Cornmeal Butter Crust Food

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MEMPHIS CORNMEAL BATTERED COD



Memphis Cornmeal Battered Cod image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 39m

Yield 6 servings

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
1 teaspoon cayenne pepper
2 tablespoons sugar
1 (16-ounce) ice cold beer
2 tablespoon honey
Peanut oil
6 (6-ounce) cod fillets
Salt and freshly ground black pepper
Tartar Sauce, recipe follows
1 1/2 cups mayonnaise
2 tablespoons hot pepper relish, jarred
1/2 lemon, juiced
1 tablespoon freshly chopped parsley leaves
Pinch cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
  • Preheat deep-fryer to 375 degrees F. with peanut oil.
  • Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce.
  • In a small bowl, mix all ingredients together.

CORNMEAL CRUST



Cornmeal Crust image

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

1 1/2 cups yellow cornmeal
2 teaspoons coarse salt
1/4 teaspoon ground pepper
4 tablespoons butter

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.

FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST AND LEMON MASCARPONE CREAM



Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream image

Categories     Cheese     Fruit     Dessert     Bake     Cream Cheese     Lemon     Fig     Rosemary     Cornmeal     Spring     Summer     Honey     Sour Cream     Jam or Jelly     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For crust
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
1 tablespoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water
For filling
1/3 cup sour cream
1 cup mascarpone cheese (8 oz)
1/4 cup sugar
1 1/2 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
2 tablespoons red-currant jelly
1 tablespoon honey
1 1/2 lb fresh figs
Special Equipment
an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

Steps:

  • Make crust:
  • Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
  • Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
  • Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.
  • Preheat oven to 400°F.
  • Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
  • Prepare filling and assemble tart:
  • Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
  • Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
  • Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

BLUEBERRY PIE WITH CORNMEAL CRUST



Blueberry Pie with Cornmeal Crust image

Provided by Zac Young

Categories     dessert

Time 10h

Yield One 9 1/2-inch pie

Number Of Ingredients 15

2 1/4 cups all-purpose flour, plus additional for dusting (see Cook's Note)
1/3 cup yellow cornmeal
3 tablespoons sugar
1/2 teaspoon kosher salt
10 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons chilled shortening, cut into 1/2-inch pieces
2 tablespoons apple cider vinegar
1 large egg
8 cups blueberries (about 2 1/2 pounds)
2/3 cup sugar
1/2 cup tapioca starch
1/3 cup blueberry jam
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • For the crust: Put the flour, yellow cornmeal, 2 tablespoons sugar and the salt in a food processor and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse breadcrumbs. Combine 1/2 cup ice water and the apple cider vinegar in a liquid measuring cup. Add the ice water mixture to the flour mixture, 1 tablespoon at a time as needed, and pulse until the mixture just comes together. Turn the dough out onto a clean surface and press the dough together. Divide the dough in half and press into two discs. Refrigerate the dough until firm, at least 2 hours.
  • For the filling: Put 4 cups blueberries and 1/3 cup sugar in a medium saucepan over medium-high heat and cook, stirring frequently, until the sugar dissolves and the blueberries start to release some of their juices, 3 to 5 minutes. By this time, the mixture will have started to boil. Lower the heat to a strong simmer and cook, stirring occasionally, until the mixture reduces, 10 minutes. Stir in the tapioca starch and cook until the mixture thickens and resembles, blueberry jam, 5 minutes.
  • Transfer the mixture to a large bowl, then stir in the remaining 4 cups blueberries, the remaining 1/3 cup sugar, and the blueberry jam, lemon zest, lemon juice and salt. Cool completely, about 45 minutes.
  • To assemble and bake: Roll 1 chilled dough disc into a 13-inch round (about 1/8-inch-thick) on a lightly floured surface.
  • Roll the dough onto a rolling pin, then unroll it into a 9 1/2-inch glass deep-dish pie plate, letting it hang over the edge. Evenly spoon the chilled filling into the pie plate.
  • Roll out the remaining dough disc into a 12-inch round and place it over the filling. Press the crust edges together and trim, leaving a 1/2-inch overhang. Roll up or pinch the overhang to seal. Crimp as desired.
  • Make five 2-inch slashes in the top of the crust. Chill for 30 minutes.
  • Position a rack on the lowest shelf of the oven and place a baking sheet on the rack. Preheat the oven to 425 degrees F.
  • Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush the egg wash on top of the chilled pie, including the crimped edges. Sprinkle with the remaining 1 tablespoon sugar.
  • Put the pie on top of the baking sheet in the oven and bake for 20 minutes. Lower the temperature to 375 degrees F and rotate the baking sheet. Bake, rotating the pan halfway through for even color, until the crust is golden brown and the filling is bubbling, about 1 hour. If the edges begin to brown too quickly, cover them with foil or crust protectors. Remove the baking sheet from the oven and allow the pie to cool completely on the baking sheet.
  • Slice the cooled pie into 8 to 10 pieces before serving.

EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS



Easy Cornmeal Crust for Pies, Galettes and Crostatas image

This easy cornmeal crust comes together in minutes and gives a rustic looking crust for pies, quiches, tarts, galettes and crostatas. Perfect for savory dishes like tomato galettes or for pie crusts that you would like light, but crunchy bite with.

Provided by Michele

Categories     BASICS

Time 1h10m

Number Of Ingredients 8

1 1/3 Cup All Purpose Flour
1/3 Cup Cornmeal/medium or coarse grind)
1 Teaspoon Sugar
1 1/4 Teaspoon Salt
6 Tablespoons Butter
3 Tablespoons Olive Oil
2 Ounces Ice Cold Water
2-3 Tablespoons Cornmeal to prevent sticking when rolling out.

Steps:

  • Place flour, cornmeal, salt and sugar into a bowl.
  • Using a whisk, mix until well combined
  • Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
  • Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
  • Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
  • Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
  • Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
  • Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
  • Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
  • Bake and use according to your gallete, tart, crust or quiche recipe dictates.
  • You can make this ahead and chill up to 3 days.

Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

APPLE PIE WITH CORNMEAL CRUST AND CARAMEL BRANDY SAUCE



Apple Pie With Cornmeal Crust and Caramel Brandy Sauce image

I found this apple pie recipe in Southern Living. Theres a few extra steps involved in making it but but the results are worth it. I will be making it again for Thanksgiving.

Provided by celiavolpe

Categories     Pie

Time 1h50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 24

4 1/2 lbs granny smith apples (or Braeburns)
1/4 cup flour
2 tablespoons apple jelly
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup sugar
wax paper
3 tablespoons sugar
1 tablespoon butter, cut into pieces
1 teaspoon sugar
2 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
2 tablespoons sugar
3/4 teaspoon salt
3/4 cup butter, cold, cut into pieces
1/4 cup shortening, cold, cut into pieces
8 -10 tablespoons apple cider, chilled
1 cup whipping cream
1 1/2 cups brown sugar
1/4 cup butter
2 tablespoons brandy
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 425°F Peel and core the apples, cut into thick wedges. In a large bowl mix together the first 8 ingredients: apples, flour, apple jelly, lemon juice, cinnamon, salt, nutmeg and sugar. Let stand for 30 minutes gently strirring every few minutes.
  • Prepare the cornmeal crust. Stir together flour, cornmeal, sugar and salt into a large bowl. Cut butter and shortening into the flour mixture with pastry blender or fork until it resembles small peas. Mound the mixture into side of bowl. Drizzle half of the apple cider along the edge of the mixture in bowl. With fork gently toss a small amount of flour mixture with cider until dry ingredients are moistened. Repeat procedure with remaning cider and flour mixture. Gently gather dough into flat disks. Wrap in plastic and chill for 1 to 24 hours.
  • Roll out one disk of dough into 1/8 inch thickness between two floured pieces of wax papers. Remove and discard top sheet of wax paper and place dough over a 9 inch glass pie plate removing the other sheet of wax paper.
  • Stir apple mixture and reserve 1 tablespoons of juice. Spoon apples into crust, packing tightly and mounding in the center. Sprinkle apples with 3 tablespoons of sugar and dot with butter.
  • Roll out the other disk of dough as directed before and place over filling. Fold edges under, sealing to bottom crust and crimp into fluted edges. Brush pie with reserved juice and sprinkle with sugar. Place pie on a jelly roll pan. Cut slits on top of pie to allow steam to escape.
  • Bake at 425 F on lower oven rack for 15 minutes. Reduce heat to 350 F and move pie to the middle oven rack. Bake for 35 more minutes. Cover with aluminum foil to prevent crust from over browning and bake 30 more minutes. Pie is done when juices are thick and bubbly and crust is golden brown. Remove to wire rack to cool.
  • Prepare the caramel-brandy sauce. Bring whipping cram to a light boil in large saucepan; stirring occasionally. Add the sugar; stirring occasinally for about 4-5 minutes until mixture is smooth. Remove from heat add butter, brandy and vanilla and allow to cool.
  • Serve the apple pie with the caramel-brandy sauce.

Nutrition Facts : Calories 926, Fat 42.9, SaturatedFat 24.1, Cholesterol 105.6, Sodium 498.2, Carbohydrate 132.9, Fiber 7.7, Sugar 86, Protein 6.3

CORNMEAL DOUGH



Cornmeal Dough image

Use this dough to make our Lemon-Chamomile Cream Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 6

1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal, preferably medium-ground
3/4 teaspoon salt
3/4 teaspoon sugar
6 ounces (3/4 cup) cold unsalted butter, cut into small pieces
1/4 cup ice water

Steps:

  • Pulse flour, cornmeal, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until dough just begins to hold together (no longer than 30 seconds).
  • Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

MAKE IT YOURSELF: CORNBREAD MIX



Make It Yourself: Cornbread Mix image

Enjoy this super-simple cornbread mix using ingredients you likely already have on hand.

Provided by Dawn Perry

Time 15m

Number Of Ingredients 9

1.5 cups all-purpose flour
1.5 cups stone-ground cornmeal
0.25 cup sugar
1.5 tablespoons baking powder
1 teaspoon kosher salt
0.75 teaspoon baking soda
1.5 cups milk
0.5 cup vegetable oil
3 large eggs

Steps:

  • Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Store in a tightly sealed container in a cool, dry place for up to 3 months.
  • When ready to bake, preheat oven to 400 F. Transfer mixture to a large bowl and whisk in milk, oil, and eggs until evenly combined. Pour batter into a lightly greased baking vessel and bake as directed below. Let cool slightly before serving.
  • Cooking Times: Mini muffin tin (makes 45): 10 to 12 minutesStandard muffin tin (makes 15): 12 to 15 minutes10-inch cast-iron skillet: 25 to 30 minutes8-by-8-inch baking dish: 30 to 35 minutes8-by-4-inch loaf pan: 55 to 60 minutes (tent with foil if browning too quickly)

Nutrition Facts : Calories 260 kcal, Carbohydrate 34 g, Cholesterol 49 mg, Protein 6 g, SaturatedFat 2 g, Sodium 409 mg, Sugar 6 g, Fat 11 g, UnsaturatedFat 0 g

CORNMEAL-CRUSTED ROASTED RATATOUILLE TART



Cornmeal-Crusted Roasted Ratatouille Tart image

Provided by Ellie Krieger

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
2 tablespoons plus 1 teaspoon olive oil
2 shallots, thinly sliced (about 1/3 cup)
Nonstick cooking spray
1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)
1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
3 medium tomatoes, sliced thinly
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.
  • For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.
  • Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.

Nutrition Facts : Calories 220 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Sodium 240 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 6 grams

SOUTHWEST TACO PIE



Southwest Taco Pie image

Make and share this Southwest Taco Pie recipe from Food.com.

Provided by QueenJellyBean

Categories     Savory Pies

Time 40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1/4 cup cornmeal, plus
1 tablespoon cornmeal, divided
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1 tablespoon vegetable oil
1 lb lean ground beef
1 cup chunky salsa
1 cup colby-monterey jack cheese, shredded
1 cup lettuce, shredded
1/2 cup tomatoes, chopped
1/4 cup sliced olive
sour cream (to garnish)

Steps:

  • Preheat oven to 450 degrees. Lightly spray 9" pie plate with non stick spray.
  • Sprinkle 1 tbsp cornmeal evenly onto bottom and sides of prepared pie plate.
  • For crust; combine 1/4 c cornmeal, flour, baking powder and salt. Add milk and oil; stir with fork until mixture forms a ball.
  • On a lightly floured surface roll out dough to a 10 inch circle.
  • Place in prepared pie plate; shape edge to form rim.
  • For filling; cook and stir ground beef over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa.
  • Spoon beef mixture into pie crust; sprinkle with cheese.
  • Bake 12-15 minutes or until crust is golden brown and cheese is melted.
  • Top pie with lettuce, tomato and olives. Garnish with sour cream and additonal salsa if desired.

Nutrition Facts : Calories 334.2, Fat 17.1, SaturatedFat 7.4, Cholesterol 67.8, Sodium 747.2, Carbohydrate 21.6, Fiber 2, Sugar 1.9, Protein 23.2

VEGGIE POT PIE WITH CORNMEAL PIE CRUST



Veggie Pot Pie with Cornmeal Pie Crust image

Provided by Damaris Phillips

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus more for the work surface
3/4 cup white cornmeal, such as Weisenbergers
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1 large egg yolk
3 to 6 tablespoons ice water
8 small new potatoes, medium dice (about 3 cups)
1 large yam, peeled and medium dice (about 3 cups)
2 parsnips, peeled and medium dice (about 1 cup)
2 stalks celery, chopped (about 2/3 cup)
12 medium shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces (about 1 3/4 cups)
8 tablespoons vegetable oil
Salt and freshly ground black pepper
4 tablespoons all-purpose flour
4 cups mushroom broth, warmed
1/2 cup frozen peas
6 sprigs fresh thyme, leaves stripped and chopped
1/2 sprig fresh rosemary, leaves stripped and chopped
2 tablespoons sherry vinegar

Steps:

  • For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
  • In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
  • Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
  • Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
  • Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
  • Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
  • Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.

CORNMEAL PIE CRUST



Cornmeal Pie Crust image

I haven't tried this, but thought it sounded interesting. You may want to use less salt, per review.

Provided by Scotty Callies Mom

Categories     Dessert

Time 10m

Yield 1 pie crust, 6-8 serving(s)

Number Of Ingredients 6

1/2 cup cornmeal
1/2 cup flour
1 teaspoon salt
2 tablespoons shortening
1 egg
1/4 cup cold water

Steps:

  • Combine cornmeal, flour and 1 tsp salt in a bowl.
  • Cut in shortening.
  • In a separate bowl, beat together egg and 1/4 cup water.
  • Add to cornmeal mixture.
  • Press into 9 inch pie plate to form crust.
  • Use in place of regular pie crust.

CORNMEAL CRUST FOR PEACH POTPIE



Cornmeal Crust for Peach Potpie image

Use this cornemeal crust recipe to make our Peach Potpie. Cornmeal makes this dough slightly tricky to work with. To prevent cracks, bang the center of the disk with a rolling pin to soften before rolling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 45m

Yield Makes 2 disks (enough for two 11-inch pies)

Number Of Ingredients 7

2 cups all-purpose flour
1/2 cup finely ground cornmeal
3 tablespoons sugar
Coarse salt
2 sticks unsalted butter, cut into small pieces
1 large egg yolk
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour, cornmeal, sugar, and 1 3/4 teaspoons salt in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with no large pieces remaining. Add yolk, and drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together when pressed between 2 fingers (it should not be wet or sticky). If dough is too dry, pulse in more water, 1 tablespoon at a time.
  • Turn out dough onto work surface, and knead once or twice to combine. Divide dough in half. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

CORNMEAL CRUST



Cornmeal Crust image

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

2 1/3 cups water
1 cup yellow cornmeal
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon ground red pepper

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

GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST



Goat Cheese and Tomato Tart in a Cornmeal Crust image

Categories     Tomato     Appetizer     Bake     Picnic     Goat Cheese     Cornmeal     Summer     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 14

For crust:
1 1/2 sticks (3/4 cup) cold unsalted butter
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
3 tablespoons ice water
pie weights or raw rice for weighting crust
For custard:
1/2 cup packed fresh basil leaves
7 ounces mild soft goat cheese, softened
3/4 stick (6 tablespoons) unsalted butter, well softened
1/2 cup sour cream
2 large eggs
3/4 pound vine-ripened cherry tomatoes (preferably red)

Steps:

  • Make crust:
  • Cut butter into pieces.
  • In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes, or until firm.
  • While crust is chilling, preheat oven to 375°F.
  • Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack (crust may crack slightly). Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
  • Make custard:
  • Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
  • Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart in lower third of oven until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Reheat tart, uncovered, in a 350°F. oven or bring to room temperature before serving.
  • Carefully remove rim from pan. Cut tart into roughly 2-inch pieces and serve warm or at room temperature.

BITE-SIZE CHEESECAKES ON LEMON-PEPPER-CORNMEAL CRUSTS



Bite-Size Cheesecakes on Lemon-Pepper-Cornmeal Crusts image

Provided by Food Network

Categories     dessert

Time 6h10m

Yield 24 to 30 pieces

Number Of Ingredients 19

2 large lemons
1 cup sugar
2 cups water
6 tablespoons cold unsalted butter, cut into pieces
1/4 cup sugar
1 egg
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 1/4 cups polenta, or yellow cornmeal, if unavailable
1/2 lemon, rind grated
1/2 teaspoon freshly ground black pepper
Pinch salt
1 pound cream cheese
1/2 cup sugar
2 eggs
1/8 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
Pinch salt
Lemon confit, finely chopped, for garnish

Steps:

  • To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You should have several 1-inch wide strips of lemon peel and pith. Cut each 1 into long strips, about 1/4-inch by 3 inches each.
  • Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil, add all the lemon rind, and boil 30 seconds. Drain in a strainer and rinse under cold running water. Repeat 2 times more, using fresh boiling water each time. Combine the sugar and 2 cups of water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer until tender, about 1 hour.
  • Drain in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let cool and store in an airtight container.
  • To make the crust: Cream the butter until soft and smooth in a mixer fitted with a paddle attachment. Add the sugar and continue creaming until light and fluffy. Mix in the egg and the vanilla. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the mixer and mix at low speed until almost blended. Turn the dough out onto a work surface and knead briefly, just until the dough comes together. Form into a disk and chill at least 2 hours or overnight.
  • Flour a work surface. Roll out the dough 1/8-inch thick and prick all over with a fork. Use a cutter to cut out rounds of pastry that are slightly larger in diameter than your mini-muffin cups. Transfer the pastry rounds to a sheet pan and chill 30 minutes. Preheat the oven to 375 degrees F and bake until light golden brown, about 20 minutes. Let cool.
  • Butter 2 mini-muffin tins and then lay a large piece of heavy duty plastic wrap over the tin. Push the plastic wrap down into each cup (this is to line it very well). Do not worry, the plastic wrap will not burn or melt in the oven. Heat the oven to 375 degrees F.
  • To make the filling: Whip the cream cheese until light and fluffy in a mixer fitted with a whisk attachment. Add the sugar and mix. Mix in the eggs and vanilla, then the flour and salt. Divide the filling among the lined cups, filling each one all the way up. Bake for 20 minutes. Let cool to room temperature, then chill.
  • When ready to serve, cut the plastic wrap so you can remove each cup of cheesecake individually. Lift each one out of the cup and invert onto a cornmeal crust. Peel off the plastic wrap. When all the cakes have been assembled, top each one with a tiny mound of chopped lemon confit and serve.

CORNMEAL BUTTER CRUST



Cornmeal Butter Crust image

This is an easy no fuss and fail safe pie crust with a unique texture and tastes awesome!! It's not flaky like a regular pie crust more like a cookie consistency. I think it holds together better than a regular crust when serving. This pie crust recipe is to die for...no seriously! This is now my "standard" pie crust recipe!! I've used it for Pecan, Pumpkin and Apple Pie's...so far. My mom pulled it out of a magazine...sorry I don't remember the name. Probably Family Circle or Southern Living. The colder the butter the better, but not frozen. And chilling the dough before rolling is very important! Remember...chill...chill...chill! 10/24/13 - I have substituted Splenda for sugar in this and it's awesome still!

Provided by Heartspell

Categories     Pie

Time 55m

Yield 1 9-inch pie crust

Number Of Ingredients 6

1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into small pieces
3 -4 tablespoons ice water

Steps:

  • Mix flour,cornmeal,sugar and salt in the bowl of a food processor. Add butter and pulse until incorporated. Add water, 1 tbsp at a time while pulsing,until ball forms. Remove and wrap with plastic wrap. Chill at least 30 minutes.
  • Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch diameter round. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.

CORNMEAL PIE DOUGH



Cornmeal Pie Dough image

This dough forms the crust for Acorn Squash and Honey Pies.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes four 5-inch pie crusts

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably stoneground
1/2 cup sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
2 large egg yolks

Steps:

  • In large bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers, mix in butter until crumbly. In a small bowl, combine egg yolks and 3 tablespoons ice water. Add egg-yolk mixture to flour mixture. Using a fork, mix quickly and lightly. Knead dough lightly in bowl until dough holds together; add up to 1 tablespoon ice water if dry. Divide dough into four equal balls. Press each ball into a disk; wrap in plastic. Chill until firm, about 30 minutes.

CARAMELIZED PEAR TART WITH CORNMEAL CRUST



Caramelized Pear Tart with Cornmeal Crust image

Categories     Fruit     Dessert     Bake     Pear     Cornmeal     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

For cornmeal dough
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter
4 to 5 tablespoons ice water
For caramelized pears
5 firm-ripe Anjou pears (about 2 1/2 pounds)
1/2 stick (1/4 cup) unsalted butter
1 cup sugar

Steps:

  • Make dough:
  • In a bowl whisk together flour, cornmeal, sugar, and salt. Cut butter into 1/2-inch cubes and add to flour mixture. With your fingertips or a pastry blender blend in butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Drizzle 4 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 teaspoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
  • Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
  • Preheat oven to 400°F.
  • Make caramelized pears:
  • Peel pears and halve lengthwise. Cut each half into 3 wedges and core. In a 10-inch cast-iron skillet melt butter over moderate heat and stir in sugar. Cook mixture, stirring frequently, until sugar is dissolved and mixture is golden, about 6 minutes. Remove skillet from heat and let mixture stand until it begins to firm up, about 3 minutes. Arrange pears, rounded sides down, as close together as possible in 2 concentric circles in skillet.
  • On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and cut out an 11-inch round. Drape round over pears, tucking edge around pears, and with a fork prick dough in several places. Bake tart in middle of oven until pastry is golden and cooked through, 40 to 45 minutes. Cool tart in skillet on a rack 15 minutes.
  • Invert a rimmed serving plate slightly larger than skillet over skillet and, wearing oven mitts and keeping plate firmly pressed against skillet, invert tart onto plate. Arrange any loose pears on tart and spoon sauce from plate onto tart. Serve tart warm or at room temperature.

BARLEY-CORNMEAL CRUST



Barley-Cornmeal Crust image

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

1 cup (142 g) unbleached all-purpose flour, plus more for rolling
¾ cup (103 g) barley flour
⅔ cup (74 g) fine stone-ground yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
10 tablespoons (140 g) cold unsalted butter, cut into ½-inch cubes
⅓ cup (75 g) cold fresh grapefruit juice

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 CRUST



Cornmeal Crust image

Provided by Allison Kave

Categories     Cornmeal

Yield Makes enough for one double-crust 9-inch (23-cm) pie crust

Number Of Ingredients 9

3/4 cup (1 1/2 sticks/170 g) unsalted European-style cultured butter
1/4 cup (55 g) rendered leaf lard OR additional butter
1/2 cup (120 ml) whole milk
1 tablespoon apple cider vinegar (or any light colored, mild vinegar)
9 ounces (255 g/ approximately 2 1/4 cups) unbleached all-purpose flour (chilled)
3 ounces (85 g/approximately 3/4 cup) stone-ground yellow cornmeal (chilled)
1 tablespoon cornstarch
2 tablespoons sugar
1 1/2 teaspoons salt

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.

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