Homemade Cornbread

We've almost always grown our own corn. Most of the time sweet corn, and sometimes field corn. The sweet corn is what we eat exclusively now, as it needs almost no seasoning. Field corn needs plenty of seasoning to taste as good to us, but it is best for corn meal since its dryed kernels … Continue reading Homemade Cornbread

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Hearty Beef or Venison Chili

  I come from a hunting family, as does my husband. Daddy kept us supplied with venison. He also had a herd of cattle, so we had beef when we needed it. This is a really easy recipe that is not spicy hot at all. Some people like their chili hot, but I never have. … Continue reading Hearty Beef or Venison Chili

Muscadine (or Scuppernong) Bread

Ingredients: ½ c. butter                                                       ½ c pecans (optional) 1 c sugar                                                          2 c all-purpose flour 2 eggs                                                               1 ½ tsp baking powder ½ c milk Muscadine Sauce (make this first so it will cool) Muscadine Sauce: ½ c. seeded muscadine pulp and juice About 1/2 c. muscadine hulls 1 Tbsp sugar Make this before the … Continue reading Muscadine (or Scuppernong) Bread