Type what you have

Ingredients

• ✓ corn meal
• all-purpose flour
• sugar
• sage
• baking powder
• salt
• vegetable shortening
• buttermilk
• cheddar cheese
• butter

Instructions

1. 1 Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
2. 2 Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
3. 3 Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.

By Crisco

Ingredients

• ✓ corn meal
• cooking spray
• self-rising flour
• sugar
• vegetable shortening
• buttermilk
• buttermilk

Instructions

1. 1 Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
2. 2 Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
3. 3 Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
4. 4 Bake 10 to 12 minutes or until golden brown. Serve warm.

By MarthaWhiteR

Ingredients

• ✓ corn meal
• cooking spray
• all-purpose flour
• malted milk powder
• white sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. 2 Stir flour, milk powder, corn meal, sugar, baking powder, and salt together in a bowl. Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; pour into flour mixture and stir just until batter is combined.
3. 3 Pour batter, working in batches, into the preheated waffle iron and cook until golden brown, about 5 minutes.

By Grace Chalk

Ingredients

• ✓ corn meal
• olive oil
• garlic
• onion
• cumin
• coriander
• vegetable stock
• potato
• chickpea
• heavy cream
• tahini
• spinach
• cayenne pepper
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
2. 2 Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.
3. 3 In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
4. 4 Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

By Dale Penny

Ingredients

• ✓ corn meal
• corn
• black bean
• salt
• cocoa powder
• ancho chile pepper
• jalapeno pepper
• tequila
• green chile pepper
• cumin
• chili powder
• beer
• fire-roasted diced tomato
• garlic
• green onion
• sweet onion
• ground pork
• ground beef

Instructions

1. 1 Heat a large stock pot over medium heat. Add ground beef and ground pork; cook and stir until completely browned, about 10 minutes. Drain as much grease as you can; return the pot to the heat.
2. 2 Stir in sweet onions, green onions, and garlic; cook and stir until onions are translucent, 5 to 7 minutes.
3. 3 Stir in tomatoes, beer, chili powder, cumin, green chile peppers, tequila, corn meal, jalapeño peppers, ancho chile pepper, cocoa powder, and salt; bring to a simmer and cook until tomatoes have dissolved into liquid, 1 to 2 hours.
4. 4 Stir in black beans and corn; continue cooking until hot, 10 to 15 minutes.

By AllieGeekPi

Ingredients

• ✓ corn meal
• water
• flour
• hot pepper sauce
• kidney bean
• black pepper
• salt
• oregano
• cayenne pepper
• paprika
• chili powder
• basil
• parsley
• garlic
• tomato paste
• whole peeled tomato
• beef bouillon cube
• red wine
• ground beef
• onion
• green bell pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes.
2. 2 Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
3. 3 Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
4. 4 Stir in kidney beans and hot pepper sauce. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
5. 5 Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

By CHEFJIMMY