buttermilk

Skillet Buttermilk Biscuits

Leah Short — Tue, 16 Sep 2014 12:21:42 +0000

As a born and raised Southerner, I feel it’s my duty to be able to make biscuits from scratch. I attempted a lightened version of biscuits two years ago, and they were a big flop. You should never, ever, ever, ever try to lighten biscuits. It’s just one of those things where you go big or go home, and by going big I mean use all the butter! I love any excuse to pull out my cast-iron skillet, so when I saw this recipe for Skillet Buttermilk Biscuits, I knew I was ready to give them another try.

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Goat Cheese & Onion Scones

Leah Short — Fri, 28 Feb 2014 15:48:10 +0000

Scones, delicious scones! I’m still going strong with my love of all things scones since I discovered years ago that they are heavenly and not the dry wedges that they appear to be. I’m usually in the kitchen baking up a sweet variety, but I do like to change it up from time to time and throw in a savory version. Being a fan of goat cheese, I couldn’t pass up making Goat Cheese & Onion Scones. A delicious scone full of goat cheese and tangy green onions? Oh and it’s low calorie? Why yes, yes I’d like to have those in my life!

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Fresh Lemonade Cake

Leah Short — Fri, 25 Oct 2013 13:48:57 +0000

Let’s just deal with the elephant in the room right off the bat. The picture of this Fresh Lemonade Cake isn’t going to come close to doing it justice. I try to do most of my cooking and baking on the weekend when I have more natural light, but when it’s a birthday at work, that isn’t always possible. Which leaves me to baking during the week and by the time that’s done, it’s pitch black outside. The result is me getting up early and trying to photograph this cake when it’s barely light outside and with my cake carrier bottom. I was also super lazy with the wax paper so it left indents in the cake. Oops! Y’all know I don’t get fancy for pics anyway, but I thought I needed to explain myself on this one! Now back to the cake. This recipe comes from Cooking Light and it’s a revamp of a popular cake recipe. It’s absolutely fantastic. You know I love, love, love chocolate desserts, but it’s nice to get a break from them. This is probably one of the best lemon cakes out there.

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Blueberry Buttermilk Bundt Cake

Leah Short — Fri, 05 Jul 2013 13:36:17 +0000

I hope everyone had a great 4th of July! Yesterday was a fun day of cooking for the 4th and then watching fireworks. The 4th and ringing in the New Year are my favorite holidays and I think it’s because of the fireworks. Since it was rainy, we watched the NYC show on television, but it was spectacular! I’d like to see them in person one day. For dessert, we had this Blueberry Buttermilk Bundt Cake. It’s topped with a sugary white glaze and served with macerated strawberries. Red, white, and blue!

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Cheddar-Jalapeno Cornbread

Leah Short — Wed, 07 Nov 2012 14:49:04 +0000

Last week I intended to make one recipe of cornbread. This Bacon-Scallion Cornbread to be exact. The smell while it was baking was so intoxicating that I decided to whip up another batch. But this time, I chose to make it’s spicier cousin Cheddar-Jalapeno Cornbread. The base recipe is the same for both and it’s, dare I say, the perfect cornbread. You could also leave out the mix-ins and have regular cornbread…but why would you do that when you can add cheese!

So, how’s it taste?

I can’t believe I’m going to say this, but this one was my favorite. Yep, I just picked something else over bacon. The good news is I don’t have to pick. I’ve got both cornbreads in my freezer right now! This one is definitely spicier. The amount of jalapenos is just enough to give it a kick, but it won’t blow your mouth up and make you regret choosing it. Sharp cheddar. I really can’t say enough about sharp cheddar. Actually most cheeses. Like bacon, cheese makes everything better. Sharp cheddar is not only in the batter, but sprinkled on top. There’s also corn in the batter! I just love the texture and specks of green and orange. The cornbread is slightly sweet, but it pairs so nicely with the jalapeno heat. All this cornbread is definitely fueling my craving for soups, but a big square is pretty fantastic by itself.

Cheddar-Jalapeno Cornbread

Everyday Food, October 2011
makes 9 large square servings

Ingredients:

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. fine salt
1/2 tsp. baking soda
1 cup buttermilk
3 large eggs
1 1/2 cups grated sharp cheddar
3/4 cup fresh or frozen corn kernels
1/3 cup chopped drained pickled jalapenos

Directions:

1. Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.

2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

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Bacon-Scallion Cornbread

Leah Short — Tue, 30 Oct 2012 18:24:43 +0000

Bacon. Scallion. Cornbread. I almost feel like that’s all I need to put in this post, along with its picture. I read those three words and I’m already pressing print for the recipe! This time of year, with the weather being cooler, I long for comfort foods and cornbread is one of them. A big bowl of soup and a big square of this Bacon-Scallion Cornbread and I’m more than ready for winter.

So, how’s it taste?

JustÂ like you think it does…amazing! Let’s face it, bacon makes just about everything better. Any recipe calling for almost a pound of bacon gets my attention. I had to cook mine in batches, it was so much! I love the color that the bacon and scallions add. Pale yellow background with bits of red and bright green. It looks as delicious as it tastes. It’s moist and buttery and has a hint of sweetness.

I believe there’s two kinds of cornbread people: sweet and not sweet. I lean towards the sweet side, but I don’t want it to taste like cake. There’s not a cornbread I’d turn down, but some folks are pretty strict about how they like it. This recipe has six tablespoons of sugar, so it’s not heavy sweet, but it leans in that direction on the spectrum. I imagine you could leave out a few tablespoons if you wanted, but I’m not a food scientist so alter at your own risk!

The bacon and scallions help to balance the sugar, so I think just about any cornbread lover would appreciate a slice of this! I used a 9-inch pan and made nine large square servings. Any square pan will work and feel free to cut them as large or as small as you prefer. This recipe would also work well using a muffin pan. Enjoy!

Bacon-Scallion Cornbread

Everyday Food, October 2011
makes 9 large square servings

Ingredients:

Directions:

1. Cook bacon until crisp. Drain, let cool, then finely dice.

2. Preheat oven to 400 degrees. Butter an 8- or 9-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir bacon and scallions into batter. Transfer batter to pan and smooth top.

3. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

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