1/2 cup cornmeal. 2 tablespoons sugar. 1 teaspoon baking powder. 1/4 teaspoon fine salt. 1/8 teaspoon baking soda. 1/8 teaspoon freshly grated nutmeg. 2 large eggs, separated and at room temperature.

Whisk 1 1/3 cups flour, 1/3 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon kosher salt and a pinch of cayenne. Work in 6 tablespoons diced cold butter with your fingers until crumbly.

Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make ...

In a large bowl, sift the flour and cornmeal through a fine-mesh sieve. Add any cornmeal that won’t go through the sieve into the bowl along with the sugar, baking powder, salt and ginger.

For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the ...

2/3 cup polenta-style yellow cornmeal. 2 1/2 teaspoons baking powder. 1/4 teaspoon baking soda. 1 heaping teaspoon sugar. 1 teaspoon fine salt. 6 tablespoons unsalted butter, diced. 3/4 cup buttermilk

2 cups cornmeal. 1 lb. flour. 1 grated carrot. 2 cups water. 1/4 tsp. salt. Coconut Milk Sauce: 2 cups coconut milk powder. 1 cup evaporated milk. 4 cups vegetable stock. 1 carrot grated. 8 oz ...

Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any ...

Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.