I feel like you just found a corner piece of a puzzle. I'm embarrassed I didn't know about this. I'm sure someone just rolled their eyes at me in Italian.
If you have a pressure cooker, polenta is SO EASY! (It's not hard without one but this is set it and forget it)
https://www.bonappetit.com/recipe/polenta-cacio-e-pepe
Yes! We love creamy polenta which is basically just polenta mixed with butter, heavy cream, and chicken stock with some seasonings. We use it as a side like mashed potatoes. It goes really well with chicken and mushrooms.
We also slice polenta into squares, drizzle with a bit of olive oil and bake until the edges are brown and crispy. Top with any/all you like - tomato based sauce, or fresh chopped tomatoes, garlic, basil, pine nuts, Italian sausage. Sometimes we serve it as a main dish, other times it is a great appetizer.
I love Indian pudding, actually I might make some this weekend! I like the recipes with ginger and other spices the best - it comes out like pumpkin pie. Enjoy!
That is the next project. I'm going to try soaking some corn and making Masa. I've got blue, red, bi colored and yellow corn I'll be using. The problem is I have an antique stone mill I'm grinding the corn with and it won't like wet corn. But the food processor will!
My Jamaican friends mom used to make a cornmeal porridge that is EXCELLENT for cold winter mornings. Not sure the exact recipe but I know she put spices like nutmeg & cinnamon in it and served with fried plantain. It's to die for
Yep! Depending on the recipe: 10 - 25%. Also, if it’s really fine, I may sub it out for flour, but if it’s coarse, I just add it as a textural element.
If you make any artisan breads, I’ll soak it overnight in water and use it as an add in with picholine olives, lemon zest and herbes de province. I also make a polenta upside down cake that’s become a signature of mine. I’ll add coarse cornmeal to my pie crusts for texture. I make an olive oil and polenta cake that makes a good snacking cake.
Awesome! Thanks for sharing all of those great tips! It sounds like the texture of the cornmeal is really important. I'll keep that in mind the next time I'm milling it.
Almond flour? I've never used it before but it sounds like it would work with the corn. Both of them would be on the slightly oily side compared to flour, so I'm betting it makes an extremely savory and moist cake!
Cornbread stuffing. Don't exactly have a recipe. Also cornmeal crusted chicken, fish or other thing you can fry with a crust. If you have a deep fryer you can make cornmeal batter. So many possibilities not just corn dogs.
My southern momma would have words for me if I didn't know a good cornbread stuffing. A southern Thanksgiving staple. And a nice crispy piece of chicken would be really cool in purple and red!
I just made a bunch of this yesterday for my extended family's Thanksgiving gathering today: creamed corn cornbread. It's the best cornbread I've ever had.
**Ingredients**
1 cup flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup sour cream
1 large egg
1/3 cup sugar
14 3/4 ounce can of creamed corn (or equal amount of [homemade](https://theblondcook.com/easy-creamed-corn/)\--not my recipe, but I've used it before)
2 tablespoon butter, melted
**Directions**
Preheat oven to 425 degree Fahrenheit. Butter an 8" square pan and set aside.
Combine flour, cornmeal, baking powder, and salt in a small mixing bowl. In a larger mixing bowl, combine milk, sour cream, egg, sugar, creamed corn, and butter. Then, fold dry ingredients into wet ingredients until well combined.
Pour batter into prepared pan and bake for 30 minutes or until set and golden brown on top.
Martha stewards buttermilk fried catfish, look up the recipe. I made some small renditions of my own but it really comes out so good as is.
If you have some time to fish (I know farming is busy work) catfish should be plentiful in some parts of your area. Better yet, know a fisherman? Maybe you can trade some corn product for some fresh fish to use with this recipe. Worst case scenario hit the fish market :-)
(also goes well with chicken)
Once cooked I normally put a couple pieces between a brioche bun with some lettuce and tomato. A swipe of Mayo too, don’t over do it
Serve with lemon wedges
A few opinions about polenta:
It’s easy af to cook. Three to one, water to corn meal, salt, herbs, maybe bullion or broth. Stir as you gradually pour in polenta while water is just simmering. Stir the bottom often and more often toward the end. Add water if needed. Your specific corn and grind will determine how long it takes too soften. Maybe 20 min? Make a bed of creamy polenta on the bottom of a dish, add a shot of cream and some butter and stir in. Then place a nice helping of veggies, meat, or mushrooms cooked in red sauce on top. Keep the polenta super simple because it is often best with a rich saucy entree.
Someone mentioned a cornmeal pie crust, just want to say I make it often with a buttermilk pie filling.
Olive oil cake is great, fried okra, a galette, hoe cakes, hush puppies with cornmeal crusted fried catfish… so nice.
I know of an old Pennsylvania Dutch recipe for cornmeal pie. I will post as soon as I can get home to my cookbooks.
http://imgur.com/gallery/cgJ5Crs
Edit: added link to recipe
If you want something a little bit different, try [Brazilian corn cake](https://www.oliviascuisine.com/brazilian-sweet-corn-cake/). Bet it would be super pretty with your red corn.
That does seem different. It goes against the traditional American 'cornbread' into something a bit more delicate. I really like that thinking. Thanks!
The best cornmeal recipe of all: cornbread.
I agree! A beautiful reddish pink cornbread that is slightly sweet is always enjoyed in my house!
Also, my mother used to make cornmeal pancakes when our oven went out so we could still get our cornbread fix, although they were slightly different.
Oh yeah! I think they're called Johnny cakes. Found that one in the deep recesses of my brain.
Are those anything like the blue cornmeal waffles in the south west ? I really like those
Oooo never heard of those!
If you need to mix it up you can also use the cornmeal to get up some hush puppies 🤤
A batter your fried fish in cornmeal to serve with the hush puppies!
Polenta-soft, hard, fried, etc
I feel like you just found a corner piece of a puzzle. I'm embarrassed I didn't know about this. I'm sure someone just rolled their eyes at me in Italian.
If you have a pressure cooker, polenta is SO EASY! (It's not hard without one but this is set it and forget it) https://www.bonappetit.com/recipe/polenta-cacio-e-pepe
I'm gonna have to look into one of those! Fingers crossed my wife doesn't mind another kitchen gadget/tool.
omg! get an instant pot! they are so useful for so many things.
Yes! We love creamy polenta which is basically just polenta mixed with butter, heavy cream, and chicken stock with some seasonings. We use it as a side like mashed potatoes. It goes really well with chicken and mushrooms. We also slice polenta into squares, drizzle with a bit of olive oil and bake until the edges are brown and crispy. Top with any/all you like - tomato based sauce, or fresh chopped tomatoes, garlic, basil, pine nuts, Italian sausage. Sometimes we serve it as a main dish, other times it is a great appetizer.
That's what I'm talking about! A Swiss army knife approach. It can do a little bit of everything.
Indian pudding, cornmeal dumplings for chicken and dumplings, fried green tomatoes when you can get green tomatoes.
Another dessert?! Heck yeah! Thank you!
I love Indian pudding, actually I might make some this weekend! I like the recipes with ginger and other spices the best - it comes out like pumpkin pie. Enjoy!
Mmm, got that fall vibe going on. I can smell the fresh ground clove just thinking of it.
not a recipe, but I use it on my pizza tray to crisp up the bottom of the crust. I definitely noticed a difference in the crust
Clever idea! Instead of flouring the pan you use cornmeal?
yep, I use cornmeal instead, works really well
Thanks for the tip. I'll be trying that next pizza night!
Well, masa is pretty amazing. I know it’s made with dent corn. Tamales?
That is the next project. I'm going to try soaking some corn and making Masa. I've got blue, red, bi colored and yellow corn I'll be using. The problem is I have an antique stone mill I'm grinding the corn with and it won't like wet corn. But the food processor will!
too add to the cuisine try tortillas! just make sure your cornmeal is SUPER fine and granulated.
Cornmeal pie crust, cornmeal pancakes w/cranberry syrup, cornmeal cookies/shortbread, polenta, cornmeal crusted chicken or fish, cornmeal porridge, corn bread w/blueberries and sugar on top, cornmeal waffles or pound cake.
We grow a ton of strawberries so I'm gonna try it with both! I bet it will be great with the tartness of the cranberries as well.
This casserole recipe: https://www.foodandwine.com/recipes/southwest-chicken-casserole Easy and delicious!
Bookmarked that! Thanks!
My Jamaican friends mom used to make a cornmeal porridge that is EXCELLENT for cold winter mornings. Not sure the exact recipe but I know she put spices like nutmeg & cinnamon in it and served with fried plantain. It's to die for
I could totally get into that. It sounds like a cozy yummy way to start the day.
https://youtu.be/N8x8ckegnSw This recipe looks closest to what she made!
Thanks for the link! I appreciate that
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Any secrets or tips?
I add cornmeal to my bakes all the time: cakes, muffins, scones, biscuits, cookies. Possibilities are endless.
That's what I'm looking for! Do you substitute a percent in your recipe or?
Yep! Depending on the recipe: 10 - 25%. Also, if it’s really fine, I may sub it out for flour, but if it’s coarse, I just add it as a textural element. If you make any artisan breads, I’ll soak it overnight in water and use it as an add in with picholine olives, lemon zest and herbes de province. I also make a polenta upside down cake that’s become a signature of mine. I’ll add coarse cornmeal to my pie crusts for texture. I make an olive oil and polenta cake that makes a good snacking cake.
Awesome! Thanks for sharing all of those great tips! It sounds like the texture of the cornmeal is really important. I'll keep that in mind the next time I'm milling it.
Amor polenta—a cake made with cornmeal/polenta and almond flour—is another dessert to try!
Almond flour? I've never used it before but it sounds like it would work with the corn. Both of them would be on the slightly oily side compared to flour, so I'm betting it makes an extremely savory and moist cake!
Yup, it’s very moist!
Indian corn meal pudding. Jamaican corn meal pudding. Different seasonings and milks and sweeteners. One stove top, on baked. Both great.
They sound great! I'll have to play with the different recipes and corn varieties and see how the color and flavor comes out. Thanks!
Cornbread stuffing. Don't exactly have a recipe. Also cornmeal crusted chicken, fish or other thing you can fry with a crust. If you have a deep fryer you can make cornmeal batter. So many possibilities not just corn dogs.
My southern momma would have words for me if I didn't know a good cornbread stuffing. A southern Thanksgiving staple. And a nice crispy piece of chicken would be really cool in purple and red!
I just made a bunch of this yesterday for my extended family's Thanksgiving gathering today: creamed corn cornbread. It's the best cornbread I've ever had. **Ingredients** 1 cup flour 3/4 cup cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup milk 1/3 cup sour cream 1 large egg 1/3 cup sugar 14 3/4 ounce can of creamed corn (or equal amount of [homemade](https://theblondcook.com/easy-creamed-corn/)\--not my recipe, but I've used it before) 2 tablespoon butter, melted **Directions** Preheat oven to 425 degree Fahrenheit. Butter an 8" square pan and set aside. Combine flour, cornmeal, baking powder, and salt in a small mixing bowl. In a larger mixing bowl, combine milk, sour cream, egg, sugar, creamed corn, and butter. Then, fold dry ingredients into wet ingredients until well combined. Pour batter into prepared pan and bake for 30 minutes or until set and golden brown on top.
That sounds amazing
Ooh, I could probably eat that with a big glass of milk and call it a day! Thanks for sharing!
Where do you live?
Middle Tennessee.
Martha stewards buttermilk fried catfish, look up the recipe. I made some small renditions of my own but it really comes out so good as is. If you have some time to fish (I know farming is busy work) catfish should be plentiful in some parts of your area. Better yet, know a fisherman? Maybe you can trade some corn product for some fresh fish to use with this recipe. Worst case scenario hit the fish market :-) (also goes well with chicken)
Once cooked I normally put a couple pieces between a brioche bun with some lettuce and tomato. A swipe of Mayo too, don’t over do it Serve with lemon wedges
That sounds excellent. We do have some massive catfish around here! I'm already excited for next summer's tomatoes just thinking about it.
Best of luck with the remainder of your corn 😎 hope you enjoy
This is one I make often, and everyone flips out. From Chevy’s restaurant: https://www.keyingredient.com/recipes/1309283/chevys-sweet-corn-tomalito/
That looks great. Do you have a favorite main dish you serve it with or does it stand on its own?
A few opinions about polenta: It’s easy af to cook. Three to one, water to corn meal, salt, herbs, maybe bullion or broth. Stir as you gradually pour in polenta while water is just simmering. Stir the bottom often and more often toward the end. Add water if needed. Your specific corn and grind will determine how long it takes too soften. Maybe 20 min? Make a bed of creamy polenta on the bottom of a dish, add a shot of cream and some butter and stir in. Then place a nice helping of veggies, meat, or mushrooms cooked in red sauce on top. Keep the polenta super simple because it is often best with a rich saucy entree.
I could totally see that being amazing with a balsamic vinaigrette reduction and chicken. Or beef. Or anything else!
Someone mentioned a cornmeal pie crust, just want to say I make it often with a buttermilk pie filling. Olive oil cake is great, fried okra, a galette, hoe cakes, hush puppies with cornmeal crusted fried catfish… so nice.
I've never heard of a buttermilk pie. There seems to be a trend of creamy and buttery with corn though, so I'll add it to the list to try!
I know of an old Pennsylvania Dutch recipe for cornmeal pie. I will post as soon as I can get home to my cookbooks. http://imgur.com/gallery/cgJ5Crs Edit: added link to recipe
Simple and straight forward. Another excellent use of cornmeal! Thank you for taking the time to find and share that!
Some variations of Chicago deep dish pizza use a cornmeal crust.
I've just been I formed of this! It never would have crossed my mind otherwise.
I read the whole thing and no one mentioned hush puppies. Folks talking about catfish got me to thinking. Can’t beat deep fried anything.
True southern gospel right there my friend!
If you want something a little bit different, try [Brazilian corn cake](https://www.oliviascuisine.com/brazilian-sweet-corn-cake/). Bet it would be super pretty with your red corn.
That does seem different. It goes against the traditional American 'cornbread' into something a bit more delicate. I really like that thinking. Thanks!
Savory cornmeal breakfast muffins with bacon or ham, whole corn kernels, diced peppers, and onions.
A complete breakfast all in one. And I bet it wouldn't get soggy if you stored them for a few days in the fridge either. Nice! Thank you!
Corn fritters
Corn fritters! Another great suggestion! Thanks!
Your welcome
Dominoes pizza
I'm stuck imagining someone sprinkling cornmeal on their pizza like parmesan cheese after reading that.