1/2 cup cornmeal. 2 tablespoons sugar. 1 teaspoon baking powder. 1/4 teaspoon fine salt. 1/8 teaspoon baking soda. 1/8 teaspoon freshly grated nutmeg. 2 large eggs, separated and at room temperature.

Whisk 1 1/3 cups flour, 1/3 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon kosher salt and a pinch of cayenne. Work in 6 tablespoons diced cold butter with your fingers until crumbly.

In a large bowl, sift the flour and cornmeal through a fine-mesh sieve. Add any cornmeal that won’t go through the sieve into the bowl along with the sugar, baking powder, salt and ginger.

2/3 cup polenta-style yellow cornmeal. 2 1/2 teaspoons baking powder. 1/4 teaspoon baking soda. 1 heaping teaspoon sugar. 1 teaspoon fine salt. 6 tablespoons unsalted butter, diced. 3/4 cup buttermilk

Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make ...

Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary.

Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.

Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any ...

For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes.