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Fried Okra Salad

8 Feb
Español: Frutos del gombo English: Bucket of r...

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1-1/2 cups self-rising yellow cornmeal

1 tsp salt

1 pound fresh small okra pods

1-1/2 cups buttermilk

Vegetable oil

1 head Bibb lettuce, rough chopped

1 large tomato, chopped

1 medium sweet onion, thinly sliced

1 medium red bell pepper, chopped

Lemon Dressing

3 bacon slices, fried crisp and crumbled


Combine cornmeal and salt. Dip okra in butter milk; dredge in cornmeal. Pour vegetable oil to a depth of 2 inches into a Dutch oven or deep cast iron skillet; heat to 375 degrees. Fry okra in batches, 2 minutes or until golden brown, turning once. Drain on a wire rack over paper towel lined baking sheet.

Arrange lettuce on a serving platter; top with tomatoes, onions, and bell peppers. Add Lemon Dressing, tossing to coat. Top with fried okra, and sprinkle with crumbled bacon. Serve immediately.


Lemon Dressing:

1/4 cup fresh lemon juice

3 TBSP chopped fresh basil

1 tsp salt

1 tsp paprika

1/2 tsp pepper

1/4 cup olive oil

Combine first 5 ingredients in a bowl. Add oil, whisking until combined.


Serves 6





Oven Fried Catfish

30 Jan

Light vegetable oil cooking spray

1/4 cup cornmeal

1 tsp dried thyme

1 tsp dried basil

1 tsp garlic powder

4 tsp blackening seasoning

1/2 tsp paprika

Four 4 ounce catfish fillets


Preheat oven to 400

Spray a baking sheet 3 times with cooking spray. Put cornmeal, thyme, and basil on a large plate; mix well. Sprinkle each fish fillet with equal parts of the garlic powder, and blackening seasoning. Coat fillets thoroughly with cornmeal mixture and place onto baking sheet. Dust each fillet with paprika and spray lightly with cooking spray. Place baking sheet on bottom rack of oven. Bake for 20 minutes. Reduce heat to 350 and bake 5 minutes longer, until the crust is golden.

Serves 4


Calories per serving 172

5.2 grams fat

Corn Light Bread

7 Jan

2 cups plus 1 TBSP self-rising cornmeal, divided

1 cup self-rising flour

1/3 cup sugar

1/4 tsp baking soda

2 cups buttermilk

1 large egg, lightly beaten

Grease a muffin pan; Combine 2 cups cornmeal and next 3 ingredients in a large bowl; add remaining ingredients, stir until blended. Fill muffin cups 2/3 full. Let stand 5 minutes. Bake 20 to 25 minutes or until golden brown. Brush tops with butter. Turn out onto a cooling rack. Serve hot

Mexican Cornbread

6 Jan

2 tablespoons butter

1 cup frozen whole kernel corn

¾ cup finely chopped green onion

¾ cup finely chopped red bell pepper

1 tablespoon shortening

2 cups yellow self-rising cornmeal mix

½ cup self-rising flour

2 teaspoons sugar

1 teaspoon salt

¾ cup grated Monterey jack cheese with peppers

2 cups whole buttermilk

4 tablespoons butter, melted

1 large egg, lightly beaten

Heat oven to 425 degrees

In a medium skillet, heat butter over medium heat. Add green onions, and bell peppers. Cook for 6 minutes or until tender, add corn and cook 2 minutes longer. Set aside.

Coat the sides and bottom of a 10 inch cast iron skillet with shortening. Place skillet in oven for 5 minutes to melt shortening and heat skillet. In a medium bowl, combine cornmeal. Flour, sugar and salt. Add cooked vegetables and cheese to cornmeal mixture, stirring to combine.

In a separate bowl, combine buttermilk, melted butter, and egg. Add to cornmeal mixture, stirring to combine well. Spoon into hot skillet. Bake for 35 to 40 minutes or until firm and golden brown, Cool in pan 5 minutes. Invert onto a large plate.

Makes 10 to 12 servings

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