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Ingredients:
6 cups water
1 ½ cups enriched white corn meal
2 teaspoons salt
2 cups grated cheddar type cheese
Butter
Grated parmesan cheese |
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Heat to boiling 4 cups water. Mix corn meal and salt with remaining 2 cups cold water; stirring constantly, pour into the boiling water. Cook until thickened, stirring often. Cover; continue cooking over low heat about 10 minutes. Add cheddar type cheese; stir until melted. Pour into 15 by 10 inch jellyroll pan that has been rinsed in cold water; chill.
Cut chilled corn meal in small diamond shapes or squares. Place on lightly buttered cookie sheet; sprinkle generously with melted butter and spread with spatula; then sprinkle lavishly with parmesan cheese.
Bake in hot (400°) oven about 20 minutes or until pale golden color. Serve at once.
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Ingredients:
2 cups enriched self-rising corn meal
1 teaspoon instant minced onion
1 teaspoon chili powder
1 teaspoon pepper
1 egg, beaten
2/3 to 1 cup milk |
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Preheat fat for deep frying to 365°. In medium sized mixing bowl blend corn meal, onion, chili powder and pepper. Mix eggs and 2/3 cups milk. Add liquid all at once to corn meal mixture, stirring lightly. Add more milk, if necessary, to make a stiff batter. Let stand 3 minutes. Roll batter in palms of hands to make ½ inch balls. Drop balls into fat and fry until golden brown. 2 to 4 minutes. Drain on absorbent paper and serve hot.
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Ingredients:
2 ½ cups corn meal
1 ¼ cups flour
3 teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
4 large onions, grated
3 eggs
1 ¼ cups milk
1 tablespoon peanut oil |
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Mix corn meal, flour, baking powder, salt, and sugar. Add onions, eggs, milk and oil. Stir until completely mixed. Have peanut oil 4 inches deep in saucepan. When hot, drop batter by teaspoon in oil and fry until golden brown. Drain on paper.
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Ingredients:
1 cup sifted flour
2 eggs
1 teaspoon salt
1 ½ cups cooked whole kernel corn
¼ cup milk
1 teaspoon baking powder
Crisco for deep frying |
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Combine flour, salt, and baking powder. Beat eggs with milk; add 1 tablespoon melted Crisco and the corn. Combine the two mixtures lightly. Drop from a teaspoon into deep Crisco heated to 365°. Fry until brown and cooked in center (about 4 to 5 minutes). Drain on absorbent paper.
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Ingredients:
¾ cup boiling water
½ cup yellow corn meal
3 tablespoons soft shortening
¼ cup light molasses
2 teaspoons salt
¼ cup warm water
1 package active dry yeast
2 ¾ cup sifted enriched flour
1 egg |
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Combine boiling water, corn meal, shortening, molasses, and salt in a mixing bowl; mix well. Cool to lukewarm. Dissolve yeast in warm water. Add yeast, egg, and half the flour to lukewarm mixture. Beat 2 minutes with electric mixer at medium speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add rest of flour; mix with spoon until flour is thoroughly blended into dough. Cover; let rise in warm place (85°) until double in size. Stir hard about ½ minute. Spread batter evenly in greased loaf pan 9 x 5 x 3 inches. Flour hands and smooth top of loaf. Cover; let rise until dough reaches 1 inch from top of pan. Sprinkle top with a little corn meal and salt. Heat oven to 375°. Bake in moderate oven 50 minutes. Remove from pan. Brush top with soft shortening.
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Ingredients:
1 cup corn meal
2 cups water
1 teaspoon salt
1 – 2 tablespoons butter
2 eggs
1 cup sweet milk |
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Cook above till it begins to thicken. Cool a bit – after beating 1 or 2 add eggs and sweet milk – 1 teaspoon b.p. Bake in greased dish 45 minutes at 325°.
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Ingredients:
1 cup corn meal
½ cup flour
5 teaspoons baking powder
½ cup sugar
¾ teaspoon salt
1 egg
½ cup milk
2 tablespoons shortening, melted or cooking oil |
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Mix and sift dry ingredients. Beat egg and add milk. Combine mixtures and add shortening. Bake in well greased muffin pans 375° oven for 30 minutes. Serves 16.
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Ingredients:
1 egg
1 ½ cups buttermilk
½ teaspoon soda
½ cup sifted flour
1 ½ cups corn meal
1 teaspoon sugar
3 teaspoons baking powder
1 teaspoon salt
¼ cup soft shortening |
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Beat egg. Beat in with rotary beater milk, dry ingredients and soft shortening. Beat just until smooth. Generously butter 12 corn stick pans, or muffin cups, or a 9 inch square pan. Heat in oven while mixing batter. Pour batter into hot pans until almost full. Bake at 450° 10 to 15 minutes for corn sticks or muffins; 20 to 25 minutes for corn bread. Makes 12 muffins, corn sticks or pieces. Serve piping hot with butter.
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