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Cornmeal Snap Bread
1 C. flour
1 t. baking powder
1/4 t. salt
1 T. plain yogurt
1 t. vegetable oil
1 egg, slightly beaten
1 t .melted butter
½ t. cornmeal
Sift together the flour, baking powder, and salt. Stir in the yogurt, vegetable
oil, and egg. Knead dough approximately 5 minutes. Cover with a floured cloth
and leave in a warm place for 3 hours. Roll out the dough to 1/4 inch thickness
and brush with melted butter. Sprinkle the raw cornmeal onto the dough and cut
into the desired shapes. Bake at 350°F until golden brown. Serve at once. |
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Cornmeal Biscuit Mix
1 1/2 C. flour
1/2 C. yellow cornmeal
2 t. baking powder
1/8 to 1/4 t. ground red pepper (optional)
1/2 C. butter
1/2 C. shredded cheddar cheese
In a medium bowl, stir together flour, cornmeal, baking powder and if desired
red pepper. Cut in the butter until the mixture resembles coarse crumbs. Stir in
cheese. Store in a plastic bag ore container until ready to use. Refrigerate for
up to 2 weeks.
To make biscuits:
Place mix in a bowl. Make a well in the center and add 2/3 C. milk. Use a fork
and mix until just moistened. Turn the dough out on a lightly floured surface.
Knead gently, about 10 turns. Pat or roll out dough to 1/2 thick. Cut out with a
2 1/2 inch cutter and place on a ungreased cookie sheet.
Bake at 450°F for 12-15 minutes.
Makes 10-12 biscuits.
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