Corn Bread Deluxe (Muffins)

This is the first recipe I've tried from my Puffy Muffin cookbook that was give to me by my Grandmother-in-law (p.30) I plan to serve it tomorrow at my teacher lunch with Cajun Chicken & Rice Soup. This recipe made about 36 muffins, though the original recipe is about half of this. Also, this recipe is gluten free!

Corn Bread Deluxe

Ingredients:

* 3 cups self-rising cornmeal

* 1 cup vegetable oil

* 2 cups sour cream

* 2 cups cream-style corn

* 1/4 cup onion, chopped

* 4 eggs

* 2 tsp. salt

Directions:

1. Gently mix all of the ingredients by hand until combined.

2. Grease a muffin tin and place in the oven while it pre-heats to 350F.

3. Use an ice cream scoop to carefully place the batter into each muffin cup.

4. Bake in pre-heated oven for 30 minutes or until it passes the toothpick test.

5. Enjoy!

Buttermilk Rolls

After my last yeast bread recipe (Wheat Yeast Rolls), I had to try another roll recipe. These were no where near as good, in my opinion. They were a little bland and not as sweet, but they were good with a little cinnamon butter. They are a good basic roll! The original recipe can be found here.

Buttermilk Rolls

Ingredients:

* 3/4 cup buttermilk

* 1 egg

* 1/4 cup butter, cut up

* 3 cups bread flour

* 2 Tbsp. Sugar

* 3/4 tsp. salt

* 1 tsp. bread machine yeast

Directions:

1. Add ingredients in order (or according to manufacturer's directions).

2. Select dough cycle. When finished, remove and let rest for 10 minutes.

3. Preheat oven to 375.

4. Divide evenly between 12 greased muffin cups. Let rise another 30 minutes until they have doubled in size.

5. Bake 10-12 minutes.

*This site also said you could freeze the dough balls after you form them (before final rise), then add to a freezer bag. To serve frozen rolls, thaw covered in the fridge (overnight). Let rise in a warm place for 45 minutes, then bake.

Buttermilk Honey Wheat Bread

This was another result to the buttermilk I bought and didn't use. The original recipe can be found here. It was really good and I think is my favorite wheat loaf bread I have made to date! It tastes really good with peanut butter.

Buttermilk Honey Wheat Bread

Ingredients:

* 1 1/2 cup buttermilk, room temperature

* 1 1/2 Tbsp. vegetable oil

* 3 Tbsp. Honey

* 2 cups bread machine flour

* 1 cup whole wheat flour

* 1/2 tsp. baking soda

* 1 tsp. salt

* 2 1/2 tsp. active dry yeast

Directions:

1. Add all ingredients to bread pan (in order to your manufacturer instructions), in my case, I listed them in the order that I put them in.

2. Set on 'Light', Basic, 1.5 lb. loaf.

3. Enjoy!

Wheat Yeast Rolls

I decided to use the bread maker to make yeast rolls. AND THEY WERE AMAZING! Sooooo yummy! I found the recipe on Betty Crocker's website here. Definitely will be making these again!

Wheat Yeast Rolls

Ingredients:

* 1 cup water

* 2 Tbsp. butter or margarine, softened

* 1 egg

* 2 cups bread flour

* 1 1/4 cup whole wheat flour

* 1/4 cup sugar

* 1 tsp. salt

* 3 tsp. bread machine yeast 

Directions:

1. Add ingredients in order to bread maker except yeast. Make a well in the flour to add the yeast.

2. Set to dough cycle. After the 3rd rise (when there is about 40 minutes left) remove dough to a floured surface to rest for 10 minutes.

3. Roll dough into 15 balls and place in a grease 9x13 dish. Brush tops with melted butter (if desired).

4. Cover with plastic wrap, put in to a warm place to rise for 30 minutes.

5. Rolls are ready when you press into the dough and an indent stays.

6. Preheat oven to 375.

7. Remove plastic wrap and place rolls in a preheated oven to bake for 12-15 minutes. 

8. Serve warm. SO GOOD!

Nutrition Facts User Entered Recipe
15 Servings
Amount Per Serving
Calories		124.9
Total Fat		1.5 g
	Saturated Fat	0.3 g
	Polyunsaturated Fat	0.5 g
	Monounsaturated Fat	0.3 g
Cholesterol		12.4 mg
Sodium		172.1 mg
Potassium		23.0 mg
Total Carbohydrate		23.9 g
	Dietary Fiber	1.7 g
	Sugars	3.3 g
Protein		4.2 g

Vitamin A	1.7 %
Vitamin B-12	0.5 %
Vitamin B-6	0.6 %
Vitamin C	0.0 %
Vitamin D	0.7 %
Vitamin E	0.0 %
Calcium	0.4 %
Copper	1.7 %
Folate	7.4 %
Iron	4.7 %
Magnesium	1.1 %
Manganese	7.3 %
Niacin	6.9 %
Pantothenic Acid	0.8 %
Phosphorus	2.4 %
Riboflavin	6.2 %
Selenium	10.4 %
Thiamin	9.9 %
Zinc	1.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.