all things food
When my uncle gave me a bag of dried black-eyed peas he’d grown this summer, I mentioned that last year I’d made black-eyed pea tamales. Intrigued, he peppered me with…
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This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.
The post Homestyle Cornbread appeared first on Budget Bytes.
Our Easy Homemade Cornbread, which is like the classic Jiffy cornbread mix, has been a reader favorite on Budget Bytes for years, but I was craving a richer, more decadent cornbread to go with my Black-Eyed Peas this year. So, I crafted this super rich cornbread that is less on the sweet side and full of golden buttery goodness. It’s the perfect compliment to a bowl of chili, to serve with your Thanksgiving feast, or drenched in honey and butter for breakfast.
Here’s what you’ll need to make this super rich, moist, and buttery homestyle cornbread:
You have a few options when it comes to what to use to bake this cornbread. I used a simple 8×8 metal baking dish, but if you prefer super crispy edges you can bake the cornbread in a preheated cast iron skillet. You can also bake it in a 9-inch round pie plate, if preferred. It all depends on what shape you want the pieces (square or wedges) and if you like those super crispy edges!
Cornbread is a staple recipe that goes with just about any meal, and because it’s so easy to make it is definitely one of my go-to side dishes for dinner. That being said, cornbread is a must with Thanksgiving dinner, a hearty bowl of chili, bean soup, vegetable soup, or black-eyed peas on New Year’s Day. I also love cornbread with butter and honey as a side to my fried eggs for breakfast!
Make sure to let the cornbread cool completely to room temperature before packing to prevent condensation, then place it in an air-tight container for storage. Cornbread can be kept at room temperature for about three days, or refrigerated for about five days. You can rewarm cornbread in the microwave briefly to make it steaming hot and ready to melt a pat of butter!
You can also freeze cornbread for longer storage. Make sure to wrap the cornbread tightly in plastic or waxed paper, then place it in a freezer-friendly container (like a freezer bag). Frozen cornbread will stay good for about three months. It can be thawed at room temperature.
See how we calculate recipe costs here.
Preheat the oven to 400ºF. Add 1.5 cups yellow cornmeal, ½ cup all-purpose flour, 1 tsp salt, 1 tsp baking powder, ½ tsp baking soda, and 2 Tbsp sugar (optional) in a bowl. Stir until the dry ingredients are really well combined.
In a separate bowl, whisk together 1 cup sour cream, ½ cup whole milk, 4 Tbsp melted salted butter, one large egg, and 2 Tbsp cooking oil until smooth.
Pour the dry ingredients into the bowl of wet ingredients and stir just until they are combined. Try not to over-stir the batter.
Spread the cornbread batter into a greased 8×8-inch baking dish.
Bake the cornbread in the preheated 400ºF oven for about 20 minutes or until it’s golden brown on top.
Let the cornbread cool in the pan, then slice into nine squares and serve.
I love cornbread with butter and honey, but it goes with a variety of savory meals as well!
The post Homestyle Cornbread appeared first on Budget Bytes.
This Cranberry Orange Bread recipe is a sweet dessert loaf featuring tart cranberries, sweet orange, and a citrus zest glaze.
The post Cranberry Orange Bread appeared first on Budget Bytes.
Cranberry Orange Bread is a wintertime classic. The tart cranberries and sweet citrus are both in season and they offer such a bright and welcome contrast to the usually heavy foods of winter. In our house, this was a staple every Thanksgiving and Christmas morning, but it’s great to have a slice with coffee any day of the year. And since this Cranberry Orange Bread freezes beautifully, you can take a slice out and warm it up whenever you need a little taste of sunshine. :)
If you love to have a little sweet baked treat along with your homemade cup of coffee, this cranberry orange bread recipe is going to be your new fav. The loaf is sweet, rich, filled with orange essence, and dotted with fresh tart cranberries. The sweet glaze on top makes the perfect juxtaposition to the tart cranberries and the whole thing is absolutely addictive!
Here’s what you’ll need to make a loaf of this delicious cranberry orange bread:
This cranberry orange bread will stay good in the refrigerator for about five days, or you can freeze it for longer storage. To freeze, slice the bread and then stack the slices with parchment between each slice. Place the stacked bread in an air-tight container, like a freezer bag, and then store it in the freezer. You can take out one or as many slices as needed and thaw at room temperature for about 30 minutes before serving or microwave until warm.
See how we calculate recipe costs here.
Preheat the oven to 350ºF. Zest and juice one orange. For the bread batter and icing you’ll need about ⅓ cup juice (divided) and about ¼ tsp zest (or more if desired). Wash and slice 2 cups of fresh cranberries in half.
Use a hand mixer or stand mixer to beat together 8 Tbsp room-temperature salted butter, 1 cup granulated sugar, and ¼ tsp orange zest on high until soft and fluffy (2-3 minutes). Add one large egg and beat together until smooth and creamy (another 2 minutes).
Add ¼ cup orange juice and ½ cup sour cream, then beat together until smooth and creamy once again.
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
Add about half of the dry ingredients to the wet ingredients and beat them together on low speed until incorporated. Add the remaining dry ingredients and beat on low speed until a smooth batter forms. Do not overmix.
Fold the sliced cranberries into the batter.
Grease an 8.5 x 4.5 inch loaf pan, then dust it lightly with flour. Spread the bread batter into the loaf pan.
Bake the bread in the preheated 350ºF oven for 60 minutes or until it is golden brown on top and a toothpick inserted into the center comes out clean (it may have a few crumbs but should not have wet batter coating it). Allow the cranberry bread to cool in the pan.
When the bread is mostly cool, prepare the icing. Stir together 1 cup powdered sugar with 1.5-2 Tbsp orange juice, and a pinch of orange zest if desired. Add just enough orange juice to create a thick glaze. Remove the bread from the pan, then drizzle the glaze over top.
Slice, serve, and enjoy!
The post Cranberry Orange Bread appeared first on Budget Bytes.
These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting.
The post Homemade Cinnamon Rolls appeared first on Budget Bytes.
This cinnamon roll recipe almost did me in. They were so good with their buttery, cinnamon-filled layers and gooey cream cheese frosting that I just couldn’t stop eating them. And since I tested this cinnamon roll recipe several times over the course of a few weeks, my diet was probably 50% cinnamon roll there for a while. 😅 But hey, it was worth the sacrifice. (#sarcasm) After all the hard work and dedication of eating cinnamon roll after cinnamon roll, I’m now ready to teach you how to make the absolute best homemade cinnamon rolls ever. Your Saturday mornings will never be the same.
These incredible homemade cinnamon rolls have a super fluffing and soft brioche-like dough that is slightly sweet. The dough is slathered with a mixture of butter, cinnamon, and brown sugar, then rolled up and sliced into perfect little pinwheels. They bake up fluffy and cloud-like and then are topped with the most deliciously sweet and tangy cream cheese frosting. They’re cinnamon roll perfection!
Here’s what you’ll need to make your own homemade cinnamon rolls:
I know, not everyone wants to bake a full-blown batch of cinnamon rolls first thing in the morning. If you’re more of a night owl or prefer to do the majority of the work the night before, simply prepare the cinnamon rolls as directed below and as soon as they’re cut and in the baking dish cover them with plastic and refrigerate. They’ll rise slowly while they refrigerate overnight. The next morning, take them out of the refrigerator and let them sit at room temperature while the oven preheats, then bake as usual!
The un-frosted baked cinnamon rolls can stay at room temperature for about two days. Frosted cinnamon rolls can be kept in the refrigerator for about four days. And since these little cinnamon bombs are super rich, you can also freeze them for later! Just pull apart each roll, place them on a parchment-lined baking sheet, and freeze until solid (about two hours). Then wrap each one tightly and place in a freezer bag. The frozen cinnamon rolls can be thawed at room temperature for about 30 minutes before enjoying.
See how we calculate recipe costs here.
Stir together ½ cup hot water, 2 Tbsp granulated sugar, and 2 tsp yeast. Let the mixture sit until a thick froth forms on the top of the liquid (about 5 minutes). If it does not become frothy, your yeast has likely expired and your dough will not rise.
Melt 2 Tbsp of salted butter and stir it into the yeast water along with ⅓ cup whole milk. In a large bowl, stir together 1 cup all-purpose flour and ½ tsp salt. Pour the yeast mixture into the flour and stir until well combined. Continue to add flour, about ½ cup at a time, until it forms a sticky ball and becomes difficult to stir with a spoon.
When the dough forms a ball in the bowl and you can no longer stir it with a spoon, turn it out onto a lightly floured surface. Knead the dough for only about three minutes, adding a little flour as you go to keep it from sticking to your hands. After about three minutes you should have a very soft ball of dough that is slightly tacky and you will have used about 2 cups of flour total (in the bowl and while kneading).
Shape the dough into a ball and place it back into the mixing bowl. Loosely cover it with plastic and let it rise for one hour, or until doubled in size (pictured above after rising). Punch the dough down to deflate and turn it out onto a floured surface.
Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent it from sticking.
Mix together 6 Tbsp softened butter, ½ cup brown sugar, 1 Tbsp cinnamon, and ⅛ tsp salt. Spread the mixture onto the rectangle of dough, spreading it from edge to edge.
Roll the dough up into a 13-inch long roll (long side toward long side), making sure not to roll tightly (this makes the center of the cinnamon rolls pop up while baking). Slice the roll into nine pieces. I find a serrated knife works best for this because you can slice horizontally without using so much downward pressure that it squishes the roll.
Place the sliced cinnamon rolls into a greased 9×9-inch baking dish. Let them rise for 10-15 minutes while you preheat the oven to 350ºF. They should have risen just enough to be touching each other when they go into the oven (pictured above). They will rise quite a bit more as they bake.
Bake the cinnamon rolls for 30 minutes or until they are nicely golden brown on top and the filling is bubbling up through the top.
While the cinnamon rolls are baking, prepare the cream cheese icing. Beat together 4oz. room-temperature cream cheese, 2 Tbsp room-temperature butter, 1 Tbsp whole milk, and ½ tsp vanilla extract. Once those ingredients are fully combined, stir in 1.5 cups of powdered sugar. It’s best to add the powdered sugar ½ cup at a time to prevent it from flying everywhere as you stir. After the cinnamon rolls have baked, let them cool for about 10 minutes before adding the icing so it doesn’t completely melt into the rolls.
Enjoy the soft, fluffy, buttery, cinnamon-licious homemade cinnamon rolls warm, or wait until completely cool to devour! (My vote is to enjoy while still slightly warm!)
The post Homemade Cinnamon Rolls appeared first on Budget Bytes.
This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.
The post Dinner Rolls appeared first on Budget Bytes.
If you want to wow your friends and family at Thanksgiving this year, you’ve got to try this recipe for homemade dinner rolls. They are the softest and fluffiest rolls I’ve ever made in my life and they’re absolutely divine with butter slathered over top. Not to mention, the cost of homemade yeast rolls comes in at roughly half of what you’d pay for frozen store-bought or bakery rolls, making them totally worth the effort. …You know what? Forget Thanksgiving and just make this dinner roll recipe tonight. You won’t regret it!
If you’re a fan of Hawaiian bread or brioche, I think you’re going to love this dinner roll recipe. While these rolls aren’t quite as sweet and delicate as brioche or Hawaiian rolls, the dough is made with milk, butter, and egg, which yields an incredibly soft, fluffy, and slightly sweet roll that pairs perfectly with savory foods.
The reason homemade bread is so affordable is because you only need a few very basic and inexpensive ingredients to make them. Here’s what you’ll need to make your own homemade dinner rolls:
If your schedule doesn’t allow for the full prep of these dinner rolls before dinnertime, you can prep them ahead. Prepare the rolls all the way through the shaping stage, then stash them in the refrigerator (in the baking dish) for a few hours or until the next day. Then simply allow them to come to room temperature before baking.
You can also freeze the rolls after they are shaped. The frozen rolls can be stored in the freezer, wrapped air-tight, for a couple of months. Allow the rolls to thaw at room temperature, then bake once completely thawed and they have risen slightly.
Here are some tips and tricks for making sure your dinner rolls are as soft and fluffy as can be:
To store the baked dinner rolls, make sure to allow them to cool completely to room temperature, then place them in an air-tight food container. You can keep them at room temperature for about a day, or refrigerated for 2-3 days.
See how we calculate recipe costs here.
Combine ½ cup hot water (about 100-110ºF), 2 Tbsp sugar, and 2 tsp yeast (active dry, rapid rise, or bread machine yeast). Stir to dissolve the sugar and yeast, then let it sit for about 5 minutes, or until it’s very frothy on top. I usually just use hot water from my tap without measuring the temp, but if you have your water heater set very high, you may want to use a thermometer.
Once the yeast has woken up (as indicated by the thick layer of froth), whisk in ⅓ cup milk, one large egg, and 2 Tbsp melted butter.
In a separate large bowl, stir together 1 cup flour and ½ tsp salt. Pour the yeast-water mixture into the flour and stir until smooth.
Continue adding flour, about ½ cup at a time, until a ball of dough forms and it begins to pull away from the bowl (about one more cup of flour).
Transfer the dough from the bowl to a clean surface lightly dusted with flour. Begin to knead the dough, adding only enough flour to keep it sticking to your hands. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking. The dough should be very soft and pliable. I usually add about ½ cup more flour while kneading, bringing the total to about 2.5 cups of flour.
Place the kneaded ball of dough back into the bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour, or until it’s double in size (the time needed will depend on the room’s temperature). Once risen, punch the dough down to deflate.
Divide the dough into 12 pieces (I usually divide it into quarters first, then each quarter into three). Shape the dough pieces into balls, then place them in a greased baking dish. You can use a round or square baking dish. I used a standard 9-inch glass pie plate.
Let the rolls rise for another 15 minutes. They’ll probably not touch when they first go into the baking dish, but after rising for a short 15 minutes, they’ll probably be touching. They will puff up much more while they’re in the oven. While the rolls are rising, preheat the oven to 350ºF.
If you want your rolls to have a beautiful golden brown glossy finish, lightly beat an egg and gently brush the egg over the tops of the rolls.
Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.
The post Dinner Rolls appeared first on Budget Bytes.
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When life gives you too much tallow, perhaps it’s time to make flour tortillas. At least that was my conclusion, after successfully using this rendered beef fat in bread and…
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Sopapillas are total decadence for me. You’d think after concluding a stomach-swelling multi-course meal of chips and salsa, queso, guacamole, tamales, rice, refried beans. and enchiladas that it would be impossible t…
Fluffy and hot!
The post Dairy Free Cornbread In A Cast Iron Skillet appeared first on Yay Kosher.
Fluffy and hot!
The post Dairy Free Cornbread In A Cast Iron Skillet appeared first on Yay Kosher.
