store in the refrigerator.
Cornmeal Muffins-Grease 8 medium-size
medium skillet, toast the cornmeal over moderately high heat, stirring
minute. Add cocoa and cornmeal and stir well. Stir in
br>Measure 1/3 cup cornmeal into medium bowl. Mix remaining
For the cornbread, preheat oven to 400\u00b0F.
ix the gluten-free flours, cornmeal, baking powder, baking soda, and
dd melted shortening to the cornbread mixture, stir mixture thoroughly, and
oaf pan. Combine flour and cornmeal in a large bowl. Add
50\u00b0F.
Meanwhile, whisk cornmeal, sugar (if using), kosher salt
------------For Yellow Cornbread-------------.
Heat a well-greased
edium bowl, whisk the flour, cornmeal, baking powder, salt and pepper
Make two recipes of cornbread according to the mix directions (
arge bowl, blend biscuit mix, cornmeal, milk, egg, butter and honey
vory or Sweet Cornbread, but instead of yellow cornmeal, use 1
owder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
ixing bowl add 2 cups cornmeal.
In small mixing bowl
edium bowl whisk together the cornmeal, flour, sugar, baking powder and
Preheat oven to 350*F.
Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.
In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; stir mixture together.
Remove the hot pan from the oven; pour in batter.
Bake 25 minutes or until the cornbread is golden brown and the edges begin to pull away from the sides of the pan.
Cool 5 minutes before cutting.
Enjoy!
ish pie dishes.
Combine cornmeal, flour, sugar, sage, pepper, salt