breads

The secret to great cornbread is a well-seasoned and well-loved cast iron skillet. Also, bacon doesn't hurt.

I consider myself a connoisseur of cornbread, and this decadent recipe from the cookbook Good Grits is a game changer. Speaking of games, it would make a great side for Super Bowl Sunday, especially if you're making chili.

Southern chef Jim Shirley uses not only his grandma's recipe but also her cast-iron skillet. But even if you don't have an heirloom skillet, you can still cook like a Southerner. Writes Shirley in his cookbook: "At my house, this is considered a whole meal: fruit in your glass, veggies from your jalapeños, grain in the bread, dairy in the milk and eggs, and a little fat and protein in the bacon." Get the ultimate cornbread recipe now.

This month, some dear friends from college will be visiting me in San Francisco. Whenever I have out-of-towners, my favorite way to welcome them is with a small savory or sweet treat — always homemade, for a little personal touch. This time, I'll be making scones. After all, what puts one at ease better than a warm pile of just-baked breakfast breads?

Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.

How did you enjoy Mother's Day? OnSugar blog Fresh Tart celebrated with pan au chocolat.

Bread, chocolate, oil, and salt.  Could there be a better combination? Could there be an easier combination? Mother's Day, any day, simply beautiful.

See her recipe and step-by-step images when you read more.

If you can't make it to watch your favorite baseball team on Opening Day this year, turn your home into spectator central by gathering everyone 'round the big screen and serving up some stadium foods. Hot dogs, peanuts, and, of course, beer. Be sure to pass around fresh, hot soft pretzels, too (since most of you prefer them to their crispy counterparts). Serve them as a pre-dinner snack with coarse salt and spicy brown mustard — or studded with chocolate chips as a portable dessert. Which one suits your taste best? Decide when you read more.

When life gives you too many ripe bananas, OnSugar blog Stir Me Sweet suggests you do as the Aussies do and make quick and easy banana bread.

Since moving to Australia I have discovered one of the main things that sets Aussies apart from Kiwis when it comes to culinary preferences — banana bread! It's everywhere and so very addictive. I've come to the conclusion that the reason banana bread is so popular in Australia and almost non-existent in New Zealand is due to the rate that bananas ripen and become inedible, yet suitable for baking in Australia. Just a theory. So of course I had to find a perfect recipe to make at home. I'm not sure if this is perfect, but if it isn't I'd love for you to share your recipes with me!

See how she makes her version of the specialty when you read more.

Here, OnSugar blog baking and love makes yeast-raised donuts on a whim — and doesn't regret it one bit.

Last night I had this sudden urge to make donuts! So I did this afternoon using the recipe taken from 17andBaking. I had bookmarked it for a looong looong time but was simply unwilling to mess with yeast. It seemed easier than I thought though and I was certainly glad I tried . . . Anyway, the writer of 17andBaking, Elissa, is a very, very talented senior whom I look up to very much. Not only does she bake well, her photography skills are also excellent!

Her recipe — and what she learns from her first attempt at making donuts — after the break.