Type what you have

Ingredients

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

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
2. 2 Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
3. 3 Spoon batter 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.

By JayC

Ingredients

• ✓ cornmeal
• salt
• sugar
• water
• bacon grease
• bacon grease

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cornmeal, salt, and sugar in a medium bowl. Add boiling water and 1 tablespoon bacon grease; stir until bacon grease melts.
3. 3 Pour bacon grease to a depth of 1/2-inch in a large skillet; heat to 375 degrees F (190 degrees C).
4. 4 Shape cornmeal mixture into 12 flattened balls using a heaping tablespoon as a measuring guide.
5. 5 Fry, turning once, in hot oil until crisp and golden brown, about 5 minutes. Drain on paper towels and serve warm.

By Karin Christian

Ingredients

• ✓ cornmeal
• egg
• green tomato
• cooking oil
• butter
• sourdough bread
• tomato
• pepperjack cheese
• jalapeno pepper

Instructions

1. 1 Beat egg in a bowl; place cornmeal in a separate bowl. Dip green tomato slices into beaten egg, letting excess drip off. Press into cornmeal to coat both sides; shake off excess. Place coated green tomato slices, unstacked, onto a plate.
2. 2 Heat oil in a large skillet over medium heat until hot; add coated green tomato slices. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain. Wipe out the skillet with a paper towel; place over medium heat.
3. 3 Spread butter onto one side of each bread slice. Place 2 bread slices into the skillet, butter-sides-down. Stack 3 slices fried green tomato, 3 slices red tomato, 1 slice pepper Jack cheese, and 1 tablespoon jalapeño slices onto each bread slice in the skillet. Top with remaining 2 bread slices, butter-sides-up. Cook until bottom is golden. Flip sandwiches; cook until golden brown on other side.

By JUMAHA

Ingredients

• ✓ cornmeal
• milk
• water
• honey
• instant yeast
• bread flour
• vegetable oil
• pumpkin puree
• salt
• mayonnaise
• dijon mustard
• cheddar cheese
• gruyere cheese

Instructions

1. 1 Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
2. 2 Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
3. 3 Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
4. 4 Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
5. 5 Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
6. 6 Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
7. 7 Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
8. 8 Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
9. 9 Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
10. 10 Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.

By Diana71

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• baking powder
• salt
• black pepper
• whole milk
• egg
• hot dog
• vegetable oil
• skewer

Instructions

1. 1 Mix cornmeal, flour, sugar, baking powder, salt, and pepper together in a large bowl; stir in milk and egg until smooth. Cover; refrigerate until needed.
2. 2 Bring a large pot of water to a boil. Add hot dogs; cook until heated through, about 7 minutes. Drain on a paper towel-lined plate; let rest for 10 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert one skewer into each hot dog; blot dry with paper towels. Pour chilled batter into a tall glass.
4. 4 Dip one hot dog into batter to coat; transfer to oil. Repeat with as many hot dogs as can comfortably fit in the fryer without overcrowding.
5. 5 Fry until lightly browned, about 3 minutes. Drain on paper towels. Repeat with remaining hot dogs.

By BetterCookingForSingleFathers

Ingredients

• ✓ cornmeal
• oil
• all-purpose flour
• white sugar
• baking powder
• salt
• bacon drippings
• buttermilk
• egg
• baking soda
• hot dog
• wooden stick

Instructions

1. 1 Heat oil in a deep fryer to 365 degrees F (185 degrees C).
2. 2 Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl; stir in bacon drippings. Make a well in center; stir buttermilk, egg, and baking soda into well until smooth and well blended.
3. 3 Pat hot dogs dry with paper towels; insert wooden skewers into hot dogs. Dip hot dogs into buttermilk batter, one at a time, shaking off excess. Deep fry in hot oil in batches a few at a time until deep golden brown. Drain on paper towels or serve on paper plates.

By ROBY

Ingredients

• ✓ cornmeal
• kosher dill pickle
• all-purpose flour
• egg
• brown mustard
• salt
• black pepper
• canola oil
• hot dog
• bacon
• toothpick
• hot dog bun

Instructions

1. 1 Slice dill pickles lengthwise into strips. Place flour in a dish. Combine eggs and 1 tablespoon mustard in a second dish. Combine cornmeal, salt, and pepper in a third dish.
2. 2 Heat canola oil in a skillet over medium-high heat. Dip a pickle slice in the flour, egg, and cornmeal mixtures. Place in the hot oil. Fry until golden brown, 3 to 5 minutes. Turn and cook the other side until golden, about 2 to 3 minutes more. Remove from skillet and place on paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil; reserve the rest in the pan for frying hot dogs.
3. 3 Fill a saucepan with water and bring to a boil. Place hot dogs in boiling water, remove from heat, and let stand for 5 minutes. Remove hot dogs from water and let cool slightly. Wrap each hot dog with a strip of bacon, securing with a toothpick if desired.
4. 4 Heat skillet with reserved oil over medium heat. Fry bacon-wrapped hot dogs until bacon is crispy, turning occasionally, 5 to 7 minutes.
5. 5 Spread remaining mustard on a toasted bun and top with a bacon-wrapped hot dog. Tuck in slices of fried pickle. Repeat with remaining mustard, buns, hot dogs, and pickles.

By Linda T

Ingredients

• ✓ cornmeal
• lentil
• onion
• egg
• bell pepper
• bread crumb
• mozzarella cheese
• garlic
• olive oil
• salt
• black pepper
• olive oil

Instructions

1. 1 Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
2. 2 Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
3. 3 Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
4. 4 Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
5. 5 Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

By karkar

Ingredients

• ✓ cornmeal
• lime
• queso fresco
• hoagie roll
• cilantro
• carrot
• cabbage
• chipotle pepper
• salt
• lime juice
• mayonnaise
• sour cream
• panko bread crumb
• water
• egg
• garlic powder
• salt
• black pepper
• all-purpose flour
• white fish
• cooking spray

Instructions

1. 1 Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
2. 2 Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
3. 3 Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
4. 4 Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
5. 5 Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
6. 6 Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

By Allrecipes Member

Ingredients

• ✓ cornmeal
• banana pepper
• cherry tomato
• lemon
• remoulade sandwich spread
• hoagie bun
• olive oil
• cayenne pepper
• black pepper
• onion
• garlic
• bread crumb
• all-purpose flour
• cajun seasoning
• hot sauce
• catfish fillet
• lemon pepper
• onion
• garlic
• salt
• sugar
• mustard
• red wine vinegar
• lemon
• mayonnaise
• red onion
• pepperoncini pepper
• coleslaw mix

Instructions

1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. 2 Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
3. 3 Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
4. 4 Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
5. 5 Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

By Allrecipes Member

Ingredients

• ✓ cornmeal
• mozzarella cheese
• water
• kosher salt
• canola oil

Instructions

1. 1 Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
2. 2 Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
5. 5 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.

By Marianne Williams

Ingredients

• ✓ cornmeal
• water
• salt
• vegetable oil

Instructions

1. 1 Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
2. 2 Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.
3. 3 Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
4. 4 Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ cornmeal
• salt
• white sugar
• water
• vegetable oil
• egg

Instructions

1. 1 Mix corn meal, salt, and sugar together in a bowl. Add hot water and mix with your hands until a dough forms. Roll into a ball and let rest, 5 to 10 minutes.
2. 2 Fill a pot with about 4 inches of oil and heat to 350 degrees F (175 degrees C).
3. 3 Divide dough into 4 equal-sized balls. Set aside a small amount of dough for repairing holes after cooking. Place a dough ball onto a sheet of plastic wrap and place a second sheet of plastic wrap on top. Use a pan or plate to flatten the dough into a 1/4-inch thick round. Smooth edges of area with your fingers. Repeat with remaining dough.
4. 4 Place the arepas carefully into the hot oil and fry until puffed, about 1 1/2 minutes per side. Remove arepas from the oil and drain on paper towels until cool until safe to handle.
5. 5 Cut a 3-inch hole near the edge of an arepa. Crack an egg into a small glass and carefully pour it into the hole in the arepa. Repair the hole quickly using reserved dough. Return the arepa to the oil and fry until egg is no longer runny, 2 minutes per side. Drain on paper towels. Repeat with remaining arepas. Let cool briefly.

By rmsabo

Ingredients

• ✓ cornmeal
• water
• mozzarella cheese
• butter
• salt
• cooking spray

Instructions

1. 1 Mix water, cornmeal, mozzarella cheese, butter, and salt together in a large bowl. Knead until well combined and a soft dough forms. Form dough into balls the size of a medium orange. Place each ball between two sheets of plastic wrap and flatten with a rolling pin to the desired thickness.
2. 2 Leaving plastic wrap in place, press the top edge of a cereal bowl or drinking glass into the surface of the dough to cut circles. Remove the plastic wrap and remove any excess dough scraps.
3. 3 Spray a griddle with cooking spray and set over medium-high heat. Working in batches, cook arepas on the hot griddle until golden brown, about 5 minutes per side. Serve immediately.

By Sweet y Salado

Ingredients

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

Instructions

1. 1 Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.
2. 2 Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.
3. 3 Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.

By SnL

Ingredients

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

Instructions

1. 1 Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
2. 2 Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

By VickyLondres

Ingredients

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

Instructions

1. 1 In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
2. 2 On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
3. 3 Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
4. 4 Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
5. 5 Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

By Sandy

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving.

By rbdemedeiros

Ingredients

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

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
2. 2 Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

By limacla

Ingredients

• ✓ cornmeal
• water
• flour
• active dry yeast
• active dry yeast
• sugar
• water
• lard
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Combine 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast, in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Place 1 package yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive and bubbling on the surface. Add lard and salt to bowl, then add 1 cup of the flour. Mix until incorporated and dough forms a sticky ball. Add the starter. Add all but 1/2 cup of the remaining flour and mix to incorporate.
3. 3 Knead dough on a lightly floured work surface until it comes together in a firm ball, adding up to 1/2 cup of the remaining flour as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
4. 4 Place dough in a bowl and coat the surface with vegetable oil. Cover the bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
5. 5 Line two rimmed baking sheets with parchment paper and sprinkle with cornmeal.
6. 6 Transfer dough to a lightly floured surface. Lightly press dough into a rectangle with lightly floured hands. Divide dough in half and shape each half into a rectangle about 12 inches long and 1/2 inch thick. Starting at the long ends, tightly roll dough to form two skinny loaves. Slightly flatten the tops. Transfer loaves to a prepared baking sheet and dust with flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of loaves with a sharp knife or razor. Lightly mist loaves with water.
8. 8 Bake in the preheated oven, one pan on the lower rack and one on the higher rack, for 10 minutes. Switch pan positions and continue to bake until loaves are golden brown, 10 to 15 minutes longer.
9. 9 Transfer loaves to cooling rack and let cool to room temperature before slicing.

By John Mitzewich

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