Makes One 8-inch Square

Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.

You might need to buy:
  • baking powder
  • salt
  • baking soda
  • buttermilk
  • packed light brown sugar
  • large eggs

Makes 15 large rolls

Don’t get the milk mixture too hot or the dough won’t rise.

You might need to buy:
  • whole milk
  • honey
  • vegetable shortening
  • all-purpose flour
  • salt

Serves 4

This recipe didn’t specify a brand of cracker, but we like Ritz here. Try dipping the sandwiches in ketchup—a Frenchee fanatic told us that’s how she ate them growing up in Oklahoma.

You might need to buy:
  • milk
  • large eggs
  • mayonnaise
  • hearty white sandwich bread
  • deli American cheese
  • 3–4 quarts peanut or vegetable oil

Serves 6

You will need 3 or 4 ears of corn to yield 2 cups of kernels. Frozen corn can be substituted for the fresh, provided it is thawed and well drained.

You might need to buy:
  • cornmeal
  • whole milk
  • unsalted butter
  • sugar
  • salt
  • cayenne pepper
  • cream of tartar

Makes 12 muffins

The test kitchen recommends Quaker’s finely ground yellow cornmeal. On day two, these muffins make delicious toast: Halve, butter, and brown—buttered side down—in a frying pan over medium heat. Lowfat is OK, but don’t use skim milk here.

You might need to buy:
  • instant or rapid-rise yeast
  • large egg
  • all-purpose flour
  • packed light brown sugar
  • salt
Belongs to 226-2tone Quesadillas 

Makes 2 folded 8-inch Quesadillas

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. We advise against using sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

You might need to buy:
  • Vegetable oil for brushing tortillas
  • Kosher salt

Makes 8 buns

Melted butter is used in both the filling and the dough and to grease the pan; it’s easiest to melt the total amount (8 tablespoons) at once and measure it out as you need it. The finished buns are best eaten warm, but they hold reasonably well for up to 2 hours.

You might need to buy:
  • Cinnamon-Sugar Filling:
  • ground cinnamon
  • ground cloves
  • table salt
  • Biscuit Dough:
  • granulated sugar
  • baking powder
  • baking soda
  • table salt
  • buttermilk
  • Icing:
  • buttermilk

Tempted to toss your spotty bananas? Do the ripe thing.

Makes one 9-inch loaf

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.

WHY THIS RECIPE WORKS:
Recipes for ultimate banana bread abound, but because they include an overload of bananas for flavor, the bread’s texture is often soggy. We wanted a moist, not mushy, loaf that tasted of banana through and through.

http://www.americastestkitchenfeed.com/test-kitchen-community/2012/08/best-of-the-best-day-five-ultimate-banana-bread/

You might need to buy:
  • baking soda
  • table salt
  • large eggs
  • vanilla extract
  • granulated sugar

Makes two 9-inch pizzas, serving 4 to 6

Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. The test kitchen prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

You might need to buy:
  • Dough:
  • table salt
  • sugar
  • instant or rapid-rise yeast
  • olive oil
  • Sauce:
  • unsalted butter
  • dried oregano
  • Table salt
  • sugar
  • coarsely chopped fresh basil leaves
  • extra-virgin olive oil
  • Ground black pepper
  • Toppings:

Makes two 9-inch round loaves

If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack. The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag.

You might need to buy:
  • Biga:
  • instant or rapid-rise yeast
  • Dough:
  • instant or rapid-rise yeast
  • Kosher salt
  • extra-virgin olive oil
  • chopped fresh rosemary