Preheat oven to 450\u00b0. Spray skillet with Pam (or substitute). Heat skillet. Combine all ingredients. Pour into skillet. Bake 30 minutes. (The only fat is in the meal and Pam spray.)
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!
In mixing bowl combine flour, cornmeal, sage, baking powder and salt.
large bowl, combine the cornmeal, sugar, cream, baking powder and
utter from AP flour and cornmeal, then toss the drenched oysters
Mix beans, tomatoes, salsa, garlic, cumin, chili powder and green onions in a medium oven-safe casserole dish. Set aside.
Cut butter into flour, baking powder and cornmeal. Mix in milk to make a soft dough.
Drop dough by spoonfuls onto the bean mix.
Bake uncovered 20 - 25 minutes, until golden brown.
arge bowl, combine the flour, cornmeal, bran, baking powder and salt
owl, mix together the flour, cornmeal, baking powder, baking soda, salt
sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and
Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
Pulse the flour, cornmeal, and salt together in a
Mix together the cornmeal, baking powder and salt.
Use as instructed in the recipe.
rease or oil.
Add cornmeal to meat and corn mixture
Beat margarine and brown sugar until fluffy.
Add egg and vanilla.
Beat.
Mix flour, cornmeal, baking powder and salt.
Add to sugar mixture.
Stir in nuts.
Shape into three 12-inch rolls. Chill.
Cut into 1/4-inch slices.
Place on ungreased cookie sheet.
Bake in 375\u00b0 oven about 8 minutes, or until brown.
Cool on rack.
While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
Heat oven to 350\u00b0.
Grease a 9-inch pie plate.
Combine cornmeal, flour, baking powder and salt.
Add combined milk, 1 slightly beaten egg and onion; mix well.
Pour into prepared pie plate, spreading evenly.
Bake 10 minutes.
Set aside.
Combine remaining 4 eggs, broccoli and cheeses; spoon evenly over cornmeal base.
Bake 45 to 50 minutes, or until knife inserted in center comes out clean.
Let stand 5 minutes before serving.
Makes 6 servings.
Combine flour, baking soda and cornmeal.
Add egg, buttermilk and vanilla.
Stir until just mixed.
Pour by 1/4 cup into a hot pan.
Cook until bubbles appear, flip.
Makes about 10 pancakes.
I put 1 serving as one pancake.
Note: This recipe is very versatile; If you like sweeter pancakes, add 1 tbsp of sugar; These are also good with 1 cup of blueberries, or try any other kind of fruit; Cinnamon may also be added for extra flavour.
Combine cornmeal and flour. Stir in cinnamon,
arge bowl stir together flour, cornmeal, baking powder, sugar, cream of
Combine cornmeal, flour, baking powder, soda, salt and sugar in a large bowl; make a well in center of mixture.
Combine egg substitute, yogurt and oil; add to dry ingredients, stirring just until moistened.
Spoon mixture into muffin pans coated with vegetable cooking spray, filling three-fourths full.
Bake at 425\u00b0 for 12 to 14 minutes or until golden brown.
Remove muffins from pans immediately.
Yields 1 1/2 dozen (96 calories per muffin).