Southern Cornbread
Valley Table Staff
By Alvin and Friends. Photo: Adobe Stock / William No barbecue or dinner party is complete without this perfect cornbread from Chef Raymond Jackson of Alvin and Friends. Serve this
Breads
Hot Chicken Biscuits
Valley Table Staff
Gracie’s Luncheonette 4 Servings (With A Few Extra Biscuits) Ingredients For the biscuits: 3¼ cups all-purpose flour 4¼ teaspoons baking powder 1½ teaspoon salt ½ teaspoon black pepper 3½ teaspoons
Whole Wheat Rhubarb Bread
Valley Table Staff
Doris Clearwater Jones, Jones Farm Yields 2 loaves Ingredients 1 1/2 cups brown sugar 1/2 cup oil 1 egg 1 tsp. baking soda 1 cup buttermilk 1 1/4 cups whole
Southern Cornbread
Valley Table Staff
Raymond Jackson, Alvin and Friends Ingredients 1/2 pound butter 1/4 pound sugar 1/2 ounce salt 3/4 ounce baking powder 1/2 pound cornmeal 3/4 pound all purpose flour zest of 2
Penny Loaves
Valley Table Staff
Peter G. Rose Yields 2 loaves Ingredients 4 cups all-purpose flour 2 cups whole wheat flour 3 packages dry yeast 1 to 2 teaspoons salt, according to taste 2 1/4
Pumpkin Bread
Valley Table Staff
Chef Mark Suszczynski, Harvest Cafe Yields 3 large loaves Ingredients 8 eggs 2 1/4 cups oil 5 cups sugar 5 cups flour 5 teaspoons nutmeg 5 teaspoons cinnamon 1 tablespoon baking soda 1
