Buttermilk Corn Bread



1 TB vegetable oil

1 cup cornmeal

1/4 cup all purpose flour

1-1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1 egg

1 cup buttermilk



Place oil in an 8 inch oven proof skillet; tilt to coat bottom and sides.



Place in a 425° F., oven for 10 minutes.



In a bowl, combine cornmeal, flour, baking powder, salt and baking soda.



Beat egg and buttermilk; add to dry ingredients just until moistened.



Pour into the hot skillet. Bake for 15 minutes or until golden brown and a

toothpick

comes out clean. 



Yield: 2 to 3 servings.

Bliny



1 cup flour

3 cups milk

1/2 tsp. soda

2 TB vegetable oil

Salt and sugar, to taste

3 eggs



Mix eggs with 3 cups of milk. Add salt, sugar and flour and mix thoroughly.

The dough can be strained so that there are no flour lumps in it.



Pour vegetable oil into a saucer. Peel an onion and cut it into 2 parts; take



one part with a fork poked in it and dip it in oil. Use it every time for

greasing

the pan with vegetable oil. Heat the pan. Grease it.



Pour thin layer of batter evenly. Add more flour if you are not successful

with thin bliny.



Cook until light brown, about 2 minutes on each side.



Servings: 2 or 3.



Note: Bliny can be served with butter, jam, syrups, fruit sauces, sour cream,



black or red caviar, fillet of sturgeon, lox, and salmon.

Biscuits
1 cup self-rising flour
1/2 cup buttermilk
1/4 cup cooking oil (I used Canola)

Preheat oven to 500º. Grease the bottom of a baking dish (I actually used a disposable pie pan), and set aside. Mix above ingredients together. You have a choice of doing 2 different things. Once you get the ingredients mixed, you may just spoon them into the pie pan by heaping tablespoons or you may add a bit more flour to them so you can pinch them off and place them in the pan. Either way is good. I then greased the top of the biscuit a little and then into the oven they go. Cook until they are done. When they brown a bit on top, they are done. Butter and enjoy.....delish!

BTW, this recipe could easily be cut in half for 1 person.

West Tennessee Corn Bread

From Reminisce Extra



My husband never liked corn bread until I started making this recipe -

then he'd eat half of it. I like to serve it piping hot with lots of

real butter on the side. -Betty Kaytis, Elizabethton, Tennessee



INGREDIENTS

1 egg



1/4 cup mayonnaise*



1/4 cup buttermilk



1 tablespoon vegetable oil



1 cup yellow cornmeal



1/4 cup sugar



1-1/2 teaspoons baking powder



1/2 teaspoon salt



SERVINGS 2

CATEGORY

Side Dish

METHOD Baked

PREP 10 min.

COOK 20 min.

TOTAL 30 min.

DIRECTIONS

In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until

smooth. Combine the cornmeal, sugar, baking powder and salt; add to

egg mixture and beat just until combined. Grease an ovenproof 6-in.

skillet or round baking dish; dust with cornmeal. Add batter. Bake at

425° for 18-20 minutes or until a toothpick inserted near the center

comes out clean. Yield: 2 servings.

Skillet Corn Bread

From Taste of Home



This skillet bread looks like a puffy pancake but has the easy-to-cut

texture of conventional corn bread. It complements everything from

chicken to chili. Kathy Teela of Tucson, Arizona submitted this yummy

recipe.



INGREDIENTS

1/4 cup all-purpose flour



1/4 cup cornmeal



1/2 teaspoon baking powder



1/4 teaspoon salt



1 egg



1/4 cup milk



4 teaspoons vegetable oil, divided



SERVINGS 2

CATEGORY

Breads

METHOD Other stovetop

PREP 5 min.

COOK 10 min.

TOTAL 15 min.

DIRECTIONS

In a bowl, combine the flour, cornmeal, baking powder and salt. In

another bowl, beat the egg, milk and 3 teaspoons oil; stir into dry

ingredients just until moistened. Heat remaining oil in a heavy 8-in.

skillet over low heat. Pour batter into the hot skillet; cover and

cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden

brown. Yield: 2 servings.

Ice Cream Bread

Ice cream gets a whole new use in this tender bread recipe from Katherine Kuehlman of Greenville, South Carolina. “I found this recipe and pared it down for two,�?she writes. Be sure to use full-fat ice cream for best results.

1 cup butter pecan ice cream, softened
3/4 cup self-rising flour
1 tablespoon sugar

In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices). Cooking for 2 Magazine

Biscuits for Two
Make just a few. Whether dropped or rolled, hot biscuits
will turn a simple meal into something special.

1 1/4 cups Original Bisquick mix    
1/2 cup milk    
   
1. Preheat oven to 450º F. Stir ingredients until soft dough forms.    

2. Turn onto surface dusted with Bisquick mix. Knead 10 times.
Roll 1/2" thick. Cut with 2-1/2" cutter.  Place on ungreased cookie sheet. 

3. Bake 8 to 10 minutes or until golden brown.

Makes:  5 biscuits.