Type what you have

Ingredients

• ✓ cornmeal
• vegetable oil
• cucumber
• salt

Instructions

1. 1 Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
2. 2 Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

By Carmen

Ingredients

• ✓ cornmeal
• ice water
• firm green tomato
• canola oil
• all-purpose flour
• salt

Instructions

1. 1 Pour ice water into a large bowl and add tomatoes; soak for 5 minutes.
2. 2 Meanwhile, heat 1/2 inch oil in a large skillet over medium-low heat.
3. 3 Combine cornmeal and flour in a medium bowl. Remove tomatoes from ice water, one at a time, and coat lightly in cornmeal mixture; shake off any excess.
4. 4 Working in batches, cook coated tomatoes in hot oil until edges are golden brown, about 4 minutes per side. Use a slotted spoon to remove tomatoes to a paper towel-lined plate. Sprinkle lightly with salt and serve hot.

By HeyGoodLookin

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• salt
• baking soda
• sour cream
• butter
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

By Emily Hughes

Ingredients

• ✓ cornmeal
• cooking spray
• beef bouillon
• water
• whole wheat flour
• brewers yeast
• garlic powder
• egg yolk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Dissolve beef bouillon cubes in boiling water and set aside.
3. 3 In a large bowl, stir together whole wheat flour, corn meal, brewer's yeast, and garlic powder. Add egg yolks, then gradually pour in bouillon water mixture while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
4. 4 Bake in the preheated oven for 20 minutes, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.

By MOMDAUGHTERCOOKS

Ingredients

• ✓ cornmeal
• all-purpose flour
• milk
• egg
• white sugar
• vegetable oil
• baking powder
• salt

Instructions

1. 1 Mix together flour, cornmeal, milk, egg, sugar, oil, baking powder, and salt in a microwave-safe glass or ceramic bowl until well combined.
2. 2 Heat in the microwave on high until a toothpick inserted into the center comes out clean, about 3 minutes. Rotate the bowl halfway through cooking if the microwave does not have a turntable.

By Sylvia Moestl Vasilik

Ingredients

• ✓ cornmeal
• whole wheat flour
• all-purpose flour
• rolled oat
• water
• canola oil
• egg
• peanut butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 Mix together whole wheat flour, all-purpose flour, cornmeal, and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter, and vanilla. Mix well.
3. 3 On a flat surface, use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheets.
4. 4 Bake the biscuits in the preheated oven for 20 minutes. After 20 minutes, turn off the oven but let the biscuits remain inside the oven for another 20 minutes to harden.

By Dani

Ingredients

• ✓ cornmeal
• cream-style corn
• buttermilk
• egg
• corn oil
• cheddar cheese
• jalapeno pepper
• salt
• baking soda
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the center position.
2. 2 Mix together cream-style corn, cornmeal, buttermilk, eggs, corn oil, Cheddar cheese, jalapeño peppers, salt, and baking soda in a large bowl until batter is well combined.
3. 3 Put butter into a 9-inch square baking dish and place in the preheated oven until melted, 2 to 3 minutes.
4. 4 Pour batter over melted butter in the baking dish.
5. 5 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.

By Sheila

Ingredients

• ✓ cornmeal
• vegetable oil
• okra
• onion
• water
• egg
• salt
• pepper
• all-purpose flour
• baking powder

Instructions

1. 1 Heat 1 inch oil in a large skillet over medium-high heat to 375 degrees F (190 degrees C).
2. 2 Mix okra, onion, water, egg, salt, and pepper together in a large bowl. Combine flour, cornmeal, and baking powder in a small bowl: add to okra mixture.
3. 3 Lower spoonfuls of okra batter carefully into the hot oil in batches. Fry on each side until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra batter.

By REDIRG

Ingredients

• ✓ cornmeal
• cooking spray
• hot dog
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
2. 2 Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
3. 3 Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
4. 4 Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

By cyndib

Ingredients

• ✓ cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt
• buttermilk
• beer
• butter
• egg
• white sugar
• green onion
• jalapeno pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
2. 2 Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
3. 3 Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Karen Moorse

Ingredients

• ✓ cornmeal
• baking spray
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• sugar
• egg
• milk
• sour cream
• butter
• confectioners sugar
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F. Spray mini muffin pans with baking spray.
2. 2 For the cupcakes: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined; set aside.
3. 3 Whip together the butter and sugar in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 6 to 8 minutes. Beat in 1 egg at a time until well blended; add in the milk and sour cream. Beat in the dry ingredients on low speed until completely mixed in.
4. 4 Bake for 20 to 25 minutes or until they are lightly browned and firm in the center. Cool to room temperature.
5. 5 For the butter cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. Add in the powdered sugar and maple syrup on low speed until combined and then whip it on high speed for 2 to 3 more minutes. Frost cooled cupcakes with the butter cream and serve.

By Pam Cooking Spray

Ingredients

• ✓ cornmeal
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
2. 2 Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
3. 3 Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

By KarenS

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• egg
• sour cream
• milk
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
2. 2 Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
3. 3 Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

By bookwurm70

Ingredients

• ✓ cornmeal
• butter
• masa harina
• water
• corn
• white sugar
• heavy cream
• salt
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
3. 3 In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
4. 4 In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
5. 5 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

By Saundra

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• cheddar cheese
• spinach
• artichoke heart
• milk
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
3. 3 Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.

By Yeah_it's_Good

Ingredients

• ✓ cornmeal
• butter
• buttermilk
• egg
• white sugar
• baking soda
• white whole wheat flour
• salt
• corn

Instructions

1. 1 Preheat oven to 375 degrees F (175 degrees C).
2. 2 Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter.
3. 3 Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet.
4. 4 Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.

By MakeItHealthy

Ingredients

• ✓ cornmeal
• milk
• vegetable oil
• molasses
• bread flour
• rye flour
• salt
• active dry yeast
• cocoa powder

Instructions

1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
2. 2 Use the Light Crust or Whole Wheat settings. Start the machine.

By Clem Zulinski

Ingredients

• ✓ cornmeal
• pork
• salt
• onion
• all-purpose flour
• baking powder
• baking soda
• egg
• honey
• buttermilk
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degree C).
2. 2 In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
3. 3 In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
4. 4 Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.

By Dee

Ingredients

• ✓ cornmeal
• instant yeast
• water
• whole wheat flour
• water
• instant yeast
• bread flour
• salt

Instructions

1. 1 To make the poolish, whisk 1/2 teaspoon yeast into 1/2 cup warm water — 110 degrees F (45 degrees C) — in a bowl. Stir in whole wheat flour until resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also ripen in the refrigerator for 12 to 15 hours, bringing poolish back to room temperature before proceeding with the recipe. Poolish is ready when bubbly and loose, with a yeasty, sour aroma.
2. 2 Scrape poolish into a bowl; stir in 2 1/2 cups warm water and remaining 1/2 teaspoon yeast until combined. Add bread flour, 1 cup at a time, mixing well after each addition, until dough becomes too difficult to stir.
3. 3 Turn dough out onto a floured work surface and knead for 10 to 12 minutes, adding more flour only when dough becomes too sticky to handle. Sprinkle salt over dough; continue kneading until smooth and springs back to the touch, 5 to 7 minutes more. Shape dough into a round; cover with a damp cloth for 5 to 10 minutes.
4. 4 Place dough in a large, lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise at room temperature until doubled in volume, 2 to 3 hours.
5. 5 Punch down dough to deflate; cut into two pieces. Shape into two rounds, cover with plastic wrap or a damp cloth, and allow to rest for 30 minutes at room temperature.
6. 6 Form dough rounds into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place loaves, seam-sides up, on the floured cloth. Dust loaf tops with flour, cover with a damp cloth, and let rise until doubled in volume, about 2 hours.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Sprinkle a separate baking sheet with cornmeal. Gently transfer risen loaves to prepared baking sheet, seam-sides down. Slash loaves several times on the diagonal with a serrated knife or razor blade.
9. 9 Immediately place scored loaves in the preheated oven; bake until loaves are golden brown, about 25 to 30 minutes. Cool loaves on wire racks.

By violet

Ingredients

• ✓ cornmeal
• water
• olive oil
• all-purpose flour
• brown sugar
• salt
• active dry yeast
• egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place 1 1/3 cups warm water, olive oil, flour, brown sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 90 minutes.
3. 3 Sprinkle cornmeal onto a cutting board. Punch down dough, turn out onto a lightly floured surface, and form into two loaves.
4. 4 Place loaves, seam-side down, onto the cutting board; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
6. 6 Beat egg and 1 tablespoon water together in a small bowl; brush over risen loaves.
7. 7 Use a sharp knife to quickly cut one long slash down the center of each loaf.
8. 8 Gently shake the cutting board to make sure the loaves are not sticking; use a spatula or pastry knife to loosen them if necessary. Slide loaves onto a baking sheet with a quick but careful motion.
9. 9 Bake in the preheated oven until loaves are golden brown and sound hollow when tapped on the bottom, 30 to 35 minutes.

By Allrecipes Member

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
• 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
• 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
• gluten-free baking flour
• white sugar
• baking soda
• milk
• butter
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 8x13-inch glass dish.
2. 2 Combine cornmeal, flour, sugar, and baking soda in a large bowl. Add milk, melted butter, and egg; whisk until well combined. Pour batter into the glass dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Turn oven off and leave bread inside for a golden brown finish, 2 to 3 minutes more.

By LadybugPicnic

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
2. 2 Stir cornmeal, sugar, flour, and salt together in a large bowl.
3. 3 Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
4. 4 Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.

By Candace Gallagher

Ingredients

• ✓ cornmeal
• ground pork sausage
• sweetened condensed milk
• black pepper

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
2. 2 Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
3. 3 Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

By KCFOXY

Ingredients

• ✓ cornmeal
• egg
• milk
• salt
• vegetable oil
• shortening

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
3. 3 Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
4. 4 Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
5. 5 Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.

By tresbeau

Ingredients

• ✓ cornmeal
• water
• salt
• butter

Instructions

1. 1 Lightly grease a 9x5-inch loaf pan; set aside
2. 2 Heat water in a medium saucepan to a boil; reduce heat to medium. Stir in cornmeal and salt; cook, stirring regularly, until thick.
3. 3 Transfer cornmeal mixture to prepared loaf pan. Cover and refrigerate overnight.
4. 4 Slice cornmeal mush into 1-inch-wide slices. Melt butter in a skillet over medium-high heat. Add cornmeal slices; cook until golden brown on both sides.

By Michele O'Sullivan

Ingredients

• ✓ cornmeal
• ✓ cornmeal
• vegetable oil
• buttermilk
• egg
• honey

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
2. 2 In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
3. 3 Bake in preheated oven for 22 minutes, or until firm. Serve hot.

By Mason Morton