Two Great Recipes For Experimenting With Cornmeal Or Corn Flour

With so many different types of flour on the market now, experimenting with different textures and compositions can be fun. If you've recently been gifted some cornmeal, you might be wondering what you can do with this somewhat-grainy corn flour. Here are a few unique recipes to help you enjoy the flavor and texture of cornmeal at home.

Southern-Style Hushpuppies

These finger foods are pillowy, crispy on the outside, and packed with flavor.  Hushpuppies date back to the late 1800s, though there's a lot of debate and many stories about their origin. They've been known by many things over the years before the final name stuck, but the basic composition of these tender cornmeal treats has been pretty consistent. You'll want to mix a couple of cups of cornmeal with a cup of all-purpose flour to form the base.

Then, add a couple of tablespoons of sugar, a tablespoon or so of salt, a couple of tablespoons of baking powder, four tablespoons of melted butter, a cup of buttermilk and a couple of dashes of hot sauce. Stir in a quarter-cup or so of onion that's been finely minced and mix everything well. Let the batter sit for several minutes while you heat some oil to 350 degrees.

Drop the batter by rounded scoops into the hot oil. Fry them for a couple of minutes on each side, until they are golden in color. Remove them from the oil and drain them on paper towels, sprinkling lightly with salt while they're still hot.

Indian Pudding

Indian pudding is a warm, hearty and sweet pudding treat that's comforting and satisfying. To make it at home, you'll need about a quarter of a cup of softened butter, five to six cups of milk, about a 2-inch chunk of fresh ginger root that's been peeled and minced, and a couple of teaspoons of vanilla extract.

You'll also want to have about a half-cup of dark brown sugar, two-thirds or so of a cup of cornmeal and a couple of tablespoons of maple syrup. Add a dash of cinnamon for a little bit of extra warmth.

Mix the butter, milk, ginger and vanilla in a saucepan. Heat it over medium heat until it's steaming, then strain it to get the ginger out. Return the milk mixture to the saucepan and stir in the brown sugar, cornmeal, maple syrup and cinnamon. Heat it until it boils, then let it simmer over medium heat for about ten or fifteen minutes.

Divide the mixture between four small crocks or ramekins. Bake them at 325 degrees for about an hour.

If you'd like to try your hand at either of these recipes, you can find the main ingredient at a food supplier like Dover Corn Products LTD.


Share