Search Results (785 found)
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter
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A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.
Ingredients: egg, milk, cornmeal, flour, olive oil, tomatoes
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Corn relish provides all the seasoning required for this slightly sweet corn bread.
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Gluten-free skillet cornbread just got fancy with the addition of bacon, jalapeno peppers, and pepperjack to the batter.
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These tender muffins were inspired by Peter Reinhart's Struan bread recipe. The oats, cornmeal and cooked rice give them great texture, while the brown sugar...
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An Italian dinner-cake recipe: crispy cornmeal around a creamy, white-bean-filled inside, served over a salad of spinach and frisée.
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Lemon juice and the zest of three lemons make this chess pie divine. The filling is thickened with cornmeal, and is rich with whole milk and eggs.
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This recipe will make 2 loaves of chewy English muffin bread. It's leavened with yeast and baking soda.
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Get Corncakes with Country Ham Scramble and Red-Eye Gravy Recipe from Food Network
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Catfish strips are marinated in Italian dressing and coated in a seasoned cornmeal breading before getting fried into homemade kid-friendly fish sticks.
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This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
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Simple comfort food. Fresh butternut squash cut into thick slices, dipped in an egg milk batter and dredged in cornmeal and flour. They fry golden, fragrant and delicious.