Chili Cornbread
1/4 cup each chopped red and green bell pepper     3/4 cup corn
2 small minced jalapeno peppers                           2 cloves minced garlic 
1 1/2 cups Moss' Yellow Corn Meal                     1/2 cup plain flour
2 tablespoons sugar                                            2 teaspoons baking powder
1/2 teaspoons baking soda                                   1/2 teaspoon ground cumin
1/2 teaspoon salt                                                1 1/2 cups buttermilk
1 whole egg                                                       2 egg whites                           
4 tablespoons melted margarine or butter


Preheat oven to 425 F. Spray 8X8-inch square baking pan with nonstick cooking spray. Set aside. Spray small skillet with nonstick cooking spray. Add bell and jalapeno peppers along with garlic: cook and stir 3 to 4 minutes until peppers are tender. Stir in corn and cook 1 to 2 minutes. Remove from heat. Combine cornmeal, flour, sugar, baking powder, baking soda, cumin, and salt in a large bowl. Add buttermilk, whole egg, egg whites and margarine mix until smooth. Stir in corn mixture. Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Yields 12 servings. 
Mexican Corn Muffins
1 1/4 cups all-purpose flour                            1 can Mexican-style corn, drained
3/4 cup Moss' Plain Yellow Corn Meal             2 large eggs
1 1/2 teaspoons baking powder                       3 tablespoons margarine or butter melted    
1/2 teaspoon baking soda                               1 1/2 cups buttermilk
1/8 teaspoon salt                                           1 tablespoon sugar

Preheat oven to 425 F. Spray a muffin pan with vegetable cooking spray or line with paper liners. Set aside. In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and sugar. Mix well. In a medium bowl, whisk together buttermilk, margarine, and eggs. Stir in corn. Add buttermilk mixture to dry ingredents; stir until just combined. Do not overmix. Fill each muffin cup about 2/3 full. Bake until tops are lightly golden about 18 minutes. Place on a wire rack to cool slightly. Turn muffins out onto rack and cool slightly. Brush tops with butter if desired. Makes about 15 large muffins. Also may use a mini muffin pan and reduce baking time. To make a spicer version add one teaspoon mince jalapeno pepper.   


Corn Meal Fish Cakes
1/2 cup all- purpose flour                                 3/4 Moss' Plain Yellow Corn Meal
2 cups mashed potatoes, cooled                        2 egg whites, lightly beaten
1 pound cooked cod fish, cooled and flaked       1/2 teaspoon pepper
1 teaspoon dried onion flakes                            1/2 teaspoon salt
t teaspoon minced jalapeno pepper
2 tablespoons chopped fresh cilantro or parsley (1 tablespoon dried)

Preheat oven to 425 F. Spray a large baking sheet with ooking spray. Spread flour on a sheet of waxed paper. In a large bowl, combine potatoes, fish, cilantro, jalapeno pepper, onion flakes, salt, and black pepper. Mix well. Divide fish mixture into 9 equal mounds. Shape each into a round cake Dredge in flour. Dip into egg whites, allowing excess to drip back into bowl. Dredge in cornmeal, patting to cover well. Place fish cakes on prepared baking sheet; chill for 10 minutes.Chilling will help cakes hold their shape. Preheat oven to 375 F. Bake, turning once, until golden, about 30 minutes. Make brush tops with butter if desired. These are better served real warm but not steaming hot. Also may prepare mashed potatoes and fish day before and store in refrigerator until ready to prepare cakes. 
Cornmeal Pudding
1 cup fresh or frozen unsweetened blueberries, thawed
1/2 cup sugar, divided                                   2 cups milk
6 tablespoons Moss' Plain Yellow Cornmeal     3/4 teaspoon grated lemon peel
1/2 teaspoon vanilla extract                            1/4 teaspoon salt

In a small microwave-safe bowl, combine blueberries and 1/4 cups sugar. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved, stirring once. In a 3-qt. microwave-safe bowl, combine the milk, cornmeal, lemon peel, and remaining sugar. Cover and microwave on high for 7 to 8 minutes or until thickened, stirring every 2 minutes. Stir in the vanilla and salt. May pour into dessert dishes or leave in dish cooked in; cool slightly.
Top with blueberry sauce. Can use any fruit for topping.    
Cornmeal Bread (Bread Machine Recipe)
1/2 cup Moss' Plain Yellow Corn Meal            2 3/4 cups Bread Flour
1 cup plus 2 tablespoons warm buttermilk       2 tablespoons butter or margarine, softened
(70 to 80 degrees will appear curdled)           1 teaspoon salt
2 tablespoons sugar                                      2 1/4 teasppons active dry yeast
In a bowl, combine the cornmeal and flour until well blended. In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions(check dough after 5 minutes of mixing; add 1 to 2 tablespoon of water or flour if needed). Yeilds 1-1 1/2 pound loaf.
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