jjhunter: Drawing of human JJ in ink tinted with blue watercolor; woman wearing glasses with arched eyebrows (JJ inked)
[personal profile] jjhunter
From the Quaker yellow cornmeal container.

1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.

9 servings.
silvercaladan: (family)
[personal profile] silvercaladan
 Its christmastime in the south, and the heat is afoot. But whether its 20 degrees or 70 (wahoo, Texas) outside, you can always enjoy this family classic: Corn Casserole.

Its about the easiest and most delicious thing you can make, and makes a fabulous side dish to go along with your Christmas Ham... I hear some families make turkey, but in my family, you eat (deep fried) turkey only for Thanksgiving. I'm sure the casserole'd taste awesome with both.

Deliciousness below... )
silvercaladan: (DJ)
[personal profile] silvercaladan
 So, I'm bored out of my mind for various reasons, and go on a journey of discovery through our less-used cabinets. What do I find? An almost empty, still good bag of cornmeal that I haven't touched in far too long.

Due to lack of cheese to make jalapeno cornbread, I settled for cornmeal pancakes!

Successful experiment below... )

jesse_the_k: text: Be kinder than need be: everyone is fighting some kind of battle (prosthetic)
[personal profile] jesse_the_k
Requires oven-safe skillet with cover. This recipe fills a 9-inch frypan, serving enough hot cornbread to make two people really happy. Leftovers only good for stuffing. Here modeled on the Joy of Cooking, trading quinoa for wheat flour equally )

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