Category: breads - Recipes - Atlanta Magazine

Greens and Ham Spoon Bread

In their James Beard award-winning tome, Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart aptly call spoon bread “the South’s answer to a soufflé.”  This recipe is a very slight adaptation of one of their variations on this cornmeal-based dish, which is more of an airy casserole than a bread. Add a salad, and you have a light but satisfying meal, good for a simple supper or brunch.  –Susan Puckett  Read More

Black-Eyed Pea and Cornmeal Muffins

New Year's Day was last week, but you can still top a bowl of leafy collard greens with these mini cornmeal muffins featuring black-eyes peas. It's a heart-healthy meal for those still going strong on their New Year's resolutions.—Deborah Geering Read More

Beaten Biscuits

Beaten biscuits, a very old, very traditional Southern bread, are most often mentioned as the best vehicle for country ham. But float these buttery nuggets atop your favorite soup; they retain their crunch for quite a while before finally yielding to the soup's warm embrace. Read More

Mary Moore Makes Her Aunt Edie's Cheese Biscuits

The spacious kitchen of Mary Moore, founder and CEO of the Cook's Warehouse, in her Oak Grove home is fully equipped with Japanese knives, silicone spatulas, a sous vide water oven, and an electric grain grinder with variable texture control. Read More

Roz’s Skillet Cornbread

This is an extra recipe for an article that originally appeared in our March 2012 issue. Read More

White Beet, Green Apple, and Golden Raisin Muffins

You've heard of carrot-raisin muffins, so why not beet-raisin? White beets aren't as messy to work with, but feel free to use the red or golden varieties if you prefer. Cardamom adds a subtle spiciness that enhances the earthy flavors of beets and walnuts. Read More

Ford Fry's Jalapeño-Cheddar Fry Bread

Buttery rich yet feathery light, these buns are made from brioche dough that’s remarkably easy with a stand mixer. (It does, however, require advance planning to allow for several risings.) Read More

Tomato, Goat Cheese, and Basil Cornbread

From Green Market Baking Book by Laura C. Martin. Martin suggests serving this pretty bread with a summer salad. Just before serving, cut each loaf into 1/2-inch slices, place on a cookie sheet, and toast in a preheated, 350-degree oven. Serve hot. Read More

Half-dollar Ham Biscuits

From "Southern Biscuits" by Nathalie Dupree and Cynthia Graubert. Our friend Barbara Morgan, from Covington, is a fabulous cook and entertains frequently. The ham biscuits can, of course, be served as soon as they are made, but when Barbara told me about freezing the biscuits with ham inside for cocktail parties, I was skeptical. Read More

Baking Powder Biscuits

From "Southern Biscuits" by Nathalie Dupree and Cynthia Graubart. This is the standard biscuit of most regions in the country. The difference here is that Southern all-purpose flour has less gluten. Read More

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