Cornmeal Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup yellow cornmeal
• 3/4 cup water
• 2 cups buttermilk
• 2 tablespoons butter, melted
• 1/2 cup sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 eggs
• 1 1/4 cups cheddar cheese, shredded
• 1/2 cup bacon bits

Recipe

• 1 heat oven to 375°f.
• 2 spray 8x8-inch square pan.
• 3 mix cornmeal, water, buttermilk, melted butter, sugar and salt together.
• 4 heat till boiling and let simmer for 5 minutes-stirring constantly.
• 5 let cool.
• 6 mix in eggs, baking soda, and half of the cheese.
• 7 pour into prepared pan.
• 8 sprinkle over the left over cheese and bacon bits.
• 9 bake 30-35 minutes or until toothpick is inserted in the middle and comes out clean.

Cornmeal Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 beaten egg
• 3/4 cup milk
• 1/4 cup cooking oil

Recipe

• 1 in a large mixing bowl, combine dry ingredients.
• 2 in a separate bowl, mix egg, milk and oil; add to dry mix.
• 3 combine until just moistened -- batter should be lumpy.
• 4 spoon batter into greased muffin tins and bake at 400f for about 20 minutes or until muffins are golden brown.
• 5 serve warm with honey and butter.

Cornmeal Mush

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 cups water
• 1 cup cornmeal
• 1 cup cold water
• 1/4 cup flour
• 1 teaspoon salt

Recipe

• 1 bring to a boil in a heavy saucepan or top of a double boiler 3 cups of water.
• 2 combine cornmeal, 1 cup cold water, flour and salt and stir into the boiling water.
• 3 stir constantly while mush thickens. a wire wisk works well at this point.
• 4 reduce heat to very low, cover and continue cooking for 20-30 minutes.
• 5 eat hot from the kettle with milk and sugar, or butter and sugar, jam is good too.
• 6 or, pour into a loaf pan to cool an set.
• 7 slice, dust with flour if desired, and fry in a well-greased skillet.

Cornmeal Muffins

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon artificial sweetener
• 1 cup fat-free buttermilk
• 2 tablespoons margarine, melted (reduced-calorie)
• 1 egg, lightly beaten
• vegetable oil cooking spray

Recipe

• 1 combine first 6 ingredients in a medium bowl.
• 2 mix lightly with a fork.
• 3 combine buttermilk, margarine, and egg; stir well.
• 4 add to cornmeal mixture.
• 5 stir well; then beat gently for 1 to 2 minutes.
• 6 spoon batter into muffin pans coated with cooking spray, filling 2/3 full.
• 7 bake at 400 for 25 to 30 minutes or until lightly browned.

Cornmeal Muffins With Bacon Bits And Pecans

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1/4-1/2 lb bacon, to your taste
• 1 1/2 cups unbleached all-purpose flour
• 1 cup fine-ground yellow cornmeal
• 2 1/2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 large egg
• 1 1/2 cups milk
• 1/4 cup vegetable oil (or unsalted butter, melted)
• 3/4 cup finely chopped pecans, toasted

Recipe

• 1 grease a 12-cup muffin tin; preheat oven to 400°.
• 2 put the bacon in a hot large skillet and fry until it is crisp-cooked.
• 3 transfer to a paper towel-lined plate.
• 4 when cool enough to handle, chop and set aside.
• 5 sift the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
• 6 in another bowl, whisk the egg until frothy, then blend in the milk and oil.
• 7 make a well in the center of the dry mixture and add the liquid all at once.
• 8 stir briefly; add the pecans and continue to stir just until blended.
• 9 divide the batter evenly between the muffin cups.
• 10 bake on the center rack of the oven until the tops are lightly golden, about 20 minutes.
• 11 transfer the muffins to a wire rack or, if you're serving them immediately, put them in a cloth-lined basket and serve.
• 12 variation-add up to 1 cup grated smoked cheddar or gouda or 1/2 cup crumbled blue cheese.

Cornmeal Crusted Scallops W/mint Chimichurri

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 1/2 cups loosely packed fresh mint leaves
• 3/4 cup sliced green onion
• 2 tablespoons water
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon minced seeded serrano chili
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 garlic clove
• 3 tablespoons yellow cornmeal
• 1 1/2 lbs sea scallops
• 1 tablespoon olive oil
• green onion, strips (optional)

Recipe

• 1 place first 9 ingredients in a food processor; process until finely chopped. set aside.
• 2 place cornmeal in a shallow dish. dredge scallops in cornmeal. heat oil in a large nonstick skillet over medium-high heat. add scallops; cook 3 minutes on each side or until done. serve with chimichurri, and garnish with onion strips, if desired.

Cornmeal Scones

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces
• 3/4 cup buttermilk

Recipe

• 1 heat oven to 400°f.
• 2 mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
• 3 cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
• 4 stir in buttermilk so dough leaves sides of bowl and forms a ball.
• 5 turn dough lightly floured surface.
• 6 knead lightly 10 times.
• 7 pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• 8 score top into 8 wedges, cutting down halfway to the bottom.
• 9 bake 20 to 25 minutes or until light brown.
• 10 immediately remove from cookie sheet, carefully separate wedges.
• 11 serve warm.

Cornmeal Muffins

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 1/4 cups cornmeal
• 3/4 cup flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 dash salt
• 1 cup milk
• 1/3 cup buttermilk
• 2 eggs
• 4 tablespoons oil
• 1/4 cup honey

Recipe

• 1 mix wet ingredients.
• 2 add in mixed dry ingredient, stir until just mixed (don't worry about lumps).
• 3 pour into greased muffin cups almost all the way to top.
• 4 put pan of water in the oven to keep air humid.
• 5 bake at 425 for 10 minutes (keep water in oven).

Cornmeal Pan Rolls

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• Servings: 18
• 2 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons sugar
• 1 (1/4 ounce) package yeast
• 1 teaspoon salt
• 1 cup water
• 3 tablespoons butter, divided
• 1 egg, beaten

Recipe

• 1 in a large mixing bowl, combine the flour, cornmeal, sugar, yeast and salt.
• 2 in a saucepan, heat water and 2 t. water butter to 120-130 degrees. add to dry ingredients; beat until moisteened.
• 3 add egg; beat on medium speed for 3 minutes.
• 4 turn floured surface; knead until smooth and elastic, about 6-8 minutes. place in a greased blowl, turning once to grease top.
• 5 cover and let rise in a warm place until doubled. about and hour.
• 6 punch down. turn lightly floured surface; divide dough into 18 pieces. shape each piece into a ball.
• 7 place in greased 13x9x2 in baking pan or 2 round 9 inch baking pans. cover and let rise in a warm place until doubled, about 30 minutes.
• 8 bake at 400 degrees for 15-20 minutes or until goldend brown. melt remaining butter; brush over rolls. invert wire racks.

Cornmeal Pancakes Using Yogurt

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup raisins, plumped
• 1 1/2 cups non-fat strawberry yogurt
• 2 large eggs
• 1/4 cup canola oil

Recipe

• 1 whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
• 2 heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* it took forever for the first couple batches to cook. since i always preheat my griddle for awhile i think it's because the batter is so cold and thick. next time i'll leave it out until it gets closer to room temperature.
• 3 pour 1/4 cup measures of batter into skillet in batches.
• 4 cook about 3 minutes or until golden, turn and cook 1 minute more.
• 5 serve immediately or transfer to a baking sheet and keep warm in a 250*f oven while cooking remaining cakes.

Cornmeal Pastry Crust

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 cups cornmeal
• 1/4 teaspoon salt
• 1/2 cup solid shortening
• 1/2 cup ice water

Recipe

• 1 in a large bowl combine flour, cornmeal and salt.
• 2 whisk to combine well.
• 3 cut in shortening to resemble coarse crumbs and sprinkle 1 t.
• 4 of water over the mixture.
• 5 toss with a fork, pushing to the sids of the bowl, repeating until all dry ingredients are moistened.
• 6 form the dough into 2 balls and chill for 30 minutes.
• 7 roll out and use as you will.

Cornmeal Mush Bread

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (8 1/2 ounce) can cream-style corn
• 1 cup sour cream
• 1 cup self-rising cornmeal
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup vegetable oil

Recipe

• 1 preheat the oven to 350 degrees. grease a medium-size cast-iron skillet and place in the oven to heat while you prepare the batter.
• 2 in a mixing bowl, combine the corn, sour cream, cornmeal, salt, and eggs. mix well. add the vegetable oil and stir until blended.
• 3 pour batter into the heated skillet and bake 25 to 30 minutes, until the top is golden brown.

Cornmeal Molasses Pancakes

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1 large egg, beaten
• 1 1/4 cups buttermilk
• 1 tablespoon dark molasses
• 1 teaspoon dark molasses
• 1/4 cup butter, melted
• 1 cup unbleached all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 cup yellow cornmeal

Recipe

• 1 in a large bowl, combine the egg, buttermilk, molasses and melted butter.
• 2 add the flour, salt, baking soda and baking powder.
• 3 add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
• 4 drop by tablespoons ful on a hot greased griddle until form around the outer edges.
• 5 turn and brown on the other side --
• 6 serve with butter and sorghum molasses or maple syrup.

Cornmeal Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, well-beaten
• 1 1/2 cups milk
• 2 tablespoons butter, melted

Recipe

• 1 combine flour, cornmeal, baking powder and salt in mixing bowl.
• 2 in separate bowl, combine eggs, milk and butter.
• 3 add the liquid ingredients to the dry ingredients and stir until the lumps disappear.
• 4 pour batter in uniform amounts a hot, greased griddle.
• 5 when cakes are full of , turn with a pancake turner and brown other side.
• 6 turn only once.
• 7 (optional) if you want kick it up a notch dice up a hot pepper and add it to the batter.

angel chicken pasta

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup butter
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1/2 cup white
• 1 (10.75 ounce) can condensed golden mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large saucepan, melt butter over low heat. stir in the package of dressing mix. blend in and golden mushroom soup. mix in cream cheese, and stir until smooth. heat through, but do not boil. arrange chicken breasts in a single layer in a 9x13 inch baking dish. pour sauce over.
• bake for 60 minutes in the preheated oven. twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. cook pasta until al dente, about 5 minutes. drain. serve chicken and sauce over pasta.

Cornmeal Sourdough Waffles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 cup sourdough starter
• 2 -2 1/2 cups buttermilk, divided
• 2 tablespoons sugar
• 1 cup white flour
• 1 cup whole wheat pastry flour
• 3 eggs, egg and white separated
• 1 cup yellow cornmeal
• 2 -3 tablespoons butter, melted
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon cinnamon (optional)

Recipe

• 1 before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
• 2 next morning, while waffle iron is preheating, beat egg whites until stiff.
• 3 lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
• 4 fold in beaten egg whites and bake in waffle iron as per manufactures directions.
• 5 place on wire racks to cool completely before packaging and freezing.
• 6 to reheat, toast in toaster oven to desired degree of crispness.
• 7 please note that the cook time does not reflect the overnight proofing of the batter.

Cornmeal Strawberry Muffins

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups flour
• 1 cup cornmeal
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup butter, melted
• 1 cup sliced fresh strawberries

Recipe

• 1 in a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
• 2 in another bowl beat eggs, stir in milk, butter and strawberries.
• 3 make well in the dry ingredients, add the egg mixture all at once and stir until just combined.
• 4 spoon into greased or paper lined muffin tins and bake at 375 degrees f. for 20 minutes.

Salsa Chicken Meatloaf

Ingredients

• Servings: 1
• 1 1/4 cups herb-seasoned croutons
• 1 (12 ounce) jar salsa
• 1 tablespoon olive oil
• 1 jalapeno pepper, seeded and minced
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 1 pound ground chicken
• 1/2 pound ground lamb
• 1 egg
• 1 1/2 tablespoons taco seasoning mix
• 1 tablespoon worcestershire sauce
• 1 cup shredded pepperjack cheese
• 1/4 cup cilantro, minced
• 2 tablespoons barbecue sauce
• 2 tablespoons brown sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 5x9-inch loaf pan.
• mix the croutons with salsa in a large bowl, and set aside to soften, about 15 minutes. heat olive oil in a skillet over medium heat, and cook the jalapeno pepper, onion, and garlic until the onion is translucent, 5 to 8 minutes.
• mix the ground chicken, ground lamb, egg, taco seasoning, worcestershire sauce, pepperjack cheese, and cilantro into the crouton mixture, and mash any unbroken croutons. mix in the cooked onion mixture. transfer the meatloaf into the prepared loaf pan. mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar has dissolved, and brush the barbecue sauce mixture over the loaf. fold a 12-inch long piece of aluminum foil into a tent, and place the foil tent over the loaf.
• bake in the preheated oven until the juices run clear and the loaf is no longer pink in the center, about 1 hour. remove foil tent for last 10 minutes of baking. an instant-read thermometer inserted into the center of the loaf should read at least 160 degrees f (72 degrees c). remove from oven, cover the loaf with foil, and let stand for 15 minutes before serving.

Cornmeal Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 cup unbleached all-purpose flour
• 4 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup yellow cornmeal
• 2 large eggs
• 1/4 cup vegetable oil
• 3/4 cup milk

Recipe

• 1 grease 12 2 1/2-inch muffin cups.
• 2 heat oven to 425°f.
• 3 sift flour, baking powder, sugar and salt into medium-sized bowl.
• 4 add cornmeal and stir to mix well.
• 5 in small bowl, beat eggs with fork.
• 6 add milk and oil.
• 7 add all at once to dry ingredients.
• 8 stir mixture only until dry ingredients are moistened.
• 9 batter will be lumpy.
• 10 drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full.
• 11 bake 15 to 20 minutes, or until golden brown.
• 12 remove and serve hot with butter, bacon and eggs.

Cornmeal Fluff

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 cups cornmeal
• 1 1/2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons sugar
• 6 tablespoons shortening
• 3 eggs, separated
• 1 3/4 cups milk

Recipe

• 1 sift dry ingredients.
• 2 in a medium bowl, beat egg yolks; add milk and melted shortening.
• 3 combine sifted dry ingredients with the egg yolk mixture.
• 4 beat egg whites; fold into the mixture.
• 5 pour into a buttered 6x9x2.5-inch pan and bake in a 400° oven for 45 to 60 minutes.

caldo verde variation

Ingredients

• Servings: 2
• 1/4 cup olive oil, divided, or as needed
• 1 onion, diced
• 3 cloves garlic, minced
• 6 white rose potatoes, thinly sliced
• 1 quart chicken stock
• 1 quart water
• 1 teaspoon chicken soup base
• 4 (4 ounce) links fresh linguica sausage
• ground black pepper to taste
• 1 pound kale, leaves removed from stems and cut into thin ribbons

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat 3 tablespoons olive oil in a large saucepan over medium heat. cook and stir onion and garlic in hot oil until the onion is softened, about 3 minutes. add potatoes; continue to cook, stirring continually, until the potatoes are hot, about 3 minutes more.
• pour chicken stock and water into the saucepan; add chicken soup base. bring the soup to a boil, reduce heat to medium, and cook at a gentle boil until the potatoes are mushy, about 20 minutes.
• heat a skillet over medium heat. cook linguica in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). drain linguica on a plate lined with paper towels and slice.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth and return to saucepan.
• stir sliced linguica and black pepper into the soup and return to medium heat. place a cover on the soup and cook at a simmer for 5 minutes.
• stir kale into the soup; simmer until kale is tender and green, about 5 minutes more. stir remaining 1tablespoon olive oil into the soup just before serving.

Cornmeal Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup cornstarch
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, well-beaten
• 1 1/2 cups milk
• 2 tablespoons butter, melted

Recipe

• 1 combine flour, cornmeal, baking powder and salt in mixing bowl.
• 2 in separate bowl, combine eggs, milk and butter.
• 3 add the liquid ingredients to the dry ingredients and stir until the lumps disappear.
• 4 pour batter in uniform amounts a hot, greased griddle.
• 5 when cakes are full of , turn with a pancake turner and brown other side.
• 6 turn only once.
• 7 (optional) if you want kick it up a notch, dice up a hot pepper and add it to the batter.

Cornmeal Hot "cereal "(funche)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 cups milk
• 1 1/2 cups water
• 1/2 teaspoon salt (optional)
• 1 -2 tablespoon butter
• sugar, to taste
• 1 1/2 cups cornmeal (very fine)

Recipe

• 1 bring milk, water ,salt(if using)and butter to a boil.
• 2 remove from heat and gradually add cornmeal,sugar to taste if using, continually stirring.
• 3 return pot to stovetop over medium- heat stirring until it thickens up.
• 4 serve in a bowl warm with added sugar or milk if desired as breakfast cereal or treat. you can add some fruit to make it een healthier.

Cornmeal Okra Fritters

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons olive oil
• 1 cup red onion, minced
• 1/2 cup stone-ground white cornmeal
• 1/2 cup flour
• 1 1/4 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon fresh ground black pepper
• 2 eggs, lightly beaten
• 2 tablespoons water
• 2 cups okra (sliced crosswise to quarter inch thick discs)
• vegetable oil, for frying

Recipe

• 1 heat the olive oil in a saute pan over medium-high heat. add the onions and saute till translucent and slightly browned, about 5 minutes. let cool.
• 2 place cornmeal, flour, salt, baking powder, and pepper in a large bowl and whisk together to blend. make a well in the center of the flour mixture and add the eggs and water.
• 3 blend sparingly till dry ingredients are just moistened. batter will be thick. fold in the cooled onion mixture and okra.
• 4 in a heavy skillet, pour oil to a depth of 1 inch and heat to 350 degrees f. line a baking sheet with parchment paper. scoop 2 heaping tablespoons of batter per fritter the lined baking sheet and flatten each slightly with the back of the spoon.
• 5 using a spatula, lift each patty and slide each into the hot oil. cook a few at a time, being careful not to overcrowd the pan. fry until golden brown on one side, approximately 2 minutes.
• 6 carefully flip the fritter and continue to fry on the other side until golden brown, approximately 2 minutes. remove from oil and drain on a rack.

Cornmeal Griddle Cakes (pre-1940's)

Total Time: 10 mins Preparation Time: 4 mins Cook Time: 6 mins

Ingredients

• Servings: 10
• 1 cup cornmeal
• 1 cup flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 egg, well beaten
• 2 1/2 cups milk
• 2 tablespoons fat, melted

Recipe

• 1 mix and sift dry ingredients.
• 2 combine beaten egg and milk.
• 3 add to dry ingredients.
• 4 stir in shortening.
• 5 pour on a hot griddle.

Cornmeal Rye Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup cornmeal
• 1 cup rye flour
• 2 1/2 teaspoons baking powder
• 1 egg, beaten
• 1/4 cup cooking oil, such as wesson
• 1/4 cup pure maple syrup
• 1 1/2 cups milk

Recipe

• 1 combine dry ingredients.
• 2 combine wet ingredients.
• 3 mix all.
• 4 bake in greased muffin tins at 400f for 20 minutes.

Cornmeal Mush Bake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 1/4 yellow cornmeal (i use cracked corn)
• 1 1/2 teaspoons salt
• 1 1/2 cups cold water
• 4 cups water
• 8 ounces butter
• 8 ounces sour cream
• 3/4 lb mozzarella cheese, shredded
• pepper and dried onion

Recipe

• 1 preheat oven to 350°f boil 4 cups water. dissolve cornmeal in 1 ½ cup cold water (if using cracked corn, skip this step and add it to total amount of water). add cornmeal mixture to boiling water, stirring constantly. when it begins to thicken simmer for approximately 30 minutes, stirring often.
• 2 add butter, sour cream, cheese and spices, mixing very well, but slowly. pour into uttered 8 x 8â€? casserole.
• 3 bake for 50-60 minutes.

Cornmeal Rolls

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1/3 cup yellow cornmeal
• 1/2 cup sugar
• 3/4 teaspoon salt
• 1/2 cup butter
• 2 cups milk
• 2 eggs, beaten
• 1/4 ounce yeast, one package
• 1/4 cup water, lukewarm
• 4 cups flour

Recipe

• 1 place cornmeal, sugar, salt, butter, and milk in a double boiler, cooking until thick, stirring frequently.
• 2 cool to lukewarm.
• 3 place yeast and water in a bowl to foam.
• 4 add beaten eggs and yeast mixture to cornmeal mixture.
• 5 mix well.
• 6 add flour to form a soft dough.
• 7 knead well, place in greased bowl, cover and let rise for one hour.
• 8 punch down and form rolls.
• 9 place on a lightly oiled sheet pan,set in a warm place to rise for at least thirty minutes.
• 10 preheat oven to 375 degrees.
• 11 bake for 20 to 30 minutes.
• 12 i use rapid rise yeast, so i just mix the yeast and flour, and combine the eggs and water.

blackened chicken alfredo pizza

Ingredients

• Servings: 1
• 1 cup warm water
• 1 tablespoon white sugar
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 3 cups all-purpose flour
• 1 teaspoon salt
• 6 slices bacon (optional)
• 6 tablespoons butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 2 egg yolks
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup freshly grated romano cheese
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crumbled dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon onion powder
• 2 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1 cup shredded mozzarella cheese, or more if desired
• 1/2 cup baby spinach leaves
• 3 tablespoons freshly grated parmesan cheese
• 1 roma (plum) tomato, diced

Recipe

Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• mix water, sugar, yeast, and 2 tablespoons of vegetable oil for several seconds on low speed in the work bowl of a large stand mixer fitted with a dough hook. stop the mixer and add the flour and salt. start the mixer on low speed and mix until the flour mixture is incorporated with the yeast mixture; turn speed to medium-low and machine-knead the dough until springy and smooth, 10 to 12 minutes. sprinkle dough with flour occasionally if it sticks to the sides of the bowl.
• form dough into a ball and place into an oiled bowl; turn the dough over in the bowl several times to oil the surface of the dough. cover the dough with a towel, set into a warm place, and allow to rise until double, 30 minutes to 1 hour.
• cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool; chop and set aside.
• melt butter in a saucepan over medium-low heat. cook the garlic in the melted butter until fragrant, about 1 minute. stir the cream into the butter mixture. add the egg yolks and whisk with the butter mixture until smooth. stir 1/2 cup of parmesan cheese, the romano cheese, and nutmeg into the mixture; season to taste with salt. bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3 to 5 minutes. remove from heat and set aside.
• preheat oven to 350 degrees f (175 degrees c).
• mix the paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder together in a bowl. rub one side of each chicken breast thoroughly with the spice mixture. heat 1 tablespoon vegetable oil in a skillet over high heat. sear the chicken breasts, seasoned sides first, in the hot oil until the spices turn almost black, about 1 minute per side; transfer to a baking sheet.
• bake the chicken breasts in the preheated oven until no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees f (70 degrees c), 5 to 10 minutes; set aside.
• punch down pizza dough and roll out a floured work surface. shape pizza crust on a large pizza stone or heavy baking sheet. poke several holes in the crust with a fork to help it release steam.
• bake the crust in the oven until top is very lightly cooked, 5 to 7 minutes. remove from oven and spread a layer of alfredo sauce over the crust. spread the mozzarella cheese in an even layer over the sauce. slice the blackened chicken breasts and arrange over the mozzarella cheese. sprinkle pizza with spinach leaves and chopped bacon. top with 3 tablespoons of parmesan cheese.
• return pizza to oven and bake until the mozzarella cheese is melted and browned, 15 to 20 minutes. sprinkle pizza with chopped roma tomatoes to serve.

Cornmeal Mini-pizza Dough

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 1/4 ounce fast rising yeast (2 1/2 tsp)
• 1 cup yellow cornmeal
• 1 cup hot water (130 deg f)
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 tablespoons olive oil
• mozzarella cheese or parmesan cheese or thinly sliced onions or gorgonzola or fresh rosemary or oregano or arugula or tomato

Recipe

• 1 preheat oven to 500 deg. f.
• 2 in a food processor, combine 1 cup flour, yeast and sugar. with motor running, pour in the hot water.
• 3 turn motor off and add remaining ingredients. process mixture until it forms a ball, and then process 15 seconds longer to knead.
• 4 turn out a lightly floured board and knead 10 times. to make two pizzas, cut into half; wrap one half well and freeze for up to one month.
• 5 divide remaining piece in half. roll or press out each half into an 8" circle. transfer to a baking sheet and lightly brush or spray with additional olive oil.
• 6 top with favorite toppings, season with salt and pepper. bake for 10 to 12 minutes, or until crust is golden and cheese is melted.
• 7 note1: white cornmeal works just as well. while the recipe calls for hot water, i usually use room temperature or even cool water - the action of the fp can heat up the dough quite a bit, so i would rather allow a little more time.
• 8 note2: toppings must be thinly sliced; meats and some veggies should be cooked - this pizza is in the oven only a short time. i've never used a pizza sauce with this - if you do and it works, let us know!

Cornmeal Sage Bisquick Biscuits

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 3/4 cups bisquick baking mix
• 1/2 cup yellow cornmeal (coarse-ground)
• 2/3 cup milk
• 1 teaspoon dried sage, crumbled
• garlic salt, to taste

Recipe

• 1 heat oven to 450ºf.
• 2 stir bisquick, cornmeal, milk, and the sage and garlic salt until soft dough forms.
• 3 drop by 12 spoonfuls parchment-lined cookie sheet.
• 4 bake 8 to 10 minutes or until golden brown.

Cornmeal Oven-fried Chicken

Cornmeal Waffles

Total Time: 8 mins Preparation Time: 2 mins Cook Time: 6 mins

Ingredients

• 1 1/2 cups cornmeal
• 1 cup flour
• 2 tablespoons sugar
• 1/2 cup corn oil
• 2 beaten eggs
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups milk

Recipe

• 1 mix everything together.
• 2 lumps should remain.
• 3 cook in a waffle iron, or like regular pancakes.
• 4 exceptionally good with grape jelly.

Cornmeal Mush

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 cups water (for cooking, more required to wet the bowl you will use to set the mush)
• 1/2 cup yellow cornmeal
• fruit jam, when serving

Recipe

• 1 place some water into a soup bowl and set aside.
• 2 place the two cups of water into a pan (i use a heavy pan to even out the heat).
• 3 measure the cornmeal and then spoon some of the water from the pan into the measuring cup.
• 4 use the spoon to allow the water to seep down into the cornmeal fully wetting it.
• 5 once fully wet, put heat under the pan and start spooning the wet cornmeal into the pan, stirring constantly to avoid clumping (for some reason attempting to simply put the dry cornmeal into the water directly tends to cause clumping).
• 6 use water from the pan to rinse out the measuring cup and set aside.
• 7 stir the water and cornmeal mix constantly while heating (this is important to avoid both clumping and burning).
• 8 stir and simmer the mixture until it thickens to the point where it requires a bit of help from the spoon to pour out of the pan.
• 9 immediately remove from heat, quickly empty the water from the soup bowl into the measuring cup and then pour/spoon the cornmeal mixture into the soup bowl (the water in the soup bowl will help in removing the set mush later).
• 10 dip a small spoon into the water in the measuring cup and use the bowl of the spoon to smooth and even the surface of the cornmeal mixture; use the tip of the spoon to go around the edge of the mixture and make it
• 11 set the bowl aside overnight to allow the mixture to set (i don't cover it, but if leaving it set more than overnight you might want to consider covering with cheesecloth).
• 12 to use the mush, overturn the soup bowl a cutting board (shake a little if needed to release the mush).
• 13 cut into 1/4-inch slices (more or less to taste).
• 14 depending on consistency you may have to use a big knife to make the basic cut and a small knife dragged along the side of the big knife to release the mush from the big knife without breaking it.
• 15 fry these slices at 350-degrees on both sides in butter/margarine until a slight golden crust forms.
• 16 if you use a griddle, while cooking you can place the plate under the griddle to warm it.
• 17 place on a plate and cover the mush with your favorite fruit jam (fig jam works well if you can get it and i also like my homemade strawberry jam; but most fruit jams will work just fine).

Cornmeal Muffins

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 cup oil
• 2 medium eggs
• 1 cup buttermilk
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 3/4 cup cornmeal
• 1 cup flour

Recipe

• 1 into your favorite big bowl, measure the oil. crack in the eggs and add the buttermilk. beat with a whisk until thoroughly combined. add the salt, sugar, soda, cornmeal and flour. stir casually, but not too aggreively. when mixed, but still lumpy, stop stirring. oil up a dozen muffin cups. divide the bater evenly amongst the muffin cups. bake at 400f for about 20 minutes. remove from the oven and cool slightly before eating.

Cornmeal Waffles With Blueberry-orange Syrup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3/4 lb blueberries (fresh or thawed frozen)
• 1/4 cup sugar
• 1 orange, juice of
• 1/4 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• salt, a pinch
• 1 1/2 cups milk
• 1 egg, at room temperature, lightly beaten
• 3 tablespoons unsalted butter, melted (plus butter as needed)

Recipe

• 1 syrup: combine the blueberries, sugar, orange juice, and cinnamon in a saucepan; stir well.
• 2 bring to a boil, then decrease heat to low and simmer, uncovered, until slightly thickened, about 8 minutes.
• 3 remove from heat and set aside.
• 4 waffles: preheat a waffle iron.
• 5 in a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.
• 6 in another bowl, beat together the milk, egg, and 2 tablespoons of the melted butter.
• 7 pour into the flour mixture and stir until combined.
• 8 grease the waffle iron with the remaining 1 tablespoon melted butter.
• 9 ladle the batter, about 1/4 cup at a time, the waffle iron and cook according to the manufacturer's directions until golden.
• 10 transfer the waffles to a plate; keep warm.
• 11 repeat with remaining batter, adding more butter if needed.
• 12 divide the waffles among individual plates, top with the blueberry-orange syrup and serve.

Cornmeal Jalapeno And Fresh Corn Scones

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 3/4 cups flour
• 3/4 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 4 1/2 tablespoons chilled butter, cut into small pieces
• 1/2 cup fresh corn kernels (about 1 ear)
• 2 tablespoons finely chopped seeded jalapeno peppers
• 1 cup fat-free buttermilk
• cooking spray

Recipe

• 1 preheat oven to 400°.
• 2 combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.
• 3 cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• 4 stir in corn and pepper.
• 5 add buttermilk, stirring just until moist (dough will be slightly sticky).
• 6 turn dough out a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.
• 7 pat the dough into a 9-inch circle on a baking sheet coated with cooking spray.
• 8 cut dough into 12 wedges, cutting into, but not through, dough.
• 9 bake for 25 minutes or until lightly browned.
• 10 cool on a wire rack.

Cornmeal Pizza Crust

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 3 teaspoons dry yeast
• 1 teaspoon sugar
• 1/2 cup warm water
• 5 cups flour (more if needed)
• 2 teaspoons salt
• 2 tablespoons sugar
• 1/4 cup vegetable oil
• 1 cup cornmeal
• 1 1/2 cups warm water

Recipe

• 1 fit the kneaded blade on a heavy-duty mixer.
• 2 proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
• 3 in the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
• 4 when the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
• 5 after the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
• 6 remove the dough from the mixing bowl and shape in a ball.
• 7 place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
• 8 punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
• 9 roll out the dough into two 16-inch circles.
• 10 place into lightly greased pizza pans.
• 11 top as desired.
• 12 bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).

Cornmeal Currant Crunch Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 3/4 cup tbsps sugar
• 3 tablespoons sugar
• 1 teaspoon finely grated lemon zest
• 2 large egg yolks
• 1 teaspoon vanlla extract
• 1/2 cup dried currant
• 1/2 cup chopped pecans
• 14 pecan halves (optional)

Recipe

• 1 position a rack in the middle of the oven.
• 2 preheat the oven to 350*.line two baking sheets with parchment paper.
• 3 in a medium bowl, stir the flour, cornmeal, baking powder and salt together.set aside.
• 4 in a large bowl, using an electric mixer on medium speed, beat the butter, 3/4 cup of the sugar, and the lemon zest until smooth and creamy -- and the color has lightened slightly.about 1 minute.
• 5 stop the mixer and scrape down the sides of the bowl as needed during mixing.
• 6 add the egg yolks and vanilla and mix until blended -- about 1 minute.
• 7 on low speed, add the flour mixture, mixing just until it is incorporated.
• 8 mix in the currants and chopped pecans.
• 9 spread the remaining 3 tbls sugar on a large piece of parchment or wax paper.using an ice cream scoop with a 1/4 cup capcacity, scoop out portions of dough --
• 10 roll each between the palms of your hands into a smooth ball.then roll each ball in the sugar and flatten to about 3 1/2" circle.and place the cookies about 2" apart on the baking sheets --
• 11 press a pecan half into the center of each cookie, if desired.
• 12 bake one sheet at a time until the bottoms and edges are lightly browned.about 15 minutes.
• 13 cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to tansfer them to a wire rack to cool compeltely --
• 14 the cookies can be stored to a tightly covered container at room temperature for up to 3 days.

Cornmeal Pancakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 1/3 cups cornmeal
• 1 1/4 cups flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups buttermilk (or 2 cups of milk with 2 tbsp. vinegar in it)
• 2 eggs
• 4 tablespoons butter or 4 tablespoons margarine

Recipe

• 1 place cornmeal, flour, salt, and baking soda in a bowl mix buttermilk and eggs (mix milk and vinegar and let sit for 10 minutes then add eggs to mixture and stir if not using buttermilk) add wet ingredients to dry ingredients then stir in melted butter.
• 2 stir.
• 3 pour batter on lighty greased pan or griddle.
• 4 flip when suface appear.
• 5 serve with maple syrup or regular pancake sryrup.

Cornmeal Raisin Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/2 cup raisins
• boiling water
• 1 cup cornmeal
• 1 1/2 cups buttermilk
• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 egg
• 1/2 cup oil
• 1/2 cup honey

Recipe

• 1 scald raisins with boiling water and drain well.
• 2 combine cornmeal and 2/3 of the butter milk and set aside.
• 3 mix together flour, baking powder, salt and baking soda.
• 4 beat eggs and add oil, honey and remaining buttermilk.
• 5 add to cornmeal-buttermilk mixture and then to flour mixture. add raisins.
• 6 place in greased muffin tins and bake at 400 for twenty minutes.

teriyaki rib eye steaks

Ingredients

• Servings: 2
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon white sugar
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons worcestershire sauce
• 1 1/4 teaspoons distilled white vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 2 (6 ounce) lean beef rib eye steaks

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins


• whisk together the soy sauce, water, sugar, honey, worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. pierce steaks several times with a fork. marinate steaks in soy sauce mixture for at least 2 hours.
• cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c).

Cornmeal Pancakes With Maple-cranberry Butter

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup softened unsalted butter
• 3 tablespoons melted butter
• 1/4 cup fresh cranberries
• 3 tablespoons pure maple syrup
• 1 1/2 teaspoons kosher salt (separated)
• 2/3 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 cup whole milk
• 1 large egg

Recipe

• 1 to make the cranberry butter, process the stick of butter with the cranberries, maple syrup, and 1/2 t salt until combined. put aside.
• 2 whisk the flour with the cornmeal, sugar, baking power, and remaining 1 t of salt.
• 3 whisk in the milk, egg, and 3 t melted butter.
• 4 heat cast-iron skillet over moderate heat and brush with butter.
• 5 ladel 2 t of batter for each pancake; cook until just beginning to set, then flip, continuing to fry until cooked through.
• 6 serve hot with butter.

Cornmeal Molasses Skillet Rolls

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 cup boiling water
• 1/2 cup cornmeal
• 1/4 cup mild-flavored molasses
• 3 tablespoons butter
• 1 teaspoon salt
• 1 egg
• 1/4 cup warm water
• 1 (1/4 ounce) package active dry yeast
• 3 cups all-purpose flour
• 1 tablespoon butter, melted

Recipe

• 1 place boiling water in small bowl. slowly add cornmeal, stirring constantly, until well mixed. add molasses, 3 tablespoons butter and salt. stir until butter is melted. stir in egg; mix well. set aside.
• 2 combine warm water and yeast in another small bowl. stir until yeast is dissolved.
• 3 place flour in large bowl. add cornmeal and yeast mixtures; stir until soft dough forms. turn dough well-floured surface. knead with well-floured hands until ball forms (1 to 2 minutes). (dough will be sticky.) cut dough into 16 pieces with sharp knife.
• 4 shape each piece of dough into ball with well-floured hands. place balls into well greased 10-inch cast iron skillet or 9-inch round baking pan. cover; let rise in warm place until double in size (30 to 45 minutes).
• 5 heat oven to 375â°f.
• 6 bake rolls for 30 to 35 minutes or until golden brown and rolls sound hollow when tapped. remove from pan; cool on wire rack. brush with 1 tablespoon melted butter. serve warm.

Cornmeal Dumplings In Coconut Milk Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 cups cornmeal
• 1 lb all-purpose flour
• 1 carrot, grated
• 2 cups water
• 1/4 teaspoon salt
• 2 cups coconut milk
• 1 cup evaporated milk
• 4 cups vegetable stock
• 1 carrot, grated
• 8 ounces tomato paste
• 2 tablespoons thyme
• 2 finely chopped pimento pepper (seeds removed)
• 2 tablespoons butter
• 1 dash angostura bitters
• salt and pepper

Recipe

• 1 for the dumplings, in a mixing bowl place the cornmeal, flour, grated carrot and salt.
• 2 mix these ingredients until blended together.
• 3 make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch.
• 4 cover the bowl with a cloth or tea towel and set aside.
• 5 for the sauce, place a large pot on the stove over medium heat.
• 6 add the butter and let melt.
• 7 once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, angostura bitters and evaporated milk; bring to a boil.
• 8 once boiling reduce heat to medium, place the dumplings into the pot cover.
• 9 cook for 15 minutes.
• 10 the dumplings will rise to the surface when they are done.
• 11 ladle into bowls and serve.

Cornmeal Madelines

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• cooking spray
• 1 (8 1/2 ounce) package corn muffin mix
• 2 egg whites
• 1/3 cup milk
• 1 tablespoon chopped fresh dill

Recipe

• 1 preheat oven to 400. coat madeline pans with cooking spray.
• 2 in a large bowl, combine corn muffin mix, egg whites, milk, and dill. mix until just moistened.
• 3 spoon 1 heaping tablespoonful of batter into each madeline hollow, spreading to fill evenly.
• 4 bake 12-15 minutes or until golden. let cool in pan on a wire rack for 5 minutes. unmold and cool completely.

Cornmeal Molasses Crumb Muffins

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins

Ingredients

• 1 cup unbleached flour
• 3/4 cup yellow cornmeal, preferably stone ground
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 large egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1/4 cup unsulphured molasses
• 2 tablespoons yellow cornmeal, preferably cornmeal
• 1 1/2 tablespoons unbleached flour
• 2 tablespoons packed light brown sugar
• 1 pinch salt
• 1 tablespoon cold unsalted butter

Recipe

• 1 preheat the oven to 400* and butter 12 muffin cups. to make the muffin batter, stir the flours, cornmeal, baking powder, salt and spices together in a large mixing bowl. in a separate bowl, beat egg lightly, then whisk in the milk, oil and molasses. set aside.
• 2 make the crumb topping by combining the crumb ingredients in a mixing bowl and then rubbing them between your fingers until you have large, damp crumbs.
• 3 make a well in the dry ingredients, add the liquids, and stir with a few deft strokes, just to blend. divide the batter evenly among the muffin cups. sprinkle some of the crumb topping on each muffin and bake 18 to 20 minutes.
• 4 when the muffins are done, the topping should be browned lightly and the muffins themselves slightly springy to the touch. cool the muffins on a rack in the pan for 5 minutes, after which they should lift right out. serve them hot, storing leftovers in a sealed plastic bag for up to 2 days. to reheat, wrap in foil and place in a hot oven for 5 minutes.

Cornmeal Pancakes With Honey-cinnamon Butter

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• 1 cup flour, plus
• 2 tablespoons flour
• 1/3 cup yellow cornmeal
• 3 -4 tablespoons sugar (for a sweeter taste add in more sugar)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup sour cream
• 1 cup full-fat milk
• 1/4 cup oil (not olive oil)
• 1 teaspoon vanilla
• butter (for frying)
• 1/2 cup butter, room temperature
• 2 -3 tablespoons honey
• 1/4-1/2 teaspoon cinnamon

Recipe

• 1 to make the butter: in a bowl using an electric mixer beat all ingredients until fluffy, season with salt if desired.
• 2 to make the pancakes: sift together 1 cup plus 2 tablespoons flour, cornmeal, sugar, baking powder and salt in a large bowl.
• 3 whisk the eggs in a medium bowl, then whisk in sour cream, milk, oil and vanilla.
• 4 add the egg mixture to the flour mixture, whisking until blended.
• 5 heat a griddle or heavy skillet over medium heat with butter.
• 6 pour about 1/3-cup batter griddle.
• 7 cook until the bottoms brown (about 3-4 minutes.
• 8 turn over pancakes and cook till the bottom browns (about 2 minutes).
• 9 serve with honey-cinnamon butter.
• 10 delicious!

Cornmeal Muffins (pre-1940's)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup cornmeal
• 1 cup flour
• 3 tablespoons baking powder
• 1 tablespoon sugar
• 1 tablespoon fat (crisco)
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg

Recipe

• 1 mix and sift dry ingredients.
• 2 add gradually milk and eggs beaten.
• 3 add fat.
• 4 bake in greased muffin pans in hot oven 400 degrees for aprox 25 minutes.

Cornmeal Crust

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 1 cup water, 110f to 115f
• 1/4 teaspoon salt (optional)
• 2 1/2 cups all-purpose flour
• 1 cup cornmeal
• 1 tablespoon cornmeal
• 2 tablespoons sugar or 2 tablespoons honey
• 2 teaspoons active dry yeast

Recipe

• 1 measuring carefully, place all ingredients except 1 tablespoon cornmeal in bread machine pan in order specified by owner's manual program basic dough cycle setting press start.
• 2 remove dough from bread machine pan; let rest 2 to 3 minutes.
• 3 pat and gently stretch dough into 14- to 15-inch circle.
• 4 spray 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1 tablespoon cornmeal press dough into pan.
• 5 follow topping and baking directions for individual recipes.

Cornmeal Crust Chicken Breasts

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 7
• 2 cups fresh breadcrumbs
• 2 cups cornmeal
• 1/2-1 teaspoon garlic powder
• 1 teaspoon seasoning salt (or regular salt)
• 2 teaspoons dried parsley (can use 2-3 tablespoons fresh)
• 1 teaspoon dried thyme (rubbed between fingers, or 2 tablespoons fresh thyme)
• black pepper
• 1/2 cup honey mustard
• 3 large eggs, slighty beaten
• 7 large boneless skinless chicken breasts
• 1/3 cup oil (more as needed)

Recipe

• 1 set oven to 350 degrees.
• 2 grease a dish large enough to hold up to 7 chicken breasts.
• 3 using a mallet, pound the breasts into about 1/3 - 1/2-inch thickness between two sheets of plastic wrap.
• 4 in a bowl mix together bread crumbs, cornmeal, parsley, thyme 1 teaspoon seasoning salt, pepper and garlic powder.
• 5 in another bowl whisk together eggs and mustard.
• 6 dip the chicken breasts into the egg/mustard mixture to coat well, then into the cornmeal mixture to coat well (shake off any excess breadcrumbs).
• 7 in a skillet heat oil over medium-high heat.
• 8 add in half of the coated chicken to the skillet and cook until golden (about 2 minutes on each side).
• 9 transfer to prepared baking dish, and repeat with remaining chicken breasts.
• 10 bake chicken for about 8-10 minutes until cooked through.

Cornmeal Rye Waffles

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 cups milk
• 1 tablespoon lemon juice
• 2 eggs
• 2 teaspoons sugar
• 2 cups cornmeal
• 1 cup rye flour
• 1/2 cup butter, melted
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

• 1 mix milk ,butter, eggs ,cornmeal, sugar and rye together
• 2 let rest 15 minutes for flours to soften
• 3 add lemon juice mix
• 4 add baking soda and baking powder
• 5 pam the heck out of waffle iron every time these guys stick
• 6 batter will be thick use a little less than 1/2 cup of batter and spread it out a little
• 7 the longer you cook these the crisper they are.

Cornmeal Muffins

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 cup yellow cornmeal
• 1/2 cup butter
• 1 egg
• 3/4 cup milk

Recipe

• 1 preheat oven to 375º f.
• 2 grease muffin pan.
• 3 mix dry ingredients together.
• 4 in a seperate bowl combine melted butter, egg and milk; mix well.
• 5 add dry mix to wet mix and stir until just combined.
• 6 spoon batter into muffin pan and bake for 15-20 minutes.
• 7 serve hot.

Cornmeal Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1/3 cup flour
• 3/4 teaspoon baking soda
• 1 1/8 cups cornmeal
• 1 egg, beaten
• 1 1/8 cups 1% fat buttermilk (or 1 1/8 cups skim milk plus lemon juice)
• 1 teaspoon vanilla

Recipe

• 1 combine flour, baking soda and cornmeal.
• 2 add egg, buttermilk and vanilla.
• 3 stir until just mixed.
• 4 pour by 1/4 cup into a hot pan.
• 5 cook until appear, flip.
• 6 makes about 10 pancakes.
• 7 i put 1 serving as one pancake.
• 8 note: this recipe is very versatile; if you like sweeter pancakes, add 1 tbsp of sugar; these are also good with 1 cup of blueberries, or try any other kind of fruit; cinnamon may also be added for extra flavour.

Cornmeal Muffins

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon onion powder (or to taste)
• 1/8 teaspoon garlic powder (or to taste)
• 1 cup cream-style corn
• 1/2 cup miracle whip light
• 3 tablespoons canola oil
• 1 egg

Recipe

• 1 in a large mixing bowl, combine dry ingredients.
• 2 make a well in the center and add all remaining ingredients.
• 3 stir just until mixed.
• 4 spoon into 12 greased muffin cups.
• 5 bake at 400 for 20 minutes.

Cornmeal Mush

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup cornmeal
• 1 cup cold water
• 1 teaspoon salt
• 3 cups hot water

Recipe

• 1 in a small bowl, combine the cornmeal and cold water. meanwhile, in a 2-quart pan, combine the salt and hot water. bring to a boil over high heat. while the water is heating, add the cornmeal mixed with the cold water. combining the cornmeal with cold water before adding it to the hot water keeps the cornmeal from lumping up when it hits the hot water. when the water and cornmeal boil, reduce the heat to low. allow the mush to smmer for about 10 minutes, or until it is nicely thickened.

Cornmeal Mush

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 cup cold water
• 1 cup cornmeal
• 3 cups boiling water
• 1 teaspoon salt

Recipe

• 1 mix cold water and corn meal.
• 2 stir into boiling water and salt.
• 3 cook, stirring, until it boils; cover and cook over boiling water in double boiler 30 minutes or cook on slow fire, uncovered.
• 4 pack into greased metal can or mold.
• 5 cover with plastic and chill overnight or until firm.
• 6 slice 1/2 inch thick and brown in skillet.
• 7 serve with butter and syrup.

Cornmeal Rolls

Total Time: 2 hrs 18 mins Preparation Time: 2 hrs Cook Time: 18 mins

Ingredients

• 2 1/4 cups warm water, divided (110-115 degrees)
• 1/3 cup cornmeal
• 1/4 cup sugar
• 3 tablespoons vegetable oil
• 2 teaspoons salt
• 2 (1/4 ounce) packages active dry yeast
• 2 eggs
• 5 cups all-purpose flour
• melted butter or margarine
• additional cornmeal

Recipe

• 1 in saucepan, combine 1 3/4 cup warm water, cornmeal, sugar, oil, and salt.
• 2 cook and stir over medium heat until mixture boils, about 10 minutes.
• 3 cool at room temperature to 120 degrees.
• 4 place in mixing bowl.
• 5 dissolve yeast in remaining warm water and add to cornmeal mixture.
• 6 add eggs and mix well.
• 7 add flour (may need additional) to make a soft dough.
• 8 turn floured board, knead until smooth and elastic, about 6-8 minutes.
• 9 place in greased bowl, cover, and let rise for 45-60 minutes until doubled in size.
• 10 punch dough down.
• 11 shape into 24 balls.
• 12 place on greased (or parchment lined) baking sheet.
• 13 brush with melted butter and sprinkle with additional cornmeal.
• 14 let dough balls rise, uncovered, for 30 minutes.
• 15 bake at 375 degrees for 18-20 minutes or until golden brown.
• 16 remove from baking sheet and serve warm.
• 17 freeze any leftover rolls in an airtight container or freezer bag.
• 18 to reheat, place frozen rolls in toaster oven at 300 degrees until warmed through, about 5-8 minutes.

Cornmeal Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups flour

Recipe

• 1 mix softened butter and sugar until creamy.
• 2 add the egg and vanilla and beat well.
• 3 in a separate mixing bowl, mix together the cornmeal, baking powder, salt and flour.
• 4 add to the creamed mixture.
• 5 drop by teaspoonfuls a greased cookie sheet.
• 6 bake in a preheated 350 degree oven about 15 minutes or until lightly brown.

Cornmeal And Brown Sugar Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/2 cup brown sugar, firmly packed
• 1/4 cup white cornmeal
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup low-fat vanilla yogurt
• 3 tablespoons skim milk
• 1 tablespoon margarine, melted
• 1 teaspoon vanilla
• 1 egg
• 1 tablespoon brown sugar
• 2 teaspoons white cornmeal

Recipe

• 1 preheat oven to 400 degrees f. spray 12 muffin cups with nonstick cooking spray; set aside.
• 2 in a medium bowl, stir together 1/2 cup brown sugar, 1/4 cup cornmeal, flour, baking powder, baking soda, and salt. make a well in center of dry mixture.
• 3 combine yogurt, milk, melted margarine, vanilla, and egg. pour into well in dry ingredients and stir just until moistened.
• 4 spoon batter evenly into the prepared muffin tins.
• 5 combine 1 tablespoon brown sugar with 2 teaspoons cornmeal; sprinkle over tops of muffins.
• 6 bake for 15 to 18 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. remove muffins immediately from pans and cool on wire racks.

Cornmeal Pancakes (eggless)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 cups cornmeal
• 2 tablespoons unsalted butter
• 1 teaspoon salt (if using salted butter, reduce the amount of salt, or omit it altogether)
• 1 cup skim milk
• 1/3 cup water (you might need more)

Recipe

• 1 cream the cornmeal, salt, and butter together.
• 2 add the milk and enough water to make a moist but firm batter.
• 3 drop, using about 1/4 cup of batter, a hot greased griddle, and flatten using the back of a spoon wetted with water.
• 4 this can be a tad tricky, but wetting the spoon helps a lot!
• 5 when brown, turn and cook the other side.
• 6 serve hot with maple syrup, honey, or butter.

Cornmeal Cranberry Bread

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup cornmeal
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 cup sugar
• 1 1/4 cups buttermilk
• 2 eggs
• 1/2 cup butter, melted
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 3/4 cup chopped pecans
• 3/4 cup dried cranberries (i used a mix of dried cherries and golden raisins)

Recipe

• 1 preheat oven to 350°f.
• 2 mix dry ingredients in a large bowl (flours- sugar).
• 3 mix buttermilk, eggs, melted butter, vanilla and maple syrup in a small bowl.
• 4 add liquid ingredients to dry, mixing with a fork.
• 5 add in pecans and dried fruit of choice.
• 6 spray a loaf pan with cooking spray, bake for 1 hour or add 10 minutes, or until done.
• 7 cool on rack for 20 minutes, turn out of pan.

Cornmeal Scones With Mint Peaches

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder, plus
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 4 tablespoons granulated sugar
• 4 tablespoons unsalted butter, cold, cut into cubes
• 1 cup heavy cream
• 1 tablespoon heavy cream
• 1/2 cup sugar
• 1/2 cup water
• 4 ripe peaches, peeled, pitted & sliced
• 16 mint leaves, torn

Recipe

• 1 make a simple syrup for the peaches:.
• 2 combine sugar & water in a small saucepan and bring to a boil. swirl the pan until all the sugar dissolves. remove from heat & cool in the fridge. (we'll use it later).
• 3 preheat oven to 425 º.
• 4 place flour, cornmeal, baking powder salt & 3 tablespoons of sugar in food processor. pulse to combine.
• 5 add butter and pulse to a coarse meal texture.
• 6 with machine running, quickly pour in 1 cup cream. stop mixing when dough starts to come together. don't overwork!
• 7 place dough on a floured work surface & bring it together with your hands. shape into a circle 1 1/4 inches thick. cut into 8 wedges.
• 8 place the scones on a greased baking sheet. brush with the remaining 1 tablespoon of cream & sprinkle with remaining sugar.
• 9 bake 15 minutes until set & light golden brown.
• 10 remove from oven & cool.
• 11 toss the peaches in a bowl with 3 tablespoons cooled simple syrup & the mint leaves. (store remaining syrup in the fridge for later use).
• 12 let peaches sit for 10 minutes then puree 1/4 of the mixture & add back.
• 13 to serve, split scones in half & place on plates. divide peaches and pour over. replace scone tops.

kitchen sink meatloaf

Ingredients

• Servings: 8
• 1 egg, lightly beaten
• 1/4 cup ketchup
• 2 tablespoons barbeque sauce
• 2 tablespoons steak sauce
• 1 teaspoon worcestershire sauce
• 1/4 cup brown sugar
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried parsley (optional)
• 1/2 teaspoon seasoned salt
• salt and pepper to taste
• 1 pound ground beef
• 2/3 cup dry bread crumbs
• 1/3 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• in a bowl, stir together the egg, ketchup, barbeque sauce, steak sauce, worcestershire sauce, brown sugar, onion, and garlic, seasoned salt, and salt and pepper. mix in ground beef, bread crumbs, and cheddar cheese. spread into the loaf pan.
• bake 55 minutes in the preheated oven, to a minimum internal temperature of 160 degrees f (70 degrees c).

Cornmeal Hoecakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups stone-ground white cornmeal (white if you are from the south, yellow if from the north) or 1 1/2 cups stone-ground yellow cornmeal (white if you are from the south, yellow if from the north)
• 1 teaspoon salt
• 1 cup boiling water
• 2 tablespoons milk
• bacon drippings (or sausage drippings, vegetable oil, or a combination)
• unsalted butter, softened
• cane syrup or real maple syrup, warmed

Recipe

• 1 preheat the oven to 325°.
• 2 add the cornmeal to a heatproof medium bowl, preferably one with a spout for pouring; stir in the salt.
• 3 place the bowl in the oven for 5-8 minutes to warm the meal through and toast it lightly.
• 4 remove it from the oven as soon as it begins to deepen in color.
• 5 pour the boiling water into the warm cornmeal, about ½ cup at a time, being cautious of the hot bowl.
• 6 stir vigorously, eliminating any lumps; then mix in the milk.
• 7 the batter will resemble a thick gruel; warm a griddle or large heavy skillet over medium heat.
• 8 add just enough drippings to coat the surface with a thin film.
• 9 spoon the batter by tablespoonfuls the griddle, leaving several inches between the dollops.
• 10 with the back of a spatula, squash the batter down into cakes about 3 inches in diameter (the batter should bubble merrily; if it splatters menacingly, the griddle is too hot; lower the heat before continuing).
• 11 make as many cakes as you can fit without crowding.
• 12 cook the cakes until the batter appears quite firm (3-4 minutes); these take a little longer than traditional wheat-flour pancakes).
• 13 turn carefully and cook cakes on the other side until medium brown and crispy (about 3 minutes).
• 14 repeat with the remaining batter, adding a bit more water to the batter if it thickens and more fat to the griddle if necessary.
• 15 the cakes are best right from the griddle but you can keep them warm in a low oven on baking sheets while you finish the entire batch; don’t stack the cakes until serving time.
• 16 serve the hoecakes stacked on warm plates, topped with plenty of butter; pass the syrup separately to drizzle lightly over the cakes, if desired.