Recipes: Bread & More


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Hot Cross Buns
2 packages of dry or 2 cakes compressed yeast 
½ cup lukewarm water
½ cups milk
1/3 cup butter
½ cup sugar
2 ½ teaspoons salt
5 ½ to 6 cups sifted all-purpose flour
2 eggs
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup currants
1/3 cup golden raisins
1 ½ cups Kenyon's Corn Meal, white or yellow - order white / order yellow

Makes 24 buns - Soften yeast in lukewarm water.  (Use warm water for dry yeast.)  Heat milk, butter, sugar and salt in large saucepan to scalding.  Cool to lukewarm.  Add one cup of the flour, eggs, cinnamon, nutmeg, currants and raison; blend well.  Add corn meal and dissolved yeast.  Add enough additional flour to make soft dough.  Knead on well floured board until smooth; about ten minutes.  Grease dough lightly; cover and let rise on board in warm place until double in size, about one hour.  If board isn't large enough to allow dough to expand in rising, use a large greased bowl.  Punch dough down; divide into 24 parts.  Shape to form balls; place on greased cookie sheets two inches apart.  Flatten slightly.  Cover; let rise in warm place until nearly double in size, about 45 minutes.  Bake in preheated hot oven at 425° for 15 to 20 minutes or until golden brown.  Decorate while warm with confectioners' sugar frosting crosses (1 cup and 2 Tablespoons confectioners' sugar, ½ teaspoon vanilla extract, pinch of salt, and 4 teaspoons of milk or enough to make thick and pipeable).  Serve warm.  

 
 

Kenyon's Corn Bread & Corn Muffins
1 cup Kenyon's Corn Meal, white or yellow - order white / order yellow 
1¼ cups sifted flour
5 Tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
1 egg
1¼ cup milk
¼ cup oil
Blend all dry ingredients.  Then add remaining items until just blended.  Do not over mix.  Pour into greased muffin tins and bake at 425°for 20-25 minutes.  Yields about 12 muffins.  For cornbread, bake in an 8" square pan at 425° for 20-25 minutes.
We offer these muffins at our tours.  They are so good!  Try adding blueberries, cranberries, or any favorite fruit or nut for a delicious treat!  If you like sweet, add a bit of our old-fashioned jams in the middle -
order    

 
 

Blue Corn Meal Muffins
1¼ cup milk 
1 egg    
3 teaspoons baking powder 
½ teaspoon salt  
1 cup Kenyon’s Blue Corn Meal -
order
¼ cup honey
1¼ cup flour
¼ cup vegetable oil
Blend liquids into dry ingredients.  Do not over mix.  Pour into greased muffin tins and bake at 425° for 20 to 25 minutes.  Makes 18-24 muffins.
Corn Bread: Prepare batter as above and bake according to directions in greased 9" square pan.  

 
 

Red Corn Bread
1¼ cup milk
1 egg                         
3 teaspoons baking powder 
½ teaspoon salt    
1 cup Kenyon’s Red Corn Meal -
order
¼ cup honey
¼ cup flour
¼ cup vegetable oil
Blend liquids into dry ingredients.  Do not over mix.  Pour into greased 9 inch pan. Bake at 425° for 20 to 25 minutes.    

 
 

Mexican Corn Bread
1¼ cup flour             
1-2 Tablespoons              
1 teaspoon baking soda        
¼ cup low fat milk     
1 egg beaten               
1 cup grated cheddar cheese
½ cup chopped mild green chili peppers
¾ cup Red Corn Meal -
order
2 teaspoon baking powder
½ cup sour cream
1 cup corn kernels      
¼ cup olive oil
Preheat oven to 400° & grease an 8 or 9 inch square pan.  Mix flour, cornmeal, sugar, baking powder, & baking soda in a large bowl.  In separate bowl, combine the cheddar, corn, chili peppers, sour cream, milk, oil, & egg.  Stir into flour mixture until barely moistened.  Batter will be lumpy.  Pour into prepared pan and bake for about 30 minutes.  

 
 

Brown Bread
3 cups Kenyon's Brown Bread Mix - order
1½ cups molasses
1Tablespoon vinegar
1½ cups water
1 cup raisons
Preheat oven to 350°.  Combine molasses, vinegar, and water.  Add dry ingredients to liquid mixture and stir until blended.  Fold in raisins and pour into a well greased 9x5x3 pan.  Bake for approximately 1 hour and 10 minutes.

 
 

Steamed Brown Bread
2 cups warm water                    
1½ cups molasses                    
3 Tablespoons vinegar               
1 cup raisins
1 bag Kenyon’s Brown Bread Mix -
order
Pour mix into large bowl and set aside.  Combine warm water, molasses, and vinegar.  Stir liquid ingredients into dry ands mix well.  Stir in raisins.  Pour equal amounts of batter into two well greased 1 lb. coffee cans.  Cover tightly with aluminum foil and secure with elastics.  Place on rack in kettle containing boiling water that comes nearly half way up around the cans.  Cover and steam for 1 ½ hours.  Remove kettle from heat and allow to sit for ½ hour.

 
 

Buckwheat Nut Bread
2 cups Kenyon’s Buckwheat Flour - order
½ cup Kenyon's White Corn Meal - order                        
½ cup Kenyon's Graham Flour -
order
                                                                                         
1 Tablespoon baking powder      
½ teaspoon baking soda
½ cup chopped nutmeats
1½ cup milk
2/3 cups molasses
Mix and sift dry ingredients.  Add liquid and nuts & fold until well blended.  Spoon into a well greased loaf pan.  Let stand 20 minutes.  Bake in 350°degree oven for 45-50 minutes.  Raisins or dates may be added with nuts. 

 
 

Miller's Bran Muffins
1½ miller’s bran                        
1 cup Kenyon’s Whole Wheat Flour - 
order                                             
1 teaspoon baking soda             
1 teaspoon baking powder
½ cups raisins or dates
1 cup milk
¼ cup molasses or honey
2 Tablespoons vegetable oil
Combine liquid ingredients until blended.  Add bran; set aside.  Mix together whole wheat flour, baking soda and baking powder.  Fold the two mixtures together until moistened.  Add raisins and spoon into greased muffin tins.  Bake in 400°oven for 15 minutes.  Makes 10-12 muffins   

 
 

Pineapple Corn Bread
1 cup Kenyon's Yellow Corn Meal - order
1½ cup sifted flour
4 teaspoons baking powder
1 teaspoon salt
11/8 cup milk
2 eggs beaten
4 Tablespoons oil
½ cup pineapple jam
½ cup crushed pineapple, drained
Sift together dry ingredients.  Combine milk and eggs with oil, crushed pineapple, and jam.  Stir together enough to moisten.  Pour into greased (8"x4") loaf pan and bake at 375°for 1 hour. 

 
 

Gorgonzola Polenta
¾ cup Kenyon’s Yellow Corn Meal - order
2 Tablespoons butter
2 oz gorgonzola cheese, cut into small chunks
Kenyon’s Sea Salt -
order

Put 2 cups water in a heavy bottom saucepan, add a pinch of salt, and bring to a boil.  Reduce the heat to a simmer and sprinkle in the Corn Meal, stirring well with a wooden spoon.  Cook, stirring, until the mixture begins to pull away from the sides of the pan, about 15-30 minutes.  The polenta should be thick and lump free.  Add the butter and salt, if needed, and stir well. (Do not over season the polenta - the cheese is quite salty already).  Add the gorgonzola and mix thoroughly.  Transfer to a shallow tray or wooden board (dampened with water to prevent sticking) and spread into an 8 x 8 square.  Let cool until firm.  Polenta can be made several hours ahead or the day before, then cooled and refrigerated until needed.  Cut the polenta into 4 squares, put on a non stick baking sheet and cook under a very hot broiler until the cheese begins to bubble and melt.  Preparation Suggestion:  Add caramelized onion and stir fried broccoli when adding gorgonzola.    

 
 

Blueberry Whole Wheat Muffins
Recipes from Patricia B Mitchell’s Cookbook Collections “Grist Mill Quick Loaf Breads”, “As the Mill Wheel Turns”, “True Grist”®
2 cups Kenyon’s Whole Wheat Flour -
order
½ cup all purpose flour  
2 teaspoons baking powder  
¼ teaspoon salt                    
½ cup sugar     
2 eggs, separated
1 cup milk
¼ cup butter
1 cup blueberries
Combine flour, salt, and baking powder.  Cream the butter and add the sugar; add the well beaten egg yolks.  Add the dry ingredients alternately with the milk.  Roll the berries in flour and stir them in the batter.  Add the egg whites, beaten to a stiff froth.  Bake in greased muffin pans at 350º for 15 minutes

 
 

Whole Wheat Bread
4½ cups Kenyon’s Whole Wheat Flour - order                 
1 Tablespoon salt                      
5 Tablespoon sugar                   
1 Tablespoon oil
1 package dry yeast
1 cup white flour
1 cup lukewarm water
Prepare yeast according to package directions. Place 3 cups whole wheat flour, white flour, sugar, and salt in large bowl. Add yeast, shortening, and stir in one cup lukewarm water or enough to make a stiff dough.  Knead until smooth; about 5 minutes.  Place dough in greased bowl, cover and set to rise until light; about 3 hours. Turn out onto floured board, knead in remainder of the whole wheat flour.  Divide into two greased bread pans, cover, and let rise again.  Bake at 350º for one hour.  Makes two loaves.  

 
 

Multi-Grain Bread
Recipes from Patricia B Mitchell’s Cookbook Collections
“Grist Mill Quick Loaf Breads”, “As the Mill Wheel Turns”, “True Grist”®
1 cup Kenyon's Yellow Corn Meal -
order                                                
1 cup Kenyon's Rye Meal -
order
1 cup Kenyon's Whole Wheat Flour - order
                      
1 tsp baking powder                  
½ teaspoon baking soda
2 Tablespoons sugar
¼ teaspoon salt
½ cup raisins
3 Tablespoons molasses
1½ - 1⅔ cup sour milk
Mix dry ingredients, then mix remaining items.  Combine the mixtures.  Spoon into a 9 x 5 inch loaf pan, the bottom of which has been greased.  Bake at 350º for 35 minutes or until a toothpick comes out un-sticky from the center of the loaf.

 
 

Maple Graham Bread
Recipes from Patricia B Mitchell’s Cookbook Collections
2½ cups buttermilk or sour milk 
½ teaspoon baking soda            
⅔ cup maple syrup -
order                     
½ teaspoon salt
3½ cups Kenyon’s Whole Wheat Flour -
order

1 cup raisins
2 teaspoon baking powder  
Combine milk, baking soda, and maple syrup.  Stir in salt, flour, and raisins.  Add baking powder.  Mix well.  Spoon into a 9 x 5 inch loaf pan, the bottom of which has been greased.  Bake at 350º for 45-50 minutes.
“Grist Mill Quick Loaf Breads”, “As the Mill Wheel Turns”, “True Grist”®

 
 

Graham Gingerbread
1½ cups Kenyon's Graham Flour - order
3 teaspoons baking powder
2 teaspoons ginger
1 teaspoon cinnamon
½ salt
1 egg
1/3 cup sugar
1/3 cup oil
¾ cup buttermilk
2/3 cup molasses
Stir together dry ingredients and set aside.  Beat together liquid ingredients until well mixed.  Stir in flour mixture just to blend.  Turn into well greased 8" square pan.  Bake at 350° for 45-50 minutes.  Cool in pan for 15 minutes.  Serve warm with whipped cream. 

 
 

Better-Than-Gingerbread
Recipes from Patricia B Mitchell’s Cookbook Collections “Grist Mill Quick Loaf Breads”, “As the Mill Wheel Turns”, “True Grist”®
2 cups Kenyon's Whole Wheat Flour - 
order   
1 ½ teaspoons baking soda              
¼ teaspoon salt                  
2 ½ teaspoons ginger    
⅓ cup vegetable oil
⅔ cup molasses
1 ¼ cup milk
1 egg, beaten (or egg substitute)
½ cup pecans, chopped
Combine dry ingredients.  In a separate bowl mix remaining things.  Combine the two mixtures, and pour into a greased 9x5x3 inch loaf pan.  Bake at 325º for about 50 minutes.    

 
 

Pumpernickel Bread in Bread Machine
1-1/8 to 1¼ cups water                          
⅓ cup molasses                                               
1½ Tablespoon butter                                        
1½ cups flour                            
1 cup Kenyon's Rye Meal -
order
1 cup Kenyon's Whole Wheat Flour - order
3 Tablespoon cocoa powder
1 Tablespoon wheat gluten
¾ teaspoon Kenyon's Sea Salt -
order

2 teaspoons yeast
This mixture produces a dark, full flavored loaf, perfect for a soup or stew. Even with the abundant amount of whole grains, this bread has a moderate rise and isn’t too dense.  1½ pound loaf.  Remember all machines are a bit different so you may have to slightly adjust the liquid amounts (which all should be between 90 °-100°) to achieve the perfect loaf. 

 
 

Anna Damma Bread
1¼ cups water                                      
¼ cup molasses                                               
1 Tablespoons butter                                         
3 cups flour
⅓ cup Kenyon's Yellow Corn Meal -
order
3 Tablespoons wheat gluten
¾ teaspoon Kenyon's Sea Salt -
order
2½ teaspoons yeast                                          
A classic, we’ve altered this all-time favorite slightly to work in your bread machine.  Everyone knows the old story of poor Anna’s deprived husband, if only he were here today to taste the bread he inspired!  1½ pound loaf.  Remember all machines are a bit different so you may have to slightly adjust the liquid amounts (which all should be between 90 °-100°) to achieve the perfect loaf.      

 
 

Classic Rye Bread in Bread Machine
1¼ cups & 1 Tablespoon water                          
1½ Tablespoons butter                                      
2¼ cups flour                                        
1½ cups Kenyon's Rye Meal -
order                               
5 Tablespoons dry buttermilk powder      
3 Tablespoons sugar
1 Tablespoon wheat gluten
¾ teaspoon Kenyon's Sea Salt -
order

2 teaspoons caraway seed
2 teaspoons yeast        
This bread rose incredibly high, which is fortunate since it won’t last long!  We love this subtle deli-type rye for grilled ham and cheese sandwiches.  The caraway seed is optional, though we can’t imagine rye without it!  1 ½ pound loaf.  Remember all machines are a bit different so you may have to slightly adjust the liquid amounts (which all should be between 90 °-100°) to achieve the perfect loaf.     

 

English Muffin Bread - Denise Plante: Portsmouth, NH
5½ - 6 cups Flour
2 packages of yeast
1 Tablespoon sugar
2 teaspoons salt         

¼ teaspoon baking soda
2 cups of milk
½ cup water
Kenyon's Yellow Corn Meal - order
Combine 3 cups flour, yeast, sugar, salt and soda.  Heat liquids until very warm (120° to 130°).  Add to dry mixture; beat well.  Stir in enough more flour to make a stiff batter.  Spoon into two 8½ x 4½ " pans that have been greased and sprinkled with Kenyon's Grist Mill Yellow Corn Meal.  Sprinkle Corn Meal on top.  Cover; let rise in warm place for 45 minutes.  Bake at 400°  for 25 minutes.  Remove from pans.  Cool completely.  Enjoy!
    

 

Corn Meal Mush Hot Cereal - Susan Kennedy: Santa Rosa, CA
1 cup Kenyon's Yellow Corn Meal - order
1 teaspoon salt
1 cup cold water
3 cups boiling water
Combine meal, salt and cold water in a medium-size bowl.  Gradually pour mixture into boiling water in a large saucepan stirring constantly.  Lower heat; cover; continue to cook for about 5 minutes, stirring frequently.
    

 
   

Honey/Graham Muffins
2 cups Kenyon's Graham Flour - order
1 Tablespoon baking powder
3 eggs
1¼ cups milk                            
¼ cup melted butter
¼ cup honey -
order

Stir together dry ingredients. Add liquids and stir just until moistened. Do not over mix.  Spoon into greased muffin tins filling 2/3 full.  Bake at 425° for 30 minutes.

  

 
 

American Rye Bread
1 box Kenyon's Clam Cake & Fritter Mix (1#) - order                                                                            
1 package dry yeast               
1 cup milk                 
4 Tablespoons molasses                    
1 teaspoons salt                           
¾ cup lukewarm water
4 cups Kenyon’s Rye Meal -
order
2 cups white flour
2 Tablespoons oil
Prepare yeast according to package directions.  Scald milk, add molasses and salt.  Cool to lukewarm.  Add yeast.  In large bowl combine liquids with 2 cups rye and 1 cup sifted white flour; beat until smooth.  Add shortening and remaining flour, or enough to make dough easy to handle.  Knead lightly and quickly until smooth; about 5 minutes.  Place dough in greased bowl, cover and let rise until double; about 2 ½ hours.  Divide dough in half and shape into loaves.  Place on greased cookie sheet that has been sprinkled with corn meal.  Cover and let rise again; about 1 hour.  Brush with egg white that has been diluted with 1 tbsp. water to glaze.  With sharp knife, lightly cut three strokes diagonally across top.  Bake at 375° for 45 minutes.  Makes 2 loaves. 1 Tbsp. caraway seeds may be added to this recipe. 

 
 

Buckwheat Muffins
1 egg                          
1 cup milk                  
3 Tablespoons honey -
order             
1/3 cup flour
1 cup Kenyon’s Buckwheat Flour -
order

½ teaspoons salt
2½ teaspoons baking powder
Beat together egg, milk, and honey.  Sift buckwheat and white flour, measure and add baking powder and salt.  Sift dry ingredients into liquids and stir until mixed well.  Bake at 350º in well greased muffin tins for 20 minutes. 

 
 

Cheesy Cornmeal Crackers
As a gift or served with your holiday spirits, these are delicious!
1 cup Kenyon's Yellow Corn Meal - 
order
½ cup Kenyon's Whole Wheat Flour - order

¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon chili powder
2 teaspoons grated cheddar cheese
2 teaspoons vegetable oil
½ cup buttermilk or sour milk
Combine the dry ingredients.  Stir in cheese, vegetable oil and buttermilk. Work into a ball and roll out on a floured surface - very thinly.  Cut into squares and prick each cracker a few times with a fork.  Bake at 350° for 8-10 minutes on a greased baking sheet.  Watch carefully, as they burn easily. 

 
 

Corn Bread Stuffing
Try something new on your holiday table...from scratch. 
Make Kenyon's Corn Bread (above)
Crumble dry Kenyon's Corn Bread into crumbs
3½ cups Kenyon's Corn Bread crumbs
3½ cups bread or biscuit crumbs (of your choice) 
¼ cup butter
1 medium onion, chopped
1 egg, beaten
1/3 cup milk
1½ teaspoons salt
½ teaspoon pepper
1 teaspoons sage
4 hard-cooked eggs, chopped (optional)
2 cups chicken or turkey broth, or water
Mix crumbs in a large bowl.  Sauté onions and celery in butter.  Sauté onions and celery in butter.  Add all ingredients to crumbs and mix well.  Spoon into a shallow greased pan and bake at 400°for about 30 minutes.

 
 

Banana Corn Meal Loaf
1 box Kenyon's Clam Cake & Fritter Mix (1#) - order                                                                                 
1 can Drained Fruit Cocktail
1½ cup water

 
 

Corn Crisps
1 cup Kenyon’s Yellow Corn Meal - order
1 Tablespoon fat
½ teaspoon salt
7/8 cup boiling water
Combine ingredients; make balls using 1 Tablespoon mixture for each.  Put on well-greased baking sheet.  With moistened fingers, pat into 2-3 inch rounds.  Bake in hot oven, 400°about 30 minutes.  Makes about two dozen.  Excellent with various dips.  Can be frozen.  

 
 

Blueberry Corn Meal Muffins with Sweet Glaze
1 cup Kenyon's Yellow Cornmeal - order
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1½ cup sugar
2 Tablespoons minced orange peel
3 eggs, room temperature
1½ cup buttermilk
3 cups fresh blueberries or frozen unsweetened, unthawed (raspberries or blackberries may also be used)
Preheat oven 375°.  Butter flour 12-cup bundt pan.  Mix first 4 ingredients in medium bowl.  Using electric mixer, cream butter, sugar and orange peel until light and fluffy.  Blend in eggs 1 at a time.  Fold in buttermilk and blueberries.  Gently fold in remaining dry mix.
Spoon batter into prepared pan.  Bake about 50 minutes until cake begins to pull away from sides of pan.  Cool cake in pan for 15 minutes.  Invert cake onto plate – cool completely. 
Muffins can be served for breakfast without glaze – delicious!
Glaze:
1/3 cup Kenyon's Orange Marmalade Jam
3 Tablespoons unsalted butter
3 Tablespoons sugar
1½ teaspoons whipping cream
Stir first 4 ingredients in heavy saucepan over low heat until sugar dissolves and butter is melted.  Increase heat and bring to boil.  Reduce heat and simmer until thick.  Stir frequently for about 5 minutes.  Cool completely.  Spoon glaze over cake, allowing excess to run down sides.  Garnish cake with berries, if desired.  

 
 

Blueberry Corn Meal Muffins
1 1/4 cups all-purpose flour
1/2 cup Kenyon's Yellow Cornmeal - 
order
1/2 cup brown sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 cup local, frozen blueberries
Preheat oven to 375°. Grease muffin cups or line with paper muffin liners.  Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl.  Dredge the blueberries in the sifted ingredients.  In a small bowl, combine the milk, butter and egg.  Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.  Bake in preheated oven for 20 minutes.  Let muffins sit for 10 minutes before removing from the pan.

 
 

Rye Popovers
3 eggs, beaten                    
1 cup milk                         
3 Tablespoons butter, melted
⅔ cup flour
⅓ cup Kenyon’s Rye Meal -
order
½ tsp. salt
Combine eggs, milk, and butter. Add dry ingredients, beat well until smooth. Pour batter into 6 greased muffin cups, stirring batter often to prevent settling and bake in a 375° oven for 50 minutes. Prick each popover to let out steam, bake 10 minutes. Remove immediately from pan and serve hot. 

 
 

Boston Brown Bread with Raisins
Recipes from Patricia B Mitchell’s Cookbook Collections
“Grist Mill Quick Loaf Breads”, “As the Mill Wheel Turns”, “True Grist”®
1 cup Kenyon's Rye Meal -
order    
1 cup Kenyon's Yellow Corn Meal -
order  
1 cup Kenyon's Whole Wheat Flour -
order
    
2 teaspoons baking soda           
¼ teaspoon baking powder
¾ cup raisins
⅓ cup molasses or brown sugar
1 ⅔ cup sour milk or buttermilk
Mix the dry ingredients; and in a separate bowl, mix the raisins and liquids.  Stir together the two mixtures, and fold into a greased 9 x 5 inch loaf pan.  Bake at 350º for about 45 minutes.

 
 

Easy Whole Wheat Nut Bread
1 cup flour                                            
2 cups Kenyon's Whole Wheat Flour -
order                                            
1 Tablespoon baking powder      
½ teaspoon baking soda
1 cup dark brown sugar
1½ cup milk
1 cup coarsely chopped nuts
Combine flours, baking powder, baking soda in bowl; set aside.  Stir brown sugar into milk until it dissolves.  Fold milk mixture into dry ingredients until blended.  Add chopped walnuts.  Pour into 2 greased loaf tins (8 ½ x 4 ½).  Bake for one hour in 300°oven.  Turn onto wire rack and cool completely before slicing. 

 
 

Fried Green Tomatoes
1 large egg
¼ cup milk
½ - 1 teaspoon hot sauce
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
½ cup Kenyon’s Yellow Corn Meal -
order
3 medium green tomatoes sliced 1/4 inch thick (or very firm red tomatoes)
2 tablespoons oil or bacon drippings
In a pie plate whisk the egg, milk, and hot sauce. In a cup, mix the sugar, salt and pepper.  Spread the cornmeal on a plate.  Dip the tomato slices into the egg mixture, sprinkle with the sugar mixture, then coat with the cornmeal.  In a 12 inch nonstick skillet, heat 1 Tablespoon of the oil over moderate heat.  Slide in about half of the tomato slices, without crowding, and cook for 2 minutes on each side or until golden brown; transfer to paper towels to drain.  Repeat with the remaining oil and tomatoes.  Serve immediately, as they lose their crispy texture upon standing.

 
 

Spicy Corn Meal Chicken
½ cup Kenyon's Yellow Corn Meal - order 
½ cup flour
1½ teaspoon salt
1½ teaspoon chili powder
½ teaspoon crushed oregano
¼ teaspoon pepper
2 to 3½ pounds chicken, cut up
½ cup milk
1/3 cup melted butter
Combine corn meal, flour, salt and pepper, chili powder and oregano.  Dip chicken pieces in milk and coat with corn meal mixture.  Place chicken, skin side up, in a large shallow pan. Drizzle butter over chicken.  Bake in pre- heated oven at 375°for about 50 to 55 minutes. Cover with foil for about 30 minutes and then uncover for remaining 20 minutes.

   
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21 Glen Rock Road/P.O. Box 221 West Kingston, RI 02892
Tel: 401.783.4054 | Tel: 800.7.KENYON
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