My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, August 10, 2010

Harvest Sweet Bread

It's very hard for me to find "real" stone ground corn meal or grits. so when anyone is traveling to the Carolina's I always request a bag or two of each. However I have recently found a company that I really like, that is available locally, yes they are from Four Oaks, N.C., House-Autry Mills has been the choice of Southern cooks since 1812. That's good enough for me. This recipe was on the bag of Yellow Self-Rising Corn Meal Mix. Just wait until you try it!

Harvest Sweet Bread
12 servings
print recipe

1 cup House-Autry Self-Rising Corn Meal Mix
1/2 cup self-rising flour
2/3 cup oil
1 cup sugar
1 teaspoon cinnamon
1 1/2 cups carrots, finely grated
2 whole eggs
3/4 cup raisins
1/2 cup pecans or walnuts, chopped

Cream oil and sugar. Blend eggs and add to oil and sugar mixture. Combine Corn Meal Mix, flour and cinnamon and add to mixture. Add carrots, nuts and raisins. Mix thoroughly. Pour into a well-greases 8 x8-inch pan and bake at 350 degrees F. for 45-50 minutes.

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