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.
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.
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!
t in the hot oven for 10 minutes.
Combine the
tir in corn meal.
Reduce heat and simmer, uncovered, for 5 minutes
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.
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.
Cook on medium-high.
In a 3-quart pot, put water and salt to taste.
Slowly pour corn meal while stirring.
Keep stirring to prevent lumps to form until very thick.
Lower heat to medium. Let corn meal cook for 30 minutes, stirring occasionally.
Pour in a 9 x 9-inch glass pan.
Cover with wax paper and let it stand for 15 minutes before serving.
Bring water to a boil; add salt and corn meal.
Stir as you are adding corn meal with a wire whip.
Cook for 10 to 15 minutes (add more water for thinner mush).
Serve with milk and sugar or honey.
Pour leftover mush in pan and let set overnight.
Slice and fry mush.
Serve with butter and syrup.
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.
Mix the corn meal, flour and sugar with the cold water, then stir into the boiling water to which the salt has been added. When thoroughly mixed, cover tightly.
Reduce the heat to the lowest point and let simmer for 30 minutes, or longer, stirring occasionally to prevent lumping.
Then turn off the heat and let steam for 30 minutes without lifting the cover.
Serve warm with milk or cream or pour into a greased loaf pan.
When cool, slice and fry.
Serve with syrup.
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 flour, sugar and corn meal.
Mix well in center and add remaining ingredients; stir briskly.
Pour into greased muffin tins and bake in hot oven at 450\u00b0 for 15 to 20 minutes.
Combine corn meal and water in a saucepan.
Add butter and cook until mixture thickens, stirring constantly.
Combine hot mush with remaining ingredients.
(Use an additional 1/2 cup warm water for more moist stuffing.)
Mix cold water with corn meal.
Stir in boiling water and salt.
Cook, stirring often, until mixture thickens and boils. Cover and continue cooking over low heat for 20 minutes.
Pour into dish and cool.
Can be eaten like cereal with milk and sugar.
Heat oven to 450\u00b0.
Sift together corn meal, flour, baking powder, soda and salt.
Combine egg, buttermilk and vegetable oil. Add to corn meal mixture, stirring to dry ingredients.
Fill greased medium muffin cups 2/3 full.
Bake in 420\u00b0 oven for 25 minutes or until golden brown.
Add corn meal to the hot boiling liquid; stir vigorously until a thick mush is formed.
Add seasonings.
Cool; add egg.
Beat well and drop by rounded tablespoon onto a floured board.
Roll into small balls.
Dredge lightly with flour.
Drop into boiling turnip greens liquid and cook slowly for about 15 minutes.
Serve with greens.
Boil the hock bone until it is very tender.
Mix corn meal and pepper.
Add enough of the boiling broth to make small firm balls of corn meal.
Drop into low boiling broth and let cook slowly for 20 minutes.
Oil an 8 x 10-inch dish.
Cook corn meal according to directions on package.
After completed, pour into 8 x 10-inch dish.
Dice onion.
Fry chicken livers and onion until sauteed. Spoon chicken livers and onion over corn meal with gravy.
Cover dish with aluminum foil.
Bake at 350\u00b0 for 20 minutes.
Serve with hot baked beans and bread and butter.
In large saucepan warm, but do not boil, milk and slowly pour in corn meal.
Cook until like mush.
Dissolve active dry yeast in warm water; add sugar, shortening, eggs, salt and flour to corn meal mush mixture.
Blend until smooth.
Turn out on floured board. Knead 8 minutes; place in greased bowl.
Let rise in warm place to double in size.
Roll out to desired thickness.
Cut with biscuit cutter.
Place on sheet; let rise again.
Bake at 350\u00b0 for 20 minutes.