Skillet Cornbread

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Skillet Cornbread

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 c. yellow cornmeal
  • 1 c. flour
  • 1 1/2 tsp. salt
  • 1 tbsp baking powder
  • 2 eggs beaten
  • 1 1/2 c. milk
  • 2 tbsp. oil

Instructions

  • In a bowl, combine the first 4 ingredients. In a separate bowl, beat together 1 cup of milk and the eggs and add to the dry ingredients. Add additional milk until you produce a thick batter.
  • Heat oil in a skillet. Once oil is heated, pour oil into the batter and mix well. Return the empty skillet to the stove-top and sprinkle cornmeal into the bottom. This will ensure that the bottom is browned. Pour batter on top and bake at 425 for 14-20 minutes.

 

Eggnog Bread

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Eggnog Bread

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 3 c. flour
  • 1/2 c. sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1 egg beaten
  • 1 3/4 c. dairy eggnog
  • 1/2 c. vegetable oil
  • 1/2 c. chopped pecans
  • 1/2 c. raisins
  • 1/2 c. powdered sugar
  • 2 to 3 tsp. eggnog

Instructions

  • In a large mixing bowl, stir together all of the dry ingredients. In a second bowl, mix the egg, eggnog and oil and slowly mix in the dry ingredients. Mix in the nuts and raisins last. Pour mixture into a large greased loaf pan. Bake in a 350°F oven for 60 to 765 minutes. Allow bread to cool in pan for 10 minutes after removing from the oven. Remove bread from pan and allow to cool on a wire rack.
  • To glaze, stir together powdered sugar and enough eggnog to make glaze and pour over the bread.

 

Pumpkin Bread

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Pumpkin Bread

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 c. butter softened
  • 3 C. sugar
  • 3 eggs
  • 3 c. flour
  • 1 tbsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 16 oz. fresh pumpkin cooked and mashed

Instructions

  • In a large bowl, combine all ingredients, wet first then dry adding the pumpkin last. Pour into two greased loaf pan and bake at 350 for 1 hour.

 

Applesauce Stuffing

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7 ingredients

  • 6 c. dry herb stuffing cubes
  • 1 onion, chopped
  • 1 stalk celery, diced
  • 2 c. applesauce
  • 1 (14 oz.) can chicken broth, heated
  • 1/4 cup butter, melted
  • Non-stick cooking spray

Preheat oven to 375°F. Spray a 9 x 13-inch sheet pan with cooking spray.

In a large bowl, mix stuffing, onion, celery, applesauce, broth and butter. Roll into golf ball-sized balls. Place on the baking sheet.

Bake 30 minutes or until golden brown.