Uses for corn meal besides corn bread?
Page 1 of 2 12 LastLast
Results 1 to 15 of 21
  1. #1
    Registered User gardening momma's Avatar
    Join Date
    Dec 2008
    Location
    Ohio
    Posts
    138
    Post Thanks / WTG / Hug
    Rep Power
    6

    Default Uses for corn meal besides corn bread?

    I have a lot of corn meal. I like corn bread, and have a recipe I really like for that, but I was wondering what else I can make with corn meal? If you have ideas, do you have recipes for them?

    Also, how long does corn meal last? I've seen threads/posts about how flour has a limited shelf life, but don't recall seeing anything about corn meal.

  2. #2
    Registered User Contrary Housewife's Avatar
    Join Date
    Mar 2007
    Location
    Kansas City
    Posts
    4,633
    Post Thanks / WTG / Hug
    Blog Entries
    75
    Rep Power
    43

    Default

    I use corn meal, the really gritty stuff, to keep my homemade pizza from sticking to the pan.

    AFAIK it lasts forever. I buy 2-3 cups in bulk and keep it in the pantry and have never had it go bad. It's too dry to worry about.

    You might want to try polenta, that's a fancy word for corn-meal mush. Some people like it as a side dish instead of pasta. Here's a simple recipe: http://www.elise.com/recipes/archive...my_polenta.php
    Use it up, Wear it out,
    Make it do, Or do without. ~unknown

    You can't always get what you want
    But if you try sometimes you just might find
    You get what you need ~Rolling Stones

    A clean house is a sign of a wasted life. ~unknown

  3. #3
    Registered User gardening momma's Avatar
    Join Date
    Dec 2008
    Location
    Ohio
    Posts
    138
    Post Thanks / WTG / Hug
    Rep Power
    6

    Default

    Yes, what I have is the coarse stuff, not corn flour or corn meal mix. I have a lot of it--I bought a couple of large bags at an international grocery store we have here (love it!), and didn't use them up as quickly as I anticipated.

    I have thought about making fried polenta, but I had forgotten about that idea. I think it needs to be fairly firm so it can be sliced. Thanks for the idea.

    I had considered making my own corn tortillas or tortilla chips, but when I did internet searches I mostly found recipes that called for a special kind of corn flour (was it masa harina?), not corn meal. I did find one recipe for corn tortillas that uses corn meal, so I'll try that. http://www.recipezaar.com/Homemade-Corn-Tortillas-92902

  4. #4
    Registered User sunshine's Avatar
    Join Date
    Feb 2002
    Location
    central midwest
    Age
    53
    Posts
    7,814
    Post Thanks / WTG / Hug
    Blog Entries
    56
    Rep Power
    34

    Default

    You can use it as a coating for meats when baking /frying.

    Hushpuppies!

  5. #5
    Registered User sunshine's Avatar
    Join Date
    Feb 2002
    Location
    central midwest
    Age
    53
    Posts
    7,814
    Post Thanks / WTG / Hug
    Blog Entries
    56
    Rep Power
    34

    Default

    Cornmeal Chips
    1/2 cup water
    1/8 to 1/4 teaspoon garlic powder, as desired
    1 1/2 tablespoons butter or margarine
    1/4 to 1/2 teaspoon chili powder, as desired
    1/8 teaspoon salt
    2/3 cup yellow cornmeal

    Preheat oven to 375 F (moderate). Lightly grease baking sheet.

    Heat water, butter or margarine, and seasonings to boiling. Remove from heat. Stir in cornmeal and mix well. Divide dough into 30 portions, using about 1 teaspoon dough each. Roll each portion into a ball about 3/4 inch in diameter. Place balls on baking sheet, about 3 inches apart. Cover with wax paper and press with bottom of a glass until very thin -- about 2 1/2 inches in diameter. Remove wax paper. Bake until lightly browned and crisp -- about 15 minutes. Cool on rack. Store in airtight container. Makes 30 chips.

  6. #6
    Registered User sunshine's Avatar
    Join Date
    Feb 2002
    Location
    central midwest
    Age
    53
    Posts
    7,814
    Post Thanks / WTG / Hug
    Blog Entries
    56
    Rep Power
    34

    Default

    Bean Tamale Pie
    2 tablespoons green pepper, chopped
    1 1/2 teaspoons chili powder
    2 tablespoons onion, chopped
    1/8 teaspoon salt
    1/3 cup yellow cornmeal
    1 teaspoon oil
    1 cup dried kidney beans, cooked, unsalted, drained *
    3/4 cup water
    1/16 teaspoon salt
    1/4 teaspoon chili powder
    1/2 cup tomato puree
    about 1 cup (1/2 of a 10-oz package) frozen whole-kernel corn

    Cook green pepper and onion in oil in small (8-inch) skillet until tender. Stir in beans, tomato puree, corn, chili powder, and salt. Cover and cook over low heat until flavors are blended, about 15 minutes.

    Mix cornmeal, water, and 1/16 teaspoon salt. Cook over low heat, stirring constantly, until very thick, about 3 minutes. Spread cornmeal mush over bean mixture to form a crust. Sprinkle 1/4 teaspoon chili powder over top of crust. Cook over low heat, with lid ajar, until topping is set, about 7 minutes. Makes 2 servings of about 1 cup filling and 1/3 cup cornmeal mush each.

    * Note: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans. Omit the 1/8 teaspoon salt.

  7. #7
    Registered User sunshine's Avatar
    Join Date
    Feb 2002
    Location
    central midwest
    Age
    53
    Posts
    7,814
    Post Thanks / WTG / Hug
    Blog Entries
    56
    Rep Power
    34

    Default

    Cornmeal Pancakes
    1 cup cornmeal
    1/2 cup milk
    1 teaspoon salt
    2 tablespoons melted butter or margarine
    1 tablespoon sugar
    1 cup boiling water
    1/2 cup flour
    1 egg
    2 teaspoons baking powder

    In a bowl, combine cornmeal, salt, and sugar. Stir in the boiling water. Cover and let stand 10 minutes. In a separate bowl beat the egg, add milk and butter or margarine, and stir. Add to the cornmeal mixture. Stir together flour and baking powder. Add to cornmeal mixture and stir just until mixed. Drop by spoonfuls onto greased skillet or griddle. Makes 10-12 pancakes.

  8. #8
    Registered User sunshine's Avatar
    Join Date
    Feb 2002
    Location
    central midwest
    Age
    53
    Posts
    7,814
    Post Thanks / WTG / Hug
    Blog Entries
    56
    Rep Power
    34

    Default

    Cornmeal French Toast
    1 cup milk *
    1 teaspoon butter or margarine
    2 eggs, beaten
    1 teaspoon ground cinnamon
    8 slices bread
    1/2 cup yellow cornmeal

    Mix milk, eggs, and cinnamon thoroughly. Melt butter or margarine on griddle or frypan. Dip each slice of bread in milk mixture. Sprinkle 1/2 tablespoon cornmeal on one side of dipped bread; place bread, cornmeal side down, on griddle or frypan. Sprinkle 1/2 tablespoon cornmeal on top of bread. Repeat with remaining bread slices. Brown on both sides, about 5 minutes per side. Serve immediately. Makes 8 slices.

    * If using nonfat dry milk, use 1/3 cup nonfat dry milk powder and 1 cup water.

  9. #9
    Registered User gardening momma's Avatar
    Join Date
    Dec 2008
    Location
    Ohio
    Posts
    138
    Post Thanks / WTG / Hug
    Rep Power
    6

    Default

    Wow. That sounds good. Thanks.

    Edit: Ha! You're posting pretty fast...this was in reference to the corn chips. Will read the others now.
    Last edited by gardening momma; 01-15-2009 at 09:01 PM.

  10. #10
    Registered User sunshine's Avatar
    Join Date
    Feb 2002
    Location
    central midwest
    Age
    53
    Posts
    7,814
    Post Thanks / WTG / Hug
    Blog Entries
    56
    Rep Power
    34

    Default

    It can be used as a pesticide -- as some insects organs will swell after ingesting cornmeal (particularly fire ants)

  11. #11
    Registered User sunshine's Avatar
    Join Date
    Feb 2002
    Location
    central midwest
    Age
    53
    Posts
    7,814
    Post Thanks / WTG / Hug
    Blog Entries
    56
    Rep Power
    34

    Default

    Antebellum Rice Bread

    Ingredients
    1 tablespoon butter melted
    1 teaspoon salt
    1/2 tablespoon vegetable shortening melted
    1 dash cayenne pepper optional
    1 cup rice cooked
    1 cup milk
    1/2 cup cornmeal
    3 large eggs beaten
    Directions

    * The salt, though traditional, may be eliminated if you choose to do so.

    Place the melted fats and the rice in a heavy saucepan, covered, over very low heat.

    Mix cornmeal and salt and pepper, then stir milk into beaten eggs and blend in the cornmeal.

    Blend together with the rice mixture and put into greased 8- or 9-inch square pan.

    Bake at 450F until firm when tapped with finger and well browned on top--about 25 minutes. Cut into squares to serve.

    Makes 1 to 1 1/2 dozen squares.

  12. #12
    Registered User sunshine's Avatar
    Join Date
    Feb 2002
    Location
    central midwest
    Age
    53
    Posts
    7,814
    Post Thanks / WTG / Hug
    Blog Entries
    56
    Rep Power
    34

    Default

    My daughter has celiac disease, so we have lots of recipes using cornmeal instead of wheat flour

  13. #13
    Master Dollar Stretcher madhen's Avatar
    Join Date
    Feb 2006
    Location
    California
    Posts
    17,536
    Post Thanks / WTG / Hug
    Blog Entries
    427
    Rep Power
    91

    Default

    I make my dogs homemade biscuits and use cornmeal as one of the ingredients in those.
    DH aka Mad Hen
    (http://mad-hen-creations.blogspot.com/)

    Every time you spend money, you're casting a vote for the kind of world you want. Anna Lappe

  14. #14
    Super Moderator Darlene's Avatar
    Join Date
    Oct 2002
    Location
    Upstate NY
    Posts
    27,948
    Post Thanks / WTG / Hug
    Rep Power
    64

    Default

    Hubby has mush almost every morning for breakfast.
    He uses it on his baking sheets when making certain breads (his Italian Feather Bread, good & easy, he doesn't put the egg wash on) http://www.visi.com/~rang/personal/recipes/feather.html and it's nice under homemade pizza dough too.
    Last edited by Darlene; 01-16-2009 at 08:28 AM.

  15. #15
    Registered User joyofsix's Avatar
    Join Date
    Aug 2005
    Location
    IN
    Age
    51
    Posts
    2,018
    Post Thanks / WTG / Hug
    Rep Power
    21

    Default

    We also love fried mush. I coat zucchini with batter to fry. Hush puppies are good as a side. If you go to allrecipes.com and put in cornmeal alot of recipes come up.
    Mom to Emma, Spencer, Connor, Lily,Fletcher, Amelia and Adeline.

    Mortgage $0
    EF 3 mo income barring
    anymore emergencies

Page 1 of 2 12 LastLast

Similar Threads

  1. Corn Bread Mix
    By QuilterMom in forum Gifts In A Jar
    Replies: 5
    Last Post: 12-21-2011, 04:31 PM
  2. Corn Bread
    By gardening momma in forum Breads and muffins
    Replies: 10
    Last Post: 12-07-2009, 02:29 PM
  3. Question re: corn meal
    By madhen in forum Kitchen Basics
    Replies: 10
    Last Post: 04-01-2009, 10:44 PM
  4. Corn gluten meal for weed control?
    By QuilterMom in forum Homesteading and gardening
    Replies: 0
    Last Post: 11-28-2004, 02:28 PM
  5. Replies: 0
    Last Post: 12-14-2002, 10:36 AM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •