🌻 The One With Cornbread, Magnolia Table Vol 1 p.262

Print Recipe

Source: magnolia.com
Course: Breads

What You Will Need

  • 4 tablespoons ½ stick unsalted butter melted and cooled, plus softened butter for the skillet and for serving
  • 1 cup all-purpose flour sifted
  • 1 cup fine stone-ground yellow cornmeal
  • 1 teaspoon kosher salt
  • 12 teaspoon garlic powder
  • 1 cup heavy cream
  • 2 large eggs
  • 1 cup drained canned white corn

What You Will Need To Do

1. Position a rack in the top third of the oven and preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet.

2. In a large bowl, whisk together the flour, cornmeal, salt, and garlic powder.

3. In a medium bowl, whisk together the melted butter, cream, and eggs.

4. Add the liquid ingredients to the flour mixture along with the corn and the jalapeños (if using) and pimientos (if using). Stir until moistened but not overmixed; the batter will be thick.

5. Scrape the batter into the prepared skillet and smooth the top. Bake until the top is lightly browned, the edges are browned, and a tester inserted in the center comes out clean, about 50 minutes.

6. Slice the warm cornbread into 6 wedges and serve at once with pats of butter.

7. Cornbread is best the day it is made. Wrap leftovers tightly in foil and store at room temperature for up to 3 days. Reheat by slicing and toasting or broiling.

The Jeanie Jo & Joanna Project Recipe 2 of 312.

This is the first time I have ever created cornbread that was not from a Jiffy box. We do not have it that very often, as my husband is not a fan. But this recipe is mouth watering and full of flavor rather than the dry & bland cornbread that crumbles as you take a bite.

My daughter gave it a 5 🌻🌻🌻🌻🌻
My husband gave it a 4 🌻🌻🌻🌻
I agree with my daughter and also give it a five for it being full of flavor and an easy recipe to follow 🌻🌻🌻🌻🌻

Served with Overnight Black Eyed Peas.

Cooking through Magnolia Table Cookbook Vol 1 & 2, Until next time ….

🌻 The One With JoJo’s Biscuits, Magnolia Table Vol 1 p. 18

Print Recipe

Jojo’s Biscuits Recipe – Magnolia

Source: magnolia.com
Course: Breads
Yield: Makes 20 biscuits
Serves: 10 Scale

What You Will Need

  • 2 cups self-rising flour plus more for the work surface
  • 1 tablespoons baking powder
  • 12 teaspoon baking soda
  • 1.5 Sticks salted butter cold, cut into 1/2-inch pieces or grated
  • 1 large eggs beaten, plus 1 large egg for brushing
  • 34 cup buttermilk or as needed, plus 1 tablespoon for brushing

What You Will Need To Do

  1. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2-inch thick.
  3. Use a floured 2 3/4-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
  4. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
  5. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
  6. Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.

The Jeanie Jo & Joanna Project Recipe 1 of 312.

Light & fluffy and very versatile. This morning I eat a couple alone as my husband picks up our daughter from Mema’s. When we have them for breakfast Monday, we will eat them as Biscuits & Gravy.

As long as you remember to add prep time to your recipe and extra flour when you press them out they are simple to make. I do recommend grating the cold butter before stirring into the flour as a part of your prep. This made it a quick process with all that delicious butter.

And let me say this. Is there anything better than butter? Think it over. Every time you taste something that’s delicious beyond imagining, and you say, “What is in this?” The answer is always going to be “butter.” It’s incredible … You can never have too much butter.

Julie & Julia

I give JoJo’s Biscuits a 5 🌻🌻🌻🌻🌻 for being both simple & scrumptious!!

What are you having for brunch on this 1st day of 2022? How do you like to serve your buttermilk biscuits? Let me know in the comments below.

Cooking through Magnolia Table Cookbook Vol 1 & 2, Until next time ….

Magnolia Table’s BLT Sandwiches

Joanna Gaines says in her cookbook Magnolia Table Vol 1, “The combination of smoky bacon, crisp lettuce, and sweet, juicy tomato slices is a classic for a reason. Here it is made even more delicious by a couple of quick and easy embellishments. Spreading mayonnaise on the bread, toasting it on the stovetop give it a perfectly brown crust without drying out the slices. And an herb -and-lemon mayonnaise marries all the elements together beautifully.”

What you will need:
  • bacon
  • mayonnaise
  • white country bread
  • easy herb mayo (Magnolia Table Vol 1 page 77)
  • butter lettuce leaves
  • vine ripened tomatoes
  • salt
  • pepper
What you will need to do:
  1. Turn to page 75 in Joanna Gaines’ cookbook Magnolia Table Vol 1. Follow as directed.

What is your favorite sandwich? Please let me know in the comments below.

Until next time – a latte of sparkles & giggles,