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    Preheat oven to 425 degrees f. Spray an 8" by 8" baking pan, or equivalent sized iron skillet, and put into oven to preheat. Whisk together cornmeal, flour, baking powder, sugar, and salt. In separate bowl, combine applesauce, skim milk, and egg whites. Stir wet ingredients into dry ingredients. Lastly, fold in either fresh corn kernels, or creamed corn, (which, by the way doesn't actually contain any cream, fat, or dairy products) and mix well. Pour batter into warmed pan, and bake about 20 minutes for version with fresh corn, and 25-30 minutes for creamed corn variety. Either way is simply delicious. 

*Note- The use of 1 Tb. sugar or less makes for a pretty neutral bread. To make sweet cornbread, increase sugar, but to make a savory bread, reduce sugar to 1^1/2 teaspoons, increase salt to 1 tsp, and try adding some onion flakes, garlic powder, chives, or any other spices of your liking. This savory version is wonderful with vegetable chili. Enjoy!*

    Preheat oven to 400 degrees F.
    In a large mixing bowl, thoroughly whisk together flour, corn meal, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, combine egg, pumpkin, milk, honey, and oil. Once mixed, add all at once to dry ingredients, stirring until moistened. Fill each section of a lined muffin pan 2/3 full with batter, and bake at 400 degrees F for 20 to 25 minutes.

    In the top of a double boiler, combine corn meal, water, and milk. Cover; cook 20 minutes over boiling water. Remove from heat. Stir in salt, ginger, sugar, nutmeg, cinnamon, molasses (or maple syrup) and apples. Mix well. Pour into greased 1^1/2 quart casserole or pyrex dish. Bake at 325 degrees F for about 2 hours. 

    Scald corn meal with boiling water to the consistency of oatmeal. Add sugar; cool. Fold in egg whites and salt drop from spoon on hot greased pan. Bake in 350 degree F oven about 30 minutes, or until evenly browned

    Whisk together flours, corn meal, and sugar. Add warm beer and mix well. Add dissolved yeast and water mixture. Mix until incorporated (but do not overmix) and let rise in warm area (covered with a clean dish towel)  in
oiled bowl until doubled in size.
    Turn dough out onto floured surface and knead (addind a bit mor flour if necessary) until an elastic dough has been formed. Place in oiled loaf pan and let rise again, about 1 hour.
    Bake in 350 degree F oven about 40 to 50 minutes. 

    Preheat the oven to 425 degrees F. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Stir in the buttermilk, blending well, but not overmixing.
    Drop batter  in large spoonfuls onto a greased baking sheet, leaving a decent amount of space in between each drop, and making about 12 or 13 biscuits. Bake in the center of the oven until golden brown on top, checking after about ten minutes.

     Beat together eggs, milk, butter, and honey. Sift together flour, baking powder, and salt. Slowly incorporate cornmeal.
    Combine liquid mixture with dry mixture and blend until just moistened. Bake in well-oiled, preheated waffle iron.

    Soak wheat in water 24 hours. Just before draining wheat, combine yeast, about 1/2 cup warm water, and a pinch of sugar into a small ceramic bowl. Stir and set aside.
    Drain wheat (saving two cups water) and grind drained wheat with medium grinder blade. Place ground wheat in bowl and add yeast which has been softened in small amount of warm water. Add honey, salt, oil, and reserved water to wheat. Gradually stir in flour to make a stiff dough. Cover and set in warm place until doubled in bulk. Knead on floured board until dough is smooth and heavy. Shape into two loaves and place in oiled pan. Set aside in a warm, draft-free place to rise about 1 hour. Carefully place loaves into preheated 350 degree F oven. Bake about one hour. 

    Have all ingredients at room temperature. Place yeast, warm water, and a 1/4 tsp. sugar in small, ceramic bowl. stir in yeast, then sugar, and let sit until mixture becomes frothy. Whisk together flour and oats. Heat milk to lukewarm and add butter. Stir in molasses, salt, and yeast mixture. Slowly incorporate flour and oats into liquid ingredients, until an even dough has formed. Knead about 5 minutes, or until dough begins to feel elastic. Place dough in an oiled bowl, cover with a clean cloth or dishtowel, place in a warm place, and let rise about two hours, or until doubled in bulk. Shape into 2 loaves, place in oiled pans, cover with damp cloth, and let rise an additional 1 to 2 hours. Bake in preheated 375 degree F oven, 45 to 60 minutes, or until loaf sounds hollow when tapped on the bottom. 

    Soak multi grain mix in twelve cups of water the night before granola production. The next day, drain off all excess water, and spread multi mix to dry on cookie sheets in a 250 degree oven, stirring frequently, until most moisture has gone.
    Then, dry roast rolled grains and sesame seeds, a handful at a time, in a cast-iron skillet. Add remaining seeds, wheat germ, nuts, and raisins. Mix well.
    Combine barley malt OR rice syrup, orange juice, honey, and salt in a saucepan. Bring to boiling and simmer a few minutes. Remove from heat and add vanilla and oil. Pour syrup over granola and mix well until all ingredients are incorporated and coated evenly.
     For each several mixture, spread evenly over a non-stick sprayed cookie sheet and bake in a preheated 375 degree F oven for about 35 minutes, or evenly crisped and browned, stirring occasionally. After removing from oven, let cool completely and store in tightly covered containers.