For the best in the South, we took a cue from the North.

Serves 12

While any 10-inch ovensafe skillet will work here, our first choice (for both tradition and function) is a cast-iron skillet. Avoid coarsely ground cornmeal, as it will make the corn bread gritty.

WHY THIS RECIPE WORKS:
Unlike sweet and cakey Northern versions that are better suited to the dessert table, Southern cornbread recipes contain neither sugar nor flour, making them savory enough to join the main course. We wanted to develop a proper Southern cornbread recipe that made cornbread with hearty corn flavor, a sturdy, moist crumb, and a dark brown crust that would win Northern allegiance. Finely ground Quaker cornmeal gave our cornbread the right texture, and dry-toasting the cornmeal in the oven for five minutes intensified the corn flavor. Buttermilk, which tasters preferred to milk, added a sharp tang that worked well with the corn. When it came to fat selection, a combination of butter (for flavor) and vegetable oil (which can withstand high heat without burning) worked best in our Southern-Style Skillet Cornbread recipe.

http://www.americastestkitchenfeed.com/bake-it-better/2012/09/secrets-to-southern-style-skillet-cornbread/

Makes 1 large loaf

Remember to save the leftover egg white from the dough for the glaze. Leftover challah makes sensational French toast.

We prefer to knead this dough in a standing mixer, but a food processor or your hands can do the job. If using a food processor, place the flour mixture in a processor fitted with the dough blade. Mix together the eggs, yolk, butter, and water in a large measuring cup and, with the processor running, add the egg mixture in a steady stream. Process until a ball of dough forms, about 1 minute. Remove the dough to a lightly floured surface and knead by hand for an additional minute, or until the dough becomes smooth and elastic. Alternatively, you can mix the dough by hand in a large bowl with a wooden spoon, until the dough comes together. Then transfer the dough to a lightly floured surface and knead until the dough forms a smooth ball. If the dough remains tacky, add more flour 1 tablespoon at a time. This method will take longer than using a standing mixer, but you will get the same results.

Serves 6 to 8

The serrated edges on a bread knife can pull off the cheesy crust. To prevent this, place the finished garlic bread cheese side down on a cutting board. Slicing through the crust (rather than the cheese) first will keep the cheese in place.

Makes one 9-inch loaf

This recipe uses a standing electric mixer; see related recipes for a food processor variation. You can hand-knead the dough, but we found it’s easy to add too much flour during this stage, resulting in a somewhat tougher loaf. If you don’t have bread flour, you can use all-purpose flour.

YIELDS 1 LOAF

Fresh out of the oven, this bread is a great accompaniment to soups or stews, and leftovers make fine toast. The variations following this recipe, with their flavorful grains and additions, can stand alone.

Makes 12 muffins

Makes 12 muffins

Don’t throw away the juice from the can of pineapple; you’ll need it. To toast the coconut and walnuts, place them in a dry skillet over medium heat and cook, stirring occasionally, until they’re golden, about 5 minutes. Cool before grinding them. We prefer golden raisins here, but ordinary raisins will work, too.

WHY THIS RECIPE WORKS:
All of the versions of Morning Glory Muffins we tasted were greasy and full of fat. We cut the amount of fat in the original recipe by half, which fixed the problem. We also switched from oil to butter, which vastly improved the flavor. The apple and pineapple added tons of moisture to the muffins, which made them gummy and wet. We strained the fruits and pressed out the juice to take care of the problem.

Without the fruit juice, our muffins lacked their trademark fruity flavor. We reduced some of the extruded juice on the stovetop and added the syrupy liquid back into the batter to insert flavor without introducing too much moisture.

Makes four 9-inch pizzas

The pizzas cook very quickly on the grill, so before you begin grilling them, be sure to have all the equipment and ingredients you need at hand. Equipment includes a pizza peel (or a rimless baking sheet), a pair of tongs, a paring knife, a large cutting board, and a pastry brush; ingredients include all the toppings and a small bowl of flour for dusting. Timing and coordination are crucial; if you are unsure of your skill level, try cooking the first two pizzas one at a time, then work up to cooking the final two in tandem. The pizzas are best served hot off the grill but can be kept warm for 20 to 30 minutes on a wire rack in a 200-degree oven. Hardwood charcoal and charcoal briquettes work equally well. Whichever you use, it is important that the coals be spread in an even layer over three-quarters of the grill bottom; coals placed any higher will scorch the crust.

Makes One 8-inch Square

Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.

Makes 15 large rolls

Don’t get the milk mixture too hot or the dough won’t rise.