WHITE STONE GROUND CORNMEAL RECIPES
NO-FLOUR CORNBREAD RECIPE - FOOD.COM - FOOD.COM - RECIP…
This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.
Total Time 26 minutes
Prep Time 8 minutes
Cook Time 18 minutes
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
- Mix with large spoon or whisk.
- Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
- Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
- Pour entire mixture into the skillet.
- Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
- Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
- Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
- Serve hot, with plenty of butter. Or margarine, if you insist.
Nutrition Facts : Calories 210.9, FatContent 9.2, SaturatedFatContent 3.4, CholesterolContent 55.1, SodiumContent 305.1, CarbohydrateContent 26.6, FiberContent 2.2, SugarContent 3.2, ProteinContent 6.1
NO-FLOUR CORNBREAD RECIPE - FOOD.COM - FOOD.COM - RECIP…
This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.
Total Time 26 minutes
Prep Time 8 minutes
Cook Time 18 minutes
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
- Mix with large spoon or whisk.
- Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
- Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
- Pour entire mixture into the skillet.
- Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
- Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
- Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
- Serve hot, with plenty of butter. Or margarine, if you insist.
Nutrition Facts : Calories 210.9, FatContent 9.2, SaturatedFatContent 3.4, CholesterolContent 55.1, SodiumContent 305.1, CarbohydrateContent 26.6, FiberContent 2.2, SugarContent 3.2, ProteinContent 6.1
3 EASY FRIED OYSTER RECIPES – WHITE STONE OYSTER COMPANY
Ingredients Peanut oil, for frying 3/4 cup buttermilk 1 teaspoon garlic powder 1 teaspoon paprika Dash hot sauce, such as Tabasco 1 cup cornmeal 1 cup all-purpose flour Kosher salt and freshly ground …
From whitestoneoysters.com
From whitestoneoysters.com
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LOGAN TURNPIKE MILL
Why Stone Ground; Recipes; Gift Certificates; Sign in or Register; QUALITY STONE-GROUND MEALS. All Done Locally at Our Own Mill. SHOP MIXES & FLOUR. MIXES & FLOUR. GRITS & PORRIDGE. ... Stone Ground White Cornmeal …
From loganturnpikemill.com
From loganturnpikemill.com
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CORNMEAL VS. GRITS VS. POLENTA - THE SPRUCE EATS
Apr 13, 2021 · Several varieties of grits can be found on grocery store shelves, including stone ground or instant. Stone ground grits are whole grain and retain the germ and all of its nutrients. Stone ground …
From thespruceeats.com
From thespruceeats.com
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WHAT ARE GRITS? - THE SPRUCE EATS
Jul 30, 2021 · Stone-ground grits yield a big flavor and a chunkier bite from the intact germ; finely ground cornmeal, ... almost watery mush. It is important you use a certain type of grits for particular styles of recipes. For example, choose a coarse or medium grind for a traditional side dish; you can use stone-ground grits…
From thespruceeats.com
From thespruceeats.com
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WHAT IS CORNMEAL, EXACTLY? | REAL SIMPLE
Jan 08, 2020 · While cornmeal is most commonly used in cornbread, it forms a delicious, crispy crust on fish, chicken, and mozzarella sticks. Cornmeal is processed either through a stone ground, which produces a coarser texture and more artisanal product, or steel rollers which produce a finer ground…
From realsimple.com
From realsimple.com
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HOUSE AUTRY I SOUTHERN-CRAFTED COOKING – HOUSE-AUTRY
Cornmeal Gift Sets Gluten-Free ... White Stone Ground Grits 60020 Regular price $18.30 / Your mornings just got a little easier with the true Southern taste of our home-made stone ground grits. ... Recipes Recipes …
From house-autry.com
From house-autry.com
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CORNBREAD PANCAKES RECIPE | ALLRECIPES
*Coarse, stone-ground cornmeal makes for VERY crunchy pancakes! Again, this problem was mostly solved by the submersion blender - but next time I'm sticking to something finer ground. The batter doesn't cook for as long as cornbread, so I think the cooking time doesn't give the really coarse cornmeal …
From allrecipes.com
From allrecipes.com
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HOW TO STORE CORNMEAL LONG TERM? | STORAGE BOX REVIEWS
Mar 03, 2022 · It promotes growth, protects your heart and improves vision. Sweet corn might help you to gain weight. Meanwhile, cornmeal differs by texture or grind. It can be: coarse; medium; fine. Keep any of these products in your best flour storage container. Recipes, time to cook and nutritional value vary. Thus, a mill is necessary to produce stone …
From storageboxreviews.com
From storageboxreviews.com
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JOHNNY CAKE RECIPE | ALLRECIPES
The only changes I made were to replace the shortening with melted butter and to beat the egg white to semi-stiff peaks before folding it into the batter. Also added 1 Tablespoon of vanilla extract. …
From allrecipes.com
From allrecipes.com
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CAROLINA GRITS COMPANY
Carolina Grits Company produces stone ground grits and cornmeal. Gluten Free. Carolina Grits Company. No Preservatives. Stone ground White Grits Stoneground yellow grits. Artisanal …
From carolinagrits.com
From carolinagrits.com
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RECIPES: MAKE POLENTA, THEN FRY IT, USE IT IN SOUP, OR ...
Mar 29, 2022 · Increase the cornmeal to 2½ cups, the water to 13¾ cups, and the salt to 5 teaspoons. While the polenta cooks, coat an 8-inch-square baking dish with 1 tablespoon extra virgin olive oil.
From bostonglobe.com
From bostonglobe.com
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CORNBREAD - WIKIPEDIA
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine.It is an example of batter bread.Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread …
From en.m.wikipedia.org
From en.m.wikipedia.org
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CORNBREAD PANCAKES RECIPE | ALLRECIPES
*Coarse, stone-ground cornmeal makes for VERY crunchy pancakes! Again, this problem was mostly solved by the submersion blender - but next time I'm sticking to something finer ground. The batter doesn't cook for as long as cornbread, so I think the cooking time doesn't give the really coarse cornmeal …
From allrecipes.com
From allrecipes.com
See details
CAROLINA GRITS COMPANY
Carolina Grits Company produces stone ground grits and cornmeal. Gluten Free. Carolina Grits Company. No Preservatives. Stone ground White Grits Stoneground yellow grits. Artisanal …
From carolinagrits.com
From carolinagrits.com
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WOOD-FIRED RECIPES | FORNO BRAVO COMMUNITY COOKBOOK
Wood Fired Recipes Community Cookbook. Our Recipes. Submit A Recipe Dutch Oven Baked Spatchcock Chicken. Wood Fired Pizza with Prosciutto, Oven-Roasted Plum Tomatoes, Gorgonzola, …
From fornobravo.com
From fornobravo.com
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RECIPES: MAKE POLENTA, THEN FRY IT, USE IT IN SOUP, OR ...
Mar 29, 2022 · Increase the cornmeal to 2½ cups, the water to 13¾ cups, and the salt to 5 teaspoons. While the polenta cooks, coat an 8-inch-square baking dish with 1 tablespoon extra virgin olive oil.
From bostonglobe.com
From bostonglobe.com
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CORNBREAD - WIKIPEDIA
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine.It is an example of batter bread.Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread …
From en.m.wikipedia.org
From en.m.wikipedia.org
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