CORNMEAL SCONES
Make and share this Cornmeal Scones recipe from Food.com.
Provided by Derf2440
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
- Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
- Stir in buttermilk so dough leaves sides of bowl and forms a ball.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
- Score top into 8 wedges, cutting down halfway to the bottom.
- Bake 20 to 25 minutes or until light brown.
- Immediately remove from cookie sheet, carefully separate wedges.
- Serve warm.
WILD MUSHROOM, SMOKED CHICKEN AND CORN CHOWDER
Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (recipe #23471).
Provided by southern chef in lo
Categories Chowders
Time 50m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
- Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
- Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
- Add 4 cups of water or enough to cover.
- Partially cover pot and bring to a boil.
- Reduce heat to low; cook for 30 minute.
- Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
- Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
- (DO NOT LET BOIL SOUP WILL CURDLE).
CORNMEAL-COATED CHICKEN
The pepper really comes through in this quick and convenient coating mix for chicken. "Not only is it tasty, it's certainly more economical than the store-bought kind," assures Aljene Wendling of Seattle, Washington.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings per batch.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Store in a cool, dry place for up to 6 months. Yield: 3 batches (2-1/4 cups total)., To prepare chicken: Place 3/4 cup coating mix in a resealable plastic bag. Dip chicken in butter; add chicken to bag, a few pieces at a time, and shake to coat. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear.
Nutrition Facts : Calories 404 calories, Fat 18g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 361mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein.
CHEDDAR CORNMEAL SCONES
Steps:
- Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.
CORNMEAL SCONES
Enjoy these deliciously fluffy warm scones made using cornmeal and Gold Medal® all-purpose flour - ready in 40 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score top into 8 wedges, cutting down halfway to the bottom.
- Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
Nutrition Facts : Calories 235, Carbohydrate 29 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 380 mg
CORNMEAL SCONES
Make and share this Cornmeal Scones recipe from Food.com.
Provided by TexasKelly
Categories Scones
Time 32m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Lightly spoon flour into measuring cups, level with a knife.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bwol; cut in butter with a pstry blender or 2 knives until mixture resembles coarse meal.
- Add milk and egg to cornmeal mixture; stir just until moist.
- Turn dough out onto a lightly floured surface and knead lightly 4 times with floured hands.
- Cover a baking sheet with parchment paper; coat with cooking sprat.
- Pat dough into a 7-inch circle on prepared baking sheet.
- Cut dough into 8 wedges, cutting into but not through dough.
- Bake at 375 for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean.
- Serve warm.
Nutrition Facts : Calories 192.3, Fat 6.2, SaturatedFat 3.5, Cholesterol 40.6, Sodium 239.7, Carbohydrate 29.7, Fiber 1.1, Sugar 5.7, Protein 4.5
CHICKEN CORNMEAL SCONES
Scones made with chicken bouillion and cornmeal...actually made this by mistake...was trying to make homemade dog biscuits for my pooch...they literally turned out like scone biscuits...and taste sooooo good! I'm even thinking of adding cheese next time!
Provided by crazy crafter
Categories Scones
Time 35m
Yield 12 scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven for 400 degrees farenheit.
- Mix all of the ingredients in large bowl, except for the 1 cup flour and 1 cup self rising corn meal mix at the end - set these aside, and blend until a soft dough forms.
- slowly add in more flour from the flour that has been set aside, and knead into the soft dough until a firmer dough forms and pulls away from the sides of the bowl.
- fold out onto corn meal mix dusted surface (use from the cup of mix that was set aside) and sprinkle with more of the corn meal mix.
- roll out to 1/2" thickness sprinkling more of the corn meal mix onto the dough surface as needed to prevent your rolling pin from sticking.
- use biscuit cutter or coffe cup and cut out your biscuits and put them onto a cookie sheet dusted with corn meal mix and bake until golden brown and then enjoy.
- you can also add cranberries, onions, or cheese to this too and can omit the bouillion if you want to make it sweet, add 1 cup of sugar and 2Tbs.vanilla extract instead and add your other ingredients you want to use -- i.e. chocolate chips, fruit, etc --.
- the serving size and yields are approximate depending on what size biscuit cutter or shape you use -- .
- And if you want to make a biscuit for your pooch - get regular corn meal and replace the self-rising corn meal mix with this and roll out very thin and cut the biscuits out with bone,star or, round shaped small cutters and bake until very light brown and let cool overnight to make them hard -- or you can then put them back into the oven after coating them with egg whites and baking it on for a few minutes on a lower temp until glossy if you want but it's not necessary -- p.s. my dog loved these too -- .
Nutrition Facts : Calories 535.2, Fat 13.1, SaturatedFat 2.2, Cholesterol 3.4, Sodium 2287.6, Carbohydrate 92.2, Fiber 5.8, Sugar 0.9, Protein 12.8
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