Makes One 8-inch Square
Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.
- packed light brown sugar
- buttermilk
- self rising flour
- Sugar
- flour
- salt
- baking powder
- sugar
- Poppy seeds
- eggs
- Oil
- Milk
- Almond flavoring
- butter flavoring
- vanilla
Makes 15 large rolls
Don’t get the milk mixture too hot or the dough won’t rise.
- vegetable shortening
- honey
- whole milk
Makes 15 large rolls
Don’t get the milk mixture too hot or the dough won’t rise.
- whole milk
- honey
- vegetable shortening
Serves 4
This recipe didn’t specify a brand of cracker, but we like Ritz here. Try dipping the sandwiches in ketchup—a Frenchee fanatic told us that’s how she ate them growing up in Oklahoma.
- mayonnaise
- hearty white sandwich bread
- deli American cheese
- 3–4 quarts peanut or vegetable oil
Serves 6
You will need 3 or 4 ears of corn to yield 2 cups of kernels. Frozen corn can be substituted for the fresh, provided it is thawed and well drained.
- cornmeal
- whole milk
- cayenne pepper
- cream of tartar
- Gold Medal® all-purpose flour* or Better for Bread™ bread flour
- vegetable oil
- Bourbon
- Honey
- Brown Sugar
- Challah Bread
- Eggs
- Baking Powder
- ⅓ cups Canola Oil
- Hot Water