INGREDIENTS:

1 (12 oz.) can vacuum packed golden kernel corn with sweet peppers.
4 tbsp. butter (1/2 stick)
2/3 c. milk
1 egg
1 1/4 c. of yellow cornmeal
3/4 c. all purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt

DIRECTIONS:

Reserve 1/2 cup corn, set aside. In 10 inch skillet over low heat, melt butter. Spoon 2 tablespoons melted butter (1/4 stick) into medium bowl. With fork, stir in milk, egg and remaining corn with its liquid.

In large bowl, mix cornmeal, flour, sugar, baking powder and salt. Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened.

Into remaining butter in skillet, evenly spoon batter; sprinkle reserved corn on top. Cover skillet and cook over low heat 25 to 30 minutes until toothpick inserted in center of bread comes out clean.

Makes 8 servings.

INGREDIENTS:

1 c. vegetable oil
2 c. granulated sugar
3 eggs
2 1/2 c. peeled and chopped fresh pears (4 med.)
1 c. chopped pecans
2 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

DIRECTIONS:

Preheat oven to 350 degrees. In a medium mixing bowl, combine oil, sugar and eggs, blending well. Stir in pears, pecans and vanilla. In another bowl, combine remaining ingredients. Stir dry ingredients into pear mixture, pour the batter into two greased 8 1/2 x 4 1/2 x 2 3/4 inch loaf pans, or four greased pint canning jars 40 minutes, or until a toothpick inserted in the middle comes out clean.

Cool loaves 10 minutes, then remove from pans and cool on the wire racks. Bread baked in canning jars must be cooled completely before capping to prevent bacterial growth. NOTE: This is not a canning technique; bread must be frozen or eaten fresh.

Makes Two loaves or four jars or bread.

INGREDIENTS:

4 cans buttermilk canned refrigerated biscuits
1 3/4 c. granulated sugar
1 1/2 sticks (3/4 c.) butter
1 1/2 tbsp. cinnamon

DIRECTIONS:

Quarter biscuits and shake them (8 at a time) in a bag with 3/4 cup sugar and cinnamon. Put biscuits in well greased angel food cake or Bundt pan. Bring remaining 1 cup sugar and butter to a boil, and pour over biscuit pieces. Bake at 350 degrees for 45 minutes. Remove from pan immediately, serve when cool.

Monkey Bread is served by pulling apart to eat. Some Monkey Bread is made with yeast dough, but this is different using biscuit dough.