The Best Cornbread

This recipe came from a cook book that the ladies in our church made. It is our family's favorite because it is sooo good and sweet. Sometimes we jokingly call it “corn cake” because it has more sugar than cornmeal. We usually grind our own cornmeal from popcorn kernels. I think it also makes it taste really good! 

This recipe makes an 8” square pan. But we have a big family and we really like it. So we usually triple it and bake it in a huge 11 x 15” roasting pan for 40 minutes.

Sweet Cornbread

from Stefanie Gover

1/2 cup cornmeal

1 1/2 cup flour

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup oils (I usually use olive oil or a mix of olive and coconut oil)

2 eggs

3 tablespoons melted butter

1 1/4 cups milk

Grease an 8-inch pan.  Mix the dry ingredients.  Mix the wet ingredients.  Add the dry to the wet. Pour the batter into the pan. Bake at 350' for 35 minutes, or until a tester comes out clean.

Judi's Chocolate Chip Cookies

Our family got this recipe from our neighbor and friend in Las Vegas.  Since she only lived two doors down, she sometimes invited my older sister to come bake with her.  I was very young at the time!  But I do know that she was legendary for making really good treats.  

Judi's Best Chocolate Chip Cookies

from Judi Brennan

3 soft sticks of butter

1 1/4 cup brown sugar

1 1/4 cup white sugar

1 tablespoon vanilla

2 teaspoons baking soda

1 teaspoon salt

2 large eggs

4 cups flour

3 cups chocolate chips

Pre-heat oven to 350'.

In a mixing bowl cream butter and sugars until light and fluffy, for about 3 minutes. Add vanilla, baking soda, salt, and eggs. Mix well.

Blend in flour. Once it is all mixed together, turn off mixer and add the chocolate chips. Stir them in with a wooden spoon.

Scoop balls of dough onto a cookie sheet covered with parchment.

Let them bake for 10-12 minutes, or until barely done. Then put them on a wire rack to cool. Enjoy!

Makes 8 dozen.

Notes: I used an extra 1/4 cup flour because we live at high altitude.

Judi always recommends that you add 1/4 – 1/2 cup extra flour to your cookie recipes (she's already done that for this one) and to always underbake the cookies; they are done when the cookies are just barely dry and the edges are starting to get golden. They will firm up after you take them out.