This recipe comes from All Recipes.com and I have been waiting for the chance to post it.
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 cooledmore
- 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
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 panmore
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.more
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 the
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.more
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 helpmore
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 Imore
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 shouldmore