CORNMEAL PANCAKES
These buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites.
Provided by Food Network Kitchen
Time 35m
Yield 4 (makes about 16 pancakes)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F.
- Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
- In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
- Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.
CORNMEAL BISCUITS
This is an old Southern biscuit that has been in the family for years. The texture is slightly different but is still great. -Maxine Reese, Candler, North Carolina
Provided by Taste of Home
Time 25m
Yield 13 biscuits.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 219mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CORNMEAL CAKE
Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.
Provided by sal
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
- In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
- Chop corn in food processor or blender. Stir into butter mixture.
- In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 202 calories, Carbohydrate 32.3 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 99.8 mg, Sugar 14.1 g
CORNMEAL BISCUITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/3 cups flour, 1/3 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon kosher salt and a pinch of cayenne. Work in 6 tablespoons diced cold butter with your fingers until crumbly. Stir in 2/3 cup half-and-half and 1 tablespoon honey; let sit 5 minutes. Pat into a 1/2-inch-thick square on a floured surface and cut into 8 pieces; shape into rounds and brush with half-and-half. Bake at 425 degrees F on a parchment-lined baking sheet until golden, 12 to 15 minutes.
GRANDMA PEGGY'S CORNMEAL ROLLS
Provided by Food Network
Time 57m
Yield 5 to 6 dozen rolls
Number Of Ingredients 10
Steps:
- Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.
CORNMEAL BAGELS
Make and share this Cornmeal Bagels recipe from Food.com.
Provided by luvmybge
Categories Yeast Breads
Time 1h30m
Yield 12 bagels
Number Of Ingredients 8
Steps:
- In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well.
- Add very warm water (120-130°) and oil to flour mixture.
- Add egg.
- Blend at low speed until moistened: beat 3 minutes at medium speed.
- By hand, gradually stir in enough remaining flour to make a soft dough.
- Knead on floured surface until smooth and elastic, 3 to 5 minutes.
- Place in greased bowl, turning to grease top.
- Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast).
- Punch down dough.
- Divide into 4 parts.
- Divide each part into 3 pieces.
- On lightly floured surface, shape each piece into a smooth ball.
- Punch a hole in the center with a finder.
- Pull dough gently to make a 1 to 2-inch hole.
- Heat 2 quarts of water and 2 tablespoons sugar to boiling.
- Place a few bagels at a time in boiling water.
- Simmer 3 minutes, turning once. Remove with slotted spoon.
- Place on greased cookie sheet.
- Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds.
- Preheat oven to 375°F degrees.
- Bake at 375° for 20 to 25 minutes until golden brown.
- Remove from cookie sheets: cool.
Nutrition Facts : Calories 168.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 15.5, Sodium 300, Carbohydrate 30.2, Fiber 1.4, Sugar 2.2, Protein 4.5
CORNMEAL BRIOCHE
Steps:
- Dissolve the yeast in the warm cream in a bowl. Mix with two tablespoons of the sugar and set aside to proof for 10 minutes. When the mixture starts becoming frothy, stir in the cornmeal. Cover and set aside in a warm place for 30 minutes.
- Meanwhile, beat the remaining sugar with the butter until fluffy, either by hand or in an electric mixer. Beat in the eggs one at a time. Stir in the cornmeal mixture and the salt.
- Beat in the flour about one half cup at a time either by hand or using an electric mixer fitted with a dough hook, to form a soft, elastic dough. The dough should be kneaded about eight minutes.
- Transfer the dough to a clean, lightly oiled bowl, cover and set aside to rise until doubled, about two hours.
- Punch the dough down, divide it in half and form each into a rectangle nine inches on one side. Roll each tightly and shape them into two oblong loaves. Butter two loaf pans, nine by five by three inches, and put the loaves into the pans, seam side down. Allow to rise until doubled, about one hour.
- Preheat oven to 350 degrees. Bake about 40 minutes, until golden. Allow to cool completely before slicing.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 180 milligrams, Sugar 6 grams, TransFat 1 gram
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
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- Chicken Stew with Dumplings. Check out this satisfying dinner recipe over at Call Me Fudge. The entire family will dive into these bowls of chicken stew with dumplings.
- Collard Greens, Cornmeal and Sausage Soup. Collard greens, a bit of cornmeal and sausage sounds like a weeknight treat that you’ll be looking forward to all day.
- Spicy Cornbread Stuffing. Saveur also has this delicious spicy cornbread stuffing up their sleeve. Mix up the Thanksgiving dinner table with this number.
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- Parmesan and Poppyseed Crackers. The Kitchn makes some parm and poppyseed crackers that could add to any snack or lunchtime treat. Grab the details after the jump!
- Southern Fried Catfish. Make your catfish crispy and southern fried with a bout of cornmeal in the batter. Hop on over to the The Kitchn and learn how to do it right at home.
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