Recipes: Silver Dollar City Bread & More -

Recipes: Silver Dollar City Bread & More


1 cup yellow or white cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon brown sugar   
1/2 teaspoon salt
2 eggs, beaten
1 stick butter, melted
1 cup buttermilk   
1 cup grated cheddar cheese or pepper jack
2 tablespoons reserved bacon drippings
crumbled cooked bacon, if desired

Preheat oven to 425 degrees.  In a mixing bowl whisk together all the dry ingredients.  Make a well in the center and add all the wet ingredients, stirring to blend.  Add the cheese and bacon pieces (if desired) lastly.  Put the 2 tablespoons bacon drippings in a 8-9 inch cast iron skillet and preheat in the 425 degree oven for approximately 7 minutes.  Remove from oven and immediately pour in the bread batter.  Return to oven and bake 5-7 minutes at 425 degrees, then lower the temperature to 350 degrees for the rest of the baking.  The bread will be done fairly quickly, probably in 20-25 minutes.  Test with a toothpick for doneness, remembering that it will continue cooking when removed from the oven.

This recipe is referred to as Southern cornbread because it has very little sugar content.  The South also tends to use more white than yellow cornmeal.  If you like Northern cornbread, raise the sugar amount to 1/3 cup and consider using predominantly white sugar.  For a spicier cornbread, add a can of drained Mexicorn to the batter.  Drained green chilies or sausage, chopped green onion, or jalapenos all offer different variations you may want to try.


non-stick cooking spray
1 1/2  cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup shortening
1 8 oz. carton dairy sour cream or plain yogurt
1/2 cup granulated sugar
1/2 cup milk
1 egg, beaten
1/4 cup brown sugar, packed
1/4 cup chopped nuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Lightly coat 6 jumbo (3 1/2inch) muffin cups with cooking spray or line with paper bake cups, set aside.  In a mixing bowl, combine the flour, baking powder, baking soda, and salt.  Cut in the shortening until the mixture is crumbly. In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, milk, and egg.  Add to the dry ingredients and stir until just combined.

Stir together the brown sugar, nuts, the 2 tablespoons sugar and cinnamon. Spoon half the batter into prepared muffin cups.  Sprinkle half of the nut mixture into cups. Top with remaining batter, followed by the remaining nut mixture. Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in the center comes out clean.  Cool 15 minutes in pan on a wire rack.  Remove from pan and serve warm.

Note:  For standard-size muffins, use twelve regular (2 1/2 inch) muffin cups; divide batter evenly as before.  Bake in a 400 degree F oven for 15-18 minutes  Cool 5 minutes.  Remove from pans and serve warm.

Nutritional information per serving (6):  Cal:  436    Fiber:  1 g  Chol:  54 mg,    Sodium:   328 mg,   Total fat:  21 g,    Pro:   7 g


2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt      
1/2 cup butter
1 egg, beaten
2/3 cup milk

Sift all dry ingredients together.  Cut in the butter until the mixture resembles small crumbs.  Mix egg and milk; add to the flour mixture.  Stir dough until it follows a fork around the bowl.  Roll out on lightly floured surface and cut out biscuits.  Bake at 450 degrees for approximately 10-14 minutes.


Start to finish:  10 minutes          
Yield:  3/4 cup

1/2 cup butter or margarine, softened
1/4 teaspoon lemon peel, finely shredded
1/4 cup honey

In a small bowl, combine butter or margarine and lemon peel.  Gradually add honey, beating with an electric mixer on high speed until fluffy.  Store covered in the refrigerator.

Let butter spread stand at room temperature about one hour before serving.

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