SELF RISING BUTTERMILK CORNMEAL MIX RECIPES

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SOUTHERN CORN STICKS MADE FROM SCRATCH : TASTE OF SOUTHERN



Southern Corn Sticks Made From Scratch : Taste of Southern image

Step-by-step, photo illustrated instructions for making our Southern Corn Sticks. Try our delicious, crunchy on the outside, soft on the inside made from scratch Corn Sticks. These are truly simple and easy to make for a quick addition to any meal. Serve them up good and warm with a drizzle of butter on top. Whatcha waiting for? Let's make some old fashioned Corn Sticks.

Provided by Steve Gordon

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 7

Number Of Ingredients 7

1 cup yellow cornmeal
1/2 cup self rising flour
2 Tbs sugar
1/2 tsp salt
1 cup buttermilk
1/3 cup cooking oil
1 egg lightly beaten

Steps:

  • Preheat oven to 425º

TEENA'S OVERNIGHT SOUTHERN BUTTERMILK BISCUITS - ALLRECIPES



Teena's Overnight Southern Buttermilk Biscuits - Allrecipes image

I'm a Southern girl and these are the ultimate buttermilk biscuits. They're easy to make and, the best part is, you put the dough in the fridge the night before to let them rise extra high!

Provided by LAGIRL

Categories     Biscuit

Total Time 8 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 4

4 cups self-rising flour
2 tablespoons white sugar
⅔ cup shortening
2 cups buttermilk

Steps:

  • Sift together the flour and sugar in a large bowl. Cut in the shortening until the mixture has a fine crumb or cornmeal texture. Stir in the buttermilk with a fork until a soft dough forms.
  • Turn the dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Working on a floured surface, roll or pat the dough out to 1 inch thickness. Cut into rounds with a 2 inch biscuit cutter, or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent the biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet, and allow to rest a few minutes.
  • Bake in preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

Nutrition Facts : Calories 272.6 calories, CarbohydrateContent 35 g, CholesterolContent 1.6 mg, FatContent 12.2 g, FiberContent 1.1 g, ProteinContent 5.5 g, SaturatedFatContent 3.1 g, SodiumContent 572 mg, SugarContent 4.1 g

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