Ruby's Buttermilk Cornbread

2 cups corn meal
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
2/3 cup flour
2 cups buttermilk
2 eggs, beaten

Preheat oven to 400 degrees. Melt a dab of butter in cast iron skillet as oven heats. Combine dry ingredients, stir in buttermilk and eggs; mix well. Pour batter into hot skillet.

Bake for 25 minutes, or until lightly browned.

I know this is probably a basic recipe, but it's my favorite because it was used in our family often. I love to make this to eat with beans or a stew.

Pumpkin Cranberry Bread

3 C flour
1 T plus 2 tsp. pumpkin pie spice
2 tsp. soda
1 1/2 tsp. salt
3 C sugar
1 can Libby's pure pumpkin
4 large eggs
1 C oil
1/2 C orange juice (or water)
1 C dried cranberries

*Cream cheese frosting

Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in large bowl. Mix sugar, pumpkin, eggs, oil and orange juice until well blended in another bowl. Gradually add flour mixture to pumpkin mixture, mix well. Fold in cranberries. Pour in 2 loaf pans; bake for 60-70 minutes, or until toothpick comes out clean. Let cool 10 minutes on wire rack; remove from pans and cool completely.

**Can cut loaf in half and spread cream cheese frosting between for tea sandwiches