CORNMEAL CRUST
This cornmeal crust is the perfect shell for our Tamale Pies.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- Whisk cornmeal with 1 1/2 cups cold water.
- In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
- Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
- Remove from heat; stir in butter until melted.
CORNMEAL CRUST
I needed to make another pizza crust and didn't have time for the dough to rise. This was super simple and quite good. Who knew? Recipe courtesy of Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Breads
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425. Grease 12 inch pizza pan with shortening.
- Heat water to boiling in 2-quart saucepan.
- Stir in remaining ingredients with wire whisk until mixture is smooth and thickens.
- Spoon onto pizza pan and spread evenly, mounding edge slightly.
- Bake 5 to 7 minutes or until set and light brown.
- After you top pizza with your favorite toppings, bake for 15 to 20 minutes or until cheese is melted and toppings are hot.
Nutrition Facts : Calories 90.7, Fat 2.7, SaturatedFat 1.3, Cholesterol 5.1, Sodium 119.5, Carbohydrate 15.7, Fiber 1.5, Sugar 0.1, Protein 1.7
TOMATO PIE WITH CORNMEAL CRUST
Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.
Provided by Kardea Brown
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
- For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
- Preheat the oven to 400 degrees F.
- Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
- Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
- Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
CORNMEAL CRUST
Provided by Allison Kave
Categories Cornmeal
Yield Makes enough for one double-crust 9-inch (23-cm) pie crust
Number Of Ingredients 9
Steps:
- Prepare the butter and lard, if using. Cut the butter into 1/2-inch (12-mm) cubes (a bench scraper is perfect for this, but a sharp knife works well too), and cut the lard into small pieces. Return them to the fridge to cool.
- In a liquid measuring cup, stir together the milk and vinegar. Refrigerate the mixture until ready to use.
- On a clean flat surface or in a large shallow bowl, toss the flour, cornmeal, cornstarch, sugar, and salt together lightly to blend. Add the butter and lard (if using) to the dry ingredients and, using the tool of your choice, cut the fat into the flour with speed and patience, until the fat has been reduced to small pea-sized chunks. Try to use a straight up-and-down motion, as the more you press on the flour the more tough gluten will develop. Avoid using your fingers, as the heat from your hands will melt the fat and further encourage gluten development. Unlike with pasta or bread, gluten is the enemy of pie dough, so be gentle, and be quick!
- Once your fat has been cut down to size, spread your mixture out to expose as much surface area as possible. Gently drizzle about half of your milk mixture over the flour, trying to cover as wide an area as you can. Using bench scrapers or a large spoon, lightly toss the flour over the liquid, then spread everything out again, and repeat the process with the second half of the liquid.
- You should now have a dough that will just hold together when pressed against the bowl, with visible little chunks of butter. If you need to add more liquid to bind it, do so with more cold milk, adding a tablespoon at a time until you reach the right texture. It's not an exact science, as everything from the humidity in the air to the dryness of your flour will affect the consistency of your dough.
- Once you've reached your goal, cover the dough tightly in plastic wrap and refrigerate it for at least 1 hour. The dough can be kept in the fridge for up to 1 week, well wrapped, or in the freezer for up to 2 months.
CORNMEAL-CRUSTED CHICKEN BREASTS
Steps:
- Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
- Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
- Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
- Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.
BARLEY-CORNMEAL CRUST
Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.
Provided by Genevieve Ko
Categories Bake Pie Summer Cornmeal Dessert Vegetarian Soy Free Tree Nut Free
Yield Makes enough for one 9-inch pie with a lattice top
Number Of Ingredients 7
Steps:
- Combine both flours, the cornmeal, sugar, and salt in a food processor and pulse until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-sized pieces remaining. Sprinkle the grapefruit juice over the mixture and pulse until the dry ingredients are evenly moistened and large clumps just start to form. When you squeeze some of the fine crumbs between your fingers, they should hold together.
- Turn the dough out and divide it into 2 portions, one slightly larger than the other.
- Shape the dough into two 1-inch-thick disks, wrap each tightly in plastic wrap, and refrigerate until firm, at least 2 hours.
- Make-ahead: The dough can be refrigerated for up to 2 days. It can be frozen in resealable plastic freezer bags for up to 1 month. Thaw overnight in the refrigerator.
CORNMEAL PIZZA CRUST
The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble their own pizzas before baking them. We particularly like roasted tomatoes with fresh mozzarella cheese, and thinly sliced baby artichokes and eggplant with grated Asiago cheese. Pureed butternut squash, caramelized red onions, grated fontina cheese, and toasted pumpkin seeds make for an unexpected but perfectly delicious autumnal pie.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4 seven-inch pizzas
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
- Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
- Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
- Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
- Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.
BLUEBERRY PIE WITH A CORNMEAL CRUST
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there's the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho's part. Rather than just letting the overflowing sugary juice fossilize on the baking sheet, she spoons it while still bubbling hot over the top of the pie. Not only does this make cleanup slightly easier, it adds a completely different textural experience. You get the jammy, juicy fruit, the crisp crust and then the syrup, which thickens into something akin to soft fruit leather, and far tastier.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 13
Steps:
- Make the crust: blend flour, cornmeal, sugar and salt in a food processor. Add butter and shortening, then pulse until mixture resembles coarse meal. Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry. Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
- Meanwhile, in a large bowl, make the filling: whisk together sugar, cornstarch, salt and lemon zest. Fold in 4 cups blueberries, lemon juice and 1 tablespoon water. Let stand at room temperature about 45 minutes until juices form. Gently fold in the remaining 2 cups blueberries.
- Heat oven to 400 degrees. On a floured surface, roll out one dough round. Transfer rolled-out dough to a 9-inch pie pan and fill with blueberry mixture. Roll out the second dough round, then use it to cover the pie, decoratively crimping together dough edges to seal. Score top crust with a knife so pie can vent. Brush with milk and sprinkle with Demerara sugar.
- Place pie pan on a rimmed cookie sheet and bake for 25 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and filling is bubbling, about 35 minutes more. Spoon any escaped juices onto pie. Transfer to a rack and cool completely before serving.
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