Best Buttery Cornmeal Pastry Recipes

BUTTERY CORNBREAD

Buttery Cornbread image

A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTERY CORNMEAL PASTRY

Buttery Cornmeal Pastry image

This pastry goes well with savory pies (buttermilk pie, meat pies, yam pie, veggie pies, etc) - a nice change of pace! The cornmeal in the pastry gives it a lovely crumbly texture. Based on a recipe from "Food and Wine Magazine," Oct 2004.

Provided by Julesong

Categories Savory Pies

Time 35m

Yield 1 10inch pie crust

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1/4 cup fine white cornmeal, plus
2 tablespoons fine white cornmeal
1/2 teaspoon salt
4 ounces cold unsalted butter, cut into 1/2 inch cubes
1/4 cup ice water

Steps:

Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.

CORNMEAL PIE

Cornmeal Pie image

"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 2 pies (8 servings each).

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1-1/2 cups light corn syrup
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup cornmeal
3 tablespoons all-purpose flour
2 unbaked pastry shells (9 inches)
Whipped cream, optional

Steps:

In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

Nutrition Facts : Calories 415 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 269mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.