Type what you have

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
• dill weed
• salt
• black pepper
• green tomato

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
2. 2 Mix cornmeal, dill, salt, and pepper in a small bowl. Dip tomato slices into mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
3. 3 Bake in the preheated oven until crisp and golden brown, about 45 minutes.

By neicie

Ingredients

• ✓ cornmeal
• canola oil
• crookneck squash
• salt

Instructions

1. 1 Add enough canola oil to cover the bottom of a large skillet; heat over medium to medium-high heat.
2. 2 Slice squash; sprinkle with salt. Roll slices in cornmeal to coat.
3. 3 Fry squash for 5 minutes; flip and continue frying, flipping occasionally, until crispy and golden brown on both sides, 10 to 15 minutes more. Serve immediately.

By Teresa Clements

Ingredients

• ✓ cornmeal
• canola oil
• salt
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
2. 2 Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
3. 3 Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
4. 4 Carefully pull out the center rack and pour batter into hot oil in the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
6. 6 Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.

By Aggie

Ingredients

• ✓ cornmeal
• zucchini
• olive oil
• salt
• pepper

Instructions

1. 1 Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8-inch thick rounds. Place cornmeal in a medium bowl; toss in zucchini slices, mixing thoroughly to coat.
2. 2 Heat oil in a large nonstick skillet over medium heat. Place zucchini slices into hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if they are browning too quickly. When zucchini slices are golden brown on one side, flip to brown on other side. They will clump together as they cook but that is what you want.
3. 3 When zucchini slices are evenly browned, reduce heat to low and cover the skillet with a lid; steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and increase heat to medium-high; fry slices on both sides until crisp. Serve hot.

By Judy Sing

Ingredients

• ✓ cornmeal
• water
• active dry yeast
• salt
• all-purpose flour

Instructions

1. 1 Combine water, yeast, and salt in a large bowl; set aside until mixture becomes foamy, about 10 minutes.
2. 2 Stir flour into yeast mixture until well combined. Dough will be shaggy and look wet. Loosely cover the bowl with a damp towel; set aside in a warm place, about 5 hours.
3. 3 Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface; score tops a few times with a sharp knife. Transfer loaves to a baking sheet; set aside until loaves double in volume, 30 to 60 minutes.
4. 4 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven, spraying surface of dough occasionally with water, until golden brown, about 20 minutes.

By amyw

Ingredients

• ✓ cornmeal
• creole seasoning
• onion
• white sugar
• shortening
• water
• lard

Instructions

1. 1 Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
2. 2 Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.

By Walita J Powell

Ingredients

• ✓ cornmeal
• egg
• all-purpose flour
• lemon pepper
• catfish fillet
• margarine

Instructions

1. 1 Whisk eggs in a shallow bowl. Combine flour, cornmeal, and lemon-pepper seasoning in another shallow bowl.
2. 2 Working one at a time, dip fillets in egg, then dredge in flour until well coated.
3. 3 In a large frying pan, melt margarine over medium-high heat. Pan-fry breaded catfish in batches until golden brown, about 3 minutes per side. Drain briefly on paper towels and serve.

By Hallie Guilfoyle

Ingredients

• ✓ cornmeal
• milk
• egg
• salt
• baking powder
• butter

Instructions

1. 1 Measure milk into a saucepan and bring to a boil. Add cornmeal; cook and stir for several minutes, until cornmeal has absorbed all of milk. Remove from the heat and allow to cool for about 1 hour. Mixture will be very stiff.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 1 1/2-quart casserole dish.
3. 3 Place cornmeal mixture into a large bowl. Stir in eggs, salt, baking powder, and butter. Pour into the prepared casserole dish.
4. 4 Bake for 35 minutes in the preheated oven, or until edges become lightly toasted. Serve hot directly from the dish with a spoonful.

By Stephanie Holt

Ingredients

• ✓ cornmeal
• frog leg
• milk
• all-purpose flour
• seafood seasoning
• cooking spray

Instructions

1. 1 Place frog legs in a bowl and pour milk over the top. Cover and refrigerate for 1 hour.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Meanwhile, combine cornmeal, flour, and seafood seasoning in a gallon-sized resealable plastic bag. Seal and shake to combine.
4. 4 Remove 1 pair of frog legs from the milk, letting excess drain back into the bowl. Place in the bag with the seasoned cornmeal mixture and shake to coat. Dip the frog legs back in the milk and return to the cornmeal mixture. Shake to coat once more and transfer to a plate. Repeat with remaining frog legs.
5. 5 Spray the air fryer basket with cooking spray and add as many frog legs as you can without overlapping. Spray the tops with cooking spray. Work in batches if needed.
6. 6 Air fry for 5 minutes. Spray any chalky spots with cooking spray. Continue cooking until crispy, about 3 minutes more. Transfer to a plate and repeat with remaining batches.

By Soup Loving Nicole

Ingredients

• ✓ cornmeal
• okra
• butter flavored cooking spray
• panko bread crumb
• garlic salt
• black pepper

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Place a baking rack on top of a baking sheet or sheet pan.
2. 2 Cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. Drain and cool on paper towels, about 5 to 10 minutes. Spray generously with butter flavored cooking spray. Add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. Place the okra into the bag and shake to coat the okra with the cornmeal mixture.
3. 3 Remove the okra from the bag and spread it on the prepared baking rack. Bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

By Sandy Clark Gerhardt

Ingredients

• ✓ cornmeal
• olive oil
• milk
• egg
• all-purpose flour
• green tomato

Instructions

1. 1 Heat ¼ inch olive oil in a large skillet over medium heat.
2. 2 Whisk milk and egg together in a shallow bowl until well combined. Combine cornmeal and flour in a separate shallow bowl.
3. 3 Dip tomato slices in milk mixture, then dredge in cornmeal mixture to coat.
4. 4 Lower tomatoes carefully into the hot oil in batches. Fry until browned on both sides.

By JESS1199

Ingredients

• ✓ cornmeal
• egg
• okra
• all-purpose flour
• cooking spray
• salt

Instructions

1. 1 Place egg in a shallow dish and beat; gently stir in sliced okra.
2. 2 Combine cornmeal and flour in a gallon-size resealable plastic bag. Drop 5 slices of okra in the cornmeal mixture, zip the bag, and shake. Remove breaded okra to a plate. Repeat with remaining okra slices.
3. 3 Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the breaded okra slices in the basket of the air fryer and spray with cooking spray. Cook 4 minutes. Shake the basket and mist okra with cooking spray again. Cook an additional 4 minutes. Shake the basket one last time and cook for 2 minutes. Remove the okra from the basket and salt to taste.
4. 4 Repeat with remaining okra slices.

By Soup Loving Nicole

Ingredients

• ✓ cornmeal
• salt
• black pepper
• potato
• okra
• onion
• cooking oil

Instructions

1. 1 Mix cornmeal, salt, and pepper together in a large resealable plastic bag; add potatoes, okra, and onion. Seal bag and shake until vegetables are coated with cornmeal mixture.
2. 2 Heat cooking oil in a large skillet over medium heat until shimmering but not smoking. Place vegetables in the hot oil and cook until potatoes are tender and okra and onion are browned, 10 to 12 minutes. Transfer cooked vegetables to a paper towel-lined plate using a slotted spoon.

By SONNYCHIBA

Ingredients

• ✓ cornmeal
• oil
• onion
• white sugar
• egg
• self-rising flour

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 inches oil in a deep saucepan over medium heat to 365 degrees F (185 degrees C).
3. 3 While oil is heating, mix together onion, sugar, and eggs in a medium bowl. Blend in flour and cornmeal to make a batter.
4. 4 Drop batter by rounded teaspoonfuls, 4 at a time, into hot oil and fry until golden brown, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain.
5. 5 Serve hot and enjoy!

By VICKI C

Ingredients

• ✓ cornmeal
• okra
• egg
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Soak okra in beaten egg in a small bowl for 5 to 10 minutes.
2. 2 Combine cornmeal, salt, and pepper in a medium bowl.
3. 3 Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly.
4. 4 Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
5. 5 Serve hot and enjoy!

By Linda Martin

Ingredients

• ✓ cornmeal
• chicken drumstick
• hot pepper sauce
• vegetable oil
• all-purpose flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken into a resealable plastic bag and pour in hot sauce.
3. 3 Massage the bag to coat chicken with sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for spicer chicken.
4. 4 Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine flour, cornmeal, and salt in another resealable plastic bag.
5. 5 Add the marinated drumsticks, seal the bag, and shake to coat.
6. 6 Fry chicken, uncovered, in the preheated deep fryer, turning occasionally, until golden brown, crispy, and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By TISHA ANN

Ingredients

• ✓ cornmeal
• salt
• baking soda
• shortening
• pork crackling
• egg
• jalapeno pepper
• buttermilk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Stir together cornmeal, salt, and baking soda in a bowl; set aside. Place shortening into a 9-inch cast iron skillet; place in the preheated oven until the skillet is hot and shortening has melted.
2. 2 Bring some water to a boil in a small saucepan. Add pork cracklings and boil until tender, 5 to 8 minutes; drain.
3. 3 Meanwhile, beat egg in a bowl along with jalapeño pepper and buttermilk; stir in cracklings. Stir in cornmeal mixture until moistened; pour batter into the preheated skillet.
4. 4 Bake in the preheated oven until top of cornbread is brown, and feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

By RSTANZA

Ingredients

• ✓ cornmeal
• bacon grease
• all-purpose flour
• black pepper
• milk
• egg
• green tomato

Instructions

1. 1 Heat bacon grease in a large skillet over medium heat.
2. 2 Whisk cornmeal, flour, and black pepper together in a shallow bowl until well combined. Whisk milk and egg together in a separate shallow bowl until evenly combined.
3. 3 Dip tomato slices into milk mixture, then press into cornmeal mixture until evenly coated.
4. 4 Cook in hot bacon grease until browned on each side, 3 to 4 minutes per side. Bacon grease burns easily, so adjust heat as needed.

By BONO1

Ingredients

• ✓ cornmeal
• white sugar
• all-purpose flour
• baking powder
• milk
• butter
• egg
• cream-style corn

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
2. 2 Mix cornmeal, sugar, flour, and baking powder together in a bowl.
3. 3 Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By Bethany Bowers

Ingredients

• ✓ cornmeal
• all-purpose flour
• salt
• baking powder
• egg
• margarine
• buttermilk
• corn oil

Instructions

1. 1 In a large bowl mix together the corn meal, flour, salt, and baking powder.
2. 2 In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
3. 3 Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
4. 4 Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
5. 5 Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

By Jason

Ingredients

• ✓ cornmeal
• pizza dough
• marinara sauce
• mozzarella cheese
• gouda cheese
• jarlsberg cheese
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C) with a pizza stone or inverted sheet tray on the middle rack.
2. 2 Allow dough to come to room temperature, covered, on the counter.
3. 3 Lightly dust a pizza peel or inverted sheet tray with cornmeal. Roll dough into a 16-inch circle on top. Top dough with marinara sauce, mozzarella, Gouda, Jarlsberg, Parmesan, and basil. Transfer pizza directly on to the preheated stone.
4. 4 Bake in the preheated oven until preferred level of browning is attained, 14 to 16 minutes. Let rest for 5 minutes before slicing into 6 slices.

By Smye Sarrel

Ingredients

• ✓ cornmeal
• corn
• sour cream
• egg
• butter
• sugar
• applesauce

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
3. 3 Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

By Sara

Ingredients

• ✓ cornmeal
• shrimp
• egg
• milk
• peanut oil
• all-purpose flour
• seafood seasoning

Instructions

1. 1 Place shrimp on a flat work surface. Slice horizontally through middle of each shrimp, being careful not to cut all the way through to the other side.
2. 2 Whisk eggs in a large bowl; whisk in milk. Place shrimp in egg-milk mixture; soak 1 hour.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Whisk flour, cornmeal, and seafood seasoning together; transfer to a resealable plastic bag. Place 5 to 6 shrimp in the bag; shake well until coated. Place coated shrimp, unstacked, onto a plate. Repeat with remaining shrimp.
5. 5 Lower shrimp carefully into the hot oil in batches. Fry until golden brown and opaque in centers, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.

By EPHESIS

Ingredients

• ✓ cornmeal
• salmon
• onion
• egg
• all-purpose flour
• baking powder
• shortening

Instructions

1. 1 Mix salmon, onion, and egg together in a bowl; stir in flour. Stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. Add more flour if mixture is too soft. Add more reserved salmon liquid if mixture is too firm. Shape salmon mixture into small patties.
2. 2 Heat shortening in a skillet over medium heat.
3. 3 Spread cornmeal into a shallow bowl and press patties into cornmeal until evenly coated on both sides.
4. 4 Fry patties in the hot shortening until golden brown, about 5 minutes per side. Transfer patties to a paper towel-lined plate using a slotted spoon.

By Candis Schindler Swan

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• baking powder
• heavy cream
• egg
• vegetable oil
• honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9-inch baking pan.
2. 2 Stir together flour, cornmeal, sugar, and baking powder in a large bowl; form a well in the center. Add cream, eggs, oil, and honey; stir until well combined. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By TIM LASTRAPES

Ingredients

• ✓ cornmeal
• water
• butter
• molasses
• active dry yeast
• water
• all-purpose flour
• salt

Instructions

1. 1 Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
2. 2 In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3. 3 In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7. 7 Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

By Behr

Ingredients

• ✓ cornmeal
• all-purpose flour
• cayenne pepper
• garlic powder
• onion powder
• salt
• pepper
• lobster tail
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cornmeal, flour, cayenne, garlic powder, onion powder, salt, and pepper in a 1-gallon resealable plastic bag; shake until well combined.
3. 3 Place one lobster tail half into the bag; seal and shake until fully coated, then remove to a plate. Repeat to coat remaining lobster tails.
4. 4 Heat oil in a deep fryer to 365 degrees F (180 degrees C). Place one coated lobster tail into the preheated oil; cook until meat turns white and coating is lightly browned, 4 to 5 minutes.
5. 5 Drain on a paper towel-lined plate. Repeat to fry remaining lobsters.

By Ginna C

Ingredients

• ✓ cornmeal
• butter
• buttermilk
• egg
• honey
• salt
• cayenne pepper
• self-rising flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a 9-inch cast iron skillet. Turn off the heat; set the skillet aside.
3. 3 Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

By John Mitzewich

Ingredients

• ✓ cornmeal
• cooking spray
• egg
• self-rising flour
• panko bread crumb
• salt
• black pepper
• green tomato

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray.
2. 2 Pour egg in a shallow dish. Mix cornmeal, flour, panko, salt, and pepper in a second shallow dish. Dip each tomato slice in egg and then coat both sides in cornmeal mixture.
3. 3 Place tomato slices in a single layer in the prepared basket and lightly mist the tops with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Flip tomatoes and spray any dry spots with cooking spray. Cook 4 more minutes and transfer to a paper towel-lined plate. Repeat with remaining tomato slices.

By Soup Loving Nicole