CORNMEAL BISCUIT
Is a biscuit that is not round still a biscuit? Well, I did not have the suggested ramekin (a small round baking dish) to make these round so I used a bread pan and they ended up rectangular. Delicious nevertheless. Just a hint of sweetness and was perfect with the beans I was serving. These would be good with breakfast too.
Find original recipe at “Monkey and Me Kitchen Adventures”: Cornmeal Biscuit
If you want to purchase ramekins, read what chefs have to say about them here.
See information at the bottom of this page to understand more about corn and options for products such as cornmeal vs grits vs hominy vs polenta.
Image from the recipe site
What I did differently:
-Made a triple batch
-Used a bread pan to cook the triple batch all at once
-Baked 350 degrees for 30 minutes
-After baking, placed on cooling rack. When cooled, sliced into thin slices then before serving, toasted them in a toaster.
