Type what you have

Ingredients

• ✓ cornmeal
• water
• white sugar
• butter
• salt
• vegetable oil
• vegetable oil
• mayonnaise
• ketchup
• garlic salt

Instructions

1. 1 Bring water to a boil in a saucepan. Stir in sugar, butter, and salt; cook until sugar dissolved. Reduce heat to low; whisk in 1 cup cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
2. 2 Heat 3 cups vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Meanwhile, grease your hands well with 2 teaspoons vegetable oil. Scoop about 3 tablespoons cornmeal dough; roll into a ball, then shape into a 3-inch long stick about 1/2-inch wide. Repeat with remaining dough, oiling your hands as needed.
4. 4 Deep fry cornmeal sticks, working in batches of 3 or 4 at a time, until golden brown. Drain on paper towels and keep warm.
5. 5 Whisk mayonnaise, ketchup, and garlic salt together in a bowl until well combined. Serve cornmeal sticks with dipping sauce.

By Marisa Nicholls

Ingredients

• ✓ cornmeal
• vegetable oil
• all-purpose flour
• onion
• milk
• egg
• celery
• garlic
• cajun seasoning

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
3. 3 Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

By Brittney Tun

Ingredients

• ✓ cornmeal
• beer
• masa flour
• egg
• white sugar
• baking powder
• sweetened corn-based cereal
• shrimp
• oil
• marmalade
• dijon mustard

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
3. 3 Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
6. 6 Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.

By Marie Medek Brenden

Ingredients

• ✓ cornmeal
• vegetable oil
• milk
• egg
• onion
• baking mix
• salt

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk milk, egg, and onion together in a bowl. Stir pancake mix, cornmeal, and salt into milk mixture to form a smooth batter.
3. 3 Scoop ping pong ball-sized balls of batter using a small ice cream scoop; drop about 5 scoops per batch into the hot oil. Fry until golden brown, 5 to 6 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

By myka

Ingredients

• ✓ cornmeal
• aluminum foil
• turkey sausage
• pizza dough
• mozzarella cheese
• spinach
• parmesan cheese
• egg
• pizza sauce

Instructions

1. 1 Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
2. 2 Brown sausage in large skillet on medium-high heat. Drain and set aside.
3. 3 Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.
4. 4 Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.
5. 5 Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.

By Reynolds KitchensR

Ingredients

• ✓ cornmeal
• creamed corn
• corn
• all-purpose flour
• egg white
• milk
• salt
• pepper
• vegetable oil

Instructions

1. 1 In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
2. 2 Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
3. 3 Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

By JERS

Ingredients

• ✓ cornmeal
• buttermilk
• sweet onion
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• paprika
• vegetable oil

Instructions

1. 1 Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
3. 3 Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
4. 4 Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

By lcasad

Ingredients

• ✓ cornmeal
• buttermilk
• salt
• black pepper
• dill pickle
• all-purpose flour
• seafood seasoning
• cajun seasoning
• oil
• buttermilk ranch dressing

Instructions

1. 1 Line a plate with parchment paper or wax paper; set aside. Combine buttermilk, salt, and black pepper in a shallow dish. Add pickles; set aside.
2. 2 Place cornmeal, flour, seafood seasoning, and ¼ teaspoon Cajun seasoning in a large, resealable plastic bag; shake to combine. Add pickles, a few at a time, and shake gently to evenly coat with cornmeal mixture. Remove pickles; place on the prepared plate.
3. 3 Heat oil in a deep fryer or heavy deep skillet to 365 degrees F (180 degrees C).
4. 4 Lower pickles carefully into the hot oil in batches. Fry until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Repeat with remaining pickles.
5. 5 Combine buttermilk ranch dressing and remaining ½ teaspoon Cajun seasoning in a small bowl. Serve as a dipping sauce for warm fried pickles.

By Mama Smith

Ingredients

• ✓ cornmeal
• french bread dough
• butter
• mozzarella cheese
• mexican cheese blend
• cheddar cheese
• parmesan cheese
• cheddar cheese
• parsley
• garlic powder
• onion powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
2. 2 Roll dough on a flat work surface into a large rectangle. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold dough in half and press edges together with your fingers to seal.
3. 3 Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese and remaining 1 tablespoon Cheddar cheese, then sprinkle with parsley, garlic powder, and onion powder. Make shallow cuts every inch across the top with a knife so you can easily pull the bread apart after baking.
4. 4 Bake in the preheated oven until bread is golden brown and cheese is bubbly, about 25 minutes. Let cool for 5 minutes before pulling strips apart.

By Shannon Stone

Ingredients

• ✓ cornmeal
• vegetable oil
• buttermilk
• egg
• vegetable oil
• all-purpose flour
• white sugar
• baking soda
• salt
• green onion
• onion

Instructions

1. 1 Heat 1 quart vegetable oil in a deep fryer or large saucepan to 365 degrees F (185 degrees C).
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Whisk buttermilk, eggs, and 1/4 cup vegetable oil together in a bowl.
4. 4 Whisk cornmeal, flour, sugar, baking soda, and salt together in a separate bowl; fold in buttermilk mixture, green onions, and minced onion until just combined.
5. 5 Carefully drop batter by tablespoon-sized balls into the hot oil in batches of 6 to 8 balls. Fry until golden brown, flipping to cook evenly, 6 to 10 minutes. Transfer hush puppies with a slotted spoon onto brown paper bags to drain. Repeat with any remaining batter.
6. 6 Transfer hush puppies to a baking sheet; keep warm in the preheated oven until ready to serve.

By Mama Smith

Ingredients

• ✓ cornmeal
• green onion
• salad green
• olive oil
• green tomato
• egg
• buttermilk
• shrimp
• parsley
• cayenne pepper
• black pepper
• paprika
• green onion
• onion
• lemon juice
• garlic
• horseradish
• worcestershire sauce
• ketchup
• olive oil
• mustard

Instructions

1. 1 In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
2. 2 In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
3. 3 Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
4. 4 To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

By Liz Horn Pršic

Ingredients

• ✓ cornmeal
• all-purpose flour
• sugar
• parmesan cheese
• baking powder
• salt
• black pepper
• onion
• bell pepper
• cream-style corn
• corn
• egg
• pimento pepper
• vegetable oil

Instructions

1. 1 Whisk flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, and black pepper together in a large bowl; stir in onions, bell peppers, cream-style corn, whole kernel corn, eggs, and pimentos until combined.
2. 2 Meanwhile, heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Carefully drop tablespoon-sized balls of batter into the hot oil in batches of 6 to 8. Fry until hush puppies are golden brown, about 5 minutes. Transfer hush puppies to a paper towel-lined plate with a slotted spoon to drain. Repeat with remaining batter.

By brittnichole924

Ingredients

• ✓ cornmeal
• cooking spray
• white sugar
• baking soda
• salt
• jalapeno pepper
• onion
• garlic
• butter
• corn
• buttermilk
• egg
• bacon
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
2. 2 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
3. 3 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
4. 4 Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
5. 5 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

By lutzflcat

Ingredients

• ✓ cornmeal
• alligator meat
• vinegar
• salt
• pepper
• all-purpose flour
• garlic powder
• black pepper
• cayenne pepper
• oil
• mayonnaise
• brown mustard
• red wine vinegar
• horseradish

Instructions

1. 1 Place alligator meat in a medium bowl. Pour in vinegar; season with salt and pepper. Mix until well combined. Cover the bowl and refrigerate for about 10 minutes.
2. 2 Meanwhile, place cornmeal, flour, garlic powder, black pepper, and cayenne pepper into a resealable plastic bag.
3. 3 Squeeze off excess liquid from a handful of alligator meat and add to the resealable bag. Seal the bag and shake to coat. Remove meat to a plate, shaking off excess cornmeal mixture. Repeat with remaining meat, one handful at a time.
4. 4 Heat 1 inch oil in a deep saucepan over medium-high heat. Working in batches, lower meat carefully into hot oil and fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain.
5. 5 Make sauce: Mix together mayonnaise, mustard, vinegar, and horseradish in a small bowl until well combined.
6. 6 Serve fried meat hot with sauce.

By JerryFLA

Ingredients

• ✓ cornmeal
• buttermilk
• hot pepper sauce
• salt
• black pepper
• onion powder
• garlic powder
• chicken wing
• cornflake cereal
• all-purpose flour
• salt
• black pepper
• honey
• red pepper flakes

Instructions

1. 1 Whisk buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add chicken wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Coat 2 baking sheets with cooking spray.
3. 3 Combine crushed cornflakes, flour, and cornmeal in a bowl; season with salt and black pepper. Remove chicken wings from marinade and shake off excess. Discard remaining marinade.
4. 4 Press wings into cornflake mixture to coat. Place onto the prepared baking sheets. Coat tops of wings with cooking spray.
5. 5 Bake in the preheated oven until chicken is no longer pink and meat easily pulls from the bone, 30 to 40 minutes.
6. 6 While wings are cooking, combine honey and pepper flakes in a small saucepan over medium heat until honey thins; keep warm until wings are ready.
7. 7 Place wings in a large mixing bowl; drizzle with honey sauce. Toss until evenly coated.

By Boomdog02

Ingredients

• ✓ cornmeal
• egg
• buttermilk
• worcestershire sauce
• hot pepper sauce
• cayenne pepper
• seasoning salt
• garlic powder
• all-purpose flour
• salt
• black pepper
• dill pickle
• vegetable oil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
3. 3 In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
4. 4 Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C). Dip drained pickles into milk mixture and then dredge them in the flour mixture.
5. 5 Deep fry until golden brown.
6. 6 Drain on paper towels. Salt and pepper to taste

By MARBALET

Ingredients

• ✓ cornmeal
• cooking spray
• mozzarella cheese
• all-purpose flour
• basil
• oregano
• onion powder
• garlic powder
• parsley
• black pepper
• salt
• panko bread crumb
• salt
• garlic powder
• cornstarch
• all-purpose flour
• water

Instructions

1. 1 Make batter: Place water, flour, cornstarch, cornmeal, garlic powder, and salt in a shallow bowl; mix until thick like pancake batter. Adjust ingredients if needed to get the right consistency.
2. 2 Make coating: Stir together panko, salt, pepper, parsley, garlic powder, onion powder, oregano, and basil in a second shallow bowl. Place flour in a third bowl.
3. 3 Make mozzarella sticks: Lightly press each mozzarella stick in flour. Dip in batter, then toss in panko mixture until evenly coated. Place sticks in a single layer on a baking sheet. Freeze for at least 1 hour.
4. 4 Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
5. 5 Place a row of mozzarella sticks in the fryer basket. Spray lightly with cooking spray and close the lid.
6. 6 Cook sticks in the preheated air fryer for 6 minutes. Open the lid and flip sticks with tongs. Close the lid and continue cooking until golden brown, 7 to 9 minutes.

By Chef Wheeler del Torro

Ingredients

• ✓ cornmeal
• golden beet
• garlic
• vermouth
• parsley
• salt
• basil
• tarragon
• sage
• white pepper
• salami
• toothpick
• ketchup
• soy sauce
• rice vinegar
• sriracha sauce
• brown sugar
• ginger
• sesame oil
• garlic
• beef frank
• olive
• egg
• hot pepper
• naan bread
• olive oil
• great northern bean
• garlic
• lemon juice
• balsamic vinegar
• tahini
• cumin
• turmeric
• salt
• cooking spray
• white sugar
• baking soda
• salt
• jalapeno pepper
• onion
• garlic
• butter
• corn
• buttermilk
• egg
• bacon
• monterey jack cheese
• cream cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Ingredients

• ✓ cornmeal
• water
• salt
• white sugar
• edam cheese
• oil
• ketchup
• mayonnaise

Instructions

1. 1 Combine water and salt in a saucepan; bring to a boil. Remove from heat and stir in cornmeal and sugar. Return to medium heat; cook stirring constantly until mixture pulls away from the sides of the pan. Remove from heat and stir in Edam cheese until well blended.
2. 2 Roll tablespoonfuls of cornmeal mixture into balls. Then roll balls into small fat sticks about 3 inches long. In a medium bowl, mix ketchup and mayonnaise to make a dipping sauce. Set aside.
3. 3 Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some cornmeal sticks into hot oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil and drain on paper towels. Serve immediately with dipping sauce.

By CFUCHSLAO

Ingredients

• ✓ cornmeal
• water
• milk
• coconut milk
• sugar
• vanilla extract
• salt
• nutmeg
• cinnamon
• raisin

Instructions

1. 1 Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth. Transfer to a saucepan.
2. 2 Bring cornmeal mixture to a boil, whisking occasionally, until it begins to thicken, about 5 minutes. Reduce heat when slow bubbles form; continue cooking, stirring frequently, until desired thickness, about 5 minutes. Stir in raisins.
3. 3 Remove from heat, cover, and cool slightly before serving, about 5 minutes.

By Andrew Holness

Ingredients

• ✓ cornmeal
• sugar
• all-purpose flour
• baking powder
• cornstarch
• cinnamon
• nutmeg
• coconut milk
• evaporated milk
• water
• water
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
3. 3 Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

By Sharice McLean

Ingredients

• ✓ cornmeal
• baking powder
• salt

Instructions

1. 1 Mix cornmeal, baking powder, and salt together in a bowl until combined. Store in an air-tight container.

By Clemmie King

Ingredients

• ✓ cornmeal
• all-purpose flour
• milk powder
• baking powder
• salt

Instructions

1. 1 Mix cornmeal, flour, milk powder, baking powder, salt together in a bowl.

By rlt11_NMC

Ingredients

• ✓ cornmeal
• water
• salt

Instructions

1. 1 Mix together water, cornmeal, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, 5 to 7 minutes.

By NANCYELLEN

Ingredients

• ✓ cornmeal
• wheat berry
• water

Instructions

1. 1 Several days before you hope to eat this bread: rinse wheat berries in cool water. Drain and submerge wheat berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow wheat berries to soak at normal room temperature overnight or for about 12 hours so they soak up a considerable amount of water.
2. 2 Drain wheat berries in a colander; cover the colander with a plate to prevent wheat berries from drying out and set it in a place away from any sunlight or light. Rinse berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Growth depends on moisture and temperature so be patient.
3. 3 Grind sprouted wheat berries in a food mill or in a food processor.
4. 4 After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, then form into 2 small round, hearth-style loaves with your hands. Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the loaves on it.
5. 5 Preheating the oven is not necessary. Cover the loaves with cloches, and bake at 350 degrees F (175 degrees C) for 30 minutes. Then turn the oven down to 325 degrees F (165 degrees C), and bake for approximately 2 hours and 15 minutes more. Allow the breads to cool thoroughly on cooling racks for several hours, and then, because of the high moisture content, store in the refrigerator. For best results, slice this bread thinly, or break with hands.

By MARBALET

Ingredients

• ✓ cornmeal
• oil
• water
• seasoned salt

Instructions

1. 1 Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
2. 2 Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
3. 3 Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

By QueenE

Ingredients

• ✓ cornmeal
• water
• sugar
• salt
• milk
• egg
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
2. 2 Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
3. 3 Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
4. 4 Bake in the preheated oven until top is slightly browned, about 1 hour.

By Larry

Ingredients

• ✓ cornmeal
• buttermilk
• all-purpose flour
• sugar
• vegetable oil
• salt
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
2. 2 Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

By Lori

Ingredients

• ✓ cornmeal
• buttermilk
• egg
• vegetable oil
• salt
• baking powder
• baking soda

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
3. 3 Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

By MarkWayne

Ingredients

• ✓ cornmeal
• olive oil
• rice flour
• salt
• onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Oil a baking sheet with 1 tablespoon olive oil.
2. 2 Mix flour, cornmeal, and salt together in a bowl. Toss onion in flour mixture until coated and spread onto the prepared baking sheet. Drizzle remaining olive oil over onion mixture.
3. 3 Bake in the preheated oven, tossing onions occasionally, until crisped and golden, about 30 minutes.

By Bambam