Mix 2 cans of corn and sour cream and melted butter/margarine in large bowl; one slightly beaten egg is optional. May add salt and pepper to taste. Pour corn mixture into casserole dish. Sprinkle corn meal/bread mix on top and fold in just until moistened. Bake at 350\u00b0 for 50 minutes or until golden brown. Casserole will be firm but not dry.
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.
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.
Bring to boil broth and margarine in a large tall pan.
Add enough corn meal to the consistency of corn bread.
Remove from heat.
Add onions, celery, bread crumbs, and eggs.
Mix well.
Add salt, pepper, sage, and poultry seasoning to taste.
Bake at 350 degrees for 1 hour.
Put the chicken broth in pan and heat until boiling.
Add the corn meal slowly while stirring.
Cook for about 10 minutes and then add the bread crumbs, egg, celery and onion.
Add the salt, pepper, sage and other seasonings to taste.
Mix well.
Stuff bird.
cups flour and the corn meal for 2 minutes. Gradually add
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.
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.)
Put sugar, salt, soda and baking powder in bowl.
Mix.
Add buttermilk; stir well.
Add corn meal and flour alternately, mixing after each addition.
Melt shortening in loaf pan.
Add to mixture.
Sprinkle a little corn meal in loaf pan.
Heat pan. Pour mixture into hot pan.
Bake at 350\u00b0 for 45 to 60 minutes.
Mix a little cold water with corn meal.
Stir into boiling water.
Add salt and butter.
Stir often.
Cook slowly for 20 minutes.
Pour into a cake or bread pans.
Let cool.
Slice and fry for breakfast.
Serve with liverwurst and apple butter.
Mix corn, margarine, sour cream, eggs and corn meal.
Bake at 350\u00b0 in a preheated oven for 1 hour.
Sprinkle Cheddar cheese over the top.
Pour boiling water over the corn meal and margarine and mix well.
Mixture should be consistency of thick soup.
Cover and let stand overnight.
The next day, add flour and salt to taste and mix well.
Form into small balls and roll out on floured pastry cloth, using cut lefse rolling pin.
Fry on hot lefse grill and turn once.
Makes 37 pieces.
Grease 2-quart baking dish. Beat egg whites at room temperature until stiff. Beat yolks until thick. Stir corn meal and salt into scalded milk, beating hard.
Cook a few seconds over low heat, stirring until consistency of thick mush.
Blend in corn and butter, then baking powder.
Fold in yolks, then whites. Pour into baking dish. Bake in a 375\u00b0 oven for 35 minutes or until puffy golden brown.
Knife inserted in center should come out clean.
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.
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.
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.
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.
oiling.
Gradually stir in corn meal.
Reduce heat and simmer