3/4 cup wheat flour 3/4
cup yellow corn meal 1/2 cup sugar 2 tablespoons baking powder 1/2 teaspoon salt 2 eggs 1/2 cup milk 1/4 cup sunflower oil 1/4 cup honey 4 fresh jalapeños (2 each red & green, but we had to use those fresh Italian cayennes) or other medium - hot peppers in season, minced
Ingredients 1 egg, lightly beaten 1/4 cup cream cheese, softened 1/2 cup sour cream 1/2 cup milk 1/4 cup butter, melted 1 1/2 cups fresh corn cut of the cob, cobs scraped to release all of the juices, or frozen corn 1/3 cup flour 1/4
cup yellow corn meal 1 1/2 Tbsp sugar 1 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp pepper
Not exact matches
For the polenta: 2
cups polenta (coarse ground
yellow corn meal) 6
cups low - sodium chicken broth or water 2 teaspoons salt 2 tablespoons butter 1/4
cup grated parmesan cheese (optional)
1/4
cup plus 2 tablespoon (60 g) quinoa flour 2 tablespoon plus 2 teaspoon (36 g)
yellow corn meal 1/4
cup plus 2 tablespoon (60 g)
corn starch 1/4
cup plus 2 tablespoon (60g) potato starch (not potato flour) 2 tablespoon plus 2 teaspoon (30 g) oat flour (make sure they are certified gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two lemons 1
cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4
cup (30 g) golden flax
meal
Make Grits 1 1/2
cups grits or
corn meal, white or
yellow 3
cups chicken broth, low sodium 3
cups milk 4 tablespoons butter 1
cup grated sharp cheddar (about 3 ounces) 3/4
cup grated parmesan
1 3/4
cups corn meal 1/4
cup ground
yellow flax seeds in 1/2
cup water 1/4 teaspoon salt (optional) 1 1/2
cups water 2 carrots, diced in small pieces 2 scallions, chopped vegetable oil or shortening for greasing pan
1 3/4
cups corn meal 1/4
cup ground
yellow flax seeds in 1/2
cup water 1/4 teaspoon salt (optional) 1 1/2
cups water 2 carrots, diced in small pieces 2 scallions, chopped vegetable oil or...