Barley Cornmeal Crust Recipes

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CORNMEAL CRUST



Cornmeal Crust image

This cornmeal crust is the perfect shell for our Tamale Pies.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4

1 1/2 cups yellow cornmeal
2 teaspoons coarse salt
1/4 teaspoon ground pepper
4 tablespoons butter

Steps:

  • Whisk cornmeal with 1 1/2 cups cold water.
  • In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
  • Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
  • Remove from heat; stir in butter until melted.

EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS



Easy Cornmeal Crust for Pies, Galettes and Crostatas image

This easy cornmeal crust comes together in minutes and gives a rustic looking crust for pies, quiches, tarts, galettes and crostatas. Perfect for savory dishes like tomato galettes or for pie crusts that you would like light, but crunchy bite with.

Provided by Michele

Categories     BASICS

Time 1h10m

Number Of Ingredients 8

1 1/3 Cup All Purpose Flour
1/3 Cup Cornmeal/medium or coarse grind)
1 Teaspoon Sugar
1 1/4 Teaspoon Salt
6 Tablespoons Butter
3 Tablespoons Olive Oil
2 Ounces Ice Cold Water
2-3 Tablespoons Cornmeal to prevent sticking when rolling out.

Steps:

  • Place flour, cornmeal, salt and sugar into a bowl.
  • Using a whisk, mix until well combined
  • Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
  • Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
  • Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
  • Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
  • Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
  • Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
  • Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
  • Bake and use according to your gallete, tart, crust or quiche recipe dictates.
  • You can make this ahead and chill up to 3 days.

Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CORNMEAL CRUST FOR PEACH POTPIE



Cornmeal Crust for Peach Potpie image

Use this cornemeal crust recipe to make our Peach Potpie. Cornmeal makes this dough slightly tricky to work with. To prevent cracks, bang the center of the disk with a rolling pin to soften before rolling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 45m

Yield Makes 2 disks (enough for two 11-inch pies)

Number Of Ingredients 7

2 cups all-purpose flour
1/2 cup finely ground cornmeal
3 tablespoons sugar
Coarse salt
2 sticks unsalted butter, cut into small pieces
1 large egg yolk
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour, cornmeal, sugar, and 1 3/4 teaspoons salt in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with no large pieces remaining. Add yolk, and drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together when pressed between 2 fingers (it should not be wet or sticky). If dough is too dry, pulse in more water, 1 tablespoon at a time.
  • Turn out dough onto work surface, and knead once or twice to combine. Divide dough in half. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

BARLEY AND CORN CASSEROLE



Barley and Corn Casserole image

This hearty colorful casserole goes well with pork, chicken or fish. For convenience, it can be made ahead and refrigerated before serving.-Diane Molberg, Emerald Park, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 10

3 garlic cloves, minced
1 cup chopped onion
2/3 cup chopped carrots
1 tablespoon canola oil
3 cups chicken broth
1 cup medium pearl barley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley

Steps:

  • In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender. , Transfer to a greased 2-qt. baking dish; add chicken broth, barley, salt and pepper. Mix well. Cover and bake at 350° for 1 hour. , Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through.

Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

CORNMEAL CRUST



Cornmeal Crust image

I needed to make another pizza crust and didn't have time for the dough to rise. This was super simple and quite good. Who knew? Recipe courtesy of Betty Crocker's New Cookbook.

Provided by AmyZoe

Categories     Breads

Time 17m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/3 cups water
1 cup yellow cornmeal
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Steps:

  • Heat oven to 425. Grease 12 inch pizza pan with shortening.
  • Heat water to boiling in 2-quart saucepan.
  • Stir in remaining ingredients with wire whisk until mixture is smooth and thickens.
  • Spoon onto pizza pan and spread evenly, mounding edge slightly.
  • Bake 5 to 7 minutes or until set and light brown.
  • After you top pizza with your favorite toppings, bake for 15 to 20 minutes or until cheese is melted and toppings are hot.

Nutrition Facts : Calories 90.7, Fat 2.7, SaturatedFat 1.3, Cholesterol 5.1, Sodium 119.5, Carbohydrate 15.7, Fiber 1.5, Sugar 0.1, Protein 1.7

CORNMEAL CRUST



Cornmeal Crust image

Provided by Allison Kave

Categories     Cornmeal

Yield Makes enough for one double-crust 9-inch (23-cm) pie crust

Number Of Ingredients 9

3/4 cup (1 1/2 sticks/170 g) unsalted European-style cultured butter
1/4 cup (55 g) rendered leaf lard OR additional butter
1/2 cup (120 ml) whole milk
1 tablespoon apple cider vinegar (or any light colored, mild vinegar)
9 ounces (255 g/ approximately 2 1/4 cups) unbleached all-purpose flour (chilled)
3 ounces (85 g/approximately 3/4 cup) stone-ground yellow cornmeal (chilled)
1 tablespoon cornstarch
2 tablespoons sugar
1 1/2 teaspoons salt

Steps:

  • Prepare the butter and lard, if using. Cut the butter into 1/2-inch (12-mm) cubes (a bench scraper is perfect for this, but a sharp knife works well too), and cut the lard into small pieces. Return them to the fridge to cool.
  • In a liquid measuring cup, stir together the milk and vinegar. Refrigerate the mixture until ready to use.
  • On a clean flat surface or in a large shallow bowl, toss the flour, cornmeal, cornstarch, sugar, and salt together lightly to blend. Add the butter and lard (if using) to the dry ingredients and, using the tool of your choice, cut the fat into the flour with speed and patience, until the fat has been reduced to small pea-sized chunks. Try to use a straight up-and-down motion, as the more you press on the flour the more tough gluten will develop. Avoid using your fingers, as the heat from your hands will melt the fat and further encourage gluten development. Unlike with pasta or bread, gluten is the enemy of pie dough, so be gentle, and be quick!
  • Once your fat has been cut down to size, spread your mixture out to expose as much surface area as possible. Gently drizzle about half of your milk mixture over the flour, trying to cover as wide an area as you can. Using bench scrapers or a large spoon, lightly toss the flour over the liquid, then spread everything out again, and repeat the process with the second half of the liquid.
  • You should now have a dough that will just hold together when pressed against the bowl, with visible little chunks of butter. If you need to add more liquid to bind it, do so with more cold milk, adding a tablespoon at a time until you reach the right texture. It's not an exact science, as everything from the humidity in the air to the dryness of your flour will affect the consistency of your dough.
  • Once you've reached your goal, cover the dough tightly in plastic wrap and refrigerate it for at least 1 hour. The dough can be kept in the fridge for up to 1 week, well wrapped, or in the freezer for up to 2 months.

CORNMEAL PASTRY CRUST



Cornmeal Pastry Crust image

Make and share this Cornmeal Pastry Crust recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 5m

Yield 2 pie crusts

Number Of Ingredients 5

1 1/2 cups all-purpose flour
2 cups cornmeal
1/4 teaspoon salt
1/2 cup solid shortening
1/2 cup ice water

Steps:

  • In a large bowl combine flour, cornmeal and salt.
  • Whisk to combine well.
  • Cut in shortening to resemble coarse crumbs and sprinkle 1 T.
  • of water over the mixture.
  • Toss with a fork, pushing to the sids of the bowl, repeating until all dry ingredients are moistened.
  • Form the dough into 2 balls and chill for 30 minutes.
  • Roll out and use as you will.

Nutrition Facts : Calories 1235.9, Fat 56.5, SaturatedFat 13.6, Sodium 336.4, Carbohydrate 165.3, Fiber 11.4, Sugar 1, Protein 19.6

CORNMEAL-CRUSTED BLACK BEAN BURGER



Cornmeal-Crusted Black Bean Burger image

These black bean burgers have a cornmeal crust.

Provided by Holly Koz

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 8h26m

Yield 5

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed and drained
1 egg
½ cup chopped red bell pepper
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
1 dash hot sauce, or more to taste
⅓ cup cornmeal
2 tablespoons extra-virgin olive oil

Steps:

  • Mix black beans, egg, red bell pepper, cilantro, chili powder, cumin, garlic powder, and hot sauce in a large bowl with your hands until evenly mixed.
  • Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
  • Divide mixture into 1/3 cup portions; shape into 3-inch burgers.
  • Spread cornmeal into the bottom of a shallow dish.
  • Press the burgers into the cornmeal to coat both sides.
  • Heat olive oil in a large skillet over medium-high heat.
  • Cook burgers in hot oil until the center is hot, about 8 minutes per side.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 22.9 g, Cholesterol 37.2 mg, Fat 7 g, Fiber 6.8 g, Protein 7.4 g, SaturatedFat 1.2 g, Sodium 353 mg, Sugar 0.9 g

BARLEY-CORNMEAL CRUST



Barley-Cornmeal Crust image

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.

Provided by Genevieve Ko

Categories     Bake     Pie     Summer     Cornmeal     Dessert     Vegetarian     Soy Free     Tree Nut Free

Yield Makes enough for one 9-inch pie with a lattice top

Number Of Ingredients 7

1 cup (142 g) unbleached all-purpose flour, plus more for rolling
¾ cup (103 g) barley flour
⅔ cup (74 g) fine stone-ground yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
10 tablespoons (140 g) cold unsalted butter, cut into ½-inch cubes
⅓ cup (75 g) cold fresh grapefruit juice

Steps:

  • Combine both flours, the cornmeal, sugar, and salt in a food processor and pulse until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-sized pieces remaining. Sprinkle the grapefruit juice over the mixture and pulse until the dry ingredients are evenly moistened and large clumps just start to form. When you squeeze some of the fine crumbs between your fingers, they should hold together.
  • Turn the dough out and divide it into 2 portions, one slightly larger than the other.
  • Shape the dough into two 1-inch-thick disks, wrap each tightly in plastic wrap, and refrigerate until firm, at least 2 hours.
  • Make-ahead: The dough can be refrigerated for up to 2 days. It can be frozen in resealable plastic freezer bags for up to 1 month. Thaw overnight in the refrigerator.

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