In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
Dredge each cake in the cornmeal to coat both sides well.
Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.
In a medium-sized bowl, combine cornmeal, flour, baking powder, oil and salt.
Add milk to give consistency you prefer for griddlecakes.
For thicker cakes, use 1 cup.
For thinner cakes, use 1 1/2 cups.
Stir just until lumps disappear; do not overmix.
ater into the cornmeal mixture.
(Add more cornmeal as needed.
In large saucepan, heat 1 cup water, the candies and food color until candies melt.
Place apple rings in syrup; simmer until tender, about 20 minutes.
Place links in skillet.
Add 3 tablespoons water.
Cover; simmer for 8 minutes.
Remove cover; cook until well done, turning sausage to brown evenly.
Serve hot sausage links and apple rings with Cornmeal Mush.
Makes 5 servings.
>Place 1/4 cup cornmeal on large cookie sheet,
br>Meanwhile, for the corn cakes, place cornmeal, flour and baking powder
25\u00b0.
Add the cornmeal to a heatproof medium bowl
iameter.
Coat patties with cornmeal. In a large nonstick skillet
need about 1 cup for recipe):
lightly blacken tomatoes and
Preheat oven to 200\u00b0F and line baking sheet with paper towels and put inside oven.
Combine flour, cornmeal, mustard, and baking powder in a medium bowl. Add carrots, green onion, cheese, egg and milk; mix well.
Heat large nonstick skillet over medium heat. scoop tablespoonfuls of batter into pan. spread flat with back of spoon to about 3 inch diameter.
Cook cakes 2 - 3 minutes or until golden brown.
Transfer to prepared pan in oven to keep warm.
Serve hot.
eans. Add the egg white, cornmeal, lime juice, cilantro. Let stand
hallow bowl, and place the cornmeal on a plate.
Scoop
at the corn cakes, combine 1 cup of the cornmeal, 1 1
arbanzo beans, imitation sour cream, cornmeal, garlic, cumin, coriander, salt, and
Put the cornmeal and salt in a food
large bowl. Stir in cornmeal and cheese. Make a well
In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.
Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2\" cakes; do NOT spread or flatten cakes.
Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
Turn corn cakes over and cook for 2-3 additional minutes.
alt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour
Preheat oven to 350*F. Coat a 9-inch by 13-inch baking pan with cooking spray.
Thoroughly mix eggs, milk and cornmeal. Stir in any additions.
Pour mixture into pan and bake for 45 minutes -1 hour or until set in the center and brown on top.
Cooks note: Add whatever cheese, veggies, spices or herbs that you want, not limited to those I've listed, but keep the egg to milk ratio the same. Within reason, you can use more or less cornmeal depending on how firm you want the \"crust\" to be.
NB - any veggies you add must be well drained!
orming patties. Cook until the cakes are golden brown on one