johnnycake brought west. from the mississippi valley chapter of the united states regional cookbook, culinary arts institute of chicago, 1947. vegetarian if vegetable shortening is used.
Time: 40 minutes
- preheat oven to 400f
- combine corn meal , salt and fat
- add boiling water and beat thoroughly
- spread batter in pie plates 1 / 2 to 3 / 4 inch thick
- bake for 30 minutes or until crisp and brown
- serve hot with butter , gravy or as a side to stews
Number Of Ingredients: 4
Nothing as good as cornbread straight from the oven! These are perfect dunking material for palaver (recipe is also posted).
Recipe From food.com
Provided by skat5762
Yield 6-8 serving(s)
- Preheat oven to 400-degrees, and ready an ungreased cookie sheet.
- Blend the cornmeal and salt.
- With a wooden spoon, mix in the butter and enough boiling water to make a dough that is completely moist, but firm enough to hold its shape.
- Drop heaping spoonfuls of the batter on the cookie sheet and pat lightly into mounds.
- Bake 20- 25 minutes, until golden-crisp on the outside.
- Serve straight from the oven.
Number Of Ingredients: 4
- 2 cups yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon melted butter
- 2 cups boiling water
Johnnycake brought west. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Vegetarian if vegetable shortening is used.
Recipe From food.com
Provided by Molly53
Yield 8-10 serving(s)
- Preheat oven to 400°F.
- Combine corn meal, salt and fat; add boiling water and beat thoroughly.
- Spread batter in pie plates 1/2 to 3/4 inch thick.
- Bake for 30 minutes or until crisp and brown.
- Serve hot with butter, gravy or as a side to stews.
Number Of Ingredients: 4
- 2 cups cornmeal
- 1 teaspoon salt
- 2 teaspoons fat, melted (bacon fat adds flavor, but lard, butter or vegetable shortening may also be used)
- 2 cups water, boiling
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Recipe From allrecipes.com
Provided by SUZZANNA
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Number Of Ingredients: 11
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup white sugar
- 4 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1 quart vegetable oil for frying
- 2 (16 ounce) packages beef frankfurters
- 16 wooden skewers
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