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Shrimp Stuffed Avocado
Find this recipe in our Seafood section.
November is National Bread Month
Beer Belly Bread
Jalapno Cornbread
Hard Tack / Sea Biscuits

Beer Belly Bread
TIPS: *Eat this delicious bread with the same foods that you would eat cornbread with.  * This bread will not keep as long so eat right away.
*Leftovers bread makes good toast.
Do you like chili or baked beans? Try serving it with this bread.

5 cups all-purpose flour
3 teaspoons double-acting baking powder
1 1/2 teaspoons salt
1 1/2 cups sour cream 12 ounces
5 tablespoons sugar
12 ounces beer
1 tablespoon margarine
1/2 teaspoon mixed herbs optional

If using self-rising flour, omit the baking powder and salt. Use a combination of herbs and spices as you wish. Try some dried basil, oregano, sage and rosemary.

Combine the sifted flour, sugar, baking powder and salt in a large bowl; blend well.  Pour in the sour cream and beer and mix thoroughly but do not beat mixture. Grease a 2-1/2 quart baking dish or similar sized pan. Preheat oven to 350 degrees.  Pour mixture into pan and bake for 40-45 minutes.
Remove and brush top with 1 tablespoon margarine. Return to oven and bake 15 minutes longer, or until browned and sounds "hollow" when tapped.

This does not keep as well as regular biscuits or bread, so eat right away. Leftovers do make good toast.


Favorite Recipe!
TIPS: Make sure you use a cash iron skillet for this dish or any cornbread dish. To make it the very best, pore enough veg. oil to coat the bottom of the skillet.....preheat the skillet on top of the stove or in the oven.
Caution: keep an eye on it! Don't set the house on fire!!
Once preheated, pore the batter in. You will hear it sizzle.
This is what gives your cornbread a crispy crust.

Then bake in a preheated oven at 350-degrees for 30 - 35 minutes.
1 cup cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar optional
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 large eggs beaten
1 cup buttermilk
1/3 cup onions minced
1 cup creamed corn 8 ounce can
2 tablespoons green peppers minced
2 tablespoons jalapeno peppers chopped
1/2 cup cheddar cheese, shredded

•Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened.
EXTRA TIP: Do you make your own dressing for the holidays? Try using Jalapeno Cornbread instead of the plain stuffing and give your dressing a bittte!
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