• cooking oil as needed
• 1 cup flour
• 1 cup cornmeal
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 eggs, well beaten
• 1¼ cupsbuttermilk(see note)
• ⅓ cup melted butter
   

Hoe Cakes

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• 2 cups cornmeal (white or yellow)
• 1 cup self-rising flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional)
• 1/4 cup unsalted butter, melted
• 2 large eggs, beaten
• 8 ounces beer
• 1/2 cup buttermilk
• 1 cup Cheddar cheese, shredded

Beer Cornbread Muffins

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• 2½ cups fresh corn kernels (about 5 ears)
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow or white cornmeal
• 1 (8-oz.) package fresh mozzarella cheese, grated
• 2 tablespoons chopped fresh chives
• 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

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• 1/2 lb kale, washed and central rib removed, finely chopped
• 6 cups of water
• 1½ teaspoons salt
• 3/4 cup cornmeal, stoneground preferred, finely ground will turn this into porridge
• 4 large garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Freshly ground pepper to taste

Kale And Cornmeal Soup

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• 3 large sweet potatoes
• 1 cup heavy cream
• 3/4 cup cornmeal
• 3/4 cup brown sugar
• 3 tablespoons butter
• 1 tablespoon ground cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup honey
• 4 large eggs
• pinch of nutmeg
• salt and freshly ground black pepper

Sweet Potato Spoon Bread With Cornmeal

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• butter for the pan
• 1 cup cranberries, rinsed and picked over
• 1/2 cup confectioners' sugar
• 1 cup all-purpose flour
• 3/4 cup stone-ground cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted

Cranberry Cornbread

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• 2 1/2 cups fresh corn kernals, frozen may be substituted
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal, white cornmeal OK too
• 8 oz fresh mozzarella cheese, grated
• 2 tablespoons chives, chopped
• 1 teaspoon salt
• 1 teaspoon freshl ground pepper

Farmers Market Corn Cakes

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• 2 cups cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons green onions, finely chopped
• 1 cup plus 3 tablespoons buttermilk
• 1 large egg, lightly beaten
• vegetable oil or shortening for frying

Southern Hush Puppies

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• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 2 tablespoons Chef Paul Prudhomme's Vegetable Magic
• 14 slices very hard, very green tomatoes, sliced about 1/4-inch - about 4 tomatoes
• 8 slices bacon, diced
• 1/2 cup vegetable oil
• 1 cup chicken stock
• 1 1/2 cups heavy cream
• 6 English muffins, split

Fried Green Tomatoes with Cream Gravy

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• 2 cups milk
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup yellow cornmeal
• 2/3 cup sour cream
• 4 eggs
• 1 1/2 cups shredded cheddar cheese, or your choice
• 4 green onions, green and pale green parts only, chopped

Basic Spoon Bread

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