Soul-Food-Breads and Biscuits

Make a fresh batch of your favorite Soul-Food-Breads today. The following Soul-Food-Breads in this section are listed below:

Corn Bread Muffins
Corn Fritters
Crackling Bread
Hoe Cakes
Hush Puppies
Lemon Bread
Old-fashioned Corn Bread
Southern Homemade Biscuits
Southern Spoon Bread

1 cup corn meal, self-rising
3/4 cup all purpose flour
Pinch of salt
1 tablespoon sugar
1 cup buttermilk
1 egg, slightly beaten
1/4 vegetable oil

Heat oven to 425 degrees. Grease bottom only of 12 medium muffin pan with vegetable oil, or line with paper baking cups. In a medium bowl, combine cornmeal, flour, sugar and salt. Stir in milk and egg. Mix well.

Place pan in over to get oil hot. Fill cups about 3/4 full. Bake for 12 to 18 minutes, or until top of muffins are slightly brown. Immediately remove from pan. Yield: 12 muffins.

3 egg yolks
1 2/3 cup cooked or canned whole-kernel corn
1/2 teaspoon salt
1 Tablespoon sugar
1/8 tsp. pepper
1/4 cup sifted all-purpose flour
3 egg whites (stiffly beaten)
1 cup vegetable oil

In a medium bowl, beat egg yolks then add the corn, salt, sugar, pepper, and flour. Fold in the egg whites. Drop heaping tablespoon into hot oil in skillet. Cook on both sides until golden brown.

1 1/2 cups corn meal, self raising
1/2 c flour
1/2 cup crackling, broken in fine pieces
1 egg, beaten
1 1/2 cups milk

In medium bowl, sift together corn meal and flour. In another bowl combine egg, milk and crackling. Combine with dry ingredients; beat well and pour into greased pan. Bake in moderate oven at 375 degrees until brown.

2 cups cornmeal, self-raising
1 tablespoon all purpose flour 1 cup boiling water
1 cup bacon fat, or vegetable oil

In a bowl, add boiling water to cornmeal. Stir constantly with spoon. Mix well. Beat until smooth soft dough. Drop rounded tablespoonfuls of dough into hot oil. Spread to form flat circles. Cook until golden brown. (2 minutes) on each side, turning once with spatula. Drain on paper towel. Serve hot. Yield: 8

1 1/2 cups cornmeal, self-raising
1/2 cup shifted flour
2 teaspoons sugar
1 small onion, finely chopped
1 egg beaten
3/4 cup milk
Vegetable oil for frying

In a medium bowl, sift cornmeal, flour and sugar; add onion, egg and milk, stirring lightly. Heat oil over medium heat. Drop a teaspoon batter for each hush puppy into hot oil. Fry several at a time until golden brown. Drain on paper towel. Serve hot. Yield: 24

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk

Lemon Glaze
2 tablespoons lemon juice
1/2 cup confectioners’ sugar

Mix lemon juice and sugar until smooth.

In a mixing bowl, cream butter and sugar. Beat in eggs, lemon juice and lemon peel. Combine flour, baking powder and salt; stir into creamed mixture alternately with milk.

Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees for 45 minutes or until bread tests done. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack.

2 cups corn meal, self-rising
1/2 cup all-purpose flour
1 egg
1 cup buttermilk
2 tablespoons bacon fat

In a medium bowl, mix corn meal, flour, egg, and milk. Blend well. Pre-heat oven to 400 degrees. Heat bacon fat in a black iron skillet in oven.

When hot remove from oven then pour half of hot oil from skillet in the batter. Slightly mix batter then pour batter in skillet and bake until golden brown. Approx. 20 to 25 minutes.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1 cup buttermilk

In a medium bowl, sift flour, baking powder, baking soda and salt together. Cut in shortening; add buttermilk, and mix well. Place on floured board. Roll out and cut with biscut cutter. Bake in a 425 degrees oven until lightly brown. Yield: 16 to 20 biscuits.

Tip: All ingredients should be cold.

2 cups white cornmeal
2 1/2 cups boiling water
1 1/2 tablespoons butter, melted
1 1/2 teaspoons salt
2 egg yolks, lightly beaten
1 teaspoon baking soda
1 1/2 cups buttermilk
2 egg whites, beaten stiff

In mixing bowl, add cornmeal gradually to boiling water and let stand a few minutes. Add butter, salt and egg yolks; then mix baking soda in buttermilk then add to mixture. Fold in egg whites. Pour into a buttered casserole dish. Baked at 375 degrees for about 30-40 minutes. Yield: 10-12 servings.

For great meal combinations to go along with these Soul-Food-breads, please visit our Soul Food Meals Center. Select your special meal today.