What's For Dinner? (An oldie and a new one: Easy Skillet Cornbread)

Tonight my house smells incredible and my stomach is growling in great anticipation of my husband's arrival home from work so we can devour the dish that's been cooking for a few hours in the crockpot and the cornbread that's baking as I type. Here's the original post about these incredible Calico Beans.

And my instagram of it just now in the crockpot, happily bubbling away.

Okay, so I'll share with you my secret for quick and easy skillet cornbread when it's already 6:39pm on a school night and your husband is scheduled to get off of work within the next hour and you've realized you are out of cornmeal and didn't realize it until you've already got the oven preheated and calico beans in the crockpot and now it's really necessary to get some cornbread ready to go alongside the beans or else life just won't make any sense anymore and you just can't let that happen so you turn to the trusty mix that grandma used to use and you sigh in relief.  It fills in the gaps, you see. In the bowl, in the stomach, in the menu…it's necessary. 

Being the good little Southerner that I am, I always keep some of this on hand:

It keeps for 6-12 months on the pantry shelf and it's delicious and easy so on nights like these I don't have to panic. And look how beautiful the result is! Mmmm…

Quick & Easy Skillet Cornbread

Makes 6-8 Servings

2 8.5oz boxes of Jiffy corn muffin mix

2 eggs

2/3 cup of milk

2 tablespoons butter

Directions:

Preheat oven to 425.

Mix together cornbread mix, milk and eggs. Place butter in a 12" cast iron skillet and put in preheated oven for about 3-4 minutes until butter is melted and hot. Scrape batter into cast iron skillet, listening for that telltale sizzle that means life is about to be good. Bake 20-25 minutes until golden on top. Cut into pieces and serve.

Not really a true "recipe" considering it's on the back of the box (for muffins anyway), but hey, it's what works for me on nights like these so maybe it can help one of you too. :) Now, if only my hubs would get home so we can EAT! Have a great night,

Peanut Butter Chip Banana Bread

Makes 1 Loaf

3/4 cup butter, softened (12 tablespoons...1 1/2 sticks)
1 cup sugar
2 eggs
3 bananas, overripe and soft
3 tablespoons peanut butter
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted peanuts, chopped
1 cup peanut butter chips

Directions:

Preheat oven to 350.

Cream butter and sugar together 2 minutes until pale yellow. Add in eggs, one at a time, beating well between; then beat 2-3 minutes until light and fluffy. Beat in bananas until incorporated well, then peanut butter and vanilla, mixing well until combined. Sift together the flour, baking powder, baking soda and salt and gently fold dry ingredients into wet ingredients a little at a time, mixing only until JUST combined. Gently stir in peanuts and peanut butter chips. Pour into well greased loaf pan and bake for 60 minutes in the center of the oven, on the center rack. *If you bake on the upper or lower racks instead of center, remember to rotate halfway through the bake time or you'll end up with overdone edges and/or bottom* Remove from oven and let cool in pan 10 minutes before running a butter knife along the edges and then tipping on a pan, flipping it over right side up until cooled; can serve warm or cold. 



One of our family's favorite things is a peanut butter and banana sandwich with a tall glass of cold milk. I made some banana bread earlier this week and had a couple bananas left so I decided to  try something new: peanut butter banana bread! And it turned out amazing. This will definitely be a regular in our household from now on! I only had two bananas so I used a teaspoon and a half of banana flavored extract also, but I definitely prefer to use three bananas rather than the extract. I could see this served with some peanut butter spread on top or warm from the oven with a pat of butter on it. Give it a try! It's yumm-o. 

Roasted Garlic Bread

Makes 1 Loaf

1 whole head of garlic
1 tablespoon olive oil
1 cup butter, softened
3 tablespoons parsley
Kosher Salt
1 loaf fresh Italian bread, split horizontally

Directions:

Preheat oven to 425. Cut the top off the head of garlic (about half an inch, like if you were cutting the ends off an onion) place on a square of foil. Drizzle olive oil over the top of it and wrap the foil around it to form a sealed packet. Bake for 30 minutes then remove and allow to cool. Hold garlic upside down over mixing bowl and squeeze until all the cloves have all dropped into the bowl. Add the softened butter and parsley and mix on low until well blended. Spread onto both sides of the Italian bread and sprinkle generously with kosher salt. Place buttered sides up on a foil-lined baking sheet and broil 5-6 inches from the heating element for 2-3 minutes until butter is melted and bread is toasty. Slice and serve.



My all-time favorite garlic bread recipe! Delicious and easy. It may sound complicated and/or time consuming, but it really isn't that much more effort than dealing with those frozen things and the taste is a million times better! Mmmm, now I want garlic bread.

Corny Cornbread

Makes 6 Servings

1 pkg Jiffy cornbread/muffin mix
1 can creamed corn
1 can whole kernel corn
1 8oz. package cream cheese, cubed and softened
2 eggs
1 cup shredded cheddar cheese
2 T butter

Melt butter in microwave. Stir in cream cheese and microwave until soft. Stir together and mix the rest of the ingredients, reserving some cheese for topping. Pour into a greased 13x9 pan and sprinkle with reserved cheese. Bake at 350 for 40 minutes.



This is super easy and super yummy too. My kids love it and it goes great with pretty much any dish. We like to serve ours with black beans and rice or jambalaya. Something about the cornbread with the rice is such a hearty and filling meal and everyone goes to bed with full tummies. 

Light & Tasty Biscuits

Makes 12 Biscuits

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk

Directions:

Sift together flour, baking powder and salt. Cut in shortening with a fork until mixture resembles coarse meal. Add milk and blend lightly with fork only until flour is moistened and dough pulls away from sides of bowl. Turn out onto lightly floured surface. Knead lightly for 30 seconds and roll 3/4 inch thick. Cut out with 2" round biscuit cutter and place on lightly greased pan. Brush tops with melted butter and bake at 475 for 12-15 minutes until golden brown on top. Brush with additional melted butter if desired.



These have been in my family for years. Good old-fashioned biscuits are one of my favorite comfort foods and if it's hot with butter on it, even better. Paired with chicken noodle soup and you can't help but feel better no matter what ails you. We like to cut hearts out of ours and have biscuits and sausage gravy on Valentine's Day. You can use any cookie cutter if you want, or any size round cutter. We've been known to do Christmas tree shapes on Christmas as well. Yummo!

Lemon Poppy Seed Muffins

Makes 12 Muffins

3 cups flour
1 stick butter, softened
1 cup sugar
2 eggs
1 1/2 cup plain yogurt
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
dash salt

Glaze:
2 tablespoons fresh lemon juice
1 cup powdered sugar

Directions:

Preheat oven to 375

Stir together flour, baking powder, baking soda, poppy seeds and salt and set aside. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating well after each one. Beat in the lemon juice and zest. Beat in dry ingredients and yogurt, alternating 1/2 cups of each, just until incorporated. Grease or use paper-lined muffin tins and fill each cup 2/3 full. Bake 25-30 minutes until golden brown, checking with toothpick test. Remove to a platter and brush with glaze immediately. Glaze: Using a wire whisk, briskly whisk together the powdered sugar and the lemon juice. Drizzle on top of each muffin while still warm.



I love lemon poppy seed muffins and always used to just buy a mix until I tried making them from scratch one day. I fell in love and hardly ever use a box anymore! These are best right out of the oven with a little butter.

Blueberry Muffins

Makes 12 Muffins

1 egg 1 1/2 cups flour
1/2 cup of milk
1/4 cup of oil
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup blueberries

Directions:

Preheat over to 400 degrees. Beat egg in a large bowl and add milk and oil, mixing well. Mix dry ingredients and add to liquid. Mix until moist. *Do Not Overmix* Stir in berries gently, until well combined. Place in greased or paper-lined muffin tins and bake at 400 for 20-25 minutes.



This is our family's tried and true blueberry muffin recipe and it turns out super delicious every single time. I can never stop myself from having at least one...okay...two...fresh hot muffins straight out of the oven. I split those babies open and put a pat of butter between the halves. Delicious!!!

Banana Bread

Makes 1 Bundt or 2 Loaves or 12 Muffins

2 cups flour
2 cups sugar
1 cup butter, softened
1/2 teaspoon baking soda
1 teaspoon vanilla
3 eggs
3-4 overripe bananas, mashed
1/2 - 1 cup chopped nuts, depending on how nutty you want it


Directions:

Place bananas in a mixer and beat until mushy. Mix in sugar and butter until well combined. Add eggs, one at a time and beat after each addition. Add all the dry ingredients and stir well. Add vanilla and nuts and mix. Pour into a greased bundt pan, 2 loaf pans, or a muffin tin and bake at 350 for 40-50 minutes.



Banana bread is so versatile. It can be sliced thinly and used to make peanut butter sandwiches for lunch. It can be spread with butter and eaten for breakfast. Or it can even be spread with frosting and eaten for dessert! There are so many ways to eat banana bread. My parents prefer theirs with frosting, as do my kids, of course! I like fresh out of the oven, sliced warm with a little butter on it. I could eat banana bread for breakfast every day! Another great thing about this recipe is that it makes use of those brown bananas we all seem to acquire sitting on our countertops!

Heavenly Cornbread

Makes 8-10 Servings

2 sticks of butter, melted
3 eggs
1 1/2 cups milk
3 cups baking mix (Bisquick, Jiffy, etc.)
1/2 cup cornmeal
1/2 cup sugar
1 teaspoon baking powder

Directions:

Melt butter in microwave. Mix all other ingredients in a large bowl. Add melted butter and stir until combined. Pour into a greased 13x9 pan and bake at 350 for 30 minutes.



This is absolutely the best cornbread I have ever had. It is soft and moist like a cake, yet has the unmistakable flavor of cornbread. Yes, it's a lot of butter, but that is what makes it so moist and tasty...hey, I never claimed to have low-fat recipes! We like to eat this cornbread with a variety of things: goulash, jambalaya, soup beans, black beans & rice...it just goes with everything! Throw together a salad and you've got a meal!

Easy Italian Bread

Mmm, growing up my mom made this bread and it always smelled so good. I remember the smell of the yeast as she made the dough, and the smell of the dough as it was rising and the smell of the bread as it was baking…takes me right back to my childhood home…

Makes 1 Loaf

4 cups flour
1 package yeast
2 tablespoons warm water
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
1 cup warm water

Directions:

Dissolve yeast in a small bowl with oil and 2 tablespoons warm water. In large bowl combine flour, salt and sugar. Stir in 1 cup of warm water and yeast bowl contents, making sure to get all the yeast from the bowl. Add 1/2 cup more warm water if needed. Knead dough for 20 minutes. Put in oiled loaf pan and turn to coat with oil. Let rise 2-3 hours until double in size. Knead again 20 minutes. Cut slit on top, add oil into slit and bake at 450 for 30 minutes.



This simple recipe has been in my family for as long as I can remember. The fragrant smell it gives off while baking still brings back memories of childhood. No matter how many times I make it, I can never resist that very first warm slice with a pat of butter on it. This bread goes great with practically any meal, or it can be sliced to use for sandwiches, or buttered and seasoned for garlic bread. Nothing beats this bread!!