Cornmeal Biscuits

Cornmeal Biscuits

¾ c. scalded milk

1 c. cornmeal
2 T. shortening
¾ t. salt
1 c. white flour
4 t. baking powder

Save ¼ cup measured flour for board.  Pour scalded milk over cornmeal, add shortening and salt.  When cold, add sifted flour and baking powder.  Roll out lightly on floured board.  Cut with biscuit cutter (or anything else you have on hand) and bake in greased pan in hot oven for 15 to 20 minutes.

Corn Light Bread

Corn Light Bread

1 t. baking soda

1 t. salt
¼ t. baking powder
2 c. cornmeal
½ c. sugar
4 T. shortening (or lard)
2 c. buttermilk
½ c. flour

Put sugar, salt, soda, and baking powder in a bowl and add buttermilk.  Stir well.  Then add cornmeal and flour alternately.  Melt shortening (or lard) in a loaf pan and ad to mixture.  Sprinkle a little cornmeal in loaf pan.  Heat pan, and pour batter into the hot pan.  Bake at 350 degrees Fahrenheit for 45 to 60 minutes.

Pumpkin Corn Bread

Pumpkin Corn bread 

1 1/2 cups cornmeal

1/2 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon salt
1 egg (or use powdered or other egg alternative)
3 tablespoons vegetable oil
3/4 cup canned pure pumpkin
1 1/2 cups milk (from canned or powdered)

Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch square pan. Bake at 350 degrees F for 30 to 35 minutes. Cool for 10 minutes. Cut into squares.

Hominy Bread

Hominy Bread

1 cup boiled hominy (from can)

1 1/2 cups milk (made from canned or powdered milk)
1 cup cornmeal
1 cup white flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten (or use powdered or other egg alternative)
1 tablespoon shortening
3/4 cup molasses

Put hominy in a bowl and beat with a fork. Pour milk and molasses over the hominy and continue beating. Mix in cornmeal, flour, baking powder, salt and baking soda. Add mixture slowly to the hominy. Add beaten egg and melted shortening. Place in greased baking pan. Bake in moderate oven 350 degrees F for about 35 minutes.

Fried Cornbread

Fried Cornbread

1 cup all-purpose flour

3 teaspoons baking powder
1 cup cornmeal
2 tablespoons granulated sugar
1 egg (or use powdered or other egg alternative)
1 cup kernel corn (from can - drained)
3 tablespoons melted butter
1 cup milk
3/4 teaspoon salt
1 medium onion, diced
1/3 cup diced celery (optional)
2 jalapeno peppers, diced (optional)

Mix and sift dry ingredients, then add all other ingredients mixing well. Heat 1 tablespoon oil in frying pan. Drop batter by tablespoonfuls into hot oil, and fry on both sides.

Cornmeal Biscuits

Cornmeal Biscuits

1 1/2 cups flour

1/4 cup yellow cornmeal, plus 2 tablespoons
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 tablespoons granulated sugar
6 tablespoons chilled butter or margarine
3/4 cup buttermilk, plus 1 tablespoon

Preheat oven to 400 degrees F.  In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sugar. Cut butter into flour until mixture is crumbly. Stir in 3/4 cup buttermilk until the mixture holds together. Roll to 1-inch thickness. Using a 2-inch round cutter, cut into 8 biscuits. Brush tops with the tablespoon of buttermilk. Bake until golden and fluffy, about 12 minutes.

Cornmeal and Currant Muffin Mix

Cornmeal and Currant Muffin Mix 

1 1/2 cups Yellow cornmeal

2 cups White flour
1/2 t. Baking Soda
1/4 t. Salt
1/2 cup Currants
1/2 cup Sugar

Thoroughly combine all & pour into clean paper bag or other food grade container. Attach a label with the following instructions:   Preheat oven to 450 F. Spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add 1/4 c canola oil & 2 c buttermilk, blending swiftly with wooden spoon. Pour batter into tins & bake for 20 minutes.