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.
Mix corn meal, baking soda and salt together. Add beaten egg and buttermilk, beating until smooth. The secret of getting the cakes trimmed with lace is to get the batter thin.
Combine corn meal, flour and salt.
With pastry blender or 2 knives, cut in shortening until well blended.
Stir in warm water and form mixture into a ball.
Knead on floured board until dough is no longer sticky.
Divide into 2 balls.
Cover and let rest 20 minutes.
Mix together the corn meal, flour, sugar, salt and baking powder.
In a separate bowl, beat together egg and milk.
Add dry ingredients and blend together.
Pour some batter (enough to make a pancake) onto a hot lightly greased griddle.
Bake until golden brown, turning only once.
Mix well, but allow bubbles to remain in batter.
Grease griddle and make pancakes as large as you desire.
Don't try to fry pancakes too fast.
If batter is too heavy, add a little more buttermilk.
Mix well in a medium bowl with a wire whisk.
Fry in a small amount of oil in a hot frying pan.
Makes 6 pancakes.
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.
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.
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
Mix corn meal mix, 1/2 cup flour,
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.
br>Combine the pecans and corn meal on a sheet of wax
Beat eggs; add milk, flour, corn meal and sugar into double boiler.
Cook until thickens.
Add vanilla and butter.
Mix well. (I use electric mixer to prevent lumps.)
Pour into pie shells.
Cream sugar, oleo until light and fluffy.
Add vanilla and yolks, one at a time, beating until fluffy.
Sift flour, corn meal and soda.
Add alternating with sour cream.
Beat egg whites and salt together until peaks form.
Fold gently into batter.
Bake in well greased and floured 10-inch tube pan.
Bake at 350\u00b0 for 1 hour.
Combine corn meal, salt and cold water.
Gradually pour into boiling water, stirring constantly.
Return to boiling, stirring constantly.
Reduce heat and cover.
Cook over low heat 5 minutes, stirring frequently.
Pour into loaf pan.
Plastic wrap directly on mush will keep it from drying on top.
Cool, then refrigerate.