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Fried Cucumbers
Snack American

Fried Cucumbers

4.1

Prep
15 min
Cook
10 min
Total
25 min

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

Karen's Sweet Corn Bread
Snack

Karen's Sweet Corn Bread

4.7

Prep
15 min
Cook
30 min
Total
45 min

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

Sweet Corn Bread
Snack

Sweet Corn Bread

4.7

Prep
10 min
Cook
20 min
Total
40 min

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

Chi Chi's Corn Cake
Snack

Chi Chi's Corn Cake

4.5

Prep
10 min
Cook
60 min
Total
70 min

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

Spinach Artichoke Cornbread
Snack

Spinach Artichoke Cornbread

3.0

Prep
15 min
Cook
20 min
Total
35 min

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

Healthier Grandmother's Buttermilk Cornbread
Snack

Healthier Grandmother's Buttermilk Cornbread

4.1

Prep
15 min
Cook
25 min
Total
55 min

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

Mawmaw's Simple Fried Green Tomatoes
Snack American

Mawmaw's Simple Fried Green Tomatoes

4.7

Prep
10 min
Cook
30 min
Total
45 min

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

Cracklin' Bread I
Snack

Cracklin' Bread I

4.7

Prep
20 min
Cook
35 min
Total
55 min

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

Sour Cream Cornbread
Snack American

Sour Cream Cornbread

4.8

Prep
15 min
Cook
30 min
Total
45 min

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

Flea Terminator Dog Treats
Snack American

Flea Terminator Dog Treats

4.5

Prep
30 min
Cook
20 min
Total
230 min

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

5 Minute Microwave Cornbread
Snack American

5 Minute Microwave Cornbread

4.4

Prep
5 min
Cook
5 min
Total
10 min

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

Pain de Campagne - Country French Bread
Snack French

Pain de Campagne - Country French Bread

4.7

Prep
180 min
Cook
25 min
Total
325 min

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

Doggie Biscuits
Snack American

Doggie Biscuits

4.4

Prep
25 min
Cook
20 min
Total
65 min

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

Jalapeño Cornbread
Snack American

Jalapeño Cornbread

4.1

Prep
15 min
Cook
40 min
Total
55 min

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

Okra Patties
Snack American

Okra Patties

4.5

Prep
20 min
Cook
10 min
Total
30 min

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

Corn Dog Bites
Snack American

Corn Dog Bites

4.3

Prep
20 min
Cook
10 min
Total
30 min

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

Italian Bread Using a Bread Machine
Snack Italian

Italian Bread Using a Bread Machine

4.7

Prep
25 min
Cook
30 min
Total
185 min

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

Jalapeno Green Onion Ale Corn Bread
Snack American

Jalapeno Green Onion Ale Corn Bread

4.5

Prep
10 min
Cook
30 min
Total
50 min

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

Mini Cornmeal Cupcakes with Maple Butter Cream
Snack American

Mini Cornmeal Cupcakes with Maple Butter Cream

Prep
30 min
Cook
Total
60 min

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

Balkan-Style Savory Cornbread
European

Balkan-Style Savory Cornbread

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
  2. 2 Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
  3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By jmerar

Broa (Portuguese Cornbread)
European

Broa (Portuguese Cornbread)

3.2

Prep
15 min
Cook
35 min
Total
260 min

Instructions

  1. 1 Heat milk in a small saucepan over medium heat until it begins to bubble. Whisk in butter and 2 teaspoons sugar. Add cornmeal and whisk until mixture reaches a thick, sauce-like consistency. Remove from heat and let cool to room temperature.
  2. 2 In the meantime, sprinkle yeast and a pinch of sugar over warm water. Stir and let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  3. 3 Combine flour and salt in the bowl of a stand mixture fitted with the dough hook. Add the yeast mixture and mix on low speed. Slowly pour in the milk mixture. Knead into a slightly dense dough. Remove from the bowl and roll into a ball.
  4. 4 Grease the sides of a bowl or pot with olive oil and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
  5. 5 Punch dough down and roll into 2 boules, or flat-bottomed balls. Place boules on a baking sheet lined with a silicone mat. Sprinkle tops with flour and cover with plastic wrap again. Let rise until puffy, about 1 hour.
  6. 6 Preheat the oven to 500 degrees F (260 degrees C). Fill an oven-proof pot with 4 to 5 cups water and place on the bottom rack of the preheating oven.
  7. 7 Cut 4 shallow slits into the tops of the puffed bread boules in a cross pattern, 2 parallel lines up and 2 across.
  8. 8 Bake in the preheated oven for 10 minutes. Spritz tops with water from a spray bottle. Reduce oven temperature to 400 degrees F (200 degrees C) and continue baking until crusts are a deep brown, about 20 minutes. Remove breads from the pan and let cool for 20 minutes.

By Brian Genest

Schnitzel
Dinner European

Schnitzel

4.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
  2. 2 Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
  3. 3 Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

By Dianne

English Muffin Bread
Breakfast European

English Muffin Bread

4.6

Prep
60 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
  2. 2 In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  3. 3 Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

By WINTERBORN

Vegetarian Baked Beans in Tomato Sauce
Dinner European

Vegetarian Baked Beans in Tomato Sauce

3.0

Prep
10 min
Cook
360 min
Total
850 min

Instructions

  1. 1 Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
  2. 2 Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
  3. 3 Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
  4. 4 Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
  5. 5 Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

By Churgin

The World's Best Irish Soda Bread
Breakfast European

The World's Best Irish Soda Bread

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Sprinkle cornmeal onto a baking sheet or spray with cooking spray.
  2. 2 Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, brown sugar, baking soda, and salt together in a large bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture resembles coarse crumbs.
  3. 3 Stir buttermilk into flour mixture using a fork just until dough is blended; knead 5 times in the bowl. Turn dough onto a floured surface; knead dough using floured hands 8 to 10 times; shape into a 6- to 8-inch loaf.
  4. 4 Place loaf on the prepared baking sheet and sprinkle about 1 teaspoon flour over loaf. Cut a long 'x' over the top of the loaf using a serrated knife.
  5. 5 Bake in the preheated oven until bread is golden, sounds hollow when top is tapped, and internal temperature is 190 degrees F (88 degrees C), 45 to 50 minutes.

By QUILTBUGJ

Ana's NY Bialys
Breakfast European

Ana's NY Bialys

5.0

Prep
35 min
Cook
20 min
Total
252 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
  2. 2 Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes.
  3. 3 Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms.
  4. 4 Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours.
  5. 5 Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more.
  6. 6 Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes.
  7. 7 Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature.
  8. 8 Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes.
  9. 9 Center oven rack and preheat oven to 425 degrees F (220 degrees C).
  10. 10 Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes.
  11. 11 Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.

By Gomer

Cornmeal Mush
Breakfast American

Cornmeal Mush

3.8

Prep
5 min
Cook
5 min
Total
10 min

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