Homemade Tortillas

Speaking of tortillas...the whole thing got me wondering why on earth I haven't tried to make my own...So I did - and they were great.  Better fresh than the next day.  These are fun to try, but they are a lot of work.  My recommendation if you don't have time/energy to do this is to buy the ones from Tortillaland! :)

3.5 c. flour
5 tsp. baking powder
1.5 tsp. salt
1/3 c. canola oil
1 c. HOT water

Mix flour, baking powder and salt in a bowl until well combined.  In separate bowl, place 2 c. of flour mixture.  Add oil and mix well with hands until well combined.  Slowly add water and  enough flour until you reach achieve a ball of dough with no sticky parts remaining (this left me about 1/2 - 1 c. of flour to use for rolling out).  Place ball of dough on heavily floured surface.  Pinch ball into 1/3 c. portions and roll each ball out with rolling pin until it is EXTREMELY thin (1/16").  Place on hot griddle (or medium high frying pan - ungreased) and cook on each side until little bubbles appear (about 15 seconds on each side).  We served these with homemade fajitas. 

Whole Wheat Potato Rolls

1 heaping TBS. yeast
1 cup warm water
1/2 cup sugar
1 teaspoon salt
1/4 c. vegetable oil
1/4 c. melted butter, + more for brushing on top
2/3 cup potato flakes mixed with 2 cups of water
2 tablespoons dough enhancer (optional but it does make them lighter)
5 1/2 to 6 cups freshly ground white whole wheat

Combine yeast and water and cover until foamy. Mix potato flakes with water and stir until dissolved (it should be watery). Add oil (or butter), sugar, salt and one cup of flour, mix. Add flour one cup at a time until dough pulls away from sides of bowl and soft dough forms. Knead 10 minutes. Cover and let rise 1 hour until double in size. Form into balls, cover and let rise until double. Bake at 375 degrees for 15-20 minutes. Brush with melted butter

Banana Pecan Muffins

This one was a joy!  Courtesy of Joy of Baking and with a few tweaks from Miss Tasty herself.
Yields 24 regular size muffins

INGREDIENTS:
3 1/2 c. all-purpose flour
1 1/2 c. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 scant tsp. salt
2 tsp. cinnamon
4 eggs
1/2 c. chopped pecans, plus 12 whole pecans for garnish
1 c. unsalted butter, melted and cooled
6 large ripe bananas, mashed
2 tsp. vanilla

INSTRUCTIONS:
Preheat oven to 350.  Line 2 muffins pans with paper liners or non-stick spray.

In large bowl, combine flour, sugar, baking powder and soda, salt, cinnamon and nuts (I made half my recipe without, for the husband).
In a separate bowl, combine mashed bananas, eggs, melted butter and vanilla.  With a rubber spatula (don't you dare use a hand mixer, it will make your muffins rubbery), gently fold in wet mixture to flour mixture, and mix just until incorporated (it will still be thick and chunky, but shouldn't have any dry spots).  Spoon about 3 TBS. batter per muffin into the paper liners.  Bake for about 20 minutes, or until a toothpick inserted comes out clean.  Place on wire rack for five minutes.  Then remove muffins from pan.  Serve warm or at room temperature.  Baked muffins freeze well and can be popped in the microwave for a quick breakfast!

Cinnamon Crumble Blueberry Muffins

Need a great way to start your morning?  Try these, they are amazing, if I do say so myself.  The crumble topping adds a nice crunch and a lovely sweetness to these fresh-baked lovelies.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.

Resurrection Rolls

These have been a family favorite on Easter for years, and I've made them with refrigerated biscuits, frozen roll dough, and homemade roll dough.  They are super easy, and the object lesson is great for little kids.

Wrap a large marshmallow inside of cold, flattened dough.  Seal all the edges around it.

Discuss symbolism of the body of Christ being placed in the tomb.

Place 8-9 of the rolls in a greased 8x8 glass dish, dip each roll in melted butter and cinnamon sugar (discuss that Christ's body was placed in the tomb with linen and sweet spices).  Cover with greased plastic wrap and set in fridge overnight.

on Easter morning, bake in a preheated oven at 350 for 15 minutes, or until golden.

Serve each roll on a plate.

Open each roll together and discuss that He was not in the tomb, but He is Risen.

Happy Easter!

Bran Bud Breadsticks

I know bread.  You can see from the amount of bread recipes I post here.  This bread is exceptional, and has been a long-time favorite from my growing-up days (have those ended?)... My mom got it from her Alpha Chi Omega days, and I have been the proud recipient of her legacy (not the sorority legacy).

This is one of my very favorite breads.  It's slightly sweet, and very soft.  So hard to resist one more bite (and I rarely do). I make it in my large breadstick pan, but you can roll it out into several small loaf pans, or your own breadsticks.  This goes perfect with soup or salad, and is very filling.

1 c. warm water

1 TBS. yeast

1/2 c. sugar

1/2 tsp. salt

1 c. All Bran "bran buds" (little pellets)

1 can evaporated milk
4.5 c. all purpose flour

Mix yeast, sugar and water and wait about 10 minutes or until frothy.  Add Bran Buds and evaporated milk.  Stir in flour by hand until well incorporated.  Let rise until doubled (about 1 hour).  Roll into greased breadstick pan.  Let rise until doubled (about 1 hour).  Bake at 350 for 25 minutes.  Brush with melted butter.

makes a FABULOUS grilled cheese sandwich.

Savory Dinner Rolls in Under an Hour

No kidding, if you are in a pinch and work quickly, you can get these yeasty babies on the table in under an hour - and you don't even need a stand mixer, just an old wooden spoon!  These are perfect for a quick dinner roll, although they are best eaten fresh out of the oven and not as a leftover.

2 1/2 teaspoons active dry yeast
1 cup very warm water
1/4 cup dry potato flakes
2 tablespoons white sugar
1 teaspoon salt
1 egg
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1 tsp. dried onion flakes
2 1/4 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, garlic powder and onion flakes, and 1 cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.

Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.

Preheat oven to 400 degrees F. Lightly spray 12 muffin cups with cooking spray.

Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.

Bake in a preheated 400 degree F for 15 minutes. Serve immediately.  You can save leftovers in the freezer and pop them in the microwave for a warm one!

Twisty Knotted White Rolls

Thanks to the funky twist my friend Ashley taught me, these rolls are now perfect.  A go-to roll for any homemade roll occasion (which is all the time at our house).

1 (scant) TBS. yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 tbsp. canola oil
1 1/2 tsp. salt
1 egg, lightly beaten
4 cups flour (loosely packed), divided
6 TBS. butter, melted & divided in half

In large mixing bowl (or electric stand mixer), combine the yeast and warm water.  Let rest for 10 minutes or until frothy. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. With dough hook, mix on on low speed, incorporate the remaining 1 cup of flour. Using an auto-knead function, run mixer for about 5-7 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 1 hours.  Meanwhile, heat oven to 400 and melt 3 TBS. butter on a large jelly roll pan/cookie sheet.  Remove pan from oven and allow to cool.
Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and roll out into large triangle.  Using a pizza cutter, cut in half shortwise) and then cut into 6 strips (lengthwise) This will give you 14 equal size pieces. Twist each strip several times and fold into a knot.  Place evenly on buttered cookie sheet. Cover and let rise in a warm, draft-free spot for 20 minutes.

Preheat the oven to 400˚ F. Brush lightly with remaining melted butter, reserving some for brushing after rolls are baked.  Bake for 12-13 minutes, or until the tops are golden brown and the rolls are baked through. Brush hot rolls with melted butter.  Let cool slightly before serving.

Hot Applesauce French Toast

What better way to welcome autumn and fully embrace the season than with Applesauce-Topped French Toast?  This is perfect for a beautiful autumn morning (or quick-fix dinner!) and will get you ready to go out and enjoy the crisp, fall air.  I love french toast.  It's simple and so refined.  Serve with homestyle hashies.

3 eggs
1/2 cup skim milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/2 tablespoons salt
1/4 cup applesauce
6 slices of white bread
applesauce for topping (you can use store bought, or make your own)

In a large mixing bowl, combine the eggs, milk, cinnamon, salt, sugar and applesauce; mix well.

Soak bread one slice at a time until saturated with liquid.   Meanwhile, warm your applesauce.

Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot with warmed applesauce and powdered sugar.  Also delicious with homestyle hashies on the side.

My favorite day in the kitchen...

Have I ever told you about MY BEST HONEY WHOLE WHEAT BREAD?

Sometimes I need to take artistic liberties and tell you a little about my day in the kitchen.  This day was not something unusual for me.  I refuse to buy storebought bread.  I just can't do it since I came up with MY FAVORITE HONEY WHEAT BREAD.  I make it once a month.  4 loaves at a time, with 1 loaf to use per week.  The loaves, after baked and brought to room temperature, freeze beautifully, and thaw out in just under an hour.

It all starts with some grinding of wheat.  Yes, I grind my own wheat - don't laugh, the bread tastes so much fresher.  Having a wheat grinder also has a little something to do with something called provident living (what is that?).  I'd like to think that I could make bread for my family in any situation.  Anyway...that's not really part of this story.

My story begins like all my other breadmaking stories.  I make my bread dough.  I make enough for 4 loaves, since it takes hardly any more time than it does to make just 1.
Then, I let it make it's first rise, in the bowl, untouched.

Then, I knead it out, roll it into loaves, and let it make the second rise in the loaf pan.

Then, I preheat the oven and pop those babies right in there.

Five minutes later, the power goes out.  For two hours. 

So, I do the only reasonable thing. I leave my saggy hot and raw bread in the oven and head to a local Mexican joint to let out my frustrations with a bowl of chips and salsa.

Then I made doggy biscuits with the leftovers. 

Perfect Pumpkin Chocolate Chip Bread

Thank goodness the pumpkin shortage is over!!  (What pumpkin shortage, you ask?)

What better way to start off your morning/Autumn/anytime you're hungry than with a slice (or loaf) of freshly made pumpkin chocolate chip bread?  I say it's got vegetables in it, so you can even serve it with dinner!  Just kidding, but this is truly a sweet and quick bread to throw together for breakfast or snacking - and makes enough for 1 giant loaf and 3 mini ones so you can share with your neighbors (or maybe even start a neighborhood Boo!!).  Tis the season!

3 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 ½ tsp. salt
2 1/2 c. sugar
1/3 c. applesauce
1/3 c. shortening or butter
4 eggs
2 c. canned pumpkin
2/3 c. water
1 1/2 c. chocolate chips

Preheat oven to 325 degrees. Sift together dry ingredients and set aside. Cream sugar, applesauce and shortening/butter until well incorporated. Add eggs one at a time and then add mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into greased bread pans and bake at 325 degrees for 55- 60 minutes or until toothpick comes out clean.

Whole Wheat Banana Muffins w/ Pecan Crunch Topping

Rise and shout, readers.  These are healthy, hearty, and downright delicious.  These are a cinch to make and will bring all your sleepy household members out of their rooms with a sweet aroma of banana bread wafting through the air.  These muffins are a perfect grab-n-go breakfast or snack that you can eat without the guilt.  If you are lucky enough to have any leftovers, you can freeze them for up to a month and pop them in the microwave for about 20 seconds for a quick bite to eat!

*can you taste the deliciousness that IS these scrumptious muffins?  I must admit that my picture taking, while not perfect, is CERTAINLY improving, wouldn't you agree?*

2 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 c. brown sugar
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas)
1/2 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/3 c. pecans, chopped
1/4 c. packed brown sugar

Preheat the oven to 350. Line your muffin tin (this recipe yields about 16 muffins).

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey, and butter. Add eggs, combining completely but not over-mixing. Add the mashed banana, sour cream, and vanilla. Slowly add in the flour mixture and beat until just combined.

Divide the batter evenly (so the cups are about 2/3 full) among muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling.

Best Breadtwists Ever!

This one was already posted, but it's delish - and totally worth re-posting.  These breadtwists are a cinch to make, and they are soft, buttery and a perfect compliment to your favorite Spaghetti dinner or try them with one of my past soup recipes (I like the butternut squash and my version of Oprah's tomato soup)!

Plus now I have photo-proof of how yummy these breadsticks really are.  My only advice - eat these the day of, they are better fresh out of the oven! They won't last until tomorrow anyway...

1 TBS. yeast
2 TBS. sugar
1.5 C. warm water
Mix above ingredients until liquid begins to foam (about 10 min)

Add to mixer:
1 tsp. salt
3.5 C. all purpose flour (could also do half wheat flour)

Mix with dough hook for 5 minutes.
Dough will be sticky.
Let rise in mixer for 45 min - 1 hour (cover with towel)

Roll out on generously floured counter into long rectangle. Cut breadsticks into strips with pizza cutter. Fold ends together and twist.

Place 1 stick butter in jelly roll pan. Place in 400' oven until melted. Add twists to pan. Brush with additional melted butter, sprinkle with garlic salt, parmesan cheese and sesame seeds. Cook for 12 min. at 400.

Bacon, Broccoli & Spinach Stuffed Spinners

Think cinnamon roll, minus the cinnamon - add a savory gooey, cheesey, heart-warming filling (plus broccoli and spinach to justify the bacon and cheese)!  This is it, folks.  Nothing touches my soul like carbs and cream cheese.  Good enough for a main dish, bad enough for you to eat the entire pan straight from the oven.  And I practically did.  I left the bacon out of some of these, which were fabulous and vegetarian friendly too!

Inspired by Mel (thank you very much, these rolls have changed my life!).

1 recipe roll dough, I used this recipe using half whole wheat flour.
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups chopped bacon
1 1/2 cups finely chopped fresh broccoli
1/2 cup finely chopped fresh spinach
1 cup shredded Swiss
1 cup shredded Cheddar
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the bacon, broccoli, cheeses, and green onions (for pictures on how to do this, again refer to the genius of  Mel). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.  This made about 20 rolls for me.  I made 12 (then ate them all), then froze 8 before the second rise, so that I could have them fresh AGAIN (and again and again and again)...

Sweet Fruit Muffins

These are the most fluffy and extremely moist fruit muffins I have ever had.  They are sweet, with a slight sugary crust and an amazing white texture bursting with warm berries with each bite.  I ate them for breakfast, lunch and dinner, and I'm pretty sure you will too.

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1/4 tsp. pure almond extract
2 c. fresh blueberries - rinsed, drained and patted dry
1 c. chopped strawberries
2 tablespoons white sugar

Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and line with paper liners.

In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk and almond extract, mixing just until incorporated. Crush 1/4 of the blueberries and stawberries, and stir into the batter. Mix the rest of the whole blueberries and chopped strawberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Makes a dozen very large muffins, or 24 mini muffins + 6 large muffins.

Bake in preheated oven for 25 minutes, or until golden brown, and tops spring back when lightly tapped (about 18-20 minutes for mini muffins).

Practically Perfect Pizza Dough (especially PERFECT for Grilling)

Wondering what to do for what could be your last meal on the grill (unless you're like me, and grilling season lasts all year long)?  This Labor Day, make yourself some GRILLED PIZZA!  Due to this recipe, I will no longer be able to eat pizza from the oven.  It's THAT good.  When you grill it, it tastes like it comes straight out of the brick oven from your Italian grandmother's kitchen.  It's crunchy on the outside, but soft and chewy on the inside.  The crust is the perfect complement to whatever toppings you like.  Look no further folks.  This is IT.

This pizza crust recipe is GREAT for grilling, but is just fine for oven pizzas too. Yields 6 individual crusts.

DOUGH:
1 1/2 cups very warm water
1 TBS sugar
1.5 TBS yeast
1 tsp coarse kosher salt
3 TBS olive oil
3 C. all-purpose flour
1 C. whole wheat flour

Mix yeast, sugar and warm water.  Let sit until frothy (about 10 minutes).  Add salt, oil and 1 c. whole wheat flour.  Mix well.  Let rest for 10 minutes.  Add remaining flour, 1/2 cup at a time, until it pulls from the side of your mixer (or if mixing by hand, until well incorporated).    Knead for 8 minutes.  Dough should become elastic. 

Place in greased bowl and cover with a warm, damp cloth.  Let rise until double in size.  Meanwhile, flour a clean countertop and prepare your pizza toppings, cheese, and sauce in separate bowls so they are ready to go.  Divide dough into 6 ball-sized portions (do not stretch out to pizza crust yet).  Let sit for 15-20 minutes on floured surface.  Preheat grill tto medium-high.  Coat dough balls with flour, and with floured hands, stretch out crust - about 6-8 inches, depending on how you think you like it.  Place it on well-oiled grill grates and grill one side for about 2 minutes.  Flip.  Add sauce, cheese and toppings (our favorites are fresh garden tomatoes, roasted zucchini, roasted peppers, roasted garlic, green onions, and chopped spinach with garden tomato marinara).  Close grill cover and cook for about 2 more minutes or until cheese is melted. 

Once you've had this pizza, you won't want to make it any other way.

Butterscotch Banana Muffins by Guest Chef Daisha

My son and I were making my mom's banana bread recipe recently when we decided to add butterscotch chips to the batter. It was the best decision ever. Butterscotch and banana might just be my new favorite food combination. Take a bite of these muffins and you'll know why!

4 mashed bananas
1/2 cup butter
2 cups sugar
4 eggs
2 tsp. baking soda
1 tsp nutmeg
1/2 tsp salt
2 tsp vanilla
4 cups flour
2 - 3 cups butterscotch chips
1 cup chocolate chips (optional)

Bake @ 350 - 16-18 minutes
Makes 36 muffins or 2 loaves

Directions:

1. Mash bananas.

2. Cream butter and sugar.

3. Beat in eggs.

4. Add baking soda, nutmeg, salt, and vanilla.

5. Add 1 cup flour. Mix.

6. Add 1/4 of mashed bananas. Mix.

7. Alternate mixing in flour and bananas until you've added it all.

8. Mix in butterscotch and chocolate chips.

9. Fill muffin tins 2/3 full.

10. Bake @ 350 for 16-18 minutes.

11. Enjoy the most amazing muffins around!

My Favorite Zucchini Bread

Have I mentioned my FAVORITE zucchini bread ever? I've tried at least 15 different recipes, and this one is the TOP. A little crunchy on the outside, and soft and moist on the inside. I love it with nuts, but it's good without if you don't like them. I've already posted the recipe, but it's been a LONG LONG time, I now have a picture, and this recipe is THAT THAT good.  It's easy, and a GREAT way to use your garden zucchini (or whatever you get from the farmer's market).  I make it at least once a month throughout zucchini season.

Preheat oven to 350.

1 c. oil
2 c. sugar
3 eggs

Beat together, then add & mix:
3 tsp. vanilla
2 c. shredded zucchini

On top of that, pour:
3 c. flour

Create well in the flour and add:
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
¼ tsp. baking powder
Mix well with batter.
Add ½ c.-1 c. walnuts

Pour into two well-greased (I’m not just talking about a spritz of Pam spray, you have to really grease these puppies well!) loaf pans. Bake at 350 for 45-55 minutes or until golden brown and set.

Homemade Pita Bread

DELICIOUS! EASY! HOMEMADE!

2 1/4 c. warm water
3 c. all purpose flour
3 c. white wheat flour
2 tsp. salt
2 TBS. vegetable oil
2 TBS. sugar
1 TBS. yeast

Add water, sugar and yeast, and mix.  Let sit for 10 minutes until foamy.  Add remaining ingredients and mix well.  Knead with machine or by hand for 10 minutes.  Place in oiled bowl, cover with warm cloth and let rise until doubled in size.

Preheat oven to a piping hot 500 degrees!  Turn dough onto floured countertop.  Divide into 16 pieces, roll each piece into a ball, and roll out into a 6-7" circle.  Set on floured counter, loosely cover.

Place 2 pita circles on a wire cake rack.  Place the cake rack directly on oven rack (or on top of baking stone) and bake for 4-5 minutes until lightly browned.  Remove and immediately place in a brown paper bag to keep steam inside of bag.  Once the pitas are soft, cut in half.  Store in plastic bag in refrigerator for several days, or in freezer for up to 2 months.

These are great! We'll be using these for greek food, sandwiches and chicken salads!

Quick Cornbread

This was nearly as easy as making cornbread from a box.  And to think I've spent all this money on "Jiffy" cornbread, when I can make it in a jiffy myself.  Just a note, this is not my favorite homemade corn bread (hmmmm....have I posted that recipe yet? I'll get to that).  It's not a dessert corn bread, but it is just what I needed for a quick cornbread, which I used to make cornbread croutons for a salad I'm going to tell you about soon.  Tastes just like the kind you make from a box.

Here are the croutons I made (recipe coming soon, along with a great salad!):

1 c. flour (can use wheat)
1 c. cornmeal
1/3 c. sugar
3 tsp. baking powder
1 tsp. kosher salt or coarse ground salt
2 eggs
3/4 c. milk
1/2 c. vegetable oil

Mix wet ingredients in separate bowl.  Sift dry ingredients together.  Combine wet & dry ingredients with quick strokes of a spoon until incorporated.  Pour batter into greased 9x9x2 pan.  Bake at 400 for 22 minutes.