Joan Pol's Best Corn Bread

Taken from an unidentified newspaper clipping.

• 2 cups Bisquick
• 1 cup white self-rising cornmeal
• 1/2 cup plus 1 tablespoon sugar
• 1 cup buttermilk
• 1 cup butter, melted and slightly cooled (do not use margarine)
• 1 (8.5 ounce) can cream corn
• 2 large or extra large eggs, slightly beaten

Preheat over to 350°.

Stir together Bisquick, cornmeal, and sugar. Add remaining ingredients and stir to mix. (Batter will be somewhat lumpy.)

Grease 9 X 13" baking pan and pour in batter. Bake in pre-heated over 30-40 minutes. Cool slightly before cutting into squares.

Zucchini Bread

This recipe was handwritten in pencil on a piece of notepaper.

• 3 eggs
• 1 cup oil
• 2 cups brown sugar
• 2 cups grated zucchini
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 cup nuts or coconut

Mix all ingredients well. Pour into loaf pan. Bake at 350° for 1 hour.

Hush Puppies I

Taken from an unidentified magazine article.

• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon white pepper
• 1 small onion, grated
• 2 large eggs, beaten
• 1 to 1 1/4 cups milk
• Vegetable oil

Combine first 7 ingredients; add eggs and 1 cup milk, stirring well. Add additional milk, if necessary, for desired consistency.

Pour oil to depth of 2 to 3 inches into a Dutch oven or heavy saucepan; heat to 375°. Carefully drop batter by rounded tablespoonsful into oil. Fry a few at a time 1 to 2 minutes on each side or until golden brown. Drain on paper towels and serve immediately.

Yield: about 3 dozen.

Butter-Crust Beer Bread

Taken from a newspaper clipping from The Cincinnati Enquirer.

• 2 cups self-rising flour
• 3 tablespoons sugar
• 1 can (12 ounces) room-temperature beer (do not use light beer)
• 4 tablespoons (1/2 stick) unsalted butter, melted

Preheat oven to 350°. Oil or butter a standard loaf pan. In a bowl, combine flour, sugar, and beer and mix with a wooden spoon until well-blended, about 1 minute.

Pour batter into prepared pan and bake 30 minutes. Remove bread from oven and pour melted butter over the top. Bake 30 minutes more, until lightly browned on top. Cool in pan, then remove and serve with whipped butter.

Makes 1 loaf.

Adapted from Mary Emmerling's American Country Cooking, Clarkson N. Potter.

Beer Rolls

This recipe, taken from an unidentified newspaper clipping, is likely from The Cincinnati Enquirer.

• 3 cups Bisquick
• 3 tablespoons sugar
• 1 can (12 ounces) beer, room temperature

Grease 18 muffin tins; combine ingredients and fill tins 1/2 full. Bake in 425° oven 15 minutes.