This recipe comes from All Recipes.com and I have been waiting for the chance to post it.
Ingredients
3/4 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled
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Directions
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
- Heat a lightly oiled griddle or skillet over medium-high heat. For each
Cranberry Yogurt Cornmeal Muffins
as prepared by Kirsten Pentek, recipe from Mr. Breakfast
Note: The cranberries can be replaced with other frozen fruits, such as blueberries or strawberries.
Ingredients:
- 1 cup fresh or frozen cranberries
- 1 cup all purpose flour
- 1 cup cornmeal
- 2/3 cups sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 1 pinch salt
- 0.75 cup plain yogurt
- 0.5 cup milk
- 0.5 cup (half cup) butter, unsaltedpreferred
- 1 large egg
Preheat oven to 400; center the rack in the oven. Line a muffin pan
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Cornmeal
Anyone who has done the CSA before or has dined at my house knows I love cornmeal. Below is one of my favorite recipes. I’ll also have a cornmeal recipe in next week’s newsletter for breakfast corn cakes.
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Crusty Spoonbread
(Julia Childs) Ingredients: 3 / 4 cup yellow corn meal 1 / 4 cup bread flour or all purpose flour 1 tablespoon sugar 3 / 4 tsp salt 1 tsp baking powder 1 cup milk 1 beaten egg Sift together dry ingredients. Stir in the beaten egg and milk. Beat theChef Matthew Anderson’s Cornmeal and Sorghum Suggestions
Matt is a great customer of mine. He owns the Umami Asian Kitchen in Chagrin Falls and has dabbled a bit in
a variety of different cuisines. Matt spent most of his career in the Washington DC market and South
(Richmond, etc). I recently got him some sorghum for a goat cheese ice cream to be prepared for Dinner in the
Dark. He was quite excited about sorghum and offered this recipe for us to try.
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Cornmeal Porridge (Grits)
This week, I intentially planned the cornmeal and
mollasses. On a baking level, I see lots of
possibilities…but you don’t want my baking
advice! I’ve found many of my customers are
good at coming up with solutions there.
One simple dish though would be to make grits.
While traditional grocery store grits are technically
called “hominy,” we simply have cornmeal here.
I’m working on a hominy product, but there are
some complications surrounding the dying process
in which the cornmeal (usually of a courser grind)
is died with food grade lye to help
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Country Corncakes from the desk of Mrs. S. Walter Washington
In the winter months I travel a lot to conferences
up and down the east coast. The conferences help
me stay on top of the latest trends in agriculture
and bring home new information to the farmers.
They also introduce me to the most interesting
people (who then contribute recipes to the
newsletter).
At a conference in Winchester, VA a few years
back I met gentleman who was very impressed
with the Fresh Fork concept, and through a short
conversation, discovered that our networks
overlapped in Cleveland. We have become good
friends and I
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Spoonbread ( “Joy of Cooking”)
Ingredients:
- 3 / 4 cup yellow corn meal
- 1 / 4 cup bread flour
- 1 tablespoon sugar
- 3 / 4 tsp salt
- 1 tsp baking powder
- 1 cup milk
- 1 beaten egg
Sift together dry ingredients. Stir in the beaten
egg and milk. Beat the batter until well blended
(by hand).
Melt 2 tablespoons of butter into an 8x8 baking
dish. Ceramic or cast iron are best. Pour in the
batter and pour over the top 1 / 2 cup milk. Place
in 375 degree oven for approximately 45 minutes.
The top should
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