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Grandmother's Buttermilk Cornbread

Submitted by: BETHANYWEATHERSBY

Home Town: Brookings, Oregon, USA

Living In: Beaverton, Oregon, USA

Grandma's recipe for a sweet, moist cornbread likely to become your favorite!

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Sweet Potato Bread I

Submitted by: Mary E. Crain

This will remind you of pumpkin bread, with its cinnamon, nutmeg and pecans. The flavor does differ, though, so be sure to give this recipe a try.

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Hoe Cake

Submitted by: jbrink1

Home Town: Maryville, Tennessee, USA

Living In: Seymour, Tennessee, USA

This simple bread -- sometimes also called Johnny Cake or Journey Cake -- was originally baked on a farm hoe. Now made in an old-fashioned cast iron skillet, it's still a Southern classic.

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Kentucky Biscuits

Submitted by: COOKIN4MY3BOYS

This is a great recipe, different that the usual biscuit. Serve piping hot with butter, jam, or honey.

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Mayonnaise Biscuits

Submitted by: GEORGIEBRENT

These versatile mayonnaise drop biscuits are a Southern tradition.

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Vicki's Hush Puppies

Submitted by: Vicki Conley

This is a simple, no-fuss recipe for that favorite, fried cornmeal concoction. Eggs are combined with sugar, onion, flour and cornmeal, and then deep fried.

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Beignets

Submitted by: ginampls

A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!

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Cheese Corn Spoon Bread

Submitted by: Tina Sherry

Cream-style corn, whole corn kernels, sour cream, butter and Swiss cheese are combined with a packaged corn muffin mix in this moist, pudding-like side dish

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Southern Butter Rolls

Submitted by: Maria Magee

There actually is no butter in these dinner rolls, but they have such a pleasing, light texture and flavor that you will not miss it.

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Old Plantation Rolls

Submitted by: GRANNYROB

Looking for delicious old style dinner rolls? This recipe is for you!

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Southern Sweet Potato Bread with Pecans

Submitted by: Tanja Miller

Reminiscent of pumpkin, sweet potatoes have a more delicate taste. This spicy, sweet loaf is well packed with raisins and pecans.

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These are traditional hand-formed South Georgia biscuits as made by my family for generations. Unlike most recipes, these biscuits are formed entirely by hand, not rolled and cut. Once you master the technique, you can make them very quickly and will find the texture and appearance to be much better than rolled biscuits.

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Teena's Overnight Southern Buttermilk Biscuits

Submitted by: LAGIRL

Home Town: Louisville, Kentucky, USA

Living In: Shelbyville, Kentucky, USA

Buttermilk makes the difference in these easy Southern-style biscuits that are refrigerated overnight to ensure they rise high, light and beautiful.

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French Quarter Bread Pudding

Submitted by: SANTACRUZ

Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!

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Mac's Shoe-Fly Bread

Submitted by: J. A. McReynolds

A lightly sweetened bread machine loaf with oats and molasses.

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Pepperoni Rolls

Submitted by: kaoscarson

Sweet soft rolls have a surprise filling of pepperoni in this favorite regional treat.

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Southern Biscuits with Mayonnaise

Submitted by: Debby

These buttermilk biscuits do not need eggs since they are made with mayonnaise for a nice creamy smoothness.

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Johnny Cake

Submitted by: Debbie

This is a very old time recipe. My great grandparents used to eat this in a bowl with milk on it.

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Florida Strawberry Muffins

Submitted by: Mary

These are moist and delicious despite the fact that there is no liquid other than the berry juice.

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Real Southern Cornbread

Submitted by: Jason

Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread.