Cornbread (no flour or sugar)

Cuisine American


  • 2 eggs
  • 2 tbsp vegetable oil
  • 1 cup water
  • 1/2 cup milk or buttermilk
  • 2 cups cornmeal
  • 2 tsp baking powder
  • 1 tsp salt


  1. Preheat oven to 450° – preheat baking pan with butter or grease. (9-inch cast iron skillet). Beat eggs in a mixing bowl. Add remaining ingredients in order listed; stir until well blended. Pour batter into hot pan and bake 20-25 minutes or until golden brown.

    Makes one 9-inch pan or 8-12 muffins or 12-16 small muffins.

Pickled Eggs


Course Appetizer
Cuisine American


  • 1 Quart Jar
  • White Vinegar
  • 2 tbsp Sugar
  • 2 tbsp Salt
  • 1 tbsp Minced Garlic
  • 1-2 Hot Peppers
  • 10-12 Hard Boiled Eggs


  1. Put about 1 cup of vinegar into empty quart jar.

    Add other ingredients, put lid on & shake until sugar & salt is disolved.

    Fill jars with boiled eggs and top off with vinegars

    Put lid on and give a little shake..

    Refrigerate for a day or so before eating.

    Keep refrigerated.  Should last for a few months. 

Easy Peel Boiled Eggs


Boiled Eggs

Older eggs peel better than fresh eggs!

Course Appetizer
Cuisine American


  • eggs
  • water


  1. Place room temperature eggs into pan.

    Cover with tap water 1" above eggs.

    Bring to boil.

    Remove from burner and cover pan for 13 minutes.

    Drain and run cold water over eggs until they are cool.