Previous Page 2 of 6 Next

Continued: Recipes: Cornmeal-Crusted Walleye, Cornmeal Crust, Polenta, Polenta Pound Cake and Corn Muffins

  • Article by:
  • Last update: April 3, 2013 - 1:53 PM

Protein 23 g Cholesterol 83 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 3 lean meat, 2 fat.

Cornmeal Crust √

Makes one 9-inch pie crust.

Note: This crust is delicious and sturdy, great for any fruit pie. Use it for a 9-inch tart or pie tin or shape it into a free-form country tart.

• 1/2 c. cornmeal

• 1/2 c. all-purpose flour, plus extra for rolling dough

• 1 tbsp. sugar

• 2 tbsp. butter

• 2 to 4 tbsp. milk


In a large bowl, stir together the dry ingredients. Cut in the butter with two knives or your fingers to the consistency of small peas. Stir in enough milk so that the mixture comes together. Shape it into a ball with your hands. Cover and refrigerate about 30 minutes.

On a lightly floured surface with a lightly floured rolling pin, roll out the dough slowly and evenly. Gently lift it into a tart or pie tin and press to cover the bottom and edges. Or place the crust on a lightly greased baking sheet to create a free-form crust.

Nutrition information per serving of 8:

Calories 89 Fat 3 g Sodium 30 mg

Carbohydrates 14 g Saturated fat 2 g Calcium 7 mg

Protein 2 g Cholesterol 8 mg Dietary fiber 1 g

  • related content

  • Cornmeal is cook's gold

    Thursday April 4, 2013

    Use the versatile grain in everything from a sunny bowl of polenta to baked goods.

  • get related content delivered to your inbox

  • manage my email subscriptions


Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters