Cornmeal-Buttermilk Dough
- 1 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons plain yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup cold unsalted butter, cubed
- 4 to 5 tablespoons whole buttermilk
- In a medium bowl, stir together flour, cornmeal, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
For Spiced Cornmeal-Buttermilk Dough, replace sugar with ¼ teaspoon Creole seasoning, and add ¼ cup shredded extra sharp Cheddar cheese when cutting in cold butter.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/spicy-shrimp-pot-pies/
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