Do anyone have any good recipes for using cornmeal?

Answer 1

I put cornmeal to use in these three recipes. Our family loves them all.

FRIED POLENTA:

1 cup cornmeal
1 cup cold water
1 teaspoon salt
3 cups boiling water
1 cup grated Parmesan cheese

In a mixing bowl combine cornmeal, cold water and salt. Grease a loaf pan. Bring the remaining 3 cups of water to a rolling boil and stir in the cornmeal mixture. Bring the mixture back to a boil while stirring constantly. Reduce heat to a simmer and stir in the cheese.

Let the mixture simmer for 20 to 30 minutes; stirring frequently. Allow the polenta to simmer until it becomes very thick. Spread the mixture into the loaf pan and refrigerate at least 4 hours.

After the polenta has chilled, cut it into slices or shapes using cookie cutters. Cover the bottom of a frying pan with oil and fry the slices or cutouts on medium heat for approximately 5 minutes per side.


LEMON PEPPER COD (catfish, tilapia, etc.)

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon lemon pepper
4 eggs
6 (6 ounce) cod fillets
1/4 cup margarine

Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs. In a large frying pan, melt margarine over medium-high heat.

Working one at a time, dip fillets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.


HUSH PUPPIES

2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying

In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal. Heat 2 inches of oil to 365 degrees F.

Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Answer 2

Tortillas for enchiladas;
small thin pancakes

Batter
2 1/2 dl flour
1 1/4 dl cornmeal
1/4 tsk salt
3 3/4 dl water
I´m sure there are many more recipes to find.

Answer 3

Cornmeal Blueberry Mush
* 2 cups fresh blueberries
* 11⁄2 cups low-fat or skim milk
* 11⁄2 cups water
* 3⁄4 cups cornmeal
* 1⁄2 teaspoon salt
* 3 tablespoons maple syrup
* 1⁄2 teaspoon ground nutmeg
* 1 tablespoon sugar

1. Put the blueberries in the colander and rinse them under running water. Gently pat them dry.

2. Combine the milk and water in the saucepan.

3. Set the saucepan over medium heat, and stir constantly with
the wooden spoon until bubbles form around the edges of
the pan.

4. Using the wire whip, slowly stir in the cornmeal and salt and whisk constantly until there are no lumps in the mixture.

5. Reduce the heat to low. Cover the saucepan and simmer for
10 minutes until thickened.

6. Turn off the heat and fold in the maple syrup and
blueberries.

7. In the small bowl, mix together the nutmeg and sugar.
Sprinkle on the top of the mush and serve immediately.

Cornmeal Porridge
* 1 cup cornmeal
* 1 tsp salt
* 4 cups water
- Bring to boil, stirring constantly. Reduce heat and cook additional 5 minutes. Stirring occasionallu



* Makes 5 - 1 cup servings

Cornbread
* 1 cup self-rising cornmeal
* 1 cup cream style corn
* 2 eggs, slightly beaten
* 1/4 cup of vegetable oil
* 1 cup sour cream
- Lightly grease 9 to 10 inch skillet. Place in 400 degrees oven until hot.

- Mix together all ingredients.

- Pour batter into hot pan and cook at 400 degrees for 40-45 minutes, or until golden brown and firm to touch.


Sweet Cornbread
* 1/2 tsp. salt
* 4 tsp. baking powder
* 1 egg
* 1/4 c. sugar
* 1 c. cornmeal
* 1 c. flour
* 1 c. milk
* 1/3 c. melted shortening

- Melt shortening in heavy cast iron skillet.

- Sift together dry ingredients.

- Beat egg. Add milk. Then add both to dry
ingredients.

- Add melted shortening to batter, leaving some in bottom of pan. (Sprinkle pan with small amount of cornmeal to prevent sticking.) Mix with spoon and pour into skillet.

- Bake at 425 degrees for 20 to 30 minutes.

Answer 4

I have an abundance of cornmeal and plan to try all of these that I haven't already. (Some are already standard in my kitchen) They all sound delish. I don't know how you are going to pick a Best answer! Think I'll try that hot water corn bread today.

Answer 5

Corn Dodgers

Mix 1 cup stone ground meal, 1 teas. salt, 1 tablespoon butter, add enough boiling water to that to make a thick dough. Shape dough into rolls or patties, Fry in hot oil till crisp on both sides. Delicious with greens, beans and fried fish!

Answer 6

cornbread

cornmeal as a breading for frying

Answer 7

Sagaponack Corn Pudding

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
--Ina Garten
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Bacon-Cheddar Hot Water Cornbread

Prepare this cornbread at the last minute so you can serve it piping hot.

2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water
8 slices cooked and crumbled bacon
1 cup shredded sharp Cheddar cheese
4 minced green onions
Vegetable oil
Softened butter

Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits. Stir in bacon, cheese, and green onions.
Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.
Note: Stone ground (coarsely ground) cornmeal requires more liquid.

Yield: Makes 8 patties

--Southern Living, JANUARY 2004
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Sugar Pie's Corndogs

2 lbs. hot dogs
1 Tbsp. flour
2 ¼ cups Bisquik
5 Tbsp. yellow corn meal
1 tsp. onion powder
2 eggs
1½ cups milk

Prepare hot dogs by laying on paper towels and rolling to dry them. Dust lightly w/ 1 Tbsp. flour, rolling hot dogs to coat evenly. Shake off excess flour. Insert bamboo skewers half-way into each hot dog.

Whisk all batter ingredients together in a tall pitcher (this facilitates coating).

Dip floured hot dogs into batter, sealing at stick. Fry 2-3 at a time in 375ºF oil (or Fry Daddy). Rotate regularly to evenly brown, or submerge w/ spider for a minute or so. Overall cooking time is generally under 2 minutes. Remove from oil and drain on a wire rack placed over a cookie sheet.
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Best Ever Cornbread

1 cup yellow cornmeal
½ cup A/P flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
½ cup evaporated milk
½ stick of butter, melted
1 egg

Preheat oven to 450ºF. Grease a 9" cast iron skillet and warm it in the oven during preheat.

Whisk all dry ingredients together in large bowl. Whisk all wet ingredients together, then add to dry ingredients. Pour into skillet, and bake for 15 minutes. Yield: 4-6 servings

--"Deep in the Heart" cookbook