Double Cornbread with Cheddar Cheese

This is my second cornbread recipe. There are a few subtle changes but, believe me, it is super good and tasty. Don put this together and I told him, I may have to quit the baking side of this marriage.

  • Vegetable oil spray to spray the loaf pan with.( 8 1/2 inch loaf pan works great.)
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 1 tbsp. baking powder
  • pinch of salt
  • 3/4 cup corn kernals (1 medium cob with cutting kernals off should be enough.)
  • pinch of freshly ground pepper
  • 3/4 cup aged cheddar cheese
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 1/4 cup melted butter

Preheat oven at 350 degrees and spray loaf pan. Place cornmeal, flour, salt and sugar in a medium bowl and whisk together. Add the corn, cheese and pepper and stir to combine well.

Break egg in small bowl and whisk well then add the buttermilk and melted butter.

Add the egg mixture and flour mixture together and mix until just combined.

Spoon batter in the loaf pan and bake for 40-45 minutes. Check that the loaf springs back when gently touched in the center.

Cool on a rack for about 15 minutes then turn out on a cutting board. Slice when still warm and serve.

Yorkshire Puddings

No need for the smokin’ hot pan with oil in the oven to put the batter into. Read on….


  • 3 large eggs, well beaten
  • 1/4 cup + 2 tbsp. whole milk
  • 1/4 + 2 tbsp. water
  • pinch of salt and white pepper
  • 3/4 cup flour
  • Pam baking spray

Preheat oven to 450 degrees and oil a 6 muffin tin really well with Pam spray (or like)

Whisk the milk, water, salt and pepper in the beaten eggs. When well blended, whisk in the flour until combined.

Pour in the batter in equal portions and bake for 10-11 minutes,  then reduce the temperature to 325 degrees and bake for about 35-37 minutes until appears almost dry in the center and very puffy and golden in colour.

Cool for a few moments then CAREFULLY remove from pan and place on a baking sheet. Serve warm with the roast, potatoes and lots of gravy in the center of the Yorkshire puddings. So delicious.

Cheddar Apple Biscuits

When you are preparing a brunch for family or for a light luncheon on the deck, try these biscuits. Really quite nice.


  • 3 cups flour
  • 3 tbsp. sugar
  • 1 tbsp. plus 1/2 tsp. baking powder
  • pinch of salt and pepper
  • 3/4 cup finely chopped Granny Smith apple
  • 3/4 cup shredded cheddar cheese
  • 10 tbsp. frozen butter, grated
  • 3/4 cup whole milk
  • 1 large egg, beaten

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

In a large bowl whisk together the flour, baking powder and salt. Stir in the apple, cheese, butter and pepper. Make a well in the center of the dry ingredients and add the milk and egg. Stir slowly to mix together until combined.

Transfer dough to a floured surface. Knead until it just comes together. Gently pat out into a 1 inch thick square.

With a floured knife, cut the dough into 16 pieces and set out on the baking sheet, spacing 1 inch apart.

Bake 15-18 minutes until the bottoms are a golden brown. Serve these warm with butter. Anything else is up to your imagination.


Cornbread With Frozen Sweet Corn

Having two members of the family who are here loving Cornbread and I am always looking and trying different recipes, here is one and I swear it is THE best Cornbread I have ever made. Kudos to the Spruce Eats.

  • 1 cup sifted flour
  • 1 cup yellow cornmeal
  • 1 tbsp. baking powder
  • pinch of salt
  • 2 eggs, well beaten
  • 1 cup half and half cream
  • 1/4 cup butter, melted and slightly cooled
  • 1/2 cup sugar
  • 1 cup frozen corn, thawed, drained and patted dry

Preheat oven to 400 degrees. In a bowl, whisk together the dry ingredients and set aside.

In a small bowl combine the half and half, beaten eggs, butter and sugar. Add the wet ingredients to the dry and mix only until moistened – no more than 15 seconds.

Fold in the corn but don’t overmix this or the cornbread will be tough.

Pour into a well greased cake pan and bake for 25-30 minutes until a toothpick inserted in center comes out clean.

Serve with a bit of butter and light drizzle of honey. ODG!!!

Next time I am going to add some cheese in the batter and see how that comes out.


Corn Bread At Its Best

This is my 1,709 recipe. Whew!

Okay, as promised. The tax season is over and here we go again. We are having a special friend coming for dinner tomorrow so Don asked me to make my corn bread. It is so easy and sooooo good.


  • 1 cup yellow cornmeal
  • 1/2 cup flour
  • 3 tbsp. sugar
  • 2 tsp. baking powder
  • pinch of salt
  • can of creamed corn (minus about 3 tablespoons)
  • 1/4 cup butter, melted and cooled a bit
  • 1 large egg, beaten

Turn the oven on to 4oo degrees. Butter an 8 inch baking pan and set aside.

Whisk together in a large bowl the cornmeal, flour, sugar, baking powder and salt until well blended.

Addf the corn, butter and egg, stirring just until well blended. Spoon into the prepared pan.

Bake now for 15 minutes, peak to see how it is coming and add 5 more minutes. The sides should beginning to pull away from the sides.

Remove and set on a rack to cool to room temperature.

Told you it was easy!


Companion Puffs

These are great and even better when served with something….like a crab and two cheese omelette for example.


  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • pinch of freshly grated nutmeg
  • pinch of salt
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup sugar and 1/2 tsp. ground cinnamon blended

Preheat oven to 350 degrees.  In a large bowl cream together the shortening, sugar and egg until fluffy.

In another bowl, combine the dry ingredients and blend together.  Add to the creamed mixture alternating with the milk. Fill a greased muffin tin two-thirds full and bake for 20-23 minutes until golden brown.  Place under the broiler for 1-2 minutes to brown the top.

Remove puffs immediately and while still hot, roll in the melted butter and then in the sugar and cinnamon mix.

This makes 12-15 medium puffs or 7-9  large ones.





French Breakfast Puffs

This recipe is from my cookbook “The B & B Cookbook”.

This makes 6 Puffs


  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. ground nutmeg
  • pinch of salt
  • 1 large egg
  • 1/2 cup milk
  • 1/3 cup melted butter
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 cup melted butter


Preheat oven to 350 degrees. In a mixing bowl combine first five ingredients and make a well in the center. In another bowl, beat egg slightly, add milk and melted butter. Mix together and add to the dry ingredients. Stir only until moistened (will be lumpy).

Grease muffins tins, fill with batter. Bake 20-25 minutes or until golden.

Combine 1/4 cup sugar and cinnamon together. Immediatly dip the baked muffins into the melted butter and then into the sugar-cinnamon, Serve warm.

Truly a real winner. ALMOST like a beignet only without the deep frying.

McLaren’s Cheese Biscuits

These are amazing biscuits to serve with dinner. Would be a great enhancement to the Ginger Lamb Loin dinner. This recipe makes 12 biscuits.


  • 6 tbsp butter, melted
  • 3 3/4 cups flour
  • 1 1/2 tbsp baking powder
  • 1 1/2 tsp. baking soda
  • generous pinch of salt
  • 1/2 cup cold butter, cut in small cubes
  • 2 1/2 cups McLaren’s cheese (red tub)
  • 1 3/4 cups buttermilk


Preheat oven to 425 degrees. Brush large muffin tins with the melted butter, reserve remaining to brush on the baked biscuits.

In a mixer, pulse the flour, baking powder, baking soda and salt to combine. Add 1/2 cup of the chilled butter again pulsing until coarse meal forms. Transfer to a large bowl and fold in the cheese. This cheese must be broken into smaller pieces. It is so creamy it won’t grate.

Add the buttermilk and mix only until blended. This will be sticky. Divide into the muffin tins (approximately 1/2 cup each).

Bake until golden brown (25-30 minutes) and brush with remaining melted butter. Let them cool in the pan for about 10 minutes and serve warm.

In a word…scrumptuous.

Cinnamon Apple Puff

This is from my cookbook “The B & B Cookbook” and is easy to do. I am putting a few of these out there and perhaps, just perhaps, a few men will try and make this for their special lady. Pick the occasion or just a “pamper you morning”.

You need:

  • 1 very large Granny Smith apple (they are the green ones, fellas)
  • Peeled, cored and sliced thin
  • 3 tbsp. butter
  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup whole milk
  • 1 tsp. sugar
  • pinch of salt
  • 2 tbsp. cinnamon sugar
  • juice of whole lemon
  • icing sugar for garnish


Preheat oven to 475 degrees. Grease 9″ quiche dish well. Saute apple in 1 tbsp. butter until slightly tender (translation: soft). Spread slices evenly into quiche dish.

Mix together, eggs, milk,flour, sugar, salt until well blended. Pour over the apple slices and bake for about ten minutes. Dot with remaining butter and sprinkle with cinnamon sugar.

Return to oven for about 5 minutes. Bring to the table puffed and sprinkle with lemon juice and then show off a little. Using a strainer, sprinkle with icing sugar.

Come on, admit it. you got brownie points. Right? Tell me nothing more…too much information for this “old” lady. Enjoy!


Taste Rating: 9.5