what is ur favorite cornmeal recipe??

Question

I have a relatives coming over and they want everything in cornmeal and not anything in wheat meal(flour). Pleazzz help me out!!

Answer 1

Sounds like someone may be allergic to gluten in wheat. So also avoid rye, oats, and barley. Some good cold breakfast cereals to keep on hand would be Rice Krispies and Crispix.

Bacon-Cheddar Hot Water Cornbread

Prepare this cornbread at the last minute so you can serve it piping hot.

2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water
8 slices cooked and crumbled bacon
1 cup shredded sharp Cheddar cheese
4 minced green onions
Vegetable oil
Softened butter

Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits. Stir in bacon, cheese, and green onions.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.
Note: Stone ground (coarsely ground) cornmeal requires more liquid.

Yield: Makes 8 patties

--Southern Living, JANUARY 2004

Answer 2

Try zucchini cornbread (you don't have to like zuccini to like this):

1 cup diced zuccini, small pieces
1 pound ground sausage
1/2 cup onions
cornbread batter (see recipie following)
1 cup shredded cheddar cheese

Preheat oven to 375 degrees

sautee zuccini, sausage, and onion until sausage is done
Mix into cornread batter, add shredded cheese. On the bottom of the iron skillet add thinly sliced zuccini to cover the bottom. Pour into iron skillet.

Bake for 20-25 minutes until brown

Cornbread:
1 cup yellow cornmeal (all-purpose)
1 cup flour (all-purpose)
1/4 cup sugar
4 tsp baking powder
1 egg
1 cup milk
1/4 cup oil or bacon grease

Answer 3

You can do polenta, which is very versatile. 7 parts water 3 parts cornmeal. Cornmeal can be used for any type of crust when frying such as fish or poultry. Cornmeal crusted catfish is a very popular southern dish.

Answer 4

use a mixture of cornmeal, salt and pepper to coat fish, green tomato slices, or zucchini slices and fry in oil. The cornmeal mixture will adhere better if you dip each piece in a beaten egg before dipping into the cornmeal.

Answer 5

MEXICAN PIZZA

CRUST:
1 1/2 c. Bisquick
1/2 c. cornmeal
1/2 c. water
Mix crust, knead to soft dough and pat in greased cookie sheet or pizza pan, making 1/2 inch lip. Bake 10 minutes at 425 degrees.

1 lb. ground beef
4 oz. can green chilies, chopped
1 pkg. taco seasoning
3/4 c. water
1 can refried beans (15 oz.)
Brown ground beef and drain. Add green chilies, seasoning, and water. Stir and simmer for a few minutes. Add beans and heat. Spread on hot crust. Top with 1 1/2 cups cheddar cheese. Bake 10 minutes.
Serve with chopped lettuce, tomatoes, avocado, green onion, olives, as desired on top. Cut with pizza cutter.

Answer 6

Fried polenta is my favorite! Or you can make cornbread/sticks, cornmeal crust pizza, or another good one is tamale pie. I just made that tonight and it was so good that my husband ate half the casserole!

Answer 7

I like fried mush (made thick like cream of wheat )and you put it in a loaf pan overnight(grease pan) and next morning for breakfast you slice it thick as you like and pan fry in oil till brown(golden) and serve with butter and syrup just like pancakes.

Answer 8

Chicken Pie with Cornmeal Crust:

This chicken pie is quintessential comfort food for kids and adults. Instead of one large pie, you might bake it in two smaller casseroles, or even nine individual dishes.

Filling:
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margerine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

1. Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes.

2. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside.

3. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

4. In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes.

5. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens.

6. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots.

7. Mix in the peas and parsley, and set aside.

8. Preheat oven to 375° F.

9. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil.

10. Pour over the chicken filling and spread to edges of dish with a spatula.

11. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles; 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly. Let stand 10 minutes before serving.

(To reheat from frozen, double the baking time.)

Yield: 9 servings

Answer 9

I'll give you some:

NUMBER ONE: Blueberry Cornmeal

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1/2 cup brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 cup frozen blueberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
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NUMBER TWO: Blue Cornmeal Pancakes

Ingredients:
3/4 cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted

Directions:
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.

Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.

Serve immediately with maple syrup of fruit preserves.

Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
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NUMBER THREE: Cornmeal Cookies

Ingredients:
1/2 cup butter
2/3 cup white sugar
1 egg
1 teaspoon lime extract
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup white sugar
1 teaspoon grated lime zest
1/3 cup confectioners' sugar for decoration
1 tablespoon lime juice

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.

Beat the butter and 2/3 cup sugar together until creamy. Mix in the egg and lime extract. Blend well.

In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add the flour mixture to the butter mixture and mix well.
Drop teaspoonfuls of the dough onto the prepared baking sheets. Dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until cookie bottoms are lightly browned.

To Make Icing: Combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. Spread over the tops of cooled cookies.
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NUMBER FOUR: Fried Cornmeal Mush

Ingredients:
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter

Directions:
In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.

Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.

In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

Answer 10

Light and Tasty.......Yummmmm Now im craving it lollll