.6g; SODIUM 264mg; PROTEIN 3.7g; FIBER 1g

Jean Kressy , Cooking Light, APRIL 2003

Jamaican Banana Bread

Cooking Light, MARCH 1997

Ingredients:
Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
½ cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
½ teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
¼ cup chopped pecans, toasted
¼ cup flaked sweetened coconut

Topping:
¼ cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut

Preparation:
Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.

Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.

Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Yield: 16 servings (serving size: 1 slice)

Nutritional Information:
CALORIES 187(26% from fat); FAT 5.4g (sat 1.5g,mono 2.3g,poly 1.2g); PROTEIN 2.9g; CHOLESTEROL 15mg; CALCIUM 55mg; SODIUM 105mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 32.2g

Posted on the main blog:
*Thanksgiving 2008*

Mom’s Apple Muffins

Mix in a large bowl:
1½ cups brown sugar
2/3 cups oil (I use canola)
1 egg

In a two-cup measuring cup:
1 cup buttermilk
1 teaspoon each: baking soda, salt, vanilla

Add milk mixture to sugar mixture alternating with 2½ cups of flour.

Fold in 1.5 cups diced apples and ½ cup chopped pecans (optional).

Sprinkle with 1/3 cup sugar mixed with 1 tablespoon melted butter. Will be crumbly - sprinkle over each cup with fingers.
(Kiy's Note: I don't do this every time, neither does Mom but it's SO good with this step!)

Note: Don’t fill cups too much, just a bit more than ½ full.

Bake @ 325° for 30 minutes.

Makes about 15 muffins

Note: Mom got this recipe while in the Tampa, Florida Airport in 1980.