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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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