n a shallow bowl. Blend cornmeal, flour, and seasonings in a
Bring the water and salt to a boil. Add 1/2 stick butter and stir until melted. Add the cornmeal, stirring constantly, until it gets thick and pulls from side of pan.
ooking spray.
Stir together cornmeal, flour, sugar, baking powder, salt
bout 5 minutes.Add the cornmeal and puffed wheat and continue
f pan with 2 T cornmeal;set aside. In a large
stirring occasionally.
FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir
o high.
Prepare the cornmeal dumplings.
Remove the bay
shallow bowl combine the cornmeal with all the powdered spices
Open the cooker, add the Quaker oat meal, white pepper, black
redge in 1/2 cup cornmeal in a shallow bowl.
nother large bowl combine the cornmeal, bread crumbs, Parmesan, parsley, remaining
Preheat oven to 400F.
Peel potatoes and cut in half lengthwise; cut each half into wedges. Toss wedges in a bowl with oil.
In a shallow bowl mix cornmeal, garlic powder and pepper; mix with hand to combine.
Place 3-4 wedges in cornmeal mix and lightly coat and place on a baking sheet. Continue till all wedges are done. Cook 25-30 minutes giving the wedges a bit of a turn half way through.
I enjoyed eating these dipped in a good beef gravy -- you can use ketchup or whatever!
Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
Mix cornmeal with remaining water in a small bowl.
Add cornmeal mixture slowly to boiling water, stirring constantly.
Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.
large bowl combine the cornmeal and salt.
Heat the
In a shallow dish, combine cornmeal and paprika; add salt and
n separate shallow bowl, mix cornmeal, flour, seasonings, salt and pepper
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!
rom heat.
Whisk flour, cornmeal, baking powder, and salt in
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.
hisk together flour, baking soda, cornmeal, and salt in a medium