More Ways to Use Cornmeal

Until we got those six-gallon buckets of cornmeal, it honestly never occurred to me that people would buy--and use--that much cornmeal.  And now, I guess there are people who would.  Part of the reason I write the food part of this blog is not so much to share my recipes,  but rather to show the thinking process.  What people can do when presented with a challenge in challenging circumstances.  It's not to say so-and-so has this recipe and it works.  It's to help a person look at what I did with my recipes to adapt them to using food storage and being workable in a grid-down situation so that you can do the same with your family's recipes.  You already have your own recipes to work with.  You probably don't need too many more.

That being said, did you know cornmeal mush is supposed to be real food?  I didn't.  I thought it was something from Looney Tunes.  And it kind of scared me.  How good could it possibly taste?

Cornmeal Mush
Serves 6
3 1/2 cups water, divided
1 teaspoon salt
1 1/4 cups cornmeal

Combine 2 1/2 cups water and salt in a small saucepan and bring to a boil.  Whisk cornmeal with remaining water in a small bowl.  Slowly pour cornmeal mixture into boiling water and whisk in thoroughly.   Reduce heat to low and stir constantly for five minutes or until the mixture is thickened.

So basically, this is like Cream of Wheat or Malt-o-Meal, but with corn.  It cooks up pretty quickly.  It's a bit blah, but way better with milk and brown sugar or maple syrup.  I'm definitely not a fan of hot cereals, so I'm a bit biased in that manner.  But this was fine.  The kids split 50-50 on this.  Surprisingly, as a breakfast cereal, I found just a little bit was really filling. 

Now, the following sound a little more inviting, judging by all the rave reviews I read.  But I'm still a little nervous to try them out.

Cornmeal Pancakes  
Serves 4
1 1/3 cups all-purpose flour
2/3 cup cornmeal
1/3 cup dry milk powder
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/3 cups water
1/4 cup oil

In a large bowl, combine the dry ingredients.  In another bowl, whisk together the wet ingredients.  Stir the wet ingredients into the dry ingredients just until moistened.

Pour batter onto a lightly greased hot griddle.  Flip when the bubbles form on top.  Cook until the second side is golden brown.

My husband grew to love hush puppies when he served as a missionary in North Carolina for two years.  He's made them a few times for our family in the past thirty years.  I never had until now.  (It's been my policy never to make anything my husband could make.  If I did, he might want me to keep making it.)  But I had to give these a try. Besides, I have this sneaking suspicion that they might taste a lot better than the store-bought mix.

Hush Puppies
Serves 6-8
1 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1 egg, beaten
1/4-1/2 cup finely chopped green onion (including the green)
3/4-1 cup buttermilk
oil for frying, 2-3" in pan

Combine all dry ingredients.  Add egg, buttermilk, and onions.  Mix well.  Carefully drop in hot oil by spoonfuls and brown on all sides.

Polenta
1 quart chicken broth
1 teaspoon salt
1 cup cornmeal
1 tablespoon butter
1 cup any type of shredded or crumbled cheese


Preheat oven to 350 degrees.  Grease a two-quart casserole dish.  Combine broth, salt, cornmeal, and butter in the casserole dish and stir well.  Bake for 40 minutes.

Remove from oven and add cheese.  Stir well.  Bake five more minutes.

Remove from oven and let rest for five minutes before serving.

Family reviews:  Again, we split about 50-50 on this.  One daughter was wondering what was with the "retirement home food."  And this made me think it might work for the elderly or babies.  Another daughter wanted to know what was wrong with just using all 120 pounds of cornmeal for cornbread.  

Refrigerated leftovers will become firm and may be fried as mush for breakfast the next morning.

If you decide to double this recipe, you may need to double the baking time as well.


Hopefully, these recipes have given you some ideas as to how versatile cornmeal is. 

Links to related posts:
What Do I Do With All This Cornmeal?
Corn for Long-Term Storage  

4.10.20