Date: Fri, 02 Apr 2021 21:03:10 +0000 --------------- BEGIN bread-bakers.v121.n012 --------------- 01. Re: bread-bakers Digest, Vol 121, Issue 11 (Debbie Rogers) 02. Orange Easter Bunny Rolls (Reggie Dwork) 03. Banana Oatmeal Pancakes (Reggie Dwork) 04. Sugar-and-Spice Apple Muffins (Reggie Dwork) 05. Belgian-style Yeast Waffles (Reggie Dwork) 06. Greek Yogurt Turkish (Bazlama) (Reggie Dwork) 07. Elmer's Cornbread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n012.1 --------------- Date: Mon, 29 Mar 2021 01:51:27 +0000 From: Debbie Rogers Subject: Re: bread-bakers Digest, Vol 121, Issue 11 Re: Blueberry-Lemon Ricotta Pound Cake Anytime I make a cake and add fruit or nuts I toss them in a little flour before stirring in. It keeps them from all sinking to the bottom. --------------- MESSAGE bread-bakers.v121.n012.2 --------------- Date: Sun, 28 Mar 2021 17:18:23 -0700 From: Reggie Dwork Subject: Orange Easter Bunny Rolls * Exported from MasterCook * Rolls, Orange Easter Bunny Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Holidays Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour -- (to 4C) 2 1/4 tsp active dry yeast 1 cup milk 1/3 cup granulated sugar 1/3 cup butter 3/4 teaspoon salt 2 eggs -- lightly beaten 2/3 cup orange marmalade 1 egg -- for egg wash 1 1/2 cups powdered sugar 1/4 cup orange marmalade These adorable, bunny-shape rolls are perfect served as Easter rolls! But they work for other springtime celebrations or bunny-themed parties. Video on site Hands-On: 30 mins Total: 2:30 In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir together milk, granulated sugar, butter, and 3/4 teaspoon kosher salt just until warm (120F to 130F) and butter almost melts. Add milk mixture and the two eggs to flour mixture. Stir until combined. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place 1 hour or until double. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Line two baking sheets with parchment paper. On a lightly floured surface roll dough into an 18x12" rectangle. Spread the 2/3 cup marmalade over dough, leaving a 4" border along one of the long sides. Starting from the filled long side, roll up rectangle.* (Don't pinch dough to seal seam.) Slice into 12 equal pieces. Arrange pieces, spiral sides up, on prepared baking sheets. To shape: Gently uncurl the 4" of the roll without marmalade and cut in half lengthwise using kitchen scissors. Bend each strip and pinch the ends to look like pointed bunny ears. Cut thin lengthwise slits inside each ear. Cover rolls and let rise in a warm place about 30 minutes or until nearly double in size. Preheat oven to 350F. In a small bowl lightly beat remaining egg and 1 tablespoon water. Brush onto rolls. Bake rolls about 15 minutes or until light brown. For icing: Stir together powdered sugar, the 1/4 cup orange marmalade, and 2 tablespoons water to make drizzling consistency. Spoon icing over warm rolls. Let cool slightly before serving. Tips: As you roll up the dough, some marmalade may get pushed to the border. The two rolls from the ends may not shape as nicely as the others. Cal 333, Fat 7g, Carb 63g, Sod 224mg, Fiber 1g, Pro 6g Source: "Better Homes and Gardens" S(Internet address): https://www.bhg.com/recipe/orange-easter-bunny-rolls/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 7g Fat (18.8% calories from fat); 6g Protein; 66g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 228mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates. NOTES : 2021 - 0328 --------------- MESSAGE bread-bakers.v121.n012.3 --------------- Date: Sun, 28 Mar 2021 18:29:24 -0700 From: Reggie Dwork Subject: Banana Oatmeal Pancakes * Exported from MasterCook * Pancakes, Banana Oatmeal Recipe By : Lee Funke Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients 2 cup oat flour -- ground 1 cup rolled oats 2 teaspoon baking powder 1/4 teaspoon salt Wet Ingredients 4 large eggs 4 medium bananas -- mashed, (~2C mashed) 2 teaspoon vanilla extract 6 tablespoon coconut oil -- melted Start your morning off right with these fluffy banana oatmeal pancakes! This incredible stack of pancakes is made with a combination of oat flour and rolled oats, in addition to eggs, coconut oil, and of course, mashed banana! Plus, we also love having a quick and easy breakfast ready on to go Monday mornings. Insert pancake leftovers! Can you guess what flour we used? You got it! Oat flour! In addition to oat flour, we're also using rolled oats to get that texture. PS: don't have oat flour? Just whip out your blender and grind up some rolled oats. In about 20 seconds, you'll have homemade oat flour! Banana Oatmeal Pancakes FAQ: How do you make healthy banana pancakes? You only need 7 ingredients to make healthy banana pancakes. Mix together oat flour, rolled oats, baking powder, eggs, mashed banana, vanilla, and coconut oil. Then, cook over low/medium heat. Can you make pancakes with oatmeal? Girl, yes you can make pancakes with oatmeal! And, if oatmeal is the only grain you have in your home, no fear, because you can grind your oats into oat flour in order to make the most delicious oatmeal pancake recipe out there! How do you make healthy banana pancakes without eggs? While we haven't officially tested this method, feel free to substitute the eggs in these healthy oatmeal pancakes for flax eggs. Check out our tutorial on how to make a flax egg. Are banana pancakes good for you? Banana pancakes are a healthy breakfast option that pack in whole grains, a serving of fruit, fiber, and protein! These banana oat pancakes are dairy-free, gluten-free, kid-friendly, and freezer-friendly! How to Freeze Pancakes (& cook them too!): I mentioned above that yes you can freeze these pancakes and we highly suggest doing so! Whenever Mark and I make pancakes at home, it's almost always a double batch so we can freeze some for later. Here's a quick tutorial on how to do so: FREEZE First, let your pancakes cool completely. The reason we do this is so that the pancakes can come down to room temperature and stop producing so much moisture (steam). This will prevent freezer burn in the freezer. Then, stack 1 serving of pancakes (2 pancakes) together. Tightly wrap them in a piece of plastic wrap. Make sure to remove as much air as possible (this is also to prevent freezer burn). Place pancakes in the freezer and freeze for up to 3 months. THAW & COOK: Option 1: Thaw pancakes in the refrigerator overnight. Then, microwave for 60 seconds in the morning. Option 2: Place frozen pancakes in the toaster and toast on medium. Prep: 15 minutes Cook: 15 minutes Total: 30 minutes Serving Size: 2 medium pancakes Begin by placing dry ingredients into a medium bowl. Whisk until combined. Then, mash bananas in a large bowl. Add eggs and vanilla and whisk until combined. Transfer dry ingredients into wet and mix until combined. Finally, add in melted coconut oil and mix again until combined. Heat a large skillet over low/medium heat. Spray with coconut oil cooking spray. Spoon on about 1/3 cup of batter and let cook for 2 to 3 minutes on each side. Repeat. TIPS & NOTES: Option to sub any pureed fruit for the mashed banana. Suggestions include applesauce or pumpkin puree. If your batter is a little too thick (all depends on how ripe your bananas are), add a little bit of almond milk to the batter. Protein powder: if you're looking to add protein powder to this recipe, you can sub out 1/4 of the ground oat flour for 1/4 cup of your favorite protein powder. Cal 342, Carb 41g, Fat 16g, Fiber 6g, Pro 10g Review: Very nice and easy... it needed more milk to help it spread in the pan. Served with caramelised apples and peanut butter (of course!!!) Review: Thanks for the inspiring recipes and tips. Review: I agree on the part of need to add some liquid so it is easier for the pancake to spread. Otherwise, it is delicious! So going to cook this again! Review: Easy to make and delicious! I have saved this and will for sure be making them again. Review: These have become a staple in my house. I veganized them by using flax egg and they're super delicious! Flax egg worked well. Review: These pancakes turned out well and tasted super good. I used melted butter instead of coconut oil. Out of that. I did have to add a bit of soy milk as the batter was quite thick. A couple of tablespoons were just right to get the correct consistency. Thanks for this tasty recipe! Review: Seriously best pancakes ever - my partner and I have made these almost every single weekend for over a year!!! We always serve them up with peanut butter, jam, and maple syrup, and sometimes toss a few chocolate chips on the pancakes while they're cooking. Super easy, plus they are hearty and keep you full much longer than regular pancakes. If I could give 10 stars I would! Review: this is mine and my partners go-to pancake recipe. easy, delicious, and the ingredients are our pantry staples. we make them without vanilla, this time we used 2 tablespoons of oil rather than 3, and the bananas were pretty big and thick yet they still turned out perfecttttt!!! Review: I substituted regular all-purpose flour, and they were delicious! I will make again! Note - half the recipe for a very filling breakfast for one. Review: I tried this recipe this morning and the result was divine! Thank you! Review: Easy to make and so very good. Will definitely be making again and again. S(Internet address): https://fitfoodiefinds.com/banana-oatmeal-pancakes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 10g Fat (36.5% calories from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0328 --------------- MESSAGE bread-bakers.v121.n012.4 --------------- Date: Thu, 01 Apr 2021 14:52:15 -0700 From: Reggie Dwork Subject: Sugar-and-Spice Apple Muffins * Exported from MasterCook * Muffins, Sugar-and-Spice Apple Recipe By : Deb Wise Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Fruit Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Muffin 1 1/2 cups Fuji apple -- diced, (from 1 [8- to 9-oz.] apple) 1/2 cup granulated sugar 2 cups all-purpose flour 1/3 cup light brown sugar -- packed 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup whole milk 1/2 cup salted butter -- melted and cooled 1 teaspoon vanilla extract 2 large eggs -- lightly beaten Spice Mixture 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1/2 cup salted butter -- melted, (4 oz.) You get sugar, spice, and everything nice with this version of a classic apple muffin. This tender treat has ideal texture; one test kitchen professional said they "aren't so soft they will fall apart, but they are almost cake-like in their softness." These soft muffins would be a great grab-and-go breakfast in the morning or a snack in the afternoon, especially for a nagging sweet tooth. There's no better way to welcome a new family to the neighborhood or make a friend's day than with something homemade, and these apple muffins are sure to make anyone smile. One test kitchen professional said these sugar-and-spice apple muffins will remind you of an apple-cake doughnut, while another said these muffins are "churro-esque." Although the recipe calls for Fuji, you can use whichever apple variety you prefer. The test kitchen professionals who like Fuji apples said they're sweet and stay crisp. Some argued for golden delicious apples because they're tender and bake well, and others said honeycrisp or gala apples would work, too. A tip from the test kitchen: Don't over-work these muffins - they only need mixing until it is just combined, which helps keep them super soft. Active: 25 mins Total: 1:05 Preheat oven to 400F. Lightly grease a 12- cup muffin pan with cooking spray or line with baking liners. Place apple and granulated sugar in a medium bowl; toss to coat, and let stand 10 minutes. Meanwhile, whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Stir milk, melted butter, vanilla, and eggs into apple mixture; add to flour mixture, stirring until just combined. Divide batter evenly among prepared muffin cups. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 19 minutes. While muffins bake, stir together granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves in a bowl. Place 1/2 cup melted salted butter in a separate small bowl. Remove muffins from oven and cool in pan 5 minutes; remove muffins to a wire rack, and let cool 10 minutes. Carefully dip tops of warm muffins in melted butter; dredge tops in spice mixture or sprinkle spice mixture over tops of muffins. Return muffins to wire rack. Serve warm or at room temperature. S(Internet address): https://www.southernliving.com/recipes/sugar-spice-apple-muffins-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 1g Fat (7.0% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates. NOTES : 2021 - 0401 --------------- MESSAGE bread-bakers.v121.n012.5 --------------- Date: Thu, 01 Apr 2021 14:55:59 -0700 From: Reggie Dwork Subject: Belgian-style Yeast Waffles * Exported from MasterCook * Waffles, Belgian-style Yeast Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- WHISK: 2 cups all-purpose flour 5 1/2 cups milk -- lukewarm 1 stick unsalted butter -- (8 Tbsp.), melted 2 eggs 1 Tbsp. sugar 1 Tbsp. instant yeast 1 tsp. salt 1 tsp. pure vanilla extract 1/2 tsp. baking soda We found the best way to reheat leftover waffles is to pop them into the toaster. Makes: (four 7" Belgian waffles) Total: 30 minutes + resting Whisk together flour, milk, butter, eggs, sugar, yeast, salt, vanilla, and baking soda in a large bowl. (Batter doesn't have to be completely smooth.) Cover batter and let rest at room temperature 1 hour, or refrigerate overnight. Preheat waffle iron according to manufacturer's directions. Add enough waffle batter to center of iron to fill, about 3/4 cup, and cook until golden brown, 2 to 3 minutes. Serve waffles immediately or keep warm in a preheated-degree oven. Cal 544, Fat 29g, Carb 56g, Sod 821mg Fiber 3g, Pro 14g CHOCOLATE VARIATION Increase sugar to 1/4 cup, stir in 1/4 cup mini semisweet chocolate chips, 1/2 cup unsweetened cocoa powder, and 1 tsp. instant espresso powder. Source: "Cuisine at Home, Issue 135, June 2019" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 697 Calories; 37g Fat (48.3% calories from fat); 22g Protein; 68g Carbohydrate; 2g Dietary Fiber; 214mg Cholesterol; 895mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0807 --------------- MESSAGE bread-bakers.v121.n012.6 --------------- Date: Thu, 01 Apr 2021 14:59:39 -0700 From: Reggie Dwork Subject: Greek Yogurt Turkish (Bazlama) * Exported from MasterCook * Flatbread, Greek Yogurt Turkish (Bazlama) Recipe By : Chris Scheuer Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 310/2 ml warm water -- 105-110F, (1 1/4C) 7 g active dry yeast -- (2 1/4t or 1 packet) 15 g sugar -- (1T) 185 g Greek yogurt -- (3/4C) 30 ml extra virgin olive oil -- (2T) 15 g kosher salt -- Morton Coarse (1T) 470 g all-purpose flour -- (3 3/4C) 1/4 cup finely chopped flat leaf parsley This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and so much more! Salt conversion chart: https://www.mortonsalt.com/article/salt-conversion-chart/ Prep: 35 mins Cook: 25 mins Total: 1 hr Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5 to 10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated. Whisk in the Greek yogurt olive oil and salt. Add flour and parley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3 to 4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading. Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes. Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7" circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots. Flip to opposite side and cook for another 60 to 90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough. Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness. When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm. Cal 217, Fat 3g, Carb 38g, Sod 705ml, Fiber 1g, Pro 7g Review: Your flatbread recipe looks delicious & I can't wait to try it!! Love Middle Eastern food. One question though…can I sub a whole grain flour for the all purpose? Reply: You could sub some whole grain flour, maybe 1/4 to 1/2 but I would try to do all whole grain as the flatbreads would turn out heavy. eview: Want to make for my son, how many days will they stay fresh and can they be frozen? Reply: They can definitely be frozen. I keep mine in the fridge for several days. Review: I just made these today! Easy and yummy! I followed the recipe EXACTLY and they turned out just like the picture. I was kind of hoping that they would ‘roll up' better, but the 7" thickness is a little to thick for a wrap, IMHO. It probably would split at that thickness. Nonetheless, we topped it with mayo, chipotle turkey breast, tomato, onion, cheese. Put this under the broiler for a few minutes and whammo, delish. Definitely a keeper and will make these again and keep a few frozen. Source: "Adapted from Allrecipes" S(Internet address): https://thecafesucrefarine.com/greek-yogurt-turkish-flatbread-bazlama/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 4g Fat (17.2% calories from fat); 7g Protein; 38g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 564mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 1229 --------------- MESSAGE bread-bakers.v121.n012.7 --------------- Date: Thu, 01 Apr 2021 15:01:57 -0700 From: Reggie Dwork Subject: Elmer's Cornbread * Exported from MasterCook * Cornbread, Elmer's Recipe By : Stacey Little Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Cast-Iron Skillet Grains Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil -- or shortening 1 large egg 1 tablespoon mayonnaise -- real, heaping 2 cups cornmeal -- self-rising 1 tablespoon sugar -- optional 1 cup buttermilk 1/2 cup water Now, I'm a big proponent of capturing family recipes while you can. In the south, old school cooks rarely use recipes, so I think it's super important to take the time to sit down with your parents, grandparents, even great-grandparents when you can, and write down those old recipes - much like I did with my cookbook. Doing this not only captures those recipes, but also the memories associated with them for future generations. Prep: 5 mins Cook: 20 mins Preheat the oven to 425F. Add 2 teaspoons of vegetable oil or shortening to an 8" cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it's reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.) In a large bowl, whisk the egg and mayo together. Add the corn meal, sugar, buttermilk, and water and mix together until the batter is smooth. Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You'll know the skillet is prepheated enough if the batter sizzles when you pour it in. Return the skillet to the oven and bake for 20 to 25 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown. Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm. Notes: Don't have self-rising cornmeal? Try this...For every 1 cup of self-rising cornmeal: Start with 1 cup of finely ground plain corn meal in a bowl. Remove 1 tablespoon of the cornmeal and return it to the bag. To the bowl add 1 tablespoon baking powder and 1/2 teaspoon salt. Mix together. Question: This is pretty much a typical recipe for southern cornbread except for the mayonnaise. You do not address this in your narrative and I was wondering what the mayonnaise does for the cornbread, what is the purpose of adding the additional calories? Response: Since mayo is an emulsion of oil and eggs, it provides moisture and a little extra lift and binder for the cornbread. Hope that helps! Question: I'm curious as to why lowfat or nonfat buttermilk was considered more traditional than whole buttermilk? I would have thought it would be the other way around? Response: So, real buttermilk was the byproduct of churning butter. After the fats all combine to form butter, the liquid left over is buttermilk. And as a result of this process, buttermilk is nearly fat free (because all the fat is in the butter). Today's buttermilk is cultured. That means it's not the result of actual butter making and rather is made by adding a live culture to it - much like yogurt. All of this to say, most old school recipes that call for buttermilk were created assuming the buttermilk would be real buttermilk and therefor nearly fat free or very low fat. Either will work in this recipe but I imagine that the low fat or nonfat buttermilk is much easier to find - at least it is here. Review: Hello my Southern Brother from another Mother! As I read your comment about low-fat and fat-free buttermilk, it reminded me of when I was a child and my parents used a gallon of skim or 2% milk to make their own buttermilk. When my Dad saw the buttermilk in the fridge was getting low, he'd reserve a cup of it to use as a "starter" for the next gallon. I saw the jug sitting in the corner, close to the wall, on the counter top at least overnight. It would get tested by my Mom the next day and it sat there until it was thick. Through the years I've used both kinds of buttermilk and can't taste much, if any, difference. Both are good! As for mayonnaise, it's uses are many and can be used in cakes as well. If I'm out of an oil for a bread/cake recipe, mayo would be my choice to avoid going to the grocery store...and that's a good thing, as Martha Stewart would say. A salute to cornbread & buttermilk! Your Southern Sister from a different Mister. Source: "Southern Bite" S(Internet address): https://southernbite.com/elmers-cornbread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 4g Fat (20.9% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 52mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0112 --------------- END bread-bakers.v121.n012 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved