Cornponepie Recipes

Steps:

• Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
• Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
• Bake in the preheated oven until top is slightly browned, about 1 hour.

Steps:

• Prepare the Chili con Carne first, since it will simmer for one hour:.
• Heat oil in a large skillet.
• Slice onion and add to hot oil.
• Add ground beef and minced garlic.
• Cook and stir for about 5 minutes (or till brown).
• Add kidney beans, tomato sauce, chili powder, optional cayenne pepper, and cloves.
• Simmer for an hour, or until thick.
• Salt and paprika to taste.
• Corn Bread: Sift together the corn meal, flour, sugar, baking powder and salt.
• Mix in milk, eggs, and butter.
• Now to build the pie!
• In a 1.
• 5 quart casserole dish, pour the Chili con Carne and spread on bottom.
• Pour Corn Bread batter over the top to cover the Chili.
• Be careful not to get too much of the chili mixed with the batter.
• Bake in 400 degree oven for 20 minutes.

Steps:

• Mix flour, sugar and salt together. Using an electric mixer and paddle, add all the butter and mix on lowest speed until mixture resembles cornmeal.
• Add water in a continuous stream and blend only until the mixture forms a mass. Divide dough into two portions, and wrap and chill for 15 minutes.
• When the dough is chilled, roll each portion into a 12-inch by 14-inch rectangle, about one-quarter-inch thick. Place on a cookie sheet covered with plastic wrap, separating each layer with a sheet of plastic wrap or waxed paper.
• Form a cornucopia shape using aluminum foil: Start with a piece 12 inches by 22 inches and make a cone shape 12 inches long and six inches wide at the open end. Then cut four or five pieces of 24-inch by 12-inch foil. Stuff each piece into the cone-shaped mold until it is solidly filled.
• Place one layer of the pastry on a floured board and cut into 24 to 28 three-eighth-to one-half-inch strips, 14 inches long. Place 22 of the strips on a piece of wax paper on a cookie sheet.
• Using the remaining strips, begin to weave each strip into the strips on the table, creating a tight lattice and leaving no space between the strips. (Eighteen strips by 22 strips makes a 12-inch-by-14-inch woven square.) Chill the woven square until firm, about 15 to 20 minutes.
• Cut the remaining layer of pastry into 24 to 28 strips, three eighths-inch wide.
• Prepare an egg wash with the eggs and heavy cream, and set aside.
• Place aluminum-foil cornucopia diagonally across the woven square, with the open end pointing toward the bottom left hand corner of the woven pastry square and the tip of the cone pointing toward the upper right corner.
• Fold the top left corner of the woven pastry square over the aluminum cone and toward the bottom right corner.Continue to roll toward the bottom right corner, tucking in the ends of the pastry as you go.
• Let the covered foil cone rest on the edge of the pastry sealing it, it should be completely covered.Tuck any loose ends at the tip end of the cornucopia underneath it. Moisten fingers with water to help seal the ends into the woven body.To finish the open end, fold the loose ends back on top of the cornucopia and crimp the edge. Chill until firm, one-half hour or more.
• Preheat oven to 375 degrees.
• Use a narrow brush to paint the egg and cream glaze on the cornucopia. Bake till golden brown, about 20 minutes.
• Let the cornucopia stand until completely cool. Pull out each piece of aluminum foil from inside the foil mold. When the mold is empty, pull the foil mold away from the pastry and gently collapse the mold inside the cornucopia. Slowly work it out of the pastry.
• To serve, fill with summer fruit - red raspberries, yellow raspberries, strawberries, blueberries.

Steps:

Steps:

• crush crakers.
• combine ingredients.
• bake in moderate oven till brown on top.

Steps:

• Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
• Line a 9" pie pan with remaining crumbs.
• Combine 2 T butter, 1 cup milk, corn and salt.
• Bring to a boil.
• Reduce heat and cook 3 minutes.
• Add flour to remaining 1/4 cup milk; mix to a smooth paste.
• Add slowly to hot corn/milk mixture, stirring constantly.
• Cook 2-3 minutes, or until thick.
• Cool slightly.
• Add onion salt, then add eggs slowly, stirring constantly.
• Pour into crumb-lined pie pan.
• Sprinkle remaining crumbs over top.
• Bake at 400°F for 20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
• Stir cornmeal, sugar, flour, and salt together in a large bowl.
• Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
• Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

Steps:

• Brown meat and onion in melted shortening.
• Add seasonings and tomatoes.
• Cover and simmer 15 minutes.
• Add kidney beans.
• Pour into a greased casserole dish.
• Top with corn bread batter.
• Bake at 425 degrees for 20 minutes.

Steps:

• Stir together the cornmeal, baking powder and salt. Add the bacon drippings and milk. Stir well. Making about 4 pones (flattened circles) for each bowl of batter, plop the batter onto a greased cast iron skillet. Cook until golden brown on each side, flipping once.
• To present them in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did.
• Form into small rolls and wrap in green corn husks. Bake at 350 degrees for 30 to 45 minutes. Check one to make sure they're done and then bring the rest in the corn husks and serve with jam, butter or honey.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
• When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
• While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
• Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
• Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
• Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.