63 lines
1.8 KiB
Markdown
63 lines
1.8 KiB
Markdown
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# Cornbread
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1 cup Albers® White or Yellow Corn Meal
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1 cup all-purpose flour
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1/4 cup granulated sugar
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1 Tbsp. baking powder
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1 tsp. salt
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1 cup milk - I sub with water most times
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1/3 cup vegetable oil
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1 large egg lightly beaten
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INSTRUCTIONS
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PREHEAT oven to 400°F. Grease 8-inch square baking pan.
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COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
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BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
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NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.
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# Cornbread Fritters
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- Add more corn to cornbread batter
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- Fry in oil
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# Mac n Cheese
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# Tuna Melt
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# Fried Okra
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# Fried Green Tomatoes
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Mix:
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½ cup cornmeal
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¼ cup flour
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Salt + pepper (generous)
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Steps:
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Slice green tomatoes about ¼-inch thick.
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Dip slices in buttermilk (or just dredge dry if you want it simpler).
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Coat well in the cornmeal/flour mix.
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Heat your skillet with a good layer of bacon grease or avocado oil (medium heat).
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Fry 3–4 minutes per side until deep golden and crispy.
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# New to explore
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## Cheesy Sausage Potatoes
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## Frittata
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## Cornmeal pancakes
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## Cucumber Tomato Salad
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Ingredients:
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Tomatoes
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Cucumber
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Onion (thinly sliced)
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Lemon juice
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Avocado oil
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Salt + Pepper
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Pinch of mustard powder (optional but nice)
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Jalapeño (optional, for heat)
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Method:
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Chop tomatoes and cucumber into bite-sized pieces.
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Thinly slice some onion.
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Mix dressing: 2–3 parts lemon juice to 1 part avocado oil, big pinch of salt, black pepper, and a tiny pinch of mustard powder.
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Toss everything together.
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Let it sit for 10 minutes so the acid can lightly pickle the onion and cucumber. Taste and adjust lemon/salt as needed.
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