Sentences with phrase «cups yellow cornmeal»

2 cups yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 large eggs 1 cup creamed corn 2 tablespoons either canola or vegetable oil 4 tablespoons of butter 4 tablespoons of honey

1 1/4 cups yellow cornmeal (whole grain if you can find it) 3/4 cup white or whole - wheat flour (I used a mixture of the two) 1 teaspoon baking powder 1/2 teaspoon salt 1 cup frozen sweet corn, thawed 1 large egg 3/4 cup low - fat milk 3 Tablespoons canola oil 3 Tablespoons honey

1-1/2 pints cherry tomatoes, halved 1-1/4 cups yellow cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon black pepper 2 large eggs 1 cup buttermilk 6 tablespoons unsalted butter, melted and cooled 1 cup fresh corn kernels (from 2 ears)

1 1/2 cups yellow cornmeal (I use Albers) 1/2 cup AP flour 1/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 egg beaten 1 1/2 cups buttermilk 1/2 cup salted butter melted in a small bowl, cooled slightly 1/4 cup salted butter melted in a 2nd small bowl

3 Tablespoons ground flax seeds in 6 tablespoons water 1 1/4 cups yellow cornmeal 1 1/4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/4 cups nondairy, unsweetened yogurt.

Southern - Style Cornbread: 2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon Kosher or sea salt 1 1/2 cups buttermilk 1 large egg, room temperature 4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon bacon fat (or neutral - flavored oil)

1 cup yellow cornmeal 1 cup AP flour 1 tablespoon baking powder 1/2 cup sugar 1 teaspoon salt 1 cup milk (I used 1 %) 2 eggs 1/2 stick butter, melted 1/4 cup honey

1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

hot sauce 1/2 cup yellow cornmeal 1/4 cup sweet potato, cooked and mashed (canned is ok) Pimento cheese, your favorite brand Directions: Preheat grill to 350 degrees.

1 can (28 ounces) Whole Tomatoes in Puree 1 Jalapeño, minced 1 Onion, chopped 3 Garlic cloves, 2 whole and 1 minced Salt and Pepper 1 can (19 ounces) Black Beans, rinsed and drained 1/2 cup Yellow Cornmeal 1 cup Pepper Jack Cheese, shredded 1 teaspoon Ground Cumin 3/4 cup Water 4 Poblano Chiles, halved lengthwise, ribs and seeds removed

1 cup all - purpose flour 1/2 cup yellow cornmeal 1/4 cup sugar 1 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups buttermilk 4 tablespoons unsalted butter, melted 2 large egg yolks 1 1/2 teaspoons grated lemon zest 2 large egg whites 1 cup + fresh or frozen blueberries

Ingredients 2/3 cup yellow cornmeal 3 tablespoons all - purpose flour 1 teaspoon sugar 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup buttermilk 1 egg 1 cup fresh corn kernels (about 2 ears) 2 shallots, minced 4oz crème fraiche 3 tbsp chopped chives (plus more for garnish) 1/2 lemon, juiced (about 1 tbsp) 1/4 tsp salt

ingredients ROASTED APPLE BASE: 4 Granny Smith apples (peeled, cored, sliced) 1 cup large golden raisins 1 tablespoon lemon juice 1/2 teaspoon vanilla extract 4 tablespoons unsalted butter (melted) 1/4 cup light brown sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon Kosher salt 1 cup apple cider CORNMEAL DUMPLINGS: 1/2 cup yellow cornmeal 1/2 cup all - purpose flour 2 teaspoons baking powder 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon Kosher salt 1 lemon (zested) 2 tablespoons unsalted butter (melted) 1 large egg (beaten) 1/2 cup buttermilk SOUR CREAM WHIPPED CREAM: 1/2 cup heavy cream 1/4 cup sour cream powdered sugar (for garnish)

140 grams gluten - free all - purpose flour mix 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 teaspoon psyllium husk 1/4 cup shortening (not butter) 2 large eggs 1 cup milk (you can use non-dairy milk, if you want) 1 cup yellow cornmeal

recipe ingredients 1 cup yellow cornmeal 1 1/2 cups boiling water 4 tsp.

Ingredients: 2 large green tomatoes Salt & pepper 1 teaspoon mustard powder 1 cup yellow cornmeal 1 cup buttermilk 1/2 paprika Eggs and buttermilk batter

1/4 cup unsalted butter, softened 3/4 cup yellow cornmeal 1 large egg 1 teaspoon sugar 1/2 teaspoon fine ground sea salt 1/4 teaspoon ground black pepper 1/4 teaspoon baking powder 1/4 teaspoon finely chopped fresh rosemary leaves 1/4 cup freshly grated parmesan cheese 1/2 cup all - purpose flour 3 dried Black Mission figs, finely chopped

One of my favorite recipes is Ellen's Cornmeal Cookies 3/4 cup butter 1 cup packed brown sugar 1 egg 1 tsp vanilla 1 & 1/4 cups all - purpose flour 1 cup yellow cornmeal 1 & 1/2 tsp baking powder 1/2 tsp salt 3/4 cup toasted pine nuts or 1 cup chopped toasted walnuts With electric mixer on medium / high speed, beat butter and sugar together till fluffy.

Not exact matches

1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1 teaspoon garam masala

1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough

1 1/4 cups all - purpose flour 3/4 cup medium (not fine) yellow cornmeal 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk 2 large eggs 6 Tbsp grated Cheddar, divided 2 Tbsp butter, melted 3/4 cup fresh corn kernels 3 Tbsp jalapenos, chopped

2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4 cups (300 ml) milk, whole is best here 1 cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs

I used the 1/3 cup sugar suggested, half cup blue cornmeal (cooked this) plus yellow, unsweetened soy milk, like 7 / 8cup buttermilk for sour cream (made with both milk and soy milk), gf + whole wheat flour, and half butter / half canola.

Country Bread: Makes 2 8 - inch loaves 1 1/2 cups (360 grams) water, body temperature 2 cups (280 grams) unbleached all - purpose flour, plus extra for baking 2 cups (300 grams) bread flour 12 oz (340 grams) bread sponge pinch of active dry yeast 2 tsp kosher salt 1 tsp sugar a handful of medium - coarse yellow cornmeal for the baking sheet

butter to grease pan, about 1 tablespoon 1 cup / 4 oz / 115g whole wheat pastry flour 3/4 cup / 4 oz / 115 g yellow cornmeal (coarse) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon dried mixed herbs (optional)

Ingredients 1 loaf rustic Italian or country bread, sliced 3/4 inch thick Vegetable oil 2 - 3 large heirloom tomatoes, preferably firm green or yellow handful baby arugula leaves 6oz bacon (8 strips) 1 cup flour 2 eggs, beaten 1/2 cup cornmeal salt cayenne pepper 1 garlic clove, peeled

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter

2 cups coarsely ground yellow cornmeal (gluten free) 1 teaspoon kosher salt 1 teaspoon baking soda 2 teaspoons baking powder 1 egg at room temperature, beaten 4 tablespoons unsalted butter, melted and cooled 1 1/2 cups buttermilk, at room temperature 4 tablespoons honey

2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and mashed 2 tin / carton organic kidney beans 1 cup tomatoes, blended Juice of half a lime Handful coriander, chopped Handful parsley, chopped Pinch of ground black pepper Pinch of paprika Pinch of Himalayan salt (omit for young babies or if you don't want any salt in there) Tbsp ground cumin Tsp turmeric Tsp nutritional yeast 1/4 cup cornmeal

1 cup flour 1 cup coarse yellow cornmeal 1/4 cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 large egg, lightly beaten 1/4 cup olive oil

1/2 pound Jerusalem artichokes, scrubbed 1 carrot, peeled 3 shallots, thinly sliced 2 tablespoons yellow cornmeal 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder Fresh black pepper to taste Tabasco to taste 2 eggs 3 tablespoons chopped chives 1/2 cup sour cream 1 tablespoon fresh lime juice Peanut oil for frying