Type what you have

Ingredients

• ✓ cornmeal
• all-purpose flour
• pizza crust
• water
• baking soda
• salt

Instructions

1. 1 Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.
3. 3 Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.
4. 4 Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.
5. 5 Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.
6. 6 Transfer pretzels (in batches if necessary) to the simmering alkaline bath. Boil about 30 seconds per side. Transfer to the prepared baking sheet with a slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest for 5 to 10 minutes before baking.
7. 7 Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.
8. 8 Transfer pretzels to a wire rack to cool slightly.

By John Mitzewich

Ingredients

• ✓ cornmeal
• ✓ cornmeal
• butter
• all-purpose flour
• semolina flour
• baking powder
• salt
• spinach
• buttermilk
• feta cheese
• egg
• vegetable oil

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

Ingredients

• ✓ cornmeal
• milk
• butter
• sugar
• active dry yeast
• white sugar
• water
• all-purpose flour
• salt
• olive oil

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

Ingredients

• ✓ cornmeal
• self-rising flour
• salt
• pepper
• milk
• egg
• vegetable oil
• beef cube steak
• lemon juice

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

Ingredients

• ✓ cornmeal
• milk
• water
• bread flour
• active dry yeast
• sugar
• salt
• baking soda

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

Ingredients

• ✓ cornmeal
• kidney bean
• salt
• tomato paste
• brown sugar
• vinegar
• cumin
• paprika
• ginger

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

Ingredients

• ✓ cornmeal
• all-purpose flour
• white whole wheat flour
• rolled oat
• brown sugar
• baking soda
• salt
• butter
• buttermilk
• all-purpose flour

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

Ingredients

• ✓ cornmeal
• active dry yeast
• sugar
• water
• all-purpose flour
• bread flour
• vital wheat gluten
• kosher salt
• onion juice
• vegetable oil
• onion
• poppy seed
• kosher salt

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

Ingredients

• ✓ cornmeal
• baking powder
• salt

Instructions

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

By Clemmie King

Ingredients

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

Instructions

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

By rlt11_NMC

Ingredients

• ✓ cornmeal
• water
• salt

Instructions

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

By NANCYELLEN

Ingredients

• ✓ cornmeal
• wheat berry
• water

Instructions

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

By MARBALET

Ingredients

• ✓ cornmeal
• oil
• water
• seasoned salt

Instructions

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

By QueenE

Ingredients

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

Instructions

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

By Larry

Ingredients

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

Instructions

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

By Lori

Ingredients

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

Instructions

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

By MarkWayne

Ingredients

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

Instructions

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

By Bambam

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

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. 2 In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

By Patricia Terranova Bergstrom

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

Instructions

1. 1 Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
2. 2 Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

By somocdl

Ingredients

• ✓ cornmeal
• cayenne pepper
• paprika
• onion powder
• olive oil
• catfish fillet
• milk
• garlic

Instructions

1. 1 In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
2. 2 Heat oil in a large skillet over medium heat.
3. 3 Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
4. 4 Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

By EHOLT

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
• flour
• white sugar
• baking soda
• salt
• yogurt
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking pan.
2. 2 Whisk flour, cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in yogurt and eggs until just combined; do not overmix. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the center springs back when lightly pressed, 20 to 25 minutes.

By Maria

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
• 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
• 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