It is interesting to note that until the mid 1800 corn meal was known as Indian meal or Indian flour and corn referred to as Indian grain.
Corn Griddle Cakes
2 cups cornmeal
1/4 cup unbleached flour
1 package active dry yeast
2 teaspoons granulated sugar (optional)
1/2 to 1 teaspoon salt
1 pint milk
maple syrup (optional)
In a mixing bowl, combine cornmeal, flour, yeast, sugar and salt. Stir in milk until mixture is smooth. Let sit for 15 minutes. Drop mixture by large spoonsful onto a hot, greased griddle. When bubbles form on the top, turn cakes and cook until golden brown on the other side.
Serve with maple syrup, if desired.
Yield: makes 10 to 12
Corn And Grilled Pepper Relish
1 cup corn, roasted kernels
1/2 cup red bell pepper, finely diced grilled
1 tablespoon red onion, finely diced
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons cilantro, coarsely chopped
1/2 pc jalapeno, minced
1 teaspoon olive oil
salt and freshly ground pepper
Combine the corn, pepper, onion, vinegar, cilantro, jalapeno, and oil in a bowl and season to taste with salt and pepper.
Yield: makes 4 serving
Corn Fritters
1 can corn
1 tsp. salt
1 cup flour
1/4 tsp. paprika
1 tsp baking powder
2 pcs eggs
1 tsp. sugar
Sift flour, baking powder, salt and sugar. Stir in can of corn. Add eggs beaten whole. Drop tablespoon at a time into hot fat in deep frying pan and cook until golden brown. Drain on paper and serve hot with butter and maple syrup. This is taken from a 1930's Home Comfort cook book, so the directions aren't as complete as we use today. But I can attest they are delicious,
my mother made them often.
Corn And Pumpkin Dessert
1 pc pumpkin, small
2 ears corn, cut from cob
1/2 cup whole wheat flour
sugar or honey
Peel, seed and slice pumpkin. Cover with water and simmer until tender. Place corn kernels in a pie plate and bake at 350 degrees F for 15 minutes. Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.
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