|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 34 for cornmeal corn cakes
Result Page: 1
Place all ingredients in a 2 qt covered microwaveable casserole dish. Whisk well and mix until batter is smooth and uniform. Cover and microwave on ...
Pour boiling water over cornmeal, stir until ... flour, salt, baking powder and soda. Stir in shortening. Bake on hot ungreased griddle. Yield 10 cakes.
Pour water over corn meal; stir until ... powder, salt and soda. Add to cornmeal mixture; stir in oil. Bake on hot, ungreased griddle. Makes about 14 pancakes.
Combine corn meal and salt. ... buttermilk, flour and soda. Batter will be very thin. Bake on well greased griddle. Serve at once. Makes 4 dozen small cakes.
Combine first 7 ... well. Stir in corn meal and pineapple. ... minutes or until firm to touch. Equals 1 protein, 1 1/2 fat, 1/3 milk, 1 bread, 1/2 fruit.
Put cornmeal in a mixing ... milk to make a thin batter. Beat until full of bubbles. Bake on hot griddle. Fine served with honey or your choice of syrup.
Sift cornmeal, flour and ... been used. Fry these to a golden brown on both sides, in medium hot grease or shortening. Shortenings -- add more if needed.
Mix dry ingredients. Scald milk; add honey, brown sugar, oil, and lemon extract. Dissolve yeast in 1/4 cup warm water. Make batter. Pour into oiled 9 ...
To sifted dry ingredients add oil and buttermilk. Cook on lightly greased electric skillet at 350. Makes three 6 inch griddle cakes.
Add cornmeal to boiling water ... Add milk and remaining dry ingredients, mixed and sifted, then egg and butter. Bake on griddle. Makes 24 griddle cakes.
Result Page: 1
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