white cornmeal

These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust.

(If you don't have buttermilk, you can make an easy substitute by combining one tablespoon of white vinegar or lemon juice with a cup of milk. Let stand for 5 minutes, then measure out 3/4 cup.)

Chess Pie Squares

all-purpose flour

confectioners’ sugar

salt

unsalted butter (1 1/2 sticks), softened

unsalted butter (1 1/2 sticks), at room temperature

granulated sugar

vanilla extract

buttermilk,

cornmeal

Make the shortbread crust: In a large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender or two forks until well blended and the dough holds together when you press a lump in your hand.

Press dough evenly into the bottom of 9-by-13-inch baking dish. Bake until edges begin to brown, 15 to 18 minutes. Remove shortbread from oven and let cool slightly. Reduce oven temperature to 325 degrees.

Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Beat in egg yolks, one at a time, until well blended. Switch to the whisk attachment and slowly beat in vanilla and buttermilk until well blended. Beat in cornmeal and flour until just combined.

Pour filling over crust. Bake for 25 to 30 minutes, or until the top is golden and set. Cool in the baking dish on a wire rack and cut the dessert into 24 squares (each about 2 inches) to serve.

Iroquois White-Corn Cakes With Maple Syrup and Bacon

butter, cubed,

milk

grits

Salt

black pepper

Tabasco

vegetable oil

bacon

maple syrup

Preheat the oven to 350 degrees. Butter an 8-inch-square baking dish.

In a 3- to 4-quart ovenproof saucepan, heat the milk to a simmer. Whisk in the cornmeal in a slow, steady stream. Season with salt and pepper. Cover and bake for 1 hour, stirring every 15 minutes. Remove from the oven and whisk in the butter a few cubes at a time. Season to taste with Tabasco, salt and pepper. Let cool for a few minutes, then add the egg yolks, stirring well to incorporate.

Transfer the grits to the buttered pan and spread out evenly, approximately 1 inch thick. Cover with plastic, pushing down to ensure that no air circulates. Refrigerate.

Cut the grits into 6 triangles. Set the oil in a large ovenproof nonstick skillet and place over medium heat. When hot, add the grits, working in batches, and sear on one side until browned, about 4 minutes. Flip and place in the oven to warm through.

Heat a large skillet over medium heat. Add the bacon and cook until just crisp. Pour off the fat and add the maple syrup. Baste the bacon until the syrup thickens.

To serve, place a corncake on each plate and top with 3 slices of bacon.

Add white cornmeal to boiling milk to create the unique texture of a traditional Southern spoon bread. There&#039;s nothing quite like it. A truly Southern side dish that&#039;s smooth and creamy and pairs well with any main course. Make it ahead so all you have to do is pop it in the oven.

Kentucky Spoon Bread - Traditional Southern Recipe

eggs

butter (melted)

baking powder

Heat milk in a medium saucepan over high heat. Bring to a rolling boil, then add cornmeal and whisk constantly for about 2 minutes until it is so thick you can’t whisk it.

Remove to the bowl of an electric mixer and place in the refrigerator to cool for 30 minutes. It should not be hot to the touch and it will be very thick.

Preheat the oven to 350º. Butter a casserole dish.

In a small bowl, whisk the eggs together and add to the cooled cornmeal mixture. Add melted butter, baking powder, and salt. Mix on medium-high speed with your electric mixer for 10 minutes until it is smooth, occasionally scraping down the sides of the bowl.

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Chess Pie Squares

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Top 3 white cornmeal recipes from across the web

The most viewed white cornmeal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chess Pie Squares

Iroquois White-Corn Cakes With Mapl...

Kentucky Spoon Bread - Traditional ...

The most viewed white cornmeal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine