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BREADS

Dixie Cornbread

INGREDIENTS
DIRECTIONS

1  1/2 cups white corn meal
3 Tbs flour
1 tsp salt
1 tsp baking soda
2 cups buttermilk
1 egg
2 Tbs vegetable oil or bacon drippings

  1. Preheat oven to 450°

  2. Place oil in iron skillet and coat evenly. Heat in oven until oil sizzles. (about 3 minutes)

  3. While skillet is heating, mix all the other ingredients in the order listed

  4. Remove skillet from oven and pour hot oil into cornbread mixture and mix well

  5. Pour mixture into hot skillet and bake until golden brown – about 22 –25 minutes

Carriage House Biscuits

INGREDIENTS
DIRECTIONS

2 cups all-purpose flour
1/4 tsp salt
5 Tbs solid vegetable shortening
3/4 to 1 cup milk
4 tsp baking powder 
1 tsp sugar

  1. Preheat oven to 450°

  2. Mix all dry ingredients in a bowl

  3. Add shortening and cut with pastry cutter until mixture looks like coarse cornmeal

  4. Add milk and stir until it becomes a ball

  5. Place dough on floured surface

  6. Roll out to 1/4 inch thickness

  7. Cut with small biscuit cutter (1/2 inch cutter /2 inch circles) This recipe makes petite biscuits.

  8. Place on greased cooking sheet and bake for 15 minutes

These little biscuits are served sliced and buttered to all guests at the Carriage House Restaurant in Natchez, Mississippi. The Carriage House is located on the grounds of the beautiful antebellum home, Stanton Hall.

Jalapeno Corn Muffins

from Mary Gail Milner, Quitman, Tx

​
INGREDIENTS
DIRECTIONS

1  1/2 cups cornbread mix (we use Corn-Kits)
1  1/4 cups buttermilk
1/4 cup bacon drippings or oil
2 eggs, beaten
1/2 tsp sugar
1/2 tsp salt
Sprinkle minced dry onion flakes to taste
1 cup cream style corn
5 jalapeno peppers, minced
1 cup grated Cheddar cheese

  1. Preheat oven to 375°

  2. Slightly oil and preheat muffin pans

  3. Mix ingredients

  4. Pour into preheated pans

  5. Bake 20-25 minutes, or until golden brown

​​

      Makes about 20

Jalapeno Corn Muffins

Mammaw's Biscuits

from Hallie Mae Benton Stevens

INGREDIENTS
DIRECTIONS

2 cups flour
1 tsp salt
4 tsp baking powder
Crisco (about the size of an egg)
1 cup buttermilk (or until it’s about right)

  1. Preheat oven to 500°

  2. Mix and roll out on floured surface

  3. Cut with a biscuit cutter

  4. Melt grease on a baking griddle

  5. Dip each side of biscuit in grease and arrange on griddle. Bake until golden brown.

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This is a recipe of Hallie Mae Stevens, our Mammaw. She did not use a standard recipe to make these biscuits. She just got in the kitchen and whipped them out, and oh my, were they delicious. She could never make enough to feed her hungry bunch. Her son Eldred watched her make these biscuits and wrote down what he could determine.

Garlic Bread Sticks

INGREDIENTS
DIRECTIONS

Hot dog buns
Butter or margarine, melted
Garlic powder

  1. Preheat oven to 225°

  2. Slice each hot dog bun into 4 slices, lengthwise

  3. Dip each cut side in butter

  4. Sprinkle with garlic powder

  5. Bake for 2 hours or until brown and crisp

Sausage Cheese Bread

INGREDIENTS
DIRECTIONS

1 lb ground hot sausage
1  1/2 cups shredded cheese (mozarella, or cheddar, or other cheese blend)
1  11-oz can refrigerated French bread dough (such as Pillsbury Crusty French Loaf)

  1. Preheat oven to 350°

  2. Cook sausage in nonstick skillet over medium heat, stirring until sausage crumbles and is thoroughly done

  3. Drain well

  4. Unroll dough into a rectangular shape on lightly greased baking sheet

  5. Sprinkle evenly with sausage and cheese

  6. Beginning with one long side, roll up, jelly-roll fashion

  7. Turn, seam side down, on baking sheet, and pinch ends to secure filling inside

  8. Cut 3 slits across top of dough with a sharp knife

  9. Bake for 30 minutes or until brown

  10. Remove from oven; brush top of bread lightly with melted butter; let stand a few minutes before slicing

French Toast

from Hallie Mae Benton Stevens

INGREDIENTS
DIRECTIONS

2 eggs, beaten
1/2 cup milk
1/4 tsp salt
ground cinnamon
bread slices

  1. Mix milk, eggs, salt

  2. Lightly sprinkle cinnamon over egg mixture

  3. Dip bread slices into mixture

  4. Fry in small amount of hot oil until golden brown on both sides

  5. Serve with your favorite syrup

Broccoli Cornbread

from Renee Spencer

INGREDIENTS
DIRECTIONS

1 pkg Jiffy Cornbread Mix
1 sm pkg frozen chopped broccoli, thawed
1/2 medium onion, chopped
1/2  8-oz carton cottage cheese
4 eggs
1 stick butter, melted

  1. Preheat oven to 350Ëš

  2. Mix all ingredients together

  3. Pour into a greased and heated 9x13 pan

  4. Bake 30 minutes

​

    Serves 16

    Note: May use larger pan for thinner cornbread

Aunt Letha's Rolls

from Letha Westmoreland

INGREDIENTS
DIRECTIONS

1 cup lukewarm water
1 tsp sugar
1 pkg yeast
1 cup milk
5 Tbs sugar
1 Tbs salt
4 Tbs melted shortening (Crisco)
6 cups flour

  1. Dissolve 1 tsp sugar in 1/2 cup lukewarm water

  2. Add yeast; stir and let stand 10 minutes

  3. Heat milk, add sugar and salt

  4. Let this cool to lukewarm

  5. Add yeast mixture and remaining 1/2 cup water

  6. Add 3 cups of the flour and beat until smooth

  7. Add melted Crisco and remaining flour

  8. Pour out and knead well

  9. Return to a well greased bowl. Cover and let rise until double in size.

  10. Punch down, grease top of dough, cover and place in refrigerator

  11. When ready to use, take the amount you need. The rest will keep several days.

  12. Roll the dough into walnut size balls

  13. Dip in melted butter and place 3 in each section of a muffin tin

  14. Allow to rise until double in size making a delicious cloverleaf roll

  15. Bake at 400 degrees for 15 min or until golden brown

Yeast Rolls

from church friend Mrs. Robbie Cooper

INGREDIENTS
DIRECTIONS

2 cups water
1/2 cup sugar
1 tsp salt
2 heaping Tbs Crisco shortening
1 pkg dry yeast
5 cups flour

  1. Put ingredients in saucepan

  2. Heat until shortening melts, then cool to lukewarm

  3. Mix 1/2 cup lukewarm water and 1 pkg yeast

  4. Add flour, then let set 1 hour or so – until double

  5. Store in Tupperware bowl, covered with lid (pinch off as needed)

  6. Roll on floured board. Cut and drop in muffin tins. Grease muffin tins well.

  7. Let rise 2 1/2 - 3 hours

  8. Bake at 375 degrees for 15 minutes. Brush tops with melted butter when they begin to brown.

  9. Dough keeps 1 1/2 weeks in refrigerator

Era's Rolls

from church friend Era Wright, Quitman, Tx

INGREDIENTS
DIRECTIONS

1/4 cup shortening
1/2 cup sugar
1 tsp salt
1/2 cup boiling water
1 beaten egg
1/2 cup warm water with 1 pkg dry yeast  
   dissolved
3 cups flour

  1. Preheat oven to 350Ëš

  2. Combine shortening, sugar, salt and boiling water

  3. Cool

  4. Add egg, yeast mixture and flour

  5. Mix well

  6. Refrigerate 4 hours or more

  7. Roll out

  8. Cut and place in greased pan

  9. Let rise about 1 hour

  10. Bake until golden brown

Jesus replied, “I am the bread of life. Whoever comes to me will never be hungry again. Whoever believes in me will never be thirsty.

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JOHN 6:35

4-Hour Light Rolls

from Thelma Mansell, Hawkins, Tx

INGREDIENTS
DIRECTIONS

2 cups lukewarm water (or sweet milk)
1 pkg yeast or 1 yeast cake
1 heaping Tbs Crisco shortening
salt (quite a bit)
1/3 cup sugar (a little too much) or 1/4 cup
4-5 cups of flour

​

Note: If you half the recipe, use the full yeast cake or pkg.

  1. Preheat oven to 400Ëš

  2. Dissolve yeast in water or milk

  3. Add shortening, salt and sugar

  4. Mix enough flour to make a stiff dough

  5. Knead until velvety (the more you knead, the better they are)

  6. Put in greased bowl and cover with a warm lid

  7. Let rise double

  8. Knead again, then roll out; cut and put in greased pan (Makes around 30 rolls)

  9. Do not grease top of dough

  10. Let rise again - Lay waxed paper over rolls in pan and when they rise to touch paper, put in oven

  11. Bake for 15 minutes

  12. Turn oven off and butter tops, then let stand in oven for a few minutes

Granny's Rolls

from Mrs. Nell Park, Madisonville, Tx

INGREDIENTS
DIRECTIONS

1 pkg dry yeast
2 Tbs sugar
1/2 cup lukewarm water
1 cup hot water
3 Tbs sugar
1 tsp salt
3 Tbs Wesson oil
3  1/2 to 4 cups flour

  1. Preheat oven to 350Ëš

  2. In small bowl, mix first 3 ingredients

  3. In large bowl, mix next 4 ingredients,

  4. Let sit and yeast will bubble up

  5. When cooled, add small bowl ingredients to large bowl

  6. Add flour in small amounts

  7. Pat out dough on wax paper, pinch and make round ball, then pat into circular “disc”

  8. Dip both sides in melted butter then fold over and place in baking dish (she used round Pyrex dish)

  9. Let rise 1 1/2 - 2 hours

  10. Bake 25 min or until golden brown

Can store dough in refrigerator for several days

Mrs. Park was the mother of my friend Charles Park. When James Otis Carter opened his Dairy Palace (now Texas Burger), he asked Mrs. Park to make her rolls for his restaurant. Though flattered, she declined, preferring to make them for family and friends.

Yeast Bread

from Lucille Randolph

INGREDIENTS
DIRECTIONS

​2/3 cup lukewarm water
1 pkg dry yeast
1/3 cup sugar
1 tsp salt
1/3 cup oil
1 egg
2  3/4 cups flour

  1. Mix water and yeast

  2. Mix remaining ingredients

  3. Let rise until double

  4. Work down and place in greased loaf pans

  5. Let rise again

  6. Bake at 350 degrees for 30 minutes

Mrs. Mansell's Biscuits

from Thelma Mansell, Hawkins, Tx

INGREDIENTS
DIRECTIONS

2 cups flour
3 heaping tsp baking powder
1 tsp salt
shortening
1  1/2 cups buttermilk

  1. Preheat oven to 450Ëš

  2. Sift together flour, baking powder and salt

  3. Add shortening and work with a fork

  4. Add buttermilk

  5. Mix well, turn out on a board and pat out

  6. Spread melted Crisco on top

  7. Fold and cut biscuits

  8. Bake for 13 minutes

San Jacinto Inn Biscuits

INGREDIENTS
DIRECTIONS

4 cups flour
3 tsp baking powder
1 tsp salt
1 tsp sugar
3/4 cup shortening
1  3/4 cup milk

  1. Preheat oven to 400-425°

  2. Sift flour and dry ingredients in mixing bowl

  3. Add shortening and milk and work with hands on lightly floured board

  4. Roll out and cut with biscuit cutter

  5. Bake until brown (10-12 minutes)

  6. Makes 20 large biscuits

We used to make special trips to Houston to eat at the famous San Jacinto Inn. During one of our visits there, they gave us this recipe.

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