Mix corn meal mix, 1/2 cup flour,
25 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder
tick cooking spray. Combine flour, corn meal mix and sugar in medium
Thoroughly sift together into bowl the flour and white corn meal. Stir in sugar and salt; rub in the butter. Beat the eggs thoroughly and add to the mixture with the milk. Lastly, add in the baking powder and mix with a spoon to a stiff batter; pour into well-greased pans and bake quickly in a preheated oven at 425\u00b0 or 450\u00b0 for 25 minutes or until top is golden.
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.
Moisten corn meal with the cold milk, then turn immediately into boiling salted water.
Stir constantly until mixture thickens. Turn heat down to simmer and cook for 1 1/2 to 2 hours.
Turn cooked mush into a square cake pan.
When cold, slice into 1/2 inch slices and fry in a hot iron skillet.
Spray skillet with Pam first, then add Crisco oil.
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.
In our family, Daddy always made the corn bread and at almost 80, he still does.
He always used his well-seasoned cast-iron corn stick pans or sometimes his equally seasoned black iron skillet. Getting the shortening \"smokin hot\" is the key to a crispy brown outside.
If you really want to be southern, substitute bacon grease for the shortening.
You may also use white corn meal instead of yellow for a more cake-like texture or replace the white flour with whole wheat if your preference is a coarse corn bread. Any way is delicious!
Preheat oven to 450\u00b0.
Combine corn meal, shortening and 2 cups of milk in a pan over medium heat.
Bring mixture just to a boil, stirring constantly.
Blend beaten eggs, salt and remaining milk.
Add to corn meal mixture.
Mix well.
Stir in baking powder.
Pour into greased 1 1/2 to 2-quart casserole.
Bake 25 to 30 minutes.
Serve hot with butter.
cups flour and the corn meal for 2 minutes. Gradually add
Mix the corn meal and salt thoroughly and then
br>Pour boiling water over corn meal flour and mix very fast
Mix corn meal with baking powder, baking soda and salt. Combine eggs, buttermilk and shortening; add to corn meal.
Add crackling (salt pork).
Heat shortening in a heavy skillet.
Drop corn mixture from tablespoons into skillet.
Brown cakes slowly on both sides.
Or bake in a greased and floured pan at 400\u00b0.
Preheat oven to 400\u00b0. Oil iron Pyrex. Combine the corn meal and flour in a large bowl. Mix the milk, butter and eggs in medium-size bowl. Stir the milk mixture into the corn meal mixture just until moistened. Pour batter into the prepared pan. Bake until golden brown, 35 to 40 minutes or until firm. Let cool, then turn out on plate.
Mix milk with corn meal and stir in salt and shortening. Cool.
Add baking powder and egg yolk and mix well.
Fold in stiffly beaten egg white.
Pour into greased pan and bake in hot oven 400\u00b0 for about 20 minutes.
Makes 1 (8x8 loaf).
Sift dry ingredients and combine with corn meal.
Mix eggs and milk and add with melted shortening.
Beat until smooth.
Sift together the flour, corn meal, sugar, salt and baking powder.
Rub in the lard cold; add the eggs and then the milk. Mix into a moderately stiff batter; pour it into well-greased, shallow baking pans (pie tins are suitable).
Bake from 30 to 40 minutes.
Mix corn, margarine, sour cream, eggs and corn meal.
Bake at 350\u00b0 in a preheated oven for 1 hour.
Sprinkle Cheddar cheese over the top.
Combine corn meal, flour, baking powder, soda and salt.
Add egg, lard and buttermilk.
Beat well.
Pour into 2 greased corn stick pans. Bake at 425\u00b0 for 20 minutes.
Makes 14 corn sticks.