Cornbread

Note:  Cornbread is a southern staple.  My boys can almost make a meal off a pan of cornbread.   This recipe calls for one cup fresh cut corn which makes it extra delicious.  I am really going to miss the fresh garden vegetables of summer, but I am not going to miss heat.  I am SO ready for it to leave!

Cornbread

Ingredients
1/2 stick butter – melted
1 cup sour cream
2 eggs
1 cup fresh cut corn or 1 cup of canned creamed corn
1 cup self rising corn meal
1/4 cup chopped sweet onion
1/4 cup chopped jalapeño peppers (optional)
1 cup shredded sharp cheddar cheese
2 more Tablespoons melted butter

Directions
Melt butter in a 8″ iron skillet.  In a medium bowl add the sour cream and eggs and mix well.  Add the corn, meal, and chopped onion, and melted butter. Add peppers and cheese if desired.   Stir until blended and pour into iron skillet.  Bake 425 degrees for 20-30 minutes or until top is golden brown.
Add a couple of Teaspoons of melted butter to the skillet before pouring the batter in for an extra measure of butter taste and crisp crust.

Crawfish Cornbread

Note:  This cornbread is a meal all in one pan -- or at least it is to me.  Make up a nice salad and I am one happy girl! 

Crawfish Cornbread

Ingredients
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos

Directions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.

Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

Butterhorn Rolls

Note:  These are special occasion rolls.   They are not difficult to make as much as they take a long time to rise.   However, don't let that scare you away from giving them a try because they are delicious!

Butterhorn Rolls

Ingredients
1/2 cup warm water

2 Tbsp Instant yeast

2 Tbsp sugar

2 cups milk

6 beaten eggs

1 cup sugar

6 Tbsp melted butter

2 tsp salt

8-11 cups flour

Directions

Dissolve yeast and sugar in water and let stand for a few minutes until foamy. Meanwhile, scald milk in the microwave (usually 1 or 2 minutes) and then cool to lukewarm. Add the milk, eggs, sugar, butter and salt to the yeast mixture and stir. Add flour, one cup at a time and mix well until the dough is cleaned from the sides of the bowl, and soft and pliable. Place in a lightly greased bowl and cover. Let rise in a warm place for 5 hours.

After the first rise, divide dough into five pieces. Roll each piece into a large circle, 1/4" thick. Cut circle into 12 or 16 wedges. Roll up from the widest end to the tip, creating a butterhorn shape. Place on greased baking sheets and brush tops generously with melted butter. Let rise for 3 hours. Bake @ 350 degrees for 13-14 minutes. Brush tops again with melted butter immediately after removing from the oven.

Breakfast Cream Cheese Danish

Note:  One day while shopping at Kroger there was a cream cheese danish on sale.   To my surprise, Little Guy asked if I would buy it for him.   He absolutely loves cream cheese danish apparently. That meant I needed to find a quick and easy recipe so I could make one for him.   This one has worked well.

Breakfast Cheese Danish

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 (8-ounce each) packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

7 up/Sprite/Ginger Ale Biscuits

Note:  We have been so busy this summer that family suppers have been more rare than common.   This past week I asked the boys what meals they had been craving.   Big Guy said he really wanted roast, mashed potatoes, homemade biscuits and veggies.    Last night I had everything almost ready and realized I hadn't made biscuits.   I didn't want to disappoint him but didn't want to hold up supper so I whipped up these 7 up biscuits which turned out to be ginger ale biscuits since I didn't have 7 up.   They aren't technically homemade, but they were as close as I could get in the time crunch I had.

7 up/Sprite/Ginger Ale Biscuits

Ingredients
4 cups Bisquick
1 cup sour cream
1 cup 7-up/Sprite/Ginger Ale (basically any kind of lemon-lime drink)
1/2 cup melted butter

Directions
Melt your butter in the bottom of a 9 x 13 baking pan.   Fold sour cream into Bisquick and then add 7 up.  Just mix, but don't over mix.    Dump onto a floured surface.   Roll out to a 1 inch thickness.   Cut out and place in the butter pan.   Bake in a 425 degree oven until golden brown. 

Apple Fritters

Notes:   If we go to our local donut shop, my husband is going to get an apple fritter.   He loves them.   Recently one of the group pages on Facebook, Welcome Home, posted a recipe that was so easy and tasted very similar.   I can't make these very often or he will be completely spoiled and will  never want to go to the donut shop again.  Ha! Ha!

Apple Fritters
Ingredients
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups vegetable oil

GLAZE:
2 cups confectioners' sugar
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

Pour oil into a large deep skillet or a Dutch oven over medium-high heat. You should have at least 2 inches of oil in your skillet or Dutch oven. Test the oil to see if it is ready by dropping a pinch of dough into the oil. It is ready when the dough floats to the top.

Using a measuring cup (I use the 1/3-cup) carefully drop heaping portions of batter to the hot oil. Press batter lightly with back of spoon to flatten. Fry, until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.

Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to the same temperature and repeat with remaining batter. Let fritters cool 5 minutes

Meanwhile, whisk confectioners’ sugar, apple cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Wait approximately 5 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Bread Machine Cream Cheese Yeast Bread

Note: Rediscovering our bread machine has made our house smell delicious and the boys are quite addicted. It is a nice thing to share with neighbors!

Bread Machine Cream Cheese Yeast Bread

Ingredients
1/2 cup water
1/2 cup cream cheese, softened
2 tablespoons melted butter
1 beaten egg
4 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoon active dry yeast

Directions Place the ingredients in the pan in the order as suggested by your bread machine manufacturer. Process on dough cycle. Remove from machine, form into a loaf and place in greased 9x5 loaf pan. Cover and let rise until doubled. Bake in a 350 degrees F oven for approximately 35 minutes.

Free Entergy Cookbook

Note:  Entergy has a free cookbook online which you can download.  It has some really good recipes.   There are basics like how to boil an egg, measurements and conversions and really delicious recipes!  Here are two that came in handy for cooking Sunday dinner.

BUTTERMILK ROLLS

Ingredients
1 cup lukewarm buttermilk
1 teaspoon salt
1/4 teaspoon baking soda
1 package yeast
1 teaspoon sugar
3 tablespoons shortening
2 1/2 cups sifted flour

Directions
Combine buttermilk, soda, sugar and salt. Stir in yeast until dissolved. Add shortening and stir until melted.
Blend in flour; add additional 1/4 cup flour if necessary to make dough easy to handle. Knead on lightly floured board until smooth and elastic. Shape dough into 1-inch balls and place 3 balls in each greased muffin pan. Cover and let rise until doubled in bulk, about 1 hour. Bake in 400° F. oven 20 minutes. Yield: 18 rolls.


 OVEN BEEF STEW

Ingredients
1 pound beef stew meat
3/4 cup sliced onion
2 tablespoons shortening
1 clove garlic, minced
3 1/2 cups tomatoes
1 1/2 teaspoons salt
2 cups diced celery
1 tablespoon sugar
1/2 cup diced green pepper
1/2 cup rice

Directions
Brown meat in shortening; add remaining ingredients,
except rice. Bring to a boil and pour into a 2-quart
covered casserole. Stir in rice; cover and bake in 350°F.
oven for 50 minutes, or until rice is tender. Yield:
6 servings.



Download the free Entergy cookbook!

Freezer Cinnamon Rolls

Note:    Is there anything more fun than having friends come and visit for the holidays?  
We LOVE it.   If we have friends visiting I don't want to have to spend too much time in the kitchen.   Having these cinnamon rolls in the freezer makes breakfast easy and delicious.

Freezer Cinnamon Rolls

Ingredients
1/2 c. very warm water
1 T. sugar
2 T. yeast
1/2 c. melted butter
2 eggs
2 t. salt
1/2 c. sugar
1 1/2 c. warm milk
5 1/2 c. flour
butter
brown sugar
sugar
cinnamon
 butter
vanilla
milk
powdered sugar

Directions
Combine water, 1 T. sugar and yeast.  Set aside for 5 minutes to activate. Mix 1/2 c. sugar, melted butter, eggs, and salt.  Add yeast mixture.  Stir in warm milk. Add 5 cups flour, 1-2 cups at a time. Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky. Let rise until double in a clean, oiled bowl.  Punch down risen dough.  Separate into two pieces. Roll out dough in a large rectangle.  Spread with softened butter.  Sprinkle liberally with brown sugar, white sugar, and cinnamon. Roll dough. Cut your dough into about 12 (1-inch) rolls.  (Tip: the best way I have found to cut is with dental floss). 
Lay them in a pan and let them freeze.

When ready to bake.   Place in a greased pan.  Set out on the counter overnight to let rise.  Bake at 350° for 20-22 minutes.  Spread icing while hot.


For icing, melt butter (about 2 T.).  Add 1 tsp. vanilla and 2 T. milk.  Sift powdered sugar into mixture and stir well until icing consistency.

Apple Fritters

Note:  Another favorite fair food of my hubs' is the apple fritters.    He likes the ones that are fried crispy.

Apple Fritters

Ingredients
oil for deep frying
1 egg, beaten
1/2 c. milk
1 T. shortening, melted
1 c. apples, peeled, cored and diced
1 c. all-purpose flour
1 T. sugar
1 t. baking powder
1/4 t. salt
1 c. powdered sugar
1 t. cinnamon

Directions

Add enough oil to a deep fryer or Dutch oven to equal a depth of 3 inches. In a large mixing bowl, combine egg and milk; stir in shortening and apples. In a separate bowl sift together flour, sugar, baking powder and salt; add to egg mixture. Mix well and drop by tablespoonfuls into 365-degree hot oil. Fry about 4 minutes or until golden, turning to brown all sides evenly. Remove from oil with a slotted spoon; drain on several layers of paper towels. Toss powdered sugar and cinnamon together; roll fritters in the sugar mixture. Serve warm. Makes 6 to 8.

Funnel Cakes

Note:  It is almost time for the MS State Fair.  That means everyone's favorite:  the food.  

Funnel Cakes

Ingredients
1-1/3 c. all-purpose flour
2 T. sugar
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 egg
3/4 c. milk
oil for deep-frying
Garnish: powdered sugar

Directions

Sift flour, sugar, baking soda, baking powder and salt together; set aside. Mix egg and milk together; add to flour mixture. Stir until batter is smooth. Pour oil into a deep skillet to a depth of one inch; heat oil over medium heat to 375 degrees on a candy thermometer. Holding a finger over the spout of a funnel, pour 1/4 cup batter into the funnel. Release your finger and allow batter to flow into the hot oil, spiraling batter to form cake. Fry for 2 minutes on each side or until golden brown; drain and sprinkle with powdered sugar. Makes 6 funnel cakes.

Upside Down Pecan Cake

Note:   We have so many friends who have had babies, surgeries and loss.  This is a good quick recipe that allows you to take something over to people who are needing help with food.   It works well as a breakfast cake or dessert.

Upside Down Pecan Cake.

Ingredients
3/4 c. butter, melted
1 c. brown sugar, packed
2 c. pecan pieces
1/4 c. corn syrup
18-1/4 oz. pkg. yellow cake mix

Directions

Combine first 4 ingredients; divide and spread equally into 2 greased and floured 9"x5" loaf pans. Set aside. Prepare cake mix according to package directions using 2 tablespoons less water; divide and pour equally into loaf pans. Bake at 275 degrees for 60 minutes or until a toothpick inserted in center tests clean. Carefully invert pans immediately onto rimmed serving plates. Let stand for 2 minutes; remove pans. Slice and serve warm. Makes 16 servings.

Honey Bread

Note:    Is there anything better than the smell of fresh baked bread on a fall day?   

Honey Bread

Ingredients
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 t. baking powder
1/4 t. cinnamon
1/2 c. oil
1-1/2 c. buttermilk
1/2 c. honey

Directions

Mix all ingredients together; spoon into a greased and floured 9"x5" loaf pan. Let stand for 20 minutes; bake at 375 degrees for 50 to 60 minutes. Makes one loaf.

Strawberry Bread

Note:  We are fans of the Great Harvest Bread Company.   Recently they were selling Strawberry Bread.   It was so delicious!     Here is a recipe which is similar to their yummy bread.

Strawberry Bread

Ingredients
1 cups fresh strawberries, washed and sliced
1-1/2 cups self rising flour
1 cups white sugar, plus two tablespoons
1 teaspoon ground cinnamon
1/2 cups vegetable oil
2 eggs, beaten

Directions

Place strawberries in a small bowl and pour two tablespoons of sugar over them. Stir and set aside. In mixing bowl, place flour, remaining sugar, oil, eggs, and cinnamon. Mix until well combined. Add strawberries and mix again until well combined and a pretty shade of pink. Pour into greased and floured loaf pan.

Bake at 350 for 45-50 minutes,or until toothpick inserted in center comes out clean. Allow to cool in pan ten minutes before turning out of pan to cool completely.

Hot Cross Buns

Note:    These buns are a traditional Good Friday treat.    I am unsure as to all the historical reasons, but I know they have a cross on the top which symbolizes the crucifixion.      I just know that it is part of our tradition.

Hot Cross Buns

Ingredients
3/4 cup evaporated milk, warmed
3 Tbsp butter, softened
1 egg
1 egg white
3 Tbsp sugar
1/2 tsp salt
1 Tbsp yeast
1 1/2 tsp cinnamon
3/4 cup raisins
3 cups flour
1 egg yolk
2 Tbsp water
2 Tbsp butter, softened
1 1/2 cup powdered sugar
1 tsp vanilla
1 Tbsp water

Directions
Put the evaporated milk in the microwave for 30 seconds to warm. Combine the milk, butter, sugar, salt, yeast in a mixing bowl and let work. Add the egg and egg white and mix. Add 1 cup of flour, currants and cinnamon. Mix in the rest of the flour. Knead, cover and let rise until doubled. Form into 12 buns and place in a greased baking pan. Keep them far enough away from each other that they won't stick together as they rise. Cover and let rise 1/2 an hour. Combine the egg yolk and water. Brush the buns with the egg mixture and bake 20 minutes at 375 degrees. Remove from oven and let cool.

While they are cooling, make the glaze in a bowl. Combine the butter and powdered sugar with the back of a soup spoon. Combine the water and vanilla and add slowly to the powdered sugar mixture, stirring until smooth. It should be thick, but spreadable. Put it into a sandwich size plastic bag. Seal and snip one corner.   Be sure and wait until the buns are cooled or your icing will slide off.   Um, no, I don't speak from experience.   ha!  ha!

Easy Resurrection Rolls

Note:  "He is not here; he has risen, just as he said. Come and see the place where he lay."  Matthew 28:6    It is Holy Week.  It is a special time to remind my boys of the sacrifice that Jesus made on our behalf so we can have eternal life with Him.     These easy resurrection rolls remind us that after three days he arose and when they came to the tomb he was not there.   

Easy Resurrection Rolls

Ingredients

1 (10 ounce) can refrigerated crescent dinner rolls
8 large marshmallows
1/4 cup melted butter
2 tablespoons ground cinnamon
2 tablespoons white sugar

Directions
Preheat oven to 400 degrees F on lightly grease a baking sheet.   Separate crescent rolls into individual triangles.  Mix together cinnamon and sugar.   Dip a marshmallow into melted butter, then roll in sugar mixture.  Place marshmallow in center of crescent roll and wrap the dough around.  Seal marshmallow tightly inside!  Place on a baking sheet.    Bake in a preheated oven until golden brown, about 15 minutes.

 He is NOT here!    He is RISEN!

Have you discovered OROWEAT Sandwich Thins?

I LOVE this bread!

100 calories

5 grams of fiber

1 gram of fat

choices of multi-grain, whole-wheat or honey-wheat (YUMM-O!)

but most of all.....

DELICIOUS!!!

I grabbed a package of these sandwich thins at the store on a whim because they just looked delicious.   I thought they would be perfect for tuna or egg salad sandwiches.     I was right AND wrong.    They are not only delicious for those things, but so much more!    

Hubs toasted these and put ham and cheese on them.    Oh my heavens!!

Put these bad boys in a panini machine and you will think you have found sandwich perfection!

Have I mentioned that I am not being endorsed by the OROWEAT company to tell you about these sandwich thins?     However, if they wanted to send me a coupon for a FREE package I would NOT turn them down.     

You HAVE. TO. TRY. THESE!!

Cookbook: "My Bread" by Jim Lahey

Note:     We have rediscovered making bread instead of buying it.     We are just loving it.    When this book showed up on a "must have" list while watching one of the morning news shows, I was hooked.     This man loves bread and he doesn't believe in kneading.      Who wouldn't at least want to try that?      He has delicious recipes for bread like roasted red pepper, pizza bianca, panino cubano, and traditional whole wheat.     I have included a fun peanut butter and jelly bread recipe for you to try which I found at ecookbooks.com.   




"My Bread" by Jim Lahey
W.W. Norton, $29.95
From the man who popularized the no-knead bread-making method made popular by Mark Bittman in an article in The New York Times, comes this very accessible book for the home cook. As advertised, there is no kneading involved. You just mix the ingredients and then let the bread rise slowly. There are many delicious variations to choose from. "My Bread" will get nonbakers baking. After all, what is better than home-baked bread?

Peanut Butter and Jelly Bread

INGREDIENTS
- egg, beaten/1 large
- bread flour/2 cups plus 2 tablespoons
- whole wheat flour/2 tablespoons
- table salt/¾ teaspoon
- instant or other active dry yeast/¼ teaspoon
- cool (55 to 65 degrees F) water/1 cup plus 2 tablespoons
- unsalted smooth peanut butter/3 tablespoons
- unsalted dry-roasted peanuts, whole/¼ cup
- unsalted dry-roasted peanuts, roughly chopped/¼ cup
- seedless fruit jam of choice/1/3 cup

- nonstick cooking spray
- additional flour for dusting

Directions
1. Reserve 1 tablespoon of the beaten egg for glazing the bread. In a medium bowl, stir together the flours, salt, yeast, and the remaining egg. Blend the water and peanut butter in a blender until smooth (some settling will occur if this is left to stand, so blend just before using). Add mixture to the flour mixture and, using a wooden spoon or your hand, mix until you have a wet, sticky dough without any lumps, about 30 seconds. Stir in the whole peanuts until evenly distributed. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, about 12 hours.
2. When the first rise is complete, sprinkle the surface of the dough with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Lightly flour your hands and gently pat and pull the dough into a rough rectangle about 8 by 12 inches.
3. Now you’re going to make a sort of jelly roll: Position the dough so a long side is in front of you. Spread the jam evenly over the surface of the dough, leaving a 1-inch border on all sides. Lift up the far side of the rectangle and fold one third of it over toward the center, then continue rolling up the remainder into a cylinder. With the seam on the bottom, tuck the ends of the roll under to seal them, so the jam doesn’t ooze out during baking.
4. Lightly coat the loaf pan with cooking spray. Sprinkle half of the chopped peanuts into the bottom of the pan. Gently transfer the dough, seam side down, to the loaf pan. Sprinkle the remaining chopped peanuts onto the dough. Cover the dough with a towel and place it in a warm, draft-free spot to rise for 1 hour. The dough is ready when it has doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
5. About 15 minutes before the end of the second rise, preheat the oven to 450 degrees F, with a rack in the center.
6. Brush the top of the dough with the reserved beaten egg. Bake until golden, about 1 hour and 15 minutes. If the peanuts start to darken, loosely cover the loaf with foil. Use pot holders to invert the pan onto a rack, remove the pan, and turn the bread right side up to cool thoroughly. (Don’t dawdle—the bread will get soggy if it cools in the pan.)

Monkey Muffins

Note: I have been making bread with my bread machine. Today as I was making some bread dough I ran across this recipe at Pioneer Woman's blog. Come to Mama! My boys were just drooling as I was rolling the dough into little balls of potential monkey muffin deliciousness. Thank you, Pioneer Woman.

Monkey Muffins

Ingredients
bread dough
butter
sugar
ground cinnamon
sweetened condensed milk
vanilla

Directions

Preheat oven to 375 degrees. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. Roll dough into walnut sized balls. Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

If needed, allow dough to rise. Otherwise just go ahead and bake until golden and bubbly.

While the muffins were baking, I opened my sweetened condensed milk and poured into a microwave safe bowl and added one tsp. vanilla. Warm slightly in the microwave.

When muffins are done, remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Allow rolls to sit for a little while to absorb sweet, sticky milk.

Jalapeno Cornbread

Note: This recipe is especially for my sister-in-law. She asked me over Thanksgiving if I had a recipe for jalapeno cornbread. My SIL is the master party organizer and she entertains all the time. I wish I lived closer to her so I could enjoy all the fun she has at her house.

Jalapeno Cornbread

Ingredients

3/4 cup cornmeal
1/4 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3/4 cup low fat milk
1 large egg
2 oz butter, melted and cooled
1 heaped cup frozen sweet yellow corn
2 large jalapeno peppers, seeded and diced (adjust to your desired amount of "heat")

Directions

Preheat oven to 400 degrees. In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. In another bowl, beat the egg and stir in the milk and butter, whisk well to combine.

Pour the wet ingredients into the dry ingredients and stir well to combine. Finally stir in the jalapeno and sweet corn. Butter an loaf pan or a cast iron skillet and pour the batter into the prepared pan. Bake for about 30 minutes till a skewer inserted into the center of the bread comes out clean.

Serve warm.