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.
Mix in oat mixture, flaxseed meal, and salt until well combined
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.
ell.
Add flax seed meal, flours and pulse until just
up sugar, the malt-o-meal & sour cream and baking soda
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.
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!
In a large saucepan, boil 3 cups water and salt. In small bowl, mix corn meal and cold water.
Gradually stir corn meal mixture into salted boiling water; cook 5 minutes, stirring constantly.
Cover and continue cooking on low heat 10 minutes, stirring occasionally.
Serve hot with milk and sugar.
Yield: 6 servings.
Mix salt with meal and slowly pour meal into boiling water until mixture begins to thicken.
When corn mush is thick, pour in dish and chill until well set.
Slice to fry or bake.
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.
Stir together dry ingredients except corn meal. Stir in corn meal. Combine eggs, buttermilk and oil. Stir into dry ingredients. Mix only enough to moisten all flour. Bake in preheated (Pick-A-Pocket-Plus) or waffle iron. Makes 8 to 10 waffles.
medium bowl, combine flax meal, baking soda and cinnamon.
br>Gradually stir in corn meal.
Reduce heat and simmer
Mix corn meal mix, 1/2 cup flour,
Stir oil into matzo meal.
Mix well.
Add water, salt and pepper.
Beat eggs in separate bowl.
Add to mixture.
Blend. Shape into rolls on greased pan that's been sprinkled with matzo meal.
Bake in preheated 450\u00b0 to 475\u00b0 oven for 20 to 25 minutes, until golden.
Yield:
12 large rolls.
Beat egg whites stiff; add 1/4 cup sugar.
In another bowl, beat egg yolks with remaining 1 1/4 cups sugar for 5 minutes at medium speed.
Add flour, baking powder and salt that has been sifted together. Add vanilla.
Add 2 1/2 cups pecan meal.
Fold in stiffly beaten egg whites.
Bake in two 9-inch layers for 20 to 25 minutes at 350\u00b0.
Cool thoroughly.
Ice with whipped cream (wine flavored).
Sprinkle pecan meal on top of whipped cream.
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.
Combine corn meal, shortening and salt in mixing bowl.
Scald milk.
Stir in corn meal mix.
Stir until smooth.
Cool.
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.
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.