Search this site

Our Sponsor
Food-a-pedia‎ > ‎

Cornmeal

Nutritional Information:
This food is very low in Saturated Fat, Cholesterol and Sodium.

Food Facts:

Dried ground corn. Whole-grain or stone-ground cornmeal is crushed between millstones leaving a coarser texture with the nutrient-packed germ still attached. Cornmeals also come in white, yellow and blue varieties (depending on the color of the corn). Self-rising cornmeal is a white or yellow cornmeal with leavening agents and salt added.




Simple from Scratch:
Basic Hot Cereal Recipe:
3 ½ cups water
¼ tsp salt
1-2 tbsp oil or butter
1 cup cornmeal

Start the water heating in a separate pot, while the cornmeal is being sautéed in the cereal pot.  Stir the roasted cornmeal for even browning, until a pleasing grain aroma greets your nose.  Take the pot off the fire, let it sit a minute or two, and then pour into the boiling or nearly boiling water.  Use hotpads!  Stir briskly, then return to low flame and continue cooking for 10-30 minutes (less time for the fine grain cornmeal, more for coarse).  If the cornmeal is burning, continue the cooking in a double boiler.  Add a little more hot water if it gets too thick.
(Tassajara Cooking: Norval Delwyn Carlson)

More Recipes
Arepa

The arepa is a flat, unleavened patty made of cornmeal which can be grilled, baked, or fried. The characteristics of the arepa vary from region to region. For example, Colombian arepas may vary by color, flavor, size, thickness, and garniture from  region to regin while Venezuelan arepas may be stuffed with cheese, vegetables, or meat. (cited from Wikipedia)

Ingredients
1 cup cornmeal
1 cup crumbled Columbian cheese (Queso Columbiana) or grated mozzarella (1/4 pound)
1 cup plus 2 tablespoons water
1/4 cup vegetable oil

dash of salt

Directions

1. Mix together flour and salt in a bowl, then stir in water until incorporated. Mix it together by hand until the dough is soft and there are no lumps.
2. Form a small handful of dough into a golf ball size ball.
3. Put a small hole in the middle of the ball and put a small amount of cheese in the hole. Flatten the ball between your palms, gently pressing to form a 1/2-inch-thick patty, then gently press around side to eliminate cracks. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
4. Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, (about 8 to 10 minutes side). Drain on paper towels.

Firecracker Cornbread Recipe

If you don't stock whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

3 tablespoons butter
1 teaspoon red pepper flakes
1 cup whole wheat pastry flour
3/4 cup instant cornmeal (or instant polenta) or fine-grain cornmeal
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon aluminum-free baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk
1 large egg
2 1/2 cups corn, fresh (or at room temperature if previously frozen)

more butter for drizzling (optional)

Preheat your oven to 350F degrees, with a rack in the middle.

Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin (I have an enameled cast-iron one that is perfect) or equivalent baking dish. Place in the hot oven.

In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 - 40 minutes or until the edges are golden and the center is just set.