Recipe: Recipes Using Cornmeal Part 2 (7)

8-9-99 Recipes Using Cornmeal Part 2

BB,.Calif (5:18:12 PM) :

Corn Dogs
Recipe Source:
COOKING LIVE with Sara Moulton
Adapted from a recipe in "The New Doubleday Cookbook", by Jean Anderson & Elaine Hanna

6 Frankfurters
1/2 cup Yellow corn meal
1 cup Sifted all-purpose flour
1 teaspoon Salt
1/4 teaspoon Baking powder
1 cup Milk
1 large Egg
Vegetable oil -- for frying

Pat frankfurters dry and set aside. In a bowl whisk together the cornmeal, flour, salt, and baking powder. In a small bowl whisk together the milk and egg until combined. Add the milk mixture into the dry ingredients, whisking until smooth. In a deep pot heat 3 to 4 inches of oil to 375 degrees. Dip a frankfurter in the batter and coat completely. Fry until browned about 2 to 3 minutes. Two to three frankfurters can be fried at a time. Transfer to paper towels to drain. Allow oil to return to appropriate temperature and fry remaining frankfurters in same manner.
This recipe yields 6 corn dogs.BB,.Calif (5:20:50 PM) :

Confetti Corn Bread
Source: Martha Stewart Living Magazine, Jul/Aug 1997

3 tablespoons unsalted butter
3 shallots -- peeled, chopped
1 cup all-purpose flour -- plus
2 tablespoons all-purpose flour
2 1/4 cups yellow cornmeal
2 teaspoons salt
3/4 teaspoon freshly-ground black pepper
1 1/2 tablespoons baking powder
3/4 teaspoon baking soda
3 large eggs
2 1/4 cups buttermilk
8 ounces peppers -- see * Note
1/4 cup vegetable shortening -- plus
2 tablespoons vegetable shortening
Vegetable cooking spray

* NOTE: Use any mixture of fresh hot or sweet peppers cut into 1/8-inch dice to yield 3/4 cup.

Heat oven to 375 degrees. Spray four clean 13 3/4-ounce cans with cooking spray. set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside.

Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick.

Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet.

Bake until golden brown and corn bread is pulling away from the sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into one inch pieces. Serve warm.

Makes 8 servings.BB,.Calif (5:27:44 PM) :

Andouille Spoonbread
Recipe by Emeril Lagasse
This is really delicious!!!

1 pound Andouille sausage -- finely chopped
1 cup Finely-chopped onions
1 tablespoon Minced garlic
2 cups Heavy cream
5 Eggs
1/2 cup Milk
2 tablespoons Crystal hot sauce
Worcestershire sauce
1 cup Cornmeal
1 teaspoon Baking powder
Salt -- to taste
Freshly-ground black pepper -- to taste
=== GARNISH ===
2 tablespoons Chopped green onions
1/4 cup Grated Parmigiano-Reggiano cheese

Preheat the oven 350 degrees. Grease a 13- by 9-inch rectangular baking dish.
In a saut pan, render the andouille for 2 to 3 minutes. Stir in the onions and garlic. Saut for 2 minutes, or until the onions wilt. Remove from the heat.
In mixing bowl, whisk the cream, eggs and milk together. Stir in the hot sauce and Worcestershire sauce. Combine cornmeal, baking powder and stir in andouille mixture. Season with salt and pepper. Pour into prepared pan and bake for 30 minutes or until the spoonbread is set. Spoon the spoonbread into a bowl. Garnish with green onions and grated cheese.
This recipe yields 6 to 8 servings.BB,.Calif (5:42:38 PM) :

I was real happy with this fried chicken recipe!! The seasonings were great and it was really crispy!!!

CRISPY, CRUNCHY FRIED CHICKEN
Recipe By : Cook's Illustrated

1/2 cup coarse salt
(or 6 tablespoons table salt)
1 whole chicken -- cut up
1 1/2 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons dried thyme
cayenne pepper -- to taste
1/2 teaspoon freshly ground black pepper
2 eggs
1/2 cup buttermilk
Peanut oil for frying1. In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.

2. Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the eggs, then whisk in the buttermilk. Dip half the chicken pieces in the buttermilk, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a jelly-roll pan or cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set.

3. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.

4. When oil reaches 365 degrees (if you don't have a thermometer, simply wait until the oil starts to smoke-very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin side down, and cover pan. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace-not too rapidly and not too slowly. (Medium to medium-high heat is best, depending on the heat conductivity of your pan.) Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking.

5. Remove the fried chicken to the cleaned wire rack set over a jelly-roll pan or cookie sheet. Let drain for 5 minutes, and serve. Marie.Ohio (7:42:01 PM) :

Polenta Nuggets

Your Own spaghetti sauce
3/4 C. yellow cornmeal
2 T. snipped parsley
1/2 t. salt
1 T. melted butter
1/2 C. grated parmesan cheese
1 t. Italian seasoning
1 slightly beaten egg

Bring 1 1/4 C. water to a boil.
combine 1 C. water and cornmeal, cheese, parsley, seasoning and salt..slowly pour mixture into boiling water.
Cook and stir till thick and bubbly.
Cook over low heat 5 minutes.
Stir 1/4 C. polenta mixture into the egg
Pour into a greased 13x9 pan. cover and chill for 1 hour.
Cut polenta into 24 equal portions. shape into balls return to pan.
drizzle with butter.
Bake 425 for 20 min. until heated thru'.
Ladle sauce onto plate and place polenta nuggets on top.
Sprinkle with cheese and parsley.
makes 4 servings..

Nice to serve with Italian sausage.
Alternate..make the polenta (cornmeal) and simply bake it without doing the ball thing..
then top with sauce cheese, parsley.
This is a very homey dish..usually made during depression time( no I was just a kid then:),but to everyone's surprise it became a favorite not just for economic reasons. Debbie.D.,.AL (10:16:13 PM) : ALABAMA CORNBREAD

1 1/4 cups self-rising yellow corn meal
1 cup sour cream
1 cup cream-style corn
1/3 cup cooking oil
3 eggs, lightly salted

Combine all ingredients; beat with a wooden spoon until the batter is smooth. Bake in a 400 degree oven in a 9X13" greased pan for 30-35 minutes , until golden brown.

Debbie.D.,.AL (10:26:12 PM) : HERB CORNBREAD

1 2/3 cups all-purpose flour
1 T. baking powder
1/4 tsp. onion salt
1/2 tsp. salt
1 T. sugar (optional)
3/4 cup yellow cornmeal
1/2 tsp. celery salt
1/4 tsp. oregano
1 egg, slightly beaten
1 1/2 cups milk
1/4 cup butter, melted

Sift the flour with the baking power, onion salt, salt, and sugar (it's optional), into a mixing bowl. Stir in the cornmeal, celery salt, and herbs. Combine the egg, milk, and melted butter; add all at once to the dry ingredients. Stir until the dry ingredients are well-moistened but still lumpy. Pour into a well-greased 8-inch square baking pan, muffin pan, or cornstick pan. Bake in a 425 degree oven for 25 to 35 minutes until the top is golden brown. Serve hot. Serves 8.