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.

2 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/4 t. ground nutmeg
1/3 cup buttermilk
1/2 cup sweet potato puree (from 1 baked potato)
1 t. vanilla
3/4 cup brown sugar
1 stick unsalted butter (room temperature)
2 eggs
1/3 cup milk

Preheat oven to 350 degrees, coat a muffin pan with nonstick spray. Wisk flour, baking powder, salt, baking soda and nutmeg together in a bowl. Blend buttermilk, milk, sweet potato puree and vanilla together in a large cup with a pour spout. Cream the stick of butter and brown sugar together in a bowl with an electric mixer until fluffy.

Add eggs one at a time, beating well after each addition. Alternately stir dry and wet mixtures into the butter, starting and ending with the dry; do not over mix. Fill muffin cups 1/2 full and bake 25 minutes or until a toothpick inserted in the center of a muff fin comes out clean.

Cinnamon Sugar Coating

1/2 cup sugar
1/4 t. ground nutmeg
1/2 stick unsalted butter, melted
2 t. cinnamon

Combine sugar, cinnamon and nutmeg in a shallow dish. When cool enough to handle, yet still warm, remove muffins from pan. Brush them completely with the melted butter, and roll in the sugar mixture to coat. Serve warm.