Scald 1 1/2 cups of milk.
Combine corn meal mix and remaining 1 cup milk.
Slowly add to scalded milk; cook until just thickened, stirring constantly.
Remove from heat; stir in butter. Beat egg yolks until thick and lemon colored.
Slowly add corn meal mixture to beaten egg yolks, beating constantly.
Fold in beaten egg whites.
Pour into greased 1 1/2 or 2-quart casserole. Bake in preheated oven at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake another 25 to 30 minutes.
Makes 6 servings.
Combine corn meal and water in a saucepan.
Add butter and cook until mixture thickens, stirring constantly.
Combine hot mush with remaining ingredients.
(Use an additional 1/2 cup warm water for more moist stuffing.)
Heat oven to 450\u00b0.
Grease 14-inch round pizza pan or 15 x 10-inch jelly roll pan.
Sprinkle 1 tablespoon corn meal evenly into pan.
Combine remaining 1/2 cup of meal, flour, baking powder and salt.
Add milk and oil and stir with fork until mixture forms a ball.
Press into the pan and shape edge to form a rim.
Bake 15 minutes.
Spread taco sauce evenly over crust.
Top with beans, pepper rings and cheese and continue baking until cheese is melted.
Combine corn meal mix and onion in glass bowl.
Add egg and milk, stirring to combine.
Drop by heaping teaspoonfuls into hot oil (375\u00b0), frying only a few at a time.
Fry until golden brown. Drain on absorbent paper and serve hot.
Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes:
Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.
Sift flour.
Measure and sift with baking soda, salt and baking powder.
Mix with corn meal.
Combine bacon fat, sugar and eggs.
Add sour milk.
Combine with dry ingredients.
Beat only until smooth.
Fill well-oiled muffin pan 2/3 full.
Bake in hot oven (435\u00b0) for 15 to 20 minutes.
Scald milk.
Add butter, sugar and salt.
Bring to boil and slowly add corn meal.
Stir until thickened.
Put aside.
Cool until lukewarm.
Dissolve yeast in warm water.
Stir into mush. Add eggs.
Add flour for soft dough.
Let rise double.
Punch down.
Let rise again.
Make into rolls or roll out and cut with glass.
Butter top of rolls and sprinkle corn meal.
Bake at 350\u00b0 for 15 minutes.
Delicious!
In a large saucepan, boil 3 cups water and salt. In small bowl, mix corn meal and cold water.
Gradually stir corn meal mixture into salted boiling water; cook 5 minutes, stirring constantly.
Cover and continue cooking on low heat 10 minutes, stirring occasionally.
Serve hot with milk and sugar.
Yield: 6 servings.
Rinse catfish fillets; pat dry.
Refrigerate until ready to use.
Mix corn meal, flour and salt in large bowl.
Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended.
Heat oil (2 to 3 inches) in Dutch oven to 375\u00b0.
Coat fish with corn meal batter, shaking off any excess.
Fry fish in batches for 5 to 8 minutes, or until golden brown.
Drain on paper towels.
Keep warm in a 275\u00b0 oven.
Stir together dry ingredients except corn meal. Stir in corn meal. Combine eggs, buttermilk and oil. Stir into dry ingredients. Mix only enough to moisten all flour. Bake in preheated (Pick-A-Pocket-Plus) or waffle iron. Makes 8 to 10 waffles.
Cook corn meal.
Turn cooked corn meal into greased 2-quart casserole.
Level top of corn meal with spoon.
Melt butter in skillet and saute mushrooms 3 minutes.
Add tomato sauce and stir. Pour over cooked corn meal.
Sprinkle with cheese and pepper. Bake in oven at 350\u00b0 for 30 minutes.
Add well-beaten egg to corn meal which has been sifted with salt, then add melted margarine and thin to right consistency with sweet milk.
Add lastly the baking powder and pour into hot margarinized muffin tins.
Bake as other corn breads.
This recipe may be baked in a pan, muffin rings or a deep iron skillet, but always remember in baking all corn bread, it should be poured into a sizzling hot pan to bake.
Yields 24 muffins.
oiling.
Gradually stir in corn meal.
Reduce heat and simmer
Mix corn meal mix, 1/2 cup flour,
Boil the hock bone until it is very tender.
Mix corn meal and pepper.
Add enough of the boiling broth to make small firm balls of corn meal.
Drop into low boiling broth and let cook slowly for 20 minutes.
Oil an 8 x 10-inch dish.
Cook corn meal according to directions on package.
After completed, pour into 8 x 10-inch dish.
Dice onion.
Fry chicken livers and onion until sauteed. Spoon chicken livers and onion over corn meal with gravy.
Cover dish with aluminum foil.
Bake at 350\u00b0 for 20 minutes.
Serve with hot baked beans and bread and butter.
Heat oven to 450\u00b0.
Sift together corn meal, flour, baking powder, soda and salt.
Combine egg, buttermilk and vegetable oil. Add to corn meal mixture, stirring to dry ingredients.
Fill greased medium muffin cups 2/3 full.
Bake in 420\u00b0 oven for 25 minutes or until golden brown.
Mix together well the corn meal, sugar, flour and salt.
To that dry mixture add the milk, eggs and margarine.
Add berries and pour into a well-greased, corn meal sprinkled iron skillet. Bake at 375\u00b0 until done.
In large saucepan warm, but do not boil, milk and slowly pour in corn meal.
Cook until like mush.
Dissolve active dry yeast in warm water; add sugar, shortening, eggs, salt and flour to corn meal mush mixture.
Blend until smooth.
Turn out on floured board. Knead 8 minutes; place in greased bowl.
Let rise in warm place to double in size.
Roll out to desired thickness.
Cut with biscuit cutter.
Place on sheet; let rise again.
Bake at 350\u00b0 for 20 minutes.
Combine corn meal, shortening and salt in mixing bowl.
Scald milk.
Stir in corn meal mix.
Stir until smooth.
Cool.