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Default Cornbread etc

In article >,
Ophelia > wrote:
>
>
>"Cindy Hamilton" > wrote in message
. ..
>> In article >,
>> Ophelia > wrote:
>>>
>>>
> wrote in message
...
>>>> On Monday, January 20, 2014 5:48:22 PM UTC-6, jmcquown wrote:
>>>>>
>>>>> On 1/20/2014 6:37 PM, wrote:
>>>>>
>>>>>
>>>>> > Why would you think self-rising cornmeal would contain flour?? It
>>>>> > contains
>>>>> > leavener(s) as does self-rising flour. Self-rising flour doesn't
>>>>> > contain
>>>>> > cornmeal and self-rising cornmeal doesn't contain flour.
>>>>> >
>>>>>
>>>>> Agreed, I've never seen self-rising cornmeal that contained flour.
>>>>> Just
>>>>> leavenings. I don't buy self-rising anything. I'm capable enough to
>>>>> add baking powder and salt.
>>>>>
>>>>>
>>>>> Jill
>>>>>
>>>>>
>>>> I'm a lazy turd; I buy self-rising flour (even though I am NOT a baker)
>>>> and self-rising cornmeal.
>>>
>>>If you don't bake, what do you use it for?

>>
>> I can't speak for itsjoannotjoann. I'm not a baker, but I do bake
>> occasionally. Just couple of months ago, I made U.S. biscuits. Perhaps
>> I'll do it again next month.

>
>With cornmeal? I am collecting recipes because it is so new, so please
>would you share?


No, not with cornmeal. They are basically an unsweetened scone.

This is similar to my recipe (although I seem to recall 6-8 tablespoons
of shortening):

http://allrecipes.com/recipe/moms-ba...wder-biscuits/

I use butter to make them short, rather than partially hydrogenated
vegetable shortening, which is what most people (Hi, Bryan!) think
of when they see the word "shortening".

Although I really think it's all about the technique. I barely
mix them; there's still plenty of butter lumps when I roll them
out. I'm pretty sure you could use self-raising flour, butter,
and milk and get good results. There are several videos on
youtube.

We like them with jam. My husband likes them with butter as well
(really, his fondness for dietary fats knows no bounds). Last time
we ladled chicken stew over them.

Cindy Hamilton
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Default Cornbread etc


On 21-Jan-2014, "Ophelia" > wrote:

> If you don't bake, what do you use it for?

Some popular, non-baking uses of cornmeal a
- crust for fried fish, especially catfish
- hush puppies; fried balls of cornmeal, flour, buttermilk, small-diced
onion - generally served with fried fish.
- coating for onion rings; batter coated and fried
- hoe/griddle cakes; like US pancakes only with cornmeal, instead of or
along with wheat flour.
- grits (coarse cornmeal); similar to polenta
- coating for fried green tomatoes

A few example recipes follow:

* Exported from MasterCook *

E. Walker's Cornmeal Griddle Cakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal
2 teaspoons shortening -- 1-3 teaspoons
3/4 cup hot water -- just off the boil
1 whole egg -- slightly beaten
1 teaspoon salt
2 teaspoons baking powder
1 cup milk -- whole milk works best

Mix the shortening and the cornmeal, pour in the hot water. Mix till meal is
in a ball. Mix in egg. Add salt and baking powder. Mix in milk about a half
cup at a time. Batter should be very thin. Cook on high heat of griddle or
waffle iron with griddle surfaces.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 202 Calories; 6g Fat (26.8% calories
from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol;
826mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
1 Fat; 0 Other Carbohydrates.

NOTES : E Walker was Boli's (from rec.food.cooking newsgroup) grandmother,
and the recipe has been passed down through several generations.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Fried Green Tomatoes

Recipe By :The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large firm green tomatoes
salt and pepper -- to taste
1 cup cornmeal
bacon drippings
--or shortening

Cut tomatoes into 1/4-inch slices. Season with salt and pepper; dredge in
cornmeal. Heat bacon drippings in a heavy skillet; add tomatoes, and fry
slowly until browned, turning once.
Yield: 6 to 8 servings.
Busted by Gail Shermeyer >




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 84 Calories; trace Fat (4.1% calories
from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
1mg Sodium. Exchanges: 1 Grain(Starch).


Nutr. Assoc. : 0 0 0 0 0



* Exported from MasterCook *

Kentucky Griddle Cakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 large egg
2 tablespoons vegetable oil
1 cup maple syrup -- warmed

Mix the cornmeal, flour, sugar, salt, baking powder and baking soda in a
medium size bowl. Combine the buttermilk, egg and oil in a small bowl. Stir
the buttermilk mixture into the cornmeal mixture just until well blended
(the batter will still be slightly lumpy). Lightly oil the griddle or large
frying pan. Heat over medium high heat until a drop of water will dance
across the surface. Stir the batter and drop a test cake (1/4 cup of batter)
on the griddle. Cook until the bubbles burst on the top surface and the
bottom is light brown. Turn and cook the other side until it is browned (1-2
minutes). (Add more buttermilk to the batter if the first cake does not
spread well.) Serve the griddle cakes with the warm syrup.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 497 Calories; 9g Fat (17.0% calories
from fat); 8g Protein; 96g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol;
708mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
1 1/2 Fat; 3 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Hush Puppies

Recipe By :Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : American Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 whole onion -- minced
2 tablespoons bacon fat
1 egg
2/3 cup milk
6 cups peanut oil

Mix cornmeal, baking powder, salt. Saute onion in bacon fat until just
limp; cool slightly. Beat egg until light, stir in milk and onion. Stir
into dry ingredients to form a stiff batter.
Heat oil in deep fryer to 350 degrees. Shape batter into 3" long
crescents. Fry in single-layer batches in hot oil until golden brown.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2226 Calories; 222g Fat (88.5%
calories from fat); 7g Protein; 58g Carbohydrate; 4g Dietary Fiber; 40mg
Cholesterol; 393mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 44 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve hot with fried fish.


Nutr. Assoc. : 435 76 0 0 0 0 902 0


* Exported from MasterCook *

Cheese Grits

Recipe By :Alton Brown
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse-ground cornmeal
1/2 teaspoon freshly-ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar -- shredded

Place the milk, water, and salt into a large, heavy-bottomed pot over
medium-high heat and bring to a boil. Once the milk mixture comes to a
boil, gradually add the cornmeal while continually whisking.

Once all of the cornmeal has been incorporated, decrease the heat to low and
cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent
grits from sticking or forming lumps; make sure to get into corners of pot
when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once
the butter is melted, gradually whisk in the cheese a little at a time.
Serve immediately.

This recipe yields 4 servings.

Source:
"GOOD EATS with Alton Brown - (Show # EA-1H08) - from the TV FOOD NETWORK"
S(Formatted for MC8):
"02-04-2005 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 16g Fat (78.1% calories
from fat); 4g Protein; 6g Carbohydrate; 0g Dietary Fiber; 48mg Cholesterol;
770mg Sodium. Exchanges: 1/2 Non-Fat Milk; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Onion Rings

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each large onions
1 1/2 cups all-purpose flour
4 tablespoons cornmeal
4 tablespoons onion powder
2 teaspoons salt
1 1/2 cups milk
1 each large egg
1/2 cup water
1 tablespoon orange food color

Combine flour, corn meal, onion powder, salt, milk, egg and water in a large
mixing bowl and stir well and there are no lumps. Add food color if you
prefer a nicer color to the finished batter.

Slice the onions thick (about 1/2"). Use only the outer rings for best
appearance and dip into batter. Drop coated rings into deep fryer and cook
until golden brown. Drain on paper towels and serve. Great with Bar-B-Que!

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 207 Calories; 3g Fat (11.7% calories
from fat); 7g Protein; 39g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol;
570mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable;
0 Non-Fat Milk; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 3314

-----------------------------------------------------------------------------------------------------------
If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.
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"dsi1" > wrote in message
...
> On 1/19/2014 9:00 AM, Ophelia wrote:
>> i just downloaded a book called:
>>
>> The Cornbread Bible
>> A recipe Storybook
>>
>> by Jennifer Shambrook PhD
>>
>> When I get my corn meal next week I will be well set
>>
>> A question if I may to all the cornmeal aficionados?
>>
>> She talks about self raising cornmeal. If the stuff I get isn't self
>> raising, what proportion of raising agent (and what) will I need to use?
>>
>>

>
> Back in the early 70's, I went to a Mormon study center at the University
> of Hawaii to get a recipe for a unique cornbread. My wife got the recipe
> from her high school friend who must have been an LDS member and she
> passed the recipe typed on paper torn out of a notebook to me on the spot.
> The way I recall it, it was like she was giving me a secret church recipe.
>
> What was unique about it was that it used Bisquick mix, one cup of butter,
> one cup of sugar, and a small amount of cornmeal. It think it was around
> half a cup. It made a killer light and sweet cornmeal cake that was
> nothing like a traditional cornbread. Traditionalists would shit in their
> pants at it being called "cornbread" but these days it's called "Hawaiian
> cornbread" which seems appropriate. The strange thing is that it may have
> it's origins in the Mormon church. Well hell, my recipe certainly did. :-)


<g> Our eldest grand daughter is LDS and she is a good cook. I must ask her
if she knows anything about corn meal. Did anyone spot Bisquick on the
shelves in Tesco I posted?

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"Cindy Hamilton" > wrote in message
.. .
> In article >,
> Ophelia > wrote:
>>
>>
>>"Cindy Hamilton" > wrote in message
...
>>> In article >,
>>> Ophelia > wrote:
>>>>
>>>>
> wrote in message
...
>>>>> On Monday, January 20, 2014 5:48:22 PM UTC-6, jmcquown wrote:
>>>>>>
>>>>>> On 1/20/2014 6:37 PM, wrote:
>>>>>>
>>>>>>
>>>>>> > Why would you think self-rising cornmeal would contain flour?? It
>>>>>> > contains
>>>>>> > leavener(s) as does self-rising flour. Self-rising flour doesn't
>>>>>> > contain
>>>>>> > cornmeal and self-rising cornmeal doesn't contain flour.
>>>>>> >
>>>>>>
>>>>>> Agreed, I've never seen self-rising cornmeal that contained flour.
>>>>>> Just
>>>>>> leavenings. I don't buy self-rising anything. I'm capable enough to
>>>>>> add baking powder and salt.
>>>>>>
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>>
>>>>> I'm a lazy turd; I buy self-rising flour (even though I am NOT a
>>>>> baker)
>>>>> and self-rising cornmeal.
>>>>
>>>>If you don't bake, what do you use it for?
>>>
>>> I can't speak for itsjoannotjoann. I'm not a baker, but I do bake
>>> occasionally. Just couple of months ago, I made U.S. biscuits. Perhaps
>>> I'll do it again next month.

>>
>>With cornmeal? I am collecting recipes because it is so new, so please
>>would you share?

>
> No, not with cornmeal. They are basically an unsweetened scone.
>
> This is similar to my recipe (although I seem to recall 6-8 tablespoons
> of shortening):
>
>
http://allrecipes.com/recipe/moms-ba...wder-biscuits/
>
> I use butter to make them short, rather than partially hydrogenated
> vegetable shortening, which is what most people (Hi, Bryan!) think
> of when they see the word "shortening".
>
> Although I really think it's all about the technique. I barely
> mix them; there's still plenty of butter lumps when I roll them
> out. I'm pretty sure you could use self-raising flour, butter,
> and milk and get good results. There are several videos on
> youtube.
>
> We like them with jam. My husband likes them with butter as well
> (really, his fondness for dietary fats knows no bounds). Last time
> we ladled chicken stew over them.


) I often leave lumps of butter if I am using it in pastry)


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"l not -l" > wrote in message
eb.com...


SNIPPED


> E. Walker's Cornmeal Griddle Cakes
>
>
> Kentucky Griddle Cakes


>
> Hush Puppies


>
> Cheese Grits
>>

> Onion Rings



Oh MY!! Thank you very much) All Saved)


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Default And Hush Puppies ? (WAS: Cornbread etc)



"jmcquown" > wrote in message
...
> On 1/21/2014 10:30 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 1/21/2014 4:48 AM, Ophelia wrote:
>>>>
>>>>
>>>> > wrote in message
>>>> ...
>>>>> On Monday, January 20, 2014 5:48:22 PM UTC-6, jmcquown wrote:
>>>>>>
>>>>>> On 1/20/2014 6:37 PM, wrote:
>>>>>>
>>>>>>
>>>>>> > Why would you think self-rising cornmeal would contain flour?? It
>>>>>> > contains
>>>>>> > leavener(s) as does self-rising flour. Self-rising flour doesn't >
>>>>>> contain
>>>>>> > cornmeal and self-rising cornmeal doesn't contain flour.
>>>>>> >
>>>>>>
>>>>>> Agreed, I've never seen self-rising cornmeal that contained flour.
>>>>>> Just
>>>>>> leavenings. I don't buy self-rising anything. I'm capable enough to
>>>>>> add baking powder and salt.
>>>>>>
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>>
>>>>> I'm a lazy turd; I buy self-rising flour (even though I am NOT a
>>>>> baker) and self-rising cornmeal.
>>>>
>>>> If you don't bake, what do you use it for?
>>>
>>> I can't answer for joan, but I prefer plain cornmeal and plain flour
>>> because I use it for things other than baking. Flour for making a
>>> simple white sauce, for example. Another example, I combine cornmeal
>>> and flour to make a coating for fish fillets. I certainly don't want
>>> leavening in the flour or cornmeal for those applications.

>>
>> Yes, I use both flours for various needs, but of course the corn meal is
>> brand new to me
>>

> If you find you like the cornmeal, be it for baking cornbread or as some
> sort of coating.... I wonder if you'd like Hush Puppies? Before you ask,
> I'll tell you the Southern US legend.
>
> The Legend of Hush Puppies. Many years ago when men were fishing on the
> banks of the Mississippi River, they'd gather their catch and fry it in
> deep cast iron skillets right there. They'd make a cornmeal batter and
> fry up the fish. Naturally they had their dogs with them. The dogs would
> cry for the fish. So they put some of the cornmeal batter into the frying
> pan, cooked it up, and tossed it to the dogs, saying, "Hush, puppies!"
>
> Hush Puppies are deep fried cornmeal batter, usually containing minced
> onion. Here's an image:
>
>
http://tinyurl.com/lw5bvfp
>
> They're really very tasty! But you don't like corn, so maybe not to your
> liking. In my case, I don't deep fry anymore.


Thank you very much for that True I don't like it but DH does which is
why I am working on stuff to make for him)

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On 1/21/2014 6:43 AM, Ophelia wrote:
>
> <g> Our eldest grand daughter is LDS and she is a good cook. I must ask
> her if she knows anything about corn meal. Did anyone spot Bisquick on
> the shelves in Tesco I posted?
>

If there ain't, there oughta be. There ain't nothing more American than
Bisquick 'cept maybe a 5 lb box of surplus cheese from the back of an
army truck.
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On 1/21/2014 11:29 AM, Cindy Hamilton wrote:
> In article >,
> Ophelia > wrote:
>>
>>
>>>>>> Agreed, I've never seen self-rising cornmeal that contained flour.
>>>>>> Just
>>>>>> leavenings. I don't buy self-rising anything. I'm capable enough to
>>>>>> add baking powder and salt.
>>>>>>
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>>

> We like them with jam. My husband likes them with butter as well
> (really, his fondness for dietary fats knows no bounds). Last time
> we ladled chicken stew over them.
>
> Cindy Hamilton
>

Chicken stew is really good spooned over biscuits. I grew up with that.

Jill


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"dsi1" > wrote in message
...
> On 1/21/2014 6:43 AM, Ophelia wrote:
>>
>> <g> Our eldest grand daughter is LDS and she is a good cook. I must ask
>> her if she knows anything about corn meal. Did anyone spot Bisquick on
>> the shelves in Tesco I posted?
>>

> If there ain't, there oughta be. There ain't nothing more American than
> Bisquick 'cept maybe a 5 lb box of surplus cheese from the back of an army
> truck.


I shall have a look I am hoping to go tomorrow, but there is something
that might crop up in which case it will be Saturday.

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On 1/21/2014 11:35 AM, l not -l wrote:
> On 21-Jan-2014, "Ophelia" > wrote:
>
>> If you don't bake, what do you use it for?

> Some popular, non-baking uses of cornmeal a
> - crust for fried fish, especially catfish
> - hush puppies; fried balls of cornmeal, flour, buttermilk, small-diced
> onion - generally served with fried fish.
> - coating for onion rings; batter coated and fried
> - hoe/griddle cakes; like US pancakes only with cornmeal, instead of or
> along with wheat flour.
> - grits (coarse cornmeal); similar to polenta
> - coating for fried green tomatoes
>
> A few example recipes follow:
>
> * Exported from MasterCook *
>
> E. Walker's Cornmeal Griddle Cakes
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup cornmeal
> 2 teaspoons shortening -- 1-3 teaspoons
> 3/4 cup hot water -- just off the boil
> 1 whole egg -- slightly beaten
> 1 teaspoon salt
> 2 teaspoons baking powder
> 1 cup milk -- whole milk works best
>
> Mix the shortening and the cornmeal, pour in the hot water. Mix till meal is
> in a ball. Mix in egg. Add salt and baking powder. Mix in milk about a half
> cup at a time. Batter should be very thin. Cook on high heat of griddle or
> waffle iron with griddle surfaces.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 202 Calories; 6g Fat (26.8% calories
> from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol;
> 826mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
> 1 Fat; 0 Other Carbohydrates.
>
> NOTES : E Walker was Boli's (from rec.food.cooking newsgroup) grandmother,
> and the recipe has been passed down through several generations.
>

(snippage)

I have made those griddle cakes several times. They're quite tasty!
(You can find it along with other recipes on the rfc certified
unofficial site.) I make them the size of "silver dollar" pancakes on a
cast iron griddle. Boli and I used to debate about white vs. yellow
cornmeal. He preferred white cornmeal, I've always preferred yellow.
RIP, Phil. And thanks for the recipe!

Jill
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sf wrote:

> I would think that self-rising whatever is for non-bakers, not for
> bakers. JMO
>



I think self-rising flour is made from soft wheat -- more like cake
flour. They know yur not going to be baking yeasted bread with it, so
it's optimized for quick breads.

It is handy if you need to mix up a mess of biscuits or pancakes in a
hurry, and you can bake without measuring. (it's cheaper than Bisquick)
My mom can do that, and I used to could but am out of practice.

Bob
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"jmcquown" > wrote in message
...
> On 1/21/2014 11:35 AM, l not -l wrote:
>> On 21-Jan-2014, "Ophelia" > wrote:
>>
>>> If you don't bake, what do you use it for?

>> Some popular, non-baking uses of cornmeal a
>> - crust for fried fish, especially catfish
>> - hush puppies; fried balls of cornmeal, flour, buttermilk, small-diced
>> onion - generally served with fried fish.
>> - coating for onion rings; batter coated and fried
>> - hoe/griddle cakes; like US pancakes only with cornmeal, instead of or
>> along with wheat flour.
>> - grits (coarse cornmeal); similar to polenta
>> - coating for fried green tomatoes
>>
>> A few example recipes follow:
>>
>> * Exported from MasterCook *
>>
>> E. Walker's Cornmeal Griddle Cakes
>>
>> Recipe By :
>> Serving Size : 4 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 cup cornmeal
>> 2 teaspoons shortening -- 1-3 teaspoons
>> 3/4 cup hot water -- just off the boil
>> 1 whole egg -- slightly beaten
>> 1 teaspoon salt
>> 2 teaspoons baking powder
>> 1 cup milk -- whole milk works best
>>
>> Mix the shortening and the cornmeal, pour in the hot water. Mix till meal
>> is
>> in a ball. Mix in egg. Add salt and baking powder. Mix in milk about a
>> half
>> cup at a time. Batter should be very thin. Cook on high heat of griddle
>> or
>> waffle iron with griddle surfaces.
>>
>> - - - - - - - - - - - - - - - - - -
>> -
>>
>> Per Serving (excluding unknown items): 202 Calories; 6g Fat (26.8%
>> calories
>> from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 61mg
>> Cholesterol;
>> 826mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat
>> Milk;
>> 1 Fat; 0 Other Carbohydrates.
>>
>> NOTES : E Walker was Boli's (from rec.food.cooking newsgroup)
>> grandmother,
>> and the recipe has been passed down through several generations.
>>

> (snippage)
>
> I have made those griddle cakes several times. They're quite tasty! (You
> can find it along with other recipes on the rfc certified unofficial
> site.) I make them the size of "silver dollar" pancakes on a cast iron
> griddle. Boli and I used to debate about white vs. yellow cornmeal. He
> preferred white cornmeal, I've always preferred yellow. RIP, Phil. And
> thanks for the recipe!


Oh you've really confuddled me now!!!! White???

<g>

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"zxcvbob" > wrote in message
...
> sf wrote:
>
>> I would think that self-rising whatever is for non-bakers, not for
>> bakers. JMO
>>

>
>
> I think self-rising flour is made from soft wheat -- more like cake flour.
> They know yur not going to be baking yeasted bread with it, so it's
> optimized for quick breads.


It is indeed

>
> It is handy if you need to mix up a mess of biscuits or pancakes in a
> hurry, and you can bake without measuring. (it's cheaper than Bisquick)
> My mom can do that, and I used to could but am out of practice.


Is self raising flour the same as Bisquick?

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On 1/21/2014 12:30 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 1/21/2014 11:35 AM, l not -l wrote:
>>> On 21-Jan-2014, "Ophelia" > wrote:
>>>
>>>> If you don't bake, what do you use it for?
>>> Some popular, non-baking uses of cornmeal a
>>> - crust for fried fish, especially catfish
>>> - hush puppies; fried balls of cornmeal, flour, buttermilk, small-diced
>>> onion - generally served with fried fish.
>>> - coating for onion rings; batter coated and fried
>>> - hoe/griddle cakes; like US pancakes only with cornmeal, instead of or
>>> along with wheat flour.
>>> - grits (coarse cornmeal); similar to polenta
>>> - coating for fried green tomatoes
>>>
>>> A few example recipes follow:
>>>
>>> * Exported from MasterCook *
>>>
>>> E. Walker's Cornmeal Griddle Cakes
>>>
>>> Recipe By :
>>> Serving Size : 4 Preparation Time :0:00
>>> Categories :
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>> -------- ------------ --------------------------------
>>> 1 cup cornmeal
>>> 2 teaspoons shortening -- 1-3 teaspoons
>>> 3/4 cup hot water -- just off the boil
>>> 1 whole egg -- slightly beaten
>>> 1 teaspoon salt
>>> 2 teaspoons baking powder
>>> 1 cup milk -- whole milk works best
>>>
>>> Mix the shortening and the cornmeal, pour in the hot water. Mix till
>>> meal is
>>> in a ball. Mix in egg. Add salt and baking powder. Mix in milk about
>>> a half
>>> cup at a time. Batter should be very thin. Cook on high heat of
>>> griddle or
>>> waffle iron with griddle surfaces.
>>>
>>> - - - - - - - - - - - - - - - -
>>> - - -
>>>
>>> Per Serving (excluding unknown items): 202 Calories; 6g Fat (26.8%
>>> calories
>>> from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 61mg
>>> Cholesterol;
>>> 826mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat
>>> Milk;
>>> 1 Fat; 0 Other Carbohydrates.
>>>
>>> NOTES : E Walker was Boli's (from rec.food.cooking newsgroup)
>>> grandmother,
>>> and the recipe has been passed down through several generations.
>>>

>> (snippage)
>>
>> I have made those griddle cakes several times. They're quite tasty!
>> (You can find it along with other recipes on the rfc certified
>> unofficial site.) I make them the size of "silver dollar" pancakes on
>> a cast iron griddle. Boli and I used to debate about white vs. yellow
>> cornmeal. He preferred white cornmeal, I've always preferred yellow.
>> RIP, Phil. And thanks for the recipe!

>
> Oh you've really confuddled me now!!!! White???
>
> <g>
>

It's a cultural thing. White cornmeal is ground from white corn
(further up north, yet Virginia was still a Southern state.) Yellow
cornmeal is ground from yellow corn. I prefer the yellow. It tastes
more "corny". The results are about the same no matter which. It's
mostly a visual difference.

Jill
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In article >,
Ophelia > wrote:
>
>
>"zxcvbob" > wrote in message
...
>> sf wrote:
>>
>>> I would think that self-rising whatever is for non-bakers, not for
>>> bakers. JMO
>>>

>>
>>
>> I think self-rising flour is made from soft wheat -- more like cake flour.
>> They know yur not going to be baking yeasted bread with it, so it's
>> optimized for quick breads.

>
>It is indeed
>
>>
>> It is handy if you need to mix up a mess of biscuits or pancakes in a
>> hurry, and you can bake without measuring. (it's cheaper than Bisquick)
>> My mom can do that, and I used to could but am out of practice.

>
>Is self raising flour the same as Bisquick?


No. Bisquick basically is self-raising flour with hydrogenated vegetable
shortening already cut into it. And a little more dextrose than salt.

Cindy Hamilton
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On 1/21/2014 7:31 AM, Ophelia wrote:
>
>
> "zxcvbob" > wrote in message
> ...
>> sf wrote:
>>
>>> I would think that self-rising whatever is for non-bakers, not for
>>> bakers. JMO
>>>

>>
>>
>> I think self-rising flour is made from soft wheat -- more like cake
>> flour. They know yur not going to be baking yeasted bread with it, so
>> it's optimized for quick breads.

>
> It is indeed
>
>>
>> It is handy if you need to mix up a mess of biscuits or pancakes in a
>> hurry, and you can bake without measuring. (it's cheaper than
>> Bisquick) My mom can do that, and I used to could but am out of practice.

>
> Is self raising flour the same as Bisquick?
>


Bisquick is flour and a leavening agent with the addition of oil. You
could say it was self-rising flour and oil. The whole idea of the
product is that you can create biscuit dough in seconds by simply adding
milk. It's kind of a neat product and my guess is that you could make
practically any kind of baked goods that uses these ingredients which
would be pretty much everything from cookies and cakes. You could
probably make spotted dick out of Bisquick. Brilliant!
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"jmcquown" > wrote in message
...

> It's a cultural thing. White cornmeal is ground from white corn (further
> up north, yet Virginia was still a Southern state.) Yellow cornmeal is
> ground from yellow corn. I prefer the yellow. It tastes more "corny".
> The results are about the same no matter which. It's mostly a visual
> difference.


I have to take what I can get *pooooor old meeeeeeeee*

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"Cindy Hamilton" > wrote in message
.. .
> In article >,
> Ophelia > wrote:
>>
>>
>>"zxcvbob" > wrote in message
...
>>> sf wrote:
>>>
>>>> I would think that self-rising whatever is for non-bakers, not for
>>>> bakers. JMO
>>>>
>>>
>>>
>>> I think self-rising flour is made from soft wheat -- more like cake
>>> flour.
>>> They know yur not going to be baking yeasted bread with it, so it's
>>> optimized for quick breads.

>>
>>It is indeed
>>
>>>
>>> It is handy if you need to mix up a mess of biscuits or pancakes in a
>>> hurry, and you can bake without measuring. (it's cheaper than Bisquick)
>>> My mom can do that, and I used to could but am out of practice.

>>
>>Is self raising flour the same as Bisquick?

>
> No. Bisquick basically is self-raising flour with hydrogenated vegetable
> shortening already cut into it. And a little more dextrose than salt.


Oh I think not then. Thanks.

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"dsi1" > wrote in message
...

> Bisquick is flour and a leavening agent with the addition of oil. You
> could say it was self-rising flour and oil. The whole idea of the product
> is that you can create biscuit dough in seconds by simply adding milk.
> It's kind of a neat product and my guess is that you could make
> practically any kind of baked goods that uses these ingredients which
> would be pretty much everything from cookies and cakes. You could probably
> make spotted dick out of Bisquick. Brilliant!


Thank you! I shall await a pic of the spotted dick you have made out of
Bisquick!

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On 1/21/2014 8:58 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>
>> It's a cultural thing. White cornmeal is ground from white corn
>> (further up north, yet Virginia was still a Southern state.) Yellow
>> cornmeal is ground from yellow corn. I prefer the yellow. It tastes
>> more "corny". The results are about the same no matter which. It's
>> mostly a visual difference.

>
> I have to take what I can get *pooooor old meeeeeeeee*
>


Just use some yellow food coloring. I sure would. Yellow is the color of
my true love's cornbread.

I was in California and my sister-in-law wanted me to make kalua pork. I
remember thinking "where the heck am I gonna get banana leaves?" Us
cooks just have to make do with what we can get.
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On 1/21/2014 8:59 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>
>> Bisquick is flour and a leavening agent with the addition of oil. You
>> could say it was self-rising flour and oil. The whole idea of the
>> product is that you can create biscuit dough in seconds by simply
>> adding milk. It's kind of a neat product and my guess is that you
>> could make practically any kind of baked goods that uses these
>> ingredients which would be pretty much everything from cookies and
>> cakes. You could probably make spotted dick out of Bisquick. Brilliant!

>
> Thank you! I shall await a pic of the spotted dick you have made out
> of Bisquick!
>


I think there's a good chance that I'll make SD although, I'm gonna have
to substitute butter for suet and find a substitute for the dried fruit.
It will still turn out good although not so authentic. That's the breaks.
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"dsi1" > wrote in message
...
> On 1/21/2014 8:58 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>
>>> It's a cultural thing. White cornmeal is ground from white corn
>>> (further up north, yet Virginia was still a Southern state.) Yellow
>>> cornmeal is ground from yellow corn. I prefer the yellow. It tastes
>>> more "corny". The results are about the same no matter which. It's
>>> mostly a visual difference.

>>
>> I have to take what I can get *pooooor old meeeeeeeee*
>>

>
> Just use some yellow food coloring. I sure would. Yellow is the color of
> my true love's cornbread.


Not much point when I can't get white stuff


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"dsi1" > wrote in message
...
> On 1/21/2014 8:59 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>
>>> Bisquick is flour and a leavening agent with the addition of oil. You
>>> could say it was self-rising flour and oil. The whole idea of the
>>> product is that you can create biscuit dough in seconds by simply
>>> adding milk. It's kind of a neat product and my guess is that you
>>> could make practically any kind of baked goods that uses these
>>> ingredients which would be pretty much everything from cookies and
>>> cakes. You could probably make spotted dick out of Bisquick. Brilliant!

>>
>> Thank you! I shall await a pic of the spotted dick you have made out
>> of Bisquick!
>>

>
> I think there's a good chance that I'll make SD although, I'm gonna have
> to substitute butter for suet and find a substitute for the dried fruit.
> It will still turn out good although not so authentic. That's the breaks.


Do report back please? You could freeze the fat, shred it and
just mix it in - don't rub it in. the wee pieces need to stay whole.

50% fat
100% Self raising flour
salt to taste
water to mix.

Mix gently to make a dough, roll out and use.

I can't think of any other way to imitate the suet.

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On 1/21/2014 9:40 AM, Ophelia wrote:
>
> Do report back please? You could freeze the fat, shred it and just mix
> it in - don't rub it in. the wee pieces need to stay whole.
>
> 50% fat
> 100% Self raising flour
> salt to taste
> water to mix.
>
> Mix gently to make a dough, roll out and use.
>
> I can't think of any other way to imitate the suet.
>


Thanks, that's some useful information. I add water to make a dough
similar to a biscuit or scone, right? Then the dough is steamed under a
damp cloth? Would that be correct?
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"dsi1" > wrote in message
...
> On 1/21/2014 9:40 AM, Ophelia wrote:
>>
>> Do report back please? You could freeze the fat, shred it and just mix
>> it in - don't rub it in. the wee pieces need to stay whole.
>>
>> 50% fat
>> 100% Self raising flour
>> salt to taste
>> water to mix.
>>
>> Mix gently to make a dough, roll out and use.
>>
>> I can't think of any other way to imitate the suet.
>>

>
> Thanks, that's some useful information. I add water to make a dough
> similar to a biscuit or scone, right? Then the dough is steamed under a
> damp cloth? Would that be correct?


Hang on:

This is spotted dick to me:

http://britishfood.about.com/od/regi.../r/Pudding.htm

this is the spotted dick Yellow was talking about. So you have choices

http://www.bbcgoodfood.com/recipes/2686661/spotted-dick

Good luck)


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On 1/21/2014 9:55 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 1/21/2014 9:40 AM, Ophelia wrote:
>>>
>>> Do report back please? You could freeze the fat, shred it and just mix
>>> it in - don't rub it in. the wee pieces need to stay whole.
>>>
>>> 50% fat
>>> 100% Self raising flour
>>> salt to taste
>>> water to mix.
>>>
>>> Mix gently to make a dough, roll out and use.
>>>
>>> I can't think of any other way to imitate the suet.
>>>

>>
>> Thanks, that's some useful information. I add water to make a dough
>> similar to a biscuit or scone, right? Then the dough is steamed under
>> a damp cloth? Would that be correct?

>
> Hang on:
>
> This is spotted dick to me:
>
> http://britishfood.about.com/od/regi.../r/Pudding.htm
>
> this is the spotted dick Yellow was talking about. So you have choices
>
> http://www.bbcgoodfood.com/recipes/2686661/spotted-dick
>
> Good luck)
>
>


Thanks. I'd roll mine. I need my excitement. I don't want a raisin
biscuit. Would serving it with some Bird's custard be suitable for this
dish?
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On Tue, 21 Jan 2014 17:31:10 -0000, "Ophelia"
> wrote:

>
>
> "zxcvbob" > wrote in message
> ...
> > sf wrote:
> >
> >> I would think that self-rising whatever is for non-bakers, not for
> >> bakers. JMO
> >>

> >
> >
> > I think self-rising flour is made from soft wheat -- more like cake flour.
> > They know yur not going to be baking yeasted bread with it, so it's
> > optimized for quick breads.

>
> It is indeed
>
> >
> > It is handy if you need to mix up a mess of biscuits or pancakes in a
> > hurry, and you can bake without measuring. (it's cheaper than Bisquick)
> > My mom can do that, and I used to could but am out of practice.

>
> Is self raising flour the same as Bisquick?


No.


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Good Memories.
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"dsi1" > wrote in message
...
> On 1/21/2014 9:55 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 1/21/2014 9:40 AM, Ophelia wrote:
>>>>
>>>> Do report back please? You could freeze the fat, shred it and just
>>>> mix
>>>> it in - don't rub it in. the wee pieces need to stay whole.
>>>>
>>>> 50% fat
>>>> 100% Self raising flour
>>>> salt to taste
>>>> water to mix.
>>>>
>>>> Mix gently to make a dough, roll out and use.
>>>>
>>>> I can't think of any other way to imitate the suet.
>>>>
>>>
>>> Thanks, that's some useful information. I add water to make a dough
>>> similar to a biscuit or scone, right? Then the dough is steamed under
>>> a damp cloth? Would that be correct?

>>
>> Hang on:
>>
>> This is spotted dick to me:
>>
>> http://britishfood.about.com/od/regi.../r/Pudding.htm
>>
>> this is the spotted dick Yellow was talking about. So you have choices
>>
>> http://www.bbcgoodfood.com/recipes/2686661/spotted-dick
>>
>> Good luck)
>>
>>

>
> Thanks. I'd roll mine. I need my excitement. I don't want a raisin
> biscuit. Would serving it with some Bird's custard be suitable for this
> dish?



PERFECT !!!

http://www.helpforheroes.org.uk/shop/



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"sf" > wrote in message
...
> On Tue, 21 Jan 2014 17:31:10 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "zxcvbob" > wrote in message
>> ...
>> > sf wrote:
>> >
>> >> I would think that self-rising whatever is for non-bakers, not for
>> >> bakers. JMO
>> >>
>> >
>> >
>> > I think self-rising flour is made from soft wheat -- more like cake
>> > flour.
>> > They know yur not going to be baking yeasted bread with it, so it's
>> > optimized for quick breads.

>>
>> It is indeed
>>
>> >
>> > It is handy if you need to mix up a mess of biscuits or pancakes in a
>> > hurry, and you can bake without measuring. (it's cheaper than
>> > Bisquick)
>> > My mom can do that, and I used to could but am out of practice.

>>
>> Is self raising flour the same as Bisquick?

>
> No.


)

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Cindy Hamilton wrote:
>
> I'm not a baker, but I do bake
> occasionally. Just couple of months ago, I made U.S. biscuits. Perhaps
> I'll do it again next month.


WTH is a U.S. biscuit?

G.
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In article >, Gary > wrote:
>Cindy Hamilton wrote:
>>
>> I'm not a baker, but I do bake
>> occasionally. Just couple of months ago, I made U.S. biscuits. Perhaps
>> I'll do it again next month.

>
>WTH is a U.S. biscuit?


A small pastry made from flour, shortening (butter or lard, preferably)
leavening, salt, milk/buttermilk (depending on the leavening).

I qualified "biscuit" with "U.S." so as not to be confused by the former
British Empire use of "biscuit" to describe what we here in the
United States of America call a "cookie".

Cindy Hamilton
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"Cindy Hamilton" > wrote in message
.. .
> In article >, Gary > wrote:
>>Cindy Hamilton wrote:
>>>
>>> I'm not a baker, but I do bake
>>> occasionally. Just couple of months ago, I made U.S. biscuits. Perhaps
>>> I'll do it again next month.

>>
>>WTH is a U.S. biscuit?

>
> A small pastry made from flour, shortening (butter or lard, preferably)
> leavening, salt, milk/buttermilk (depending on the leavening).
>
> I qualified "biscuit" with "U.S." so as not to be confused by the former
> British Empire use of "biscuit" to describe what we here in the
> United States of America call a "cookie".


Thank you
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On Tuesday, January 21, 2014 3:48:09 AM UTC-6, Ophelia wrote:
>
> > wrote in message
>
> >
> > I'm a lazy turd; I buy self-rising flour (even though I am NOT a baker)

>
> > and self-rising cornmeal.

>
>
> If you don't bake, what do you use it for?
>
>

To make gravy or to bread meats such as beef cutlets for country fried steak.



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> wrote in message
...
> On Tuesday, January 21, 2014 3:48:09 AM UTC-6, Ophelia wrote:
>>
>> > wrote in message
>>
>> >
>> > I'm a lazy turd; I buy self-rising flour (even though I am NOT a baker)

>>
>> > and self-rising cornmeal.

>>
>>
>> If you don't bake, what do you use it for?
>>
>>

> To make gravy or to bread meats such as beef cutlets for country fried
> steak.


Ah ok thanks

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On 21-Jan-2014, "Ophelia" > wrote:

> SNIPPED
>
>
> > E. Walker's Cornmeal Griddle Cakes
> >
> >
> > Kentucky Griddle Cakes

>
> >
> > Hush Puppies

>
> >
> > Cheese Grits
> >>

> > Onion Rings


Here's another use that I have not YET tried; but it sound different and
tasty:
http://www.foodnetwork.com/recipes/a...pe/index.html#!
Pineapple Upside-Down Cornmeal Cake
Recipe courtesy Alton Brown, 2004
Prep Time: 30 min
Inactive Prep Time: 30 min
Cook Time: 50 min
Level: Easy
Serves: 1 (10-inch) cake (6 slices?)
Ingredients
3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar, approximately 1 cup
6 slices canned pineapple in heavy syrup
6 maraschino cherries
1/3 cup chopped pecans, toasted
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour, approximately 1 cup
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar, approximately 3/4 cup
1/2 cup canola oil
Directions
Preheat oven to 350 degrees F.
In a microwave-proof dish, bring the milk to a boil. Remove the milk from
the microwave and add the cornmeal. Stir and let soak at room temperature
for 30 minutes. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once the
butter has melted, add the brown sugar and stir until the sugar dissolves,
about 5 minutes. Remove the skillet from the heat and carefully place 1
slice of pineapple in the center of the pan. Place the other 5 slices around
the center slice in a circle. Place the cherries in the centers of the
pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle
pineapple juice over top.
Sift the flour, baking powder, and salt into a medium mixing bowl and whisk
to combine.
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and
whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk
mixture to the egg mixture and whisk to combine. Add this to the flour and
stir just until combined. Pour the batter over the fruit in the skillet and
bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in
the skillet. Set a platter on top of the skillet and carefully invert the
cake. Serve.
Copyright 2013 Television Food Network G.P.
All Rights Reserved
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"l not -l" > wrote in message
...

> Here's another use that I have not YET tried; but it sound different and
> tasty:
> http://www.foodnetwork.com/recipes/a...pe/index.html#!
> Pineapple Upside-Down Cornmeal Cake
> Recipe courtesy Alton Brown, 2004
> Prep Time: 30 min
> Inactive Prep Time: 30 min
> Cook Time: 50 min
> Level: Easy
> Serves: 1 (10-inch) cake (6 slices?)
> Ingredients
> 3/4 cup whole milk
> 1 cup coarse ground cornmeal
> 4 ounces unsalted butter
> 8 ounces dark brown sugar, approximately 1 cup
> 6 slices canned pineapple in heavy syrup
> 6 maraschino cherries
> 1/3 cup chopped pecans, toasted
> 3 tablespoons juice from canned pineapple
> 3 whole eggs
> 4 3/4 ounces all-purpose flour, approximately 1 cup
> 2 teaspoons baking powder
> 1/2 teaspoon salt
> 5 3/4 ounces sugar, approximately 3/4 cup
> 1/2 cup canola oil
> Directions
> Preheat oven to 350 degrees F.
> In a microwave-proof dish, bring the milk to a boil. Remove the milk from
> the microwave and add the cornmeal. Stir and let soak at room temperature
> for 30 minutes. Set aside.
> Melt the butter in a 10-inch cast iron skillet over medium heat. Once the
> butter has melted, add the brown sugar and stir until the sugar dissolves,
> about 5 minutes. Remove the skillet from the heat and carefully place 1
> slice of pineapple in the center of the pan. Place the other 5 slices
> around
> the center slice in a circle. Place the cherries in the centers of the
> pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle
> pineapple juice over top.
> Sift the flour, baking powder, and salt into a medium mixing bowl and
> whisk
> to combine.
> In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and
> whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk
> mixture to the egg mixture and whisk to combine. Add this to the flour and
> stir just until combined. Pour the batter over the fruit in the skillet
> and
> bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in
> the skillet. Set a platter on top of the skillet and carefully invert the
> cake. Serve.
> Copyright 2013 Television Food Network G.P.
> All Rights Reserved


Wow that is some cake!!!!!!!!

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Quote:
Originally Posted by Ophelia[_11_] View Post
i just downloaded a book called:

The Cornbread Bible
A recipe Storybook

by Jennifer Shambrook PhD

When I get my corn meal next week I will be well set

A question if I may to all the cornmeal aficionados?

She talks about self raising cornmeal. If the stuff I get isn't self
raising, what proportion of raising agent (and what) will I need to use?


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Help for Heroes
Sounds like the blind leading the blind on this deal..course they will all fall into the ditch. What do you want to know on the topic?
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