Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• russet potato
• corn flour
• cajun seasoning
• oil
• salt

Instructions

1. 1 Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
2. 2 Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.

By SUNNYBC

Ingredients

• ✓ cornmeal
• all-purpose flour
• salt
• egg
• vegetable oil
• chicken broth
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
2. 2 In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat egg with oil, then stir in chicken broth and parsley. Gradually stir wet ingredients into dry ingredients until combined and a soft dough forms.
3. 3 Lightly knead dough on a lightly floured surface and roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto the prepared cookie sheet.
4. 4 Bake in the preheated oven until firm, about 15 minutes.

By Allie G

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
• whole-wheat pastry flour
• baking soda
• salt
• applesauce
• soy milk
• agave nectar
• canola oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 6-cup muffin tin.
2. 2 Combine cornmeal, flour, baking soda, and salt in a large bowl; stir in applesauce, soy milk, and agave nectar. Slowly stir in oil while continually stirring. Pour into the prepared muffin tin.
3. 3 Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

By smiithh

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
• ice water
• firm green tomato
• canola oil
• all-purpose flour
• salt

Instructions

1. 1 Pour ice water into a large bowl and add tomatoes; soak for 5 minutes.
2. 2 Meanwhile, heat 1/2 inch oil in a large skillet over medium-low heat.
3. 3 Combine cornmeal and flour in a medium bowl. Remove tomatoes from ice water, one at a time, and coat lightly in cornmeal mixture; shake off any excess.
4. 4 Working in batches, cook coated tomatoes in hot oil until edges are golden brown, about 4 minutes per side. Use a slotted spoon to remove tomatoes to a paper towel-lined plate. Sprinkle lightly with salt and serve hot.

By HeyGoodLookin