Side Dishes; Cornbread, Zucchini, and Pizza Dough

GOLDEN CORNBREAD - Michele Coney

1 cup flour                                           1 cup cornmeal
½ to 2/3 cup sugar                              1 teaspoon salt
3 ½ teaspoon fresh baking powder
2 medium large eggs                          1 cup buttermilk
5 to 6 tablespoons melted butter

Note: soak the cornmeal in the buttermilk ahead of time if able. Preheat the oven to 400* and lightly grease the pan. In a large bowl mix together flour, cornmeal, sugar, salt, and baking powder. Mix in eggs, buttermilk, and butter. Pour mix into pan and bake 20 to 25 minutes for a 9 inch round pan or 12 to 15 minutes for muffins.

PIZZA DOUGH - Eric Andrews Jensen

2 to 2 1/3 cups flour, divided (250g to 295g)              2 ¼ teaspoon yeast
1 ½ teaspoon sugar                                                     ¾ teaspoon salt
2 tablespoons olive oil                                                ¾ cup warm water
optional seasoning, basil, oregano, Italian, etc

Combine 1 cup flour, yeast, sugar, and salt in bowl. Add seasoning if using. Add oil and water. Mix. Add remaining flour and mix until dough is forming a cohesive elastic ball which should start to pull away from sides of the bowl and is slightly sticky. Lightly oil dough and wrap up in cloth or wrap to double in size. Bake at 425* for ~15 minutes.

ZUCCHINI BREAD - Linda Gentry

3 eggs                                                  3 cups flour
1 cup oil                                              1 teaspoon baking soda
2 cups sugar                                        ¼ teaspoon baking powder
2 cups grated zucchini                        1 teaspoon salt
2 teaspoons vanilla                             3 teaspoons cinnamon
½ cup nuts, optional

Beat eggs then add oil, sugar, zucchini, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Add optional nuts. Divide batter into 2 greased loaf pans. Bake at 325* for 1 hour or until done. Cool completely.