Cornmeal Crust Recipes Recipe Collections

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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.

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

CRISTA'S CORNMEAL-CRUSTED CRAB CAKES



Crista's Cornmeal-Crusted Crab Cakes image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 35

2 tablespoons unsalted butter
2 shallots, thinly sliced
1 pound fresh Dungeness lump crabmeat, picked (high-quality canned if fresh not available)
1/2 cup gluten-free cracker crumbs
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh dill
Kosher salt and freshly ground black pepper
1 large egg
1/4 cup creme fraiche
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 cup coarse grind yellow cornmeal
1 teaspoon smoked paprika
1 teaspoon ground white pepper
1 teaspoon kosher salt
1 teaspoon seafood seasoning
1/4 teaspoon celery salt
1 large (1 1/2- to 2-pound) celery root, peeled
2 Pink Lady apples, unpeeled
3 tablespoons freshly squeezed lemon juice
2/3 cup mayonnaise, or more as needed
1/2 cup creme fraiche
1 tablespoon Louisiana-style hot sauce
1 tablespoon finely chopped fresh tarragon
2 teaspoons Dijon mustard
2 teaspoons coarse salt, or more to taste
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound pea shoots
1 bunch breakfast radishes, sliced paper thin
3 tablespoons olive oil
Juice of 2 lemons
1 to 2 teaspoons whole mustard seeds, optional
Kosher salt and freshly ground black pepper

Steps:

  • For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
  • Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
  • For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
  • Preheat the oven to 350 degrees F.
  • For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
  • In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
  • For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
  • Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.

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 PATE BRISEE



Cornmeal Pate Brisee image

Try making this cornmeal pate brisee as the base for our Rhubarb Galette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes enough for two 9-inch single-crust pies or one 9-inch double-crust pie

Number Of Ingredients 6

2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
  • Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.

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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