Breads, Pasta & Grains

Jalapeno Cornbread

2 cups canned cream-style corn
2/3 cup vegetable oil
2 cups dairy sour cream
1½ to 2 cups grated cheddar cheese
1 4-oz.can jalapenos or green chilies, seeded and chopped
2 cups corn bread mix
4 eggs, lightly beaten
1 cup chopped onion

Preheat oven to 350 degrees. Spray a 13” x 9” pan with cooking spray. Combine corn, corn bread mix, oil, eggs, sour cream, cheese, onion and jalapenos. Pour into pan. Bake about 1 hour at 350 degrees or until golden brown.


Peaches and Cream Muffins

2 cups all-purpose flour
¼ cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
4 tbsp. melted butter
½ cup low-fat sour cream
1 egg, lightly beaten
2 cups peeled and chopped peaches
1 tbsp. brown sugar
1 tbsp. granulated sugar
½ tsp. cinnamon

Preheat oven to 400º F. Mix first four ingredients in a large bowl. Blend in butter, sour cream and egg. Fold in peaches. Pour into 12 lined or greased muffin cups. Combine last three ingredients, and sprinkle over muffin tops. Bake for 12-15 minutes, or until golden brown. Remove onto wire rack to cool, or serve warm.

Blueberry Cinnamon Muffins

¼ cup regular oats
¼ cup flour
½ cup brown sugar
1 tsp. ground cinnamon
1 tbsp. softened butter
¼ cup butter, softened
1 cup granulated sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. Salt
1 cup milk mixed with ¼ cup sour cream (or 1 ¼ cups buttermilk)
1 cup fresh blueberries, dusted with flour

Preheat oven to 350º F, and spray muffin pans with non-stick cooking spray. Mix first five ingredients in a large bowl and reserve for streusel topping. Beat butter and sugar until fluffy, and add eggs until blended. Stir in vanilla. Combine flour, soda, baking powder, and salt. Add flour mixture to butter mixture, alternating with sour milk (and ending with flour). Fold in blueberries. Pour batter evenly into muffin cups and top with streusel mixture. Bake for 15-20 minutes until golden. Cool for five minutes, and remove from muffin pans. Makes 15 muffins.

Mom’s Zucchini Bread

3 cups all-purpose flour, sifted
1 tsp. Salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups granulated sugar
3 tsp. vanilla extract
2 cups grated zucchini
1 cup chopped walnuts or pecans

Grease and flour two 8" x 4" loaf pans. Preheat oven to 325º F. Combine flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 minutes to 1 hour, or until tester inserted into center comes out clean. Cook pans on rack for 15 minutes. Remove breads and cool completely.


Sweet Potato Biscuits

1 cup all-purpose flour
3 tsp. baking powder
2 tsp. white sugar
1 tsp. salt
2 tbsp. shortening
¾ cup mashed sweet potatoes
¼ cup milk or half and half

Preheat the oven to 400 degrees F. Stir flour, baking powder, sugar and salt together in a medium bowl. Cut in shortening until mixture resembles cornmeal. Mix in the sweet potatoes, and enough of the milk to make a soft dough. Turn dough out onto a floured surface, and roll or pat to a ½-inch thickness. Cut with a knife or biscuit cutter. Place biscuits 1 inch apart on a greased baking sheet. Bake for 12 to 15 minutes until golden brown.

Cornbread Dressing with Apples, Pecans and Sage

2 tbsp. extra virgin olive oil
2 garlic cloves, peeled and crushed
1 tsp. dried sage
½ tsp. dried thyme
2 large onions, diced medium
Sea salt and freshly ground black pepper
2 large Granny Smith apples, peeled, cored and chopped
1 cup pecans
4 strips bacon, cooked and crumbled
2 eggs, lightly beaten
¾ cups half and half
1½ cups chicken broth
5 cups cubed country white or sourdough bread or cornbread (crusts removed)*
½ cup fresh parsley, chopped
  1. Preheat oven to 400°F.
  2. Heat large skillet over medium heat. Add olive oil and onions, cooking over low heat until onions caramelize (about 15 minutes). Add garlic, sage, and thyme and cook an additional three minutes. (Season with salt and pepper to taste.) Transfer onions to a bowl. Add apple and pecans to skillet, and sauté over medium heat until apples soften (about 5 minutes). Set aside.
  3. In a large mixing bowl, whisk together egg, half and half, and chicken stock. Add the cornbread, caramelized onions, apples and pecans, bacon and parsley. Mix well and transfer to a 3-quart (9” x 13”) baking dish.
  4. Bake covered 30 minutes. Uncover and continue baking 5-10 minutes or until golden brown and puffed.

Herb and Apple Stuffing Bread Pudding

8 cup(s) bread, such as country boule, crusts removed, and cut into 3/4-inch cubes
¼ cup (½ stick) butter
3 oz. pancetta, cut into 1/2-inch cubes
2 cups (about 1 large) chopped onion
3 large stalks celery, chopped
1 Granny Smith apple, peeled, cored, and chopped
½ cup medium or dry sherry
2 tbsp. finely chopped fresh rosemary
Kosher salt
½ cup chopped fresh parsley
5 extra-large eggs
2 cups whipping cream
1 cup chicken stock or broth
2 cups (8 ounces) freshly grated Gruyère or Swiss cheese
  1. Preheat oven to 350°. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside.
  2. While bread toasts, heat butter in 12-inch skillet on medium-low. Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally.
  3. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally.
  4. Stir in sherry, rosemary, 4 teaspoons salt, and 1½ teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley.
  5. In very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable/apple mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak up liquid.
  6. Stir mixture well; transfer to 2 1/2- to 3-quart (13” by 9”) baking dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
  7. Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm.

(from Good Housekeeping)