Corn Meal, Enriched & Degermed, Yellow

1 CUP SIGNATURE SELECT YELLOW CORN MEAL, 1 CUP ALL PURPOSE FLOUR, 4 TSP. BAKING POWDER, 1/4 CUP FINE GRANULATED SUGAR, 1 TSP. PLAIN SALT, 2 EGGS, 1 CUP MILK, 1/4 CUP MELTED BUTTER. SIFT FLOUR WITH SUGAR, BAKING POWDER AND SALT; STIR IN CORN MEAL. BEAT EGGS SLIGHTLY, ADD MILK AND MELTED BUTTER. COMBINE WITH DRY INGREDIENTS, STIRRING ONLY UNTIL MOIST. POUR INTO GREASED 9 X 9 X 2 INCH PAN. BAKE AT 425°F FOR 20-25 MINUTES. FOR MUFFINS, POUR INTO WELL-GREASED MUFFIN PAN; BAKE IN HOT OVEN (425°F) FOR 15-20 MINUTES. MAKES 12 MUFFINS.

2 CUPS SIGNATURE SELECT YELLOW CORN MEAL, 1 CUP ALL PURPOSE FLOUR, 1 TSP. BAKING POWDER, 1/2 TSP. SODA, 1 1/2 TSP. PLAIN SALT, 1 TBSP. FINE GRANULATED SUGAR, 1/2 CUP CHOPPED ONIONS, 1/2 CUP BUTTERMILK, 3/4 CUP WATER, 1/2 CUP MELTED BUTTER, 1 EGG. SIFT TOGETHER CORN MEAL, FLOUR, BAKING POWDER, SODA, SALT AND SUGAR; PLACE IN A SMALL BOWL. ADD ONIONS, BUTTERMILK AND WATER; MIX WELL. ADD BUTTER AND EGG. BLEND. DROP BY SMALL TABLESPOONS INTO PREHEATED DEEP FAT (370°F). COOK UNTIL GOLDEN BROWN. YIELD: ABOUT 30.

1 CUP SIGNATURE SELECT YELLOW CORN MEAL, 1 1/2 TSP. PLAIN SALT, 1 CUP COLD MILK, 2 CUPS HOT MILK, 2 EGGS, 3 TBSP. MELTED BUTTER. MIX CORN MEAL AND SALT. COMBINE WITH COLD MILK AND STIR UNTIL SMOOTH. ADD TO HOT MILK AND COOK UNTIL THICKENED, ABOUT 5 MINUTES, STIRRING CONSTANTLY. BEAT EGGS; ADD SMALL AMOUNT OF THE COOKED MIXTURE AND BLEND. STIR IN REMAINDER OF COOKED MIXTURE AND THE MELTED BUTTER. POUR INTO A WELL-GREASED 1 1/2 QUART CASSEROLE AND BAKE IN MODERATE OVEN (350°F) FOR 50 MINUTES, OR UNTIL DONE. SERVE IMMEDIATELY, SPOONING SERVINGS FROM CASSEROLE AND TOP WITH MELTED BUTTER.