Season's Best Breads
Mix-and-Match Corn Bread [1]
Personalize this quick-and-easy favorite, a great side for any casual menu. Start with the basic recipe, then choose your cornmeal, a liquid and a stir-in that gives your cornbread the flavor you're in the mood for. Next, select a pan or skillet, and bake. Serve the bread warm with butter, maple syrup, sorghum or honey. Plenty of options mean you'll want to try this recipe over and over again.
Asparagus Scramble Biscuits [5]
Great for a brunch, Asparagus Scramble Biscuits use square bacon-flecked cornmeal biscuits you can make ahead. The morning of your brunch, scramble the egg-veggie mixture, fill the biscuits and bake to heat and melt the cheese. The biscuits also are delicious served by themselves!
Blueberry-Almond Streusel Muffins [9]
Mix fresh blueberries and finely chopped almonds with ricotta cheese, buttermilk and other ingredients to create a tender, low-fat muffin. The recipe comes from Pete and Mary Larsen of Covered Bridge Farm, a pick-your-own blueberry farm near Forest Lake, Minnesota.
Spinach Pizza Bread [13]
Frozen bread loaf dough speeds prep time on this savory bread. The recipe was inspired by an Italian bread popular in The Hill area of St. Louis. Serve the spirals with a marinara sauce dipper.
Spinach Pizza Bread [14]
Raspberry Muffins [17]
These moist, sugar-topped muffins taste best when made with plump fresh red raspberries, though you can substitute frozen raspberries when fresh ones aren't in season. Serve warm from the oven for breakfast or brunch.
Raspberry Muffins [18]
North Woods Rye Bread [21]
This hearty raisin-rye bread is based on an old Swedish recipe. Try serving it warm topped with honey or butter.
Badger State Muffins [25]
Shredded apples, chopped cranberries, shredded carrot and nuts pack this cinnamon- and coriander-spiced muffin from the M&M Cafe in Monticello, Wisconsin.
Badger State Muffins [26]
War Eagle Mill Buttermilk Biscuits [29]
"My recipes are like my children. I'd hate to single one out as a favorite," says Zoe Caywood, who worked for many years as a miller at War Eagle Mill just east of Rogers, Arkansas. These biscuits are from one of Zoe's cookbooks. The recipe blends wheat and all-purpose flours for a fuller flavor than traditional biscuits.
Skillet Corn Bread [33]
Long before corn stick pans and muffin tins, a skillet was the pan of choice for making corn bread. This traditional recipe comes from a bed and breakfast in Eureka Springs, Arkansas.
Skillet Corn Bread [34]
Mama Carolla's Bruschetta [37]
All our favorite Italian flavors--garlic, tomato, basil and cheese--meet in this crunchy bread appetizer. The recipe is from Mama Carolla's Old Italian Restaurant in Indianapolis.
Lemon-Blueberry Biscuits [41]
This sweet-and-tart dessert biscuit recipe comes from berry grower Natura Farms in Forest Lake, Minnesota. "The first time I made this for my family of seven, I doubled the batch, and we had no leftovers!" Natura's Judy Otten says.
Best Potato Rolls [45]
Bake a batch of the homemade Potato Rolls pictured here, and we guarantee they'll disappear as fast at your dinners as they do at Lucia's restaurant in Minneapolis. The Pumpkin-Currant Scones, also in the picture, are from Cafe Latte in Saint Paul. The spiced, moist biscuit complements a dinnertime feast as well as breakfast.
Best Potato Rolls [46]
Cran-Banana Bread [50]
Blend mashed bananas with a box of cranberry quick-bread mix for this easy-to-make double fruit treat.
Cran-Banana Bread [51]
Fresh Cranberry Scones [54]
At Delice European Bakery and Coffee Bar in Omaha, Pastry Chef Heidi Schlict tempts customers with scones. "These scones are very versatile," Heidi says. "They are a great addition to any breakfast table, brunch or tea."