If you’ve ever been to Red Lobster, you know how mouth watering delicious their cheddar garlic biscuits are. This biscuit recipe is for an almost perfect copy of the original. They are light and fluffy with plenty of cheese running throughout. The tops are smothered with delicious buttery garlic and oregano. Yum!
These cheddar garlic biscuits were a huge hit for Easter dinner this year. They are best when served warm but I also ate a few the next day cold and they were just as tasty. I will definitely make this recipe over and over again!
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I like my homemade cornbread light, fluffy and with just the right amount of sweetness. With this cornbread recipe that’s exactly what you get. It ends up nice and thick, soft and moist. No crumbling to pieces with this one.
This sweet cornbread makes a great comforting addition to any warm bowl of homemade soup. Yum!
Sweet Cornbread
from Allrecipes.com
Ingredients:
1 cup flour
1 cup yellow cornmeal
2/3 cup sugar
1 teaspoon salt
3 & 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Directions:
1. Preheat oven to 400°. Spritz a 9″ round cake pan with non-stick cooking spray, set aside.
2. In a large mixing bowl whisk together the flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk and oil just until combined. Pour batter into pan and bake for 20 minutes or until toothpick comes out clean.
I simply love this pumpkin spice bread recipe! It has the perfect blend of spices and is so moist. I’m a huge fan of a good banana nut bread but I’d say this pumpkin walnut bread knocks that out of first place.
The original recipe doesn’t call for nuts but I decided to add a small amount of walnuts to half of the recipe. The recipe makes two loaves so I made one with walnuts and one without. After tasting both loaves, I think I prefer it with the nuts. But if you don’t care for nuts in breads, you can omit it from the recipe.
Pumpkin Walnut Spice Bread
from Taste of Home
Ingredients:
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
15 oz can pumpkin
3 & 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 cup water
1 cup chopped walnuts
Directions:
1. Preheat oven to 350°. In a large bowl; combine the flour, soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice. Set aside.
2. In your electric mixer; blend together the sugar, veggie oil and eggs just until combined. Add pumpkin and blend well.
3. Alternating between the water and flour mix; gradually blend in both a little at a time. Lightly blend until all is combined. Stir in nuts.
4. Evenly pour batter into two loaf pans sprayed with non-stick cooking spray. Bake for 60 – 65 minutes or until toothpick in center comes out clean. Let cool for 10 minutes before removing from pans. Cool completely before serving.
Over this past year, my affection for cornbread has grown deeper as the days go by. Like homemade biscuits, a good cornbread can go with just about any meal. And I’ve been trying my fair share of recipes trying to find just the right one. Something that’s not too dry, has nice flavors and isn’t too dense. A lot of the recipes I haven’t even posted here because they were a bust.
But this evening I think we found a keeper! This cornbread comes out nice and fluffy and very much like cake. It’s light and airy with good cornbread flavor and is very moist. The best part of homemade cornbread is eating it warm out of the oven with just a touch of butter. Yum!
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Thanks so much for stopping by my blog! I'm lucky enough to work from home with the help of my two cats and recently adopted puppy. I'm addicted to all things beauty so in my spare time, I enjoy shopping for new products and sharing them with you. I'm obsessed with Pinterest so every once in a while I'll throw in my favorite new recipes that my husband and I try and like. Hope you enjoy your time here!
