n pie recipe.
For Two-Crust Pie: 2 cups Martha White All
e substituted for buttermilk. Also, recipe can be baked in muffin
ccording to package directions on Martha White cornmeal.
Cool, crumble and set
alt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour
Cream sugar and butter together until light and fluffy.
Add cornmeal, coffee creamer and vinegar.
Add eggs, one at a time, beating after each addition.
Blend in vanilla.
Pour into chilled pastry shell.
Bake at 350\u00b0 for 50 minutes.
Pie will be shaky in center, but will set when cool.
Pulse the flour, cornmeal, and salt together in a
Mix butter and sugar.
Add eggs, chilies, creamed corn and cheese.
Stir in flour, baking powder and cornmeal.
Grease a 9 by 13 inch pan with butter.
Pour in mixture and bake 350 degrees for 40 minutes.
In a large bowl, combine all the ingredients. This recipe makes a ton, so store it in a large resealable plastic bag in the freezer until you need it.
Tip: If you can't find self-rising flour, use 6 cups all-purpose flour plus 3 tablespoons baking powder and 1 1/2 teaspoons salt.
Tip: If you can't find self-rising cornmeal, use 3/4 cup plus 3 tablespoons white cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt.
br>Note1: white cornmeal works just as well. While the recipe calls for
inutes. Let cool.
Place cornmeal, flour, salt, baking powder, and
Cook meat, covered in boiling salted water at simmering until meat falls from bones.
Remove meat from broth.
Cut or grind into small pieces.
Strain broth into top of a double boiler.
Add cornmeal and cook over direct heat for 5 minutes, stirring constantly to prevent lumping.
(Mixture needs to be very thick.) Add meat and chopped onion; season to taste.
Cook over boiling water for 1 hour.
Pack into loaf pans and store in the refrigerator.
25\u00b0.
Add the cornmeal to a heatproof medium bowl
Swirls of apple-filled pastry make this cobbler an all-time Martha White favorite.
Bake 2 iron skillets of cornbread as per directions on back of Martha White package.
Bake at 450\u00b0 for 20 to 25 minutes.
Preheat oven to 450\u00b0.
Cut shortening into flour until mixture resembles coarse crumbs.
Add milk and stir with a fork only until dough leaves sides of bowl.
Turn dough out onto lightly floured board or pastry cloth and knead just until smooth. Roll dough to 1/2-inch thickness and cut with floured 2-inch cutter.
Place biscuits, lightly touching, on ungreased baking sheet.
Bake for 10 to 12 minutes or until brown.
Makes 12 to 14.
Heat oven to 450 degrees F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
Knead dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet.
Bake 10 to 12 minutes or until golden brown. ...
rown sugar, 1/4 cup cornmeal, flour, baking powder, baking soda
lend well.
Fold in white chocolate and walnuts. Spread batter
230 degrees C).
Mix white cornmeal, yellow cornmeal, flour, baking powder, and
owl, stir together the flour, cornmeal, baking soda, baking powder and