1 cup yellow cornmeal -- stone ground
1 teaspoon salt
1 cup boiling water
2 tablespoons butter -- melted
1 cup buttermilk
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
vegetable oil or bacon fat for frying
In a medium
bowl, combine the cornmeal and salt.
in the boiling water, then the melted butter. Cover tightly
and let stand for 10 minutes.
In a small
bowl, beat the eggs slightly, then add the buttermilk. Stir
this into the cornmeal mixture and blend.
small bowl or on wax paper, combine the flour, baking
powder, and soda and stir quickly into the cornmeal mixture.
2 tablespoons of batter for each pancake, fry over medium
heat in a well-oiled skillet. ( I use about 2 teaspoons of
fat per batch.) When bubbles appear on the top of the
pancake, turn and brown the other side. Transfer pancakes to
keep in a warm oven while cooking the remaining batter.
Serve with maple syrup or sorghum molasses.
1 cup sour cream
1 large egg
3/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups apples -- peeled, diced
1 9 inch pie shell -- unbaked
1/2 cup brown sugar -- packed
1/3 cup all-purpose flour
1/4 cup butter
1 teaspoon ground cinnamon
cream and egg together; add sugar, flour, salt and vanilla.
Mix until smooth.
mixture into pie shell and bak in preheated 400 degree oven
for 25 minutes.
mix topping ingredients until crumbly-- Remove pie from oven
and sprinkle the crumb topping over.
Combine first 5 ingredients, mix well. Add bread cubes, stir
Spray 2 quart baking dish with cooking spray. Spoon mixture into
Put dish in deep baking pan. Add water to baking pan to a depth
1".Bake at 350 degrees for 40 minutes