Strawberry Bread

This is one of my holiday favorites. I don't know why I just do it for the holidays.

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3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2- 10 oz. pkgs. frozen strawberries
1 1/4 cup oil
4 eggs, well beaten
1 tsp. red food coloring

Reserve 1/2 cup strawberry juice for cream cheese spread. Mix all dry ingredients together. Make a hole in the center of the dry ingredients and pour strawberries, oil and eggs in. Mix by hand until all ingredients are thoroughly combined. Add food coloring and mix. Pour into a large greased and floured loaf pan. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean. Let cool for 10 minutes and then remove from pan and cool completely.

I usually use small loaf pans and they take about 45 minutes to cook

Cream Cheese Spread:

1- 8 oz cream cheese softened
1/2 cup reserved strawberry juice

Mix together, and place between slices of strawberry bread.

Mexican Cornbread (gluten free version)

This is a combination of my mom's gluten free cornbread and my mother-in-law's Mexican Cornbread.

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2 cups corn meal
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 eggs
2 cups buttermilk
1/2 cup chopped onion
1 can cream style corn
1 cup grated cheddar cheese
chopped jalapenos, according to taste

Preheat oven to 4oo degrees. Put bacon grease in a 9 x 13 pan. Place pan in oven while oven is preheating. Mix all ingredients together. Pour excess bacon grease from pan into batter and stir. Pour into preheated 9 x 13 pan and cook for 25 minutes.

Cornbread

This is my mom's cornbread recipe. Just happens to be gluten free!

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2 cups corn meal
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 eggs
2 cups buttermilk

Preheat oven to 400 degrees. Put bacon grease in a 9 x 13 pan (or castiron skillet). Place pan in oven while oven is preheating. Mix all ingredients together. Pour excess bacon grease from pan into batter and stir. Pour into preheated 9 x 13 pan and cook for 25 minutes.

Mexican Cornbread

My mom-in-law's original Mexican Cornbread recipe.

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1 cup corn meal
1 cup flour
1 cup milk
4 tsp baking powder
1/2 tsp salt
1/4 cup oil
1 egg
1/2 cup chopped onion
1 can cream style corn
1 cup grated cheddar cheese
chopped jalapenos, according to taste (we like lots)

Preheat oven to 425 degrees. Put some vegetable oil, or bacon grease in a 9 x 13 pan. Place pan in oven while oven is preheating. Mix all ingredients together. Pour into preheated 9 x 13 pan and cook for 25 minutes.