Cornmeal Crust Recipes Recipe Box Recipe For Banana

CORNMEAL CRUST

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.

CORNMEAL CRUST

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.

BANANA CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

CORNMEAL-CRUSTED BLACK BEAN BURGER

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.

CORNMEAL CRUST FOR PEACH POTPIE

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.

CORNMEAL CRUST

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 PIE CRUST

Steps:

• Combine cornmeal, flour and 1 tsp salt in a bowl.
• Cut in shortening.
• In a separate bowl, beat together egg and 1/4 cup water.
• Add to cornmeal mixture.
• Press into 9 inch pie plate to form crust.
• Use in place of regular pie crust.

CORNMEAL EMPANADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer. , Meanwhile, for pastry, combine the flour, cornmeal and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes. , Divide pastry into two balls; roll half out on a lightly floured surface to a 16-in. circle. Cut into four 7-1/2-in. rounds. Place 1/2 cup filling on each round. Combine egg and water; brush on pastry edges. Fold dough over to form half circles; crimp edges to seal. Repeat with other half of pastry and remaining filling. , Place on greased baking sheets; brush tops with remaining egg mixture. Bake at 400° for 25-30 minutes or until lightly browned. Serve with taco sauce if desired.