Corn meal?

[Mommy2J]

I have some corn meal that says 'best if used by June 20'. I've already
made cornbread but what else can I make with it to use it up?

Thanks,
Marie B.

[imajes]

Knock yourself out, or you can freeze it in the bag to extend the shelf
life. One of my favorites is polenta. Make a big batch, enjoy some with
tonight's dinner and spread the rest in a jelly roll pan. You can then cut
this into diamonds, rectangles or rounds, separate with waxed or freezer
paper and freeze them as well. To serve the frozen ones, thaw them first
and then deep fry for a few seconds. Yum, yum.

jim

[Jill McQuown]

Mommy2J wrote in message <7pk1lc$1l8o$1...@news.gate.net>...

Well, there's some Southern style things you can do with it.

Spicy Oven-Fried Catfish

2 lb. catfish fillets
3/4 c. water
juice of 1 lemon
1-2 Tbs. Tabasco sauce
1 c. cornmeal
1/4 c. flour
1/2 tsp. salt
1/4. tsp. pepper
3 Tbs. peanut oil

Marinate catfish in water mixed with with Tabasco and lemon juice at least 1
hour (I marinate it all day).

Combine cornmeal, flour, salt & pepper in a shallow pan and dredge the fish
to coat. Let stand on waxed paper to dry.

Heat oil in 13X9 inch baking dish in a 400 degree oven. Add fish fillets
and cook about 15-20 minutes, until golden brown and until fish flakes
easily with a fork. Serves 4-6.
(I made this recipe up because while I love fried catfish, I don't like the
mess.)

Fried Yellow Squash

2-3 medium-size yellow squash
1/4 to 1/2 cup buttermilk or whole milk
1/4 cup flour
1/2 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. baking powder
Vegetable Oil*

Slice the squash into 1/2 inch thick slices. Pour buttermilk or milk into a
mixing bowl. Blend flour, cornmeal, baking powder, salt & pepper in a
shallow pan. Coat the squash slices in milk, then dredge in seasoned flour
to coat well. Heat oil 1/2 inch deep (*or 1/4 cup reserved bacon drippings
for the *real* thing) in a large skillet over medium heat until hot. Fry
squash until golden brown on all sides. Remove with a slotted spoon to
paper towels or brown paper. Drain well. Serve hot.

[Barry Grau]

Mommy2J (mbas...@yahoo.com) wrote:
: I have some corn meal that says 'best if used by June 20'. I've already

: made cornbread but what else can I make with it to use it up?

: Thanks,
: Marie B.

spoonbread
mush
hushpuppies
pancakes
fried catfish
fried okra

[David Van Ess]

Of course, being an alt.cookies.yum.yum.yum person :-)) I will have to
post a cookie recipe.
Nancy {:-)
* Exported from MasterCook *

Cormeal Cookies

Recipe By : 1001 Cookie Recipes
Serving Size : 72 Preparation Time :0:00
Categories : Drop Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 cups flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup vegetable shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon fresh lemon juice
1/2 cup raisins -- chopped fine

Preheat the oven to 400 degrees. Lightly grease cookie sheets.
Combine flour, cornmeal, baking powder, nutmeg and salt.
In a large bowl, cream the shortening and sugar. Beat in the eggs, one at a
time. Beat in the lemon juice. Gradually blend in the dry ingredients. Fold
in the raisins.
Drop the dough by spoonfuls 1 1/2" apart on cookie sheets.
Bake for 8-10 min., until lightly colored. Transfer to wire racks to cool.

- - - - - - - - - - - - - - - - - -

Mommy2J <mbas...@yahoo.com> wrote in article
<7pk1lc$1l8o$1...@news.gate.net>...

[Mommy2J]

>spoonbread
>mush
>hushpuppies
>pancakes
>fried catfish
>fried okra

How would I make pancakes with corn meal? And what is spoonbread?

Thanks,
Marie

[Doug Weller]

In article <7pl7b2$105q$1...@news.gate.net>, on Fri, 20 Aug 1999 20:46:38 -0700,
mbas...@yahoo.com said...

> How would I make pancakes with corn meal? And what is spoonbread?
>

* Exported from MasterCook *

Cornmeal Pancakes From The Wildflower Inn

Recipe By :Wildflower Inn, Jackson, Wyoming
Serving Size : 8 Preparation Time :0:00
Categories : Blueberries Cornbread
Inn Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups buttermilk -- or plain yogurt
1/2 cup milk
1/4 cup vegetable oil
2 eggs
1 cup blueberries -- to 2 cups
-- (optional)

1. Combine the dry ingredients in a large bowl and mix well.

2. Add the buttermilk, milk, oil, and eggs and stir until all ingredients are
incorporated. Gently stir in the blueberries if you are using them. Let sit
for 5 to 10 minutes.

3. Heat a griddle or large frying pan to medium hot and oil lightly. Use a
1/4-cup measuring cup to ladle the batter onto the griddle. Cook until bubbles
form on the surface; turn to brown the second side.

Country Inns and Back Roads Cookbook (1995) by Linda Glick Conway

MC formatted by Brenda Adams <adam...@sprintmail.com>; mc post 7/8/97

Dedicated to the famous and wonderful Rooby Beach, the moderator at mc-recipe
mailing list.

By "Iris E. Dunaway" <his...@JUNO.COM> on Sep 7, 1997

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Cornmeal Griddle Cakes

Recipe By : Ft. Lauderdale Sun-Sentinel Feb. 6, 1997
Serving Size : 16 Preparation Time :0:00
Categories : Cornbread Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 c Water
1 1/4 c Plus 3/4C Milk
1 tb Sugar
1/2 c Yellow cornmeal
1 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/4 c Butter - melted
2 lg Eggs - slightly beaten
1 t Oil - optional

Place water, 1 1/4C milk and sugar in heavy bottom medium saucepan and bring
to a simmer. When liquid just comes to a simmer slowly sprinkle in cornmeal,
whisking continuously, so no lumps form. Slowly simmer, stirring frequently
adjusting heat as necessary to prevent splattering, until cornmeal is cooked
and tender, about 4 minutes.
Pour into large bowl to cool to room temperature; stirring occasionally to
prevent skin from forming. Meanwhile, sift together flour, baking powder and
salt in small bowl. Set aside. When cornmeal mixture has cooled stir in
melted butterr and eggs, mixing until smooth. Stir in flour mixture. Stir in
remaining 3/4C milk. Batter should be fairly smooth.
Heat griddle over medium heat until water drops splatter. If not using
non-stick griddle brush lightly with oil. For each pancake, ladle 1/4c batter
onto heated griddle and cook until pancakes turn lightly puffy and a couple of
bubbles appear on surface, (this type of pancake has few bubbles compared to
regular ones) and underside is lightly brown. Turn and cook on other side.
NOTES:
Make sure cornmeal is completely cooked. To test, taste small amount to be
sure it is tender and has no crunch to it. You could also replace half of
melted butter with melted strained bacon fat.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Corn Pancakes (Mf)

Recipe By :TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6701
Serving Size : 4 Preparation Time :0:00
Categories : Cornbread Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup buttermilk
--plus more if needed
2 tablespoons corn oil
1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup minced red bell pepper
1 10 ounce pa frozen corn kernels -- thawed
2 eggs separated
1 scallion -- finely sliced
freshly ground black pepper

Blend the cup of buttermilk and corn oil together. Add the cornmeal and steep
it to soften for 15 minutes while you get all the other ingredients together.

Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon
of salt.

Combine the bell pepper, with corn kernels, egg yolks and scallion and season
with freshly ground black pepper.

Right before you begin to make the pancakes, combine the buttermilk and
cornmeal mixture with the bell pepper, corn and scallion mixture and stir
well.

Whip the egg whites until stiff but not dry. Preheat the griddle. With a few
swift strokes fold the dry ingredients into the wet ingredients (add more
buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup of batter
onto the griddle and cook for about 2 to 3 minutes per side.

Serve with ham steaks.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4p...@netrax.net> on May 24, 1997

* Exported from MasterCook *

Bainbridge Buttermilk And Brandy Pancakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alcohol Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 egg -- separated
3/4 c buttermilk
1 tbsp salad oil
2 tbsp brandy
2/3 c all-purpose flour
2 tbsp corn meal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tbsp salt
butter

Their tongue-twisting mouthful of a name says a lot about these golden
hotcakes, invented on Bainbridge Island in Washington state. With each truly
tongue-tempting melt-in-your-mouthful, they make better eating than speaking.
Try them for Sunday breakfast, with powdered sugar, melted butter and jam,
or with the more conventional maple syrup.
In a medium-size bowl, beat egg white just until stiff, moist peaks form.
In a large bowl, beat egg yolk, buttermilk, oil and brandy together until
frothy, then blend in flour, cornmeal, baking powder, baking soda and salt.
Fold beaten white into mixture. Preheat griddle or wide frying pan over
medium heat; when hot, melt enough butter to coat cooking surface. Spoon
batter (about 3 tablespoons per cake) onto griddle; spread to make 3 inch
circles. Cook until tops are bubbly and appear dry; turn and cook other side
until brown. Add butter as needed. Makes about 1 dozen pancakes.

* Exported from MasterCook *

Pancake and Waffle Mix - Witty & Colchie

Recipe By :Better Than Store-Bought - Witty & Colchie
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup rye flour
1 cup whole-wheat flour
2 cups all-purpose flour
1/2 cup yellow cornmeal
1/3 cup sugar
2 tablespoons baking powder
2 1/2 teaspoons salt
1/2 teaspoon baking soda

Sift the flours, cornmeal, sugar, baking powder, salt and soda into a bowl,
using a wide-meshed sieve. With a large whisk, mix them very thoroughly for at
least 30 seconds.

Measure the mix into 3 plastic bags or other containers, putting 1 3/4 cups
into each. (If any mix is left over, divide it among the bags.) Close the
containers and store them at room temperature.

Each batch makes 12 to 14 4-inch pancakes or 5 large waffles.

TO MAKE A BATCH:

2 eggs
1 1/4 c. milk
2 T. melted unsalted butter
1 batch Pancake & Waffle Mix

1. In a mixing bowl, beat the eggs with a whisk until they are well mixed,
then whisk in the milk and the melted butter.

2. Add the mix and stir the batter with a fork or the whisk just until the dry
ingredients are moistened - it will be a little lumpy. (The pancakes will be
better if you don't stir the batter until it is smooth.)

3. Bake the pancakes on a hot griddle, greased or not, depending on the
manufacturer's instructions (400-degree setting for electric griddles or
skillets), ladling out a scant 1/4 c. of batter for each cake. Turn the
pancakes when one or two of the bubbles on top have burst and the edges begin
to lose their gloss, then bake the second side until no more steam rises, or
until the light touch of a finger leaves no imprint. Serve the pancakes at
once on warmed plates.

Variation: You can also substitute buttermilk for sweet milk here.

REG 4 shared by Karin Baumgardner, Isaaquah, WA, USA

--
Doug Weller Moderator, sci.archaeology.moderated
Submissions to: sci-archaeol...@medieval.org
Doug's Archaeology Site: http://www.ramtops.demon.co.uk
Co-owner UK-Schools mailing list: email me for details

[Goc...@webtv.net]

You could make corn muffins.

}}}}}GoCycle}}}}}

[gr...@uic.edu]

In article <MPG.1229e5c7e...@news.btinternet.com>,

dwe...@ramtops.demon.co.uk wrote:
> In article <7pl7b2$105q$1...@news.gate.net>, on Fri, 20 Aug 1999 20:46:38 -0700,
> mbas...@yahoo.com said...
> > How would I make pancakes with corn meal? And what is spoonbread?
> >
>
> * Exported from MasterCook *
>

Also, search the web for "johnny cakes." Here's a few I found with altavista.

Senator Chafee's
Favorite R.I. Recipes
http://www.senate.gov/~chafee/recipes.html
AUNT EVELYN'S JOHNNY CAKES

MICHAEL'S PLACE
SHOW #ML1A02
http://www.foodtv.com/rlomonac/02-15b.htm
JALAPENO-CHEDDAR JOHNNY CAKES

Recipes Archive
http://ftp.neosoft.com/recipes/breads-pancakes/johnny-cakes04.html
Rhode Island Jonnycakes

Spoonbread is a cornmeal souffle. Again, the frist couple altavista results:
http://www.food4fun.com/brose2/479.txt
http://www.acaciart.com/recipes/bread2.html

By the way, I also found this URL for "Down Home Healthy" ijncluding
tips for cooking healthy southern and soul food (contradictio in adjectio?)
and some corresponding recipes and menus. (If you're looking for a recipe
for vegetarian red beans and (brown) rice, find it here. (Yecch!) -
http://cancernet.nci.nih.gov/occdocs/downhom1.html

-bwg
----------
I remember one Saturday night
We had fried fish and Johnny-cakes
- Brown Girl in the Ring
-traditional(?) sung by Taj Mahal (among others)

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