1 egg
1 box cake mix (any flavor)
1 can pumpkin
Preheat oven to 350 degrees. Mix egg, pumpkin, cake mix together (add a little water if too thick). Add 2 spoonfuls to each muffin cup. Bake at 350 degrees for 20 – 22 minutes. Makes 12 muffins.
2 cups corn meal
1 tablespoon shortening
2 tablespoons milk
Boiling water
1 egg, beaten
1 teaspoon salt
Place corn meal in a bowl, pour in enough boiling water to moisten, stirring all the while. Add shortening, stir and let cool. When cold, add egg, milk and salt. Bake in greased muffin tins at 350 degrees for about 20 minutes, or fry on the griddle.
2 cups white meal
1 cup flour
1 Tbsp. sugar
1 teas. Salt
Milk, sweet
4 teas. Baking powder
1 egg
Combine all dry ingredients, and then add egg and enough milk to make thin batter. Pour in hot well greased bread pan or corn stick pans. Bake until brown in a hot oven.
Note: this is my adaptation of the original recipe as follows: I do not use any flour, I use self rising cornmeal thus eliminating the salt and baking powder, I never put sugar in corn bread (UGHHH) and buttermilk is sooooo much better to use. Also if you have a cast iron skillet that you can use for nothing else it will soon get to where your cornbread will never stick. Just make sure you never let water touch it, just wipe it out and store it till next time.
3 eggs
1 cup salad oil
2 cups sugar
3 cups flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
2 cups zucchini, grated
1 cup raisins, optional
1 cup nuts, optional
8 1/2 oz. can crushed pineapple, drained
Beat eggs, salad oil, and sugar till thick. Sift the flour, baking powder, cinnamon and nutmeg in separate bowl. Add to egg mixture with the zucchini. Stir in pineapple, raisins and nuts. Bake at 350 degrees for one hour or until toothpick comes out clean. Makes two loafs. You can top with a glaze if you want to.
1 pkg. dry yeast
1 cup warm water
1/4 cup sugar
1 tsp. salt
1 egg
1/4 cup shortening, softened
3 1/2 to 3 3/4 cups all-purpose flour
Dissolve yeast in warm water. Stir in sugar, salt, egg, shortening and 2 cups flour. Stir in enough of the remaining flour to make dough that is easy to handle. Knead about 5 minutes. Cover and let rise until doubled, 1 1/2 to 2 hours. Punch down dough. Shape into desired type of roll. Let rise 20 minutes. Heat oven to 400 degrees. Bake until golden brown, 15 to 20 minutes.