CORNMEAL SCONES RECIPES
CORNMEAL RECIPES | BBC GOOD FOOD
Use vibrant yellow cornmeal, made from dried, ground corn kernels, in a variety of recipes – from pancakes to cornbread wedges and even cakes.
Provided by Good Food team
Number Of Ingredients 1
FRIED CORNMEAL MUSH RECIPE: HOW TO MAKE IT
I've been eating cornmeal mush ever since I was a little girl. Now it's become popular with my family. I especially love this version because the batter is made ahead of time and fried the next morning.
Provided by Taste of Home
Categories Brunch Side Dishes
Total Time 01 hours 15 minutes
Prep Time 60 minutes
Cook Time 15 minutes
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with syrup.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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Reviews 4.6
Total Time 45 minutes
Category Bread, Quick Bread Recipes, Scone Recipes
Calories 676.2 calories per serving
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I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle but wonderful flavor. —Beryl Parrott, Franklin, Manitoba
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Reviews 5
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From tasteofhome.com
Reviews 5
Total Time 60 minutes
Cuisine Europe
Calories 186 calories per serving
- In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 oval loaves. Grease 2 baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350° . With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.
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