Type what you have

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
• 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
• 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

Ingredients

• ✓ cornmeal
• salt
• butter
• milk
• water

Instructions

1. 1 Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
2. 2 Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

By Kevin Ryan

Ingredients

• ✓ cornmeal
• firm tofu
• salt
• cinnamon
• olive oil

Instructions

1. 1 Slice tofu into 1/8-inch-thick slices, laying slices on a paper towel-lined plate; season each side lightly with salt.
2. 2 Place cornmeal in a shallow bowl; stir in a pinch of salt and cinnamon.
3. 3 Heat olive oil in a skillet over medium-high heat.
4. 4 Dip each side of tofu slices in cornmeal mixture; gently tap off excess. Add tofu to the skillet; cook until golden brown and crisp, 2 to 3 minutes per side.

By Meganvs

Ingredients

• ✓ cornmeal
• water
• salt
• sourdough starter
• bread flour

Instructions

1. 1 Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
2. 2 Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
3. 3 Turn dough onto a well-floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
4. 4 Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
5. 5 Carefully remove the Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
6. 6 Gently roll dough out of oiled bowl and into the Dutch oven; replace the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooling rack to cool completely.

By hrabbot

Ingredients

• ✓ cornmeal
• whole wheat flour
• salt
• sugar
• baking powder
• shortening
• milk
• egg

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Lightly grease a 9x9 inch baking pan.
2. 2 Sift cornmeal and flour together and spread thinly on a baking sheet. Bake in preheated oven until lightly brown, about 10 minutes. Let cool. Raise oven temperature to 400 degrees F (200 degrees C).
3. 3 In a large bowl, combine cornmeal mixture, salt, sugar and baking powder. Pour in shortening and milk; stir to blend.
4. 4 In a separate large bowl, beat egg white until stiff. In a third bowl, beat egg yolk then fold into egg white. Gently stir flour mixture into beaten egg. Pour into prepared baking pan.
5. 5 Bake in preheated oven for 45 to 50 minutes, until golden brown.

By EDSELS1959

Ingredients

• ✓ cornmeal
• cooking spray
• rolled oat
• rice flour
• baking powder
• soy milk
• egg
• oil

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions and spray the inside with cooking spray.
2. 2 Mix oats, rice flour, cornmeal, and baking powder together in a bowl. Stir soy milk, eggs, and oil together in a separate bowl; add to oats mixture and stir until batter is just combined.
3. 3 Pour 1 cup batter into the preheated waffle iron and cook according to manufacturer's instructions until lightly browned, about 4 minutes. Repeat with remaining batter.

By sueb

Ingredients

• ✓ cornmeal
• all-purpose flour
• water
• active dry yeast
• egg white
• vegetable oil
• salt
• clarified butter

Instructions

1. 1 Whisk ¼ cup flour, ½ cup water, and yeast together in a large bowl until foamy, about 10 minutes. Mix in remaining 1 ¾ cups flour, remaining ¼ cup water, egg white, oil, and salt until well combined; dough will be very wet and sticky. Cover the bowl with plastic wrap or a clean kitchen towel, place in a warm spot, and set aside to rise until doubled in volume, about 2 hours.
2. 2 Line a baking sheet with a silicone baking mat or parchment paper; generously sprinkle with cornmeal. Set aside.
3. 3 Turn out dough onto a well-floured surface; work in just enough flour until dough is easy to work with, about 1 minute. Cut dough into 6 equal portions; form each into a seamless dough ball, adding a pinch of flour to keep from sticking to the work surface. Flatten dough balls into thick disks; transfer to the prepared baking sheet. Set aside to rise until doubled in volume, 1 to 1 ½ hours.
4. 4 Heat about 2 tablespoons clarified butter in a large cast-iron skillet over medium heat. Carefully transfer muffin disks to the skillet, in batches to avoid overcrowding; brown on both sides, 10 to 12 minutes, flipping halfway through cooking time. Continue flipping until muffins evenly browned and cooked through, 7 to 8 minutes more per side. Transfer muffins to a wire rack to cool completely (this is key as you can't split muffins unless they're cool). Repeat with remaining clarified butter and muffin disks.
5. 5 Split cooled muffins with a fork, inserting tines all around the edges so both sides can be pulled apart. Toast and serve with jam.

By John Mitzewich

Ingredients

• ✓ cornmeal
• water
• all-purpose flour
• milk
• yeast
• brown sugar
• egg
• salt
• baking powder

Instructions

1. 1 In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
2. 2 In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
3. 3 Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

By TBURRISS

Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
2. 2 Whisk cornmeal, flour, sugar, baking powder, and salt together in a bowl. Beat milk, oil, and eggs together in a separate large bowl; stir in cornmeal mixture until just combined. Fold in blueberries; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes.

By matt151617

Ingredients

• ✓ cornmeal
• milk
• white sugar
• water
• active dry yeast
• all-purpose flour
• shortening
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.
3. 3 Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.
4. 4 Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can.
6. 6 Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.
7. 7 Heat a greased griddle over medium heat.
8. 8 Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired. Enjoy!

By Linda Letellier

Ingredients

• ✓ cornmeal
• flour
• salt
• baking powder
• potato
• vegetable oil
• egg
• onion
• vegetable oil

Instructions

1. 1 In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended.
2. 2 Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.

By neicie

Ingredients

• ✓ cornmeal
• milk
• sourdough starter
• all-purpose flour
• sugar
• baking soda
• salt
• all-purpose flour

Instructions

1. 1 Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
2. 2 Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
3. 3 Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
4. 4 Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
5. 5 Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

By mekebby

Ingredients

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

Instructions

1. 1 Place flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl; mix with a fork.
2. 2 Place milk, egg, and oil in another bowl; whisk with a fork. Mix wet and dry ingredients together until well combined.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By cyndib

Ingredients

• ✓ cornmeal
• whole wheat flour
• rolled oat
• flaxseed meal
• brown sugar
• baking powder
• baking soda
• buttermilk
• egg
• cooking spray

Instructions

1. 1 Combine whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda in a large bowl; stir in buttermilk and egg until just smooth.
2. 2 Heat a large skillet or griddle over medium heat; coat with cooking spray. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and edges are dry. Flip; cook until browned on the other side. Repeat with remaining batter.

By Jennifer Goss

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
3. 3 Stir flour, sugar, cornmeal, baking powder, and salt together in a mixing bowl. Pour in milk, beaten eggs, vegetable oil, melted butter, and honey; stir just to moisten.
4. 4 Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
6. 6 Enjoy!

By myfoursonsks

Ingredients

• ✓ cornmeal
• aluminum foil
• cooking spray
• kohlrabi
• onion
• paprika
• garlic powder
• olive oil
• okra
• salt
• black pepper
• sunflower seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Combine kohlrabi, onion, paprika, and garlic powder in a bowl; mix well. Drizzle with 1 tablespoon olive oil and stir to combine.
3. 3 Place okra into a separate bowl and drizzle with remaining 1 tablespoon olive oil; mix well. Toss in cornmeal, salt, and pepper.
4. 4 Spread okra mixture onto on one half of the prepared baking sheet and kohlrabi-onion mixture onto the other half.
5. 5 Bake in the preheated oven for 25 minutes. Stir okra and kohlrabi mixtures, keeping them on separate sides of the baking sheet. Bake until okra is crispy and kohlrabi is brown and tender, 20 to 25 minutes longer. Remove from oven and mix okra and kohlrabi together. Mix in sunflower seeds.

By Diana71

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• half and half
• ricotta cheese
• egg
• butter
• lemon extract
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
3. 3 Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
4. 4 Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

By Kim's Cooking Now

Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 12-cup muffin tin.
2. 2 Combine milk and cornmeal in a bowl; sit aside for 10 minutes, stirring halfway through. Add flour, oil, white sugar, brown sugar, 3 tablespoons honey, egg, baking powder, and salt; stir until well mixed. Pour batter into the prepared muffin cups, filling each 2/3 full.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes.
4. 4 Combine butter, cinnamon, and 2 tablespoons honey in a bowl. Serve with muffins.

By Monica Inthathirath

Ingredients

• ✓ cornmeal
• chicken nugget
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• black pepper
• cayenne pepper
• buttermilk
• vegetable oil
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets out on a baking sheet.
2. 2 Bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
3. 3 Preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
4. 4 Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. Whisk buttermilk, oil, and eggs together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just-combined.
5. 5 Place 1 chicken nugget in the center of each waffle section on the waffle iron. Cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. Repeat with remaining nuggets and batter.

By Snacking in the Kitchen

Ingredients

• ✓ cornmeal
• strawberry
• white sugar
• water
• lemon juice
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• butter
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
3. 3 Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
4. 4 Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
5. 5 Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
6. 6 Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
7. 7 Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
8. 8 Top warm pancakes with strawberry syrup.

By John Mitzewich

Ingredients

• ✓ cornmeal
• whole wheat flour
• all-purpose flour
• rolled oat
• sucralose sweetener
• baking powder
• salt
• baking soda
• cinnamon
• egg white
• yogurt
• milk
• water
• cooking spray

Instructions

1. 1 Whisk both flours, oats, cornmeal, sweetener, baking powder, salt, baking soda, and cinnamon together in a medium bowl.
2. 2 Whisk egg whites, yogurt, milk, and water together in a separate bowl. Pour into the flour mixture and mix until just moistened.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Working in batches if necessary, pour about 1/3 cup batter per pancake onto the skillet. Cook until bubbles begin to form in the center, 2 to 4 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes.

By 9KATIE9

Ingredients

• ✓ cornmeal
• cheddar cheese
• onion
• butter
• pepper
• salt
• cayenne pepper
• white pepper
• black pepper
• clove
• nutmeg
• allspice
• savory
• sage
• thyme
• chicken soup base
• water
• ham hock

Instructions

1. 1 Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts.
2. 2 Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently.
3. 3 While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight.
4. 4 To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.

By Kudu

Ingredients

• ✓ cornmeal
• butter
• vegetable oil
• chipotle chile powder
• maple syrup
• sugar
• butter
• egg
• cheddar cheese
• milk
• cayenne pepper
• black pepper
• salt
• baking powder
• all-purpose flour
• green onion
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Off heat, stir green onions into bacon; sauté in hot drippings until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer; drain. Reserve drippings.
3. 3 Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl; whisk in drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar until batter is smooth. Let batter rest for 10 minutes.
4. 4 Whisk maple syrup and chipotle chile powder together in a small bowl until chile powder is completely dissolved.
5. 5 Heat 1 teaspoon reserved drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop ¼ cupfuls of batter per mancake onto the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes.
6. 6 Flip; cook until browned on other side, 2 to 3 minutes. Repeat with remaining batter.
7. 7 Transfer mancakes to a plate; top with maple syrup.

By John Mitzewich

Ingredients

• ✓ cornmeal
• water
• egg white
• brown sugar
• water
• cooking spray
• orange blossom honey
• buttermilk
• salt
• flaxseed meal
• wheat germ
• vital wheat gluten
• rolled oat
• bread flour
• whole wheat flour
• white sugar
• active dry yeast
• water

Instructions

1. 1 Combine warm water, yeast, and sugar in a bowl. Let stand until yeast and sugar dissolved and a creamy foam begins to form, about 5 minutes.
2. 2 Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl; stir in buttermilk. Add yeast mixture and honey; stir until no dry spots remain. Cover the bowl with plastic wrap; let dough rest 20 minutes.
3. 3 Turn dough out onto a floured surface; knead about 7 minutes, it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Coat a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover the bowl with plastic wrap; let rise in a warm, draft-free place for 2 hours.
4. 4 Turn dough onto a floured surface; knead briefly. Cut dough in half; return half to the bowl and cover. Form other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining dough half.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another baking sheet with a flour sack towel, and two other baking sheets with parchment paper sprinkled with cornmeal.
6. 6 Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
7. 7 Meanwhile, flatten 1 dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 ¾-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
8. 8 Reduce heat under brown sugar water until simmering. Add 2 bagels at at time to water; boil 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain, then transfer bagels to the parchment paper-lined baking sheets. Repeat with remaining bagels.
9. 9 Whisk egg white and 1 teaspoon cool water together in a small bowl; brush onto tops of bagels.
10. 10 Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
11. 11 Transfer bagels to a wire rack to cool.

By jan2keno

Ingredients

• ✓ cornmeal
• butter
• egg
• buttermilk
• salt
• baking soda
• baking powder
• white sugar
• all-purpose flour
• apple cider vinegar
• maple syrup
• water
• pork shoulder roast
• fennel seed
• garlic powder
• chipotle powder
• paprika
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Make pork: Mix together salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds in a small bowl until well combined.
3. 3 Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
4. 4 Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
5. 5 Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour water, maple syrup, and cider vinegar into the baking dish and over pork. Grab pork carefully with a pair of tongs and use to stir braising liquid together. Cover the pan with heavy-duty aluminum foil, ensuring it's sealed tightly. Return to the oven and continue baking until fork-tender, about 3 hours more.
6. 6 Let pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir pork into braising liquid. Taste and adjust seasoning with reserved spice blend if necessary.
7. 7 Make pancakes: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined, about 30 seconds. Add buttermilk, egg, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
8. 8 Heat remaining 1 tablespoon melted butter in a large pan over medium-high heat. Drop about 1/4 cup batter in hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
9. 9 Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and 1 more pancake. Repeat with remaining pancakes and pork.

By John Mitzewich

Ingredients

• ✓ cornmeal
• chickpea flour
• rolled oat
• cinnamon
• baking powder
• water

Instructions

1. 1 Stir the garbanzo bean flour, oats, cornmeal, cinnamon, and baking powder together in a mixing bowl until evenly blended. Stir in the water until only small lumps remain.
2. 2 Heat a lightly oiled griddle over medium-high heat until a drop of water skitters across the surface. Drop batter by large spoonfuls onto the griddle, and cook until the edges are dry. Flip, and cook until browned on the other side, about 3 minutes per side. Repeat with remaining batter.

By sueb

Ingredients

• ✓ cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt
• paprika
• buttermilk
• butter
• egg

Instructions

1. 1 Preheat and lightly grease a waffle iron according to the manufacturer's instructions.
2. 2 Whisk cornmeal, flour, baking powder, baking soda, salt, and paprika together in a bowl. Stir buttermilk, butter, and egg together in a separate bowl; stir into flour mixture until batter is just blended.
3. 3 Ladle 1/2 to 3/4 cup batter into the preheated waffle iron; cook waffle according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

By OMARILYN