Compiled Recipe – Corn and Pimiento Loaf

Corn and Pimiento Loaf

* 1 cup all-purpose flour
* ½ cup cornmeal, fine
* 1/8 cup sugar
* 1 ½ tsp. baking powder
* ½ tsp. baking soda
* 1 tsp. salt
* ½ cup vegetable oil
* 1/3 cup sour cream
* 1 large egg
* ½ cup corn kernels, drained
* 1 piece canned pimiento, drained and chopped roughly

1) Pre-heat oven to 350◦F. Grease a 9×5-inch loaf pan with vegetable oil. Mix together all-purpose flour, fine cornmeal, sugar, baking powder, baking soda, salt, vegetable oil, sour cream, egg, canned corn kernels and canned pimiento in a medium bowl until well combined.

2) Pour into prepared baking pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.


Compiled Recipe – Corn Dogs

Corn Dogs

* ½ cup all purpose flour
* ½ cup cornmeal
* 2 tbsp sugar
* ½ tsp baking soda
* ½ tsp salt
* 1/3 cup milk
* 2 large eggs, beaten
* 2/3 cup sour cream
* 3 tbsp vegetable oil
* 24 to 30 cocktail sausages, thawed

1) Mix together all purpose flour, cornmeal (available at Healthy Options and baking supply stores), sugar, baking soda and salt in a medium bowl.

2) Combine milk, eggs, sour cream and vegetable oil in another bowl. Make a well in the center of dry ingredients and pour in wet ingredients; stir until just combined with a few lumps. Pour batter into a tall, narrow plastic tub for easier dipping.

3) Skewer cocktail sausages with toothpicks or halved barbecue sticks. Heat 3 inches vegetable oil on a medium heavy-bottomed pan until it registers 375◦F on a deep-fry thermometer. Dip sausages in batter; allow excess to drip off. Deep fry in batches for 1 to 2 minutes or until golden brown; do not overcrowd the pan. Drain and serve immediately.