Cornmeal is considered an excellent basis for making bread, cakes, pies, cookies, pancakes, pancakes and other goodies. Products from it have a sweetish taste and a pleasant yellow tint. In today's article you will find some interesting recipes with cornmeal.
Hominy
This dish is very popular among representatives of Caucasian nationalities. It is a steeply brewed, fairly fresh porridge that goes well with fried fish, vegetable stew, meat or garlic sauce. And some housewives make a thicker mamalyga and use it instead of bread. To reproduce this recipe from cornmeal yourself you will need:
- 6 glasses of drinking water.
- 2 cups finely ground cornmeal.
- 1 tsp rock salt.
Water is poured into a thick-walled cast-iron cauldron and sent to the stove. As soon as it boils, salt and cornmeal are added to it. All this is boiled over the smallest fire for thirty minutes. During the heat treatment, it is necessary to periodically stir the contents of the cauldron so that it does not come in clumps. Ready mamalyga immediately spread on a wooden cutting board and insist for about a quarter of an hour.
Polenta with mushrooms
This recipe with cornmeal was invented by Italian chefs. The dish made on it is somewhat reminiscent of Moldavian polenta and is a thick porridge, usually used as a side dish for the main treat. However, some housewives supplement the polenta with seafood, fish, meat and other components that turn it into a full dinner. To make Italian porridge made from cornmeal with mushrooms, you will need:
- 750 ml of vegetable broth.
- 100 ml of drinking water.
- 250 g of cornmeal.
- 350 g of fresh mushrooms.
- ¼ packaging butter.
- 100 g of any dried mushrooms.
- 2 cloves of garlic.
- 1 tsp chopped thyme.
- Salt, olive oil and parsley.
This is one of the easiest Italian recipes. Corn flour is poured into a boiling salted vegetable broth in a thin stream and cooked for about half an hour under the lid. After the specified time, a cake is formed from the finished porridge, cut into ten parts, greased with olive oil and baked in a heated oven until browned. Then it is transferred to a plate and served with sauce made from garlic, salt, spices, herbs, boiled dried and fried fresh mushrooms.
Pancakes in milk
This interesting dish is perfect for a family breakfast. It goes well with any toppings and sweet sauces. Therefore, having mastered this recipe for pancakes from cornmeal, you can constantly surprise your family. To repeat it at home you will need:
- 1.5 cups of whole cow's milk.
- 200 g of finely ground cornmeal.
- 2 selected eggs.
- 3.5 tbsp. l Sahara.
- 100 ml of any refined oil.
- Salt.
Warm milk is combined with sugar and eggs. All this is salted and thoroughly shaken. Corn flour is gradually introduced into the resulting solution and stirred, trying to prevent the formation of lumps. At the final stage, the finished dough is supplemented with lean oil and poured in portions onto a heated skillet. Thin crusted thin pancakes are stacked on a plate and served for breakfast.
Curd Cookies
This recipe for baking from cornmeal will surely appeal to housewives who have small children who refuse to consume fermented milk products. Thanks to the presence of cottage cheese, the cookies made from it turn out to be not only tasty, but also useful. To bake it at home you will need:
- 250 g of cornmeal.
- 250 g of cottage cheese.
- Packing of butter.
- 2 tbsp. l Sahara.
- 1 tbsp. l sour cream.
- A pinch of slaked soda.
Rubbed cottage cheese is combined with sugar and beat thoroughly with a mixer, adding softened butter. The resulting mass is combined with slaked soda, sour cream and corn flour. All are thoroughly kneaded, made out in the form of cookies, laid out on a baking sheet lined with parchment, and subjected to heat treatment. The products are baked for about 25 minutes at 180 o C. If desired, the recipe for biscuits made from corn flour can be varied, adding to it a banana or dried fruits. Serve such pastries with a cup of hot aromatic tea.
Shortbread
The basis for such products will be crumbly, slightly dry dough, which has a very pleasant taste and a beautiful yellowish tint. To prepare it, you will need:
- 400 g of cornmeal.
- 150 g of sugar.
- 60 ml of kefir.
- Packing of butter.
- A pinch of soda.
The oil is removed from the refrigerator in advance and left at room temperature. As soon as it becomes plastic, they knead it with a spoon and combine it with sugar. The resulting mass is supplemented with kefir and soda, and then thoroughly mixed with corn flour. Ready dough is kept in the refrigerator for half an hour, made out in the form of cookies and subjected to heat treatment. Bake products for about 25 minutes at 180 about C.
Caraway Bread
Baking made using the technology described below is suitable for those who follow a gluten-free diet. Since this cornmeal bread recipe involves a specific set of ingredients, double-check if you have everything you need in advance. In this case, you will need:
- 1.5 cups of whole cow's milk.
- 400 g of cornmeal.
- 1 tsp caraway seeds.
- 2 eggs.
- 1 tsp extinguished soda.
- Salt.
To begin with, in a deep container, beat the salted milk and raw eggs. Caraway, slaked soda and cornmeal are added to the resulting solution. All vigorously knead and leave for half an hour at room temperature. The infused dough is laid out in a mold and baked for about forty minutes at 200 o C.
Fritters
Lovers of lush homemade pancakes are advised to pay attention to another completely uncomplicated recipe with cornmeal. Photos of the fritters themselves will be posted a little lower, and now we find out what is needed for their baking. They include:
- A cup of pasteurized cow's milk.
- 3 eggs.
- A cup of wheat and corn flour.
- 2 tbsp. l Sahara.
- ½ tsp quicklime soda.
- Salt and any vegetable oil.
To begin with, pour all the dry ingredients into a clean, deep dish. Then raw eggs are added to them and milk is poured. All is thoroughly stirred so that there are no lumps left, and spread with a spoon into an oiled hot frying pan. Corn fritters are baked for several minutes on each side.
Lean cakes
In Dagestan, Georgian, Mexican and Indian cuisine there are similar recipes. Cornmeal tortillas are often used instead of bread, and if you wrap some filling in them, you will get a good option for a quick snack. To prepare them you will need:
- A glass of settled water.
- 2 cups wholemeal cornmeal.
- A pinch of baking powder and salt.
The technology for preparing these cakes is so simple that anyone can cope with it without problems. For this, corn flour, salt and baking powder are combined in a deep container. All this is filled with water and thoroughly stirred. Flat cakes are formed from the finished dough and fry them in a dry, heated skillet.
Kefir cakes
This delicious rosy baking is equally good in both hot and cold. To prepare it, you will need:
- A glass of kefir of any fat content.
- 2 cups of cornmeal.
- 2 selected eggs.
- Salt, sesame, baking powder and vegetable oil.
Making dough for tortillas is extremely simple. To do this, combine eggs, salt, baking powder, kefir and flour in a volumetric vessel, and then mix thoroughly. Flat cakes are formed from the resulting mass, spread them on an oiled baking sheet, sprinkled with sesame seeds and subjected to heat treatment. The product is baked for about twenty minutes at 180 ° C. Those who like sweet cakes can be advised to add sugar to the dough.
Pie
This delicious dessert is prepared on the basis of cottage cheese dough and has a pleasant citrus aroma. To bake it you will need:
- 250 g of granular cottage cheese.
- 200 g of sugar.
- 200 g of cornmeal.
- 50 g non-acidic sour cream.
- 90 g of wheat flour.
- ¼ tsp rock salt.
- 2/3 tsp outstanding soda.
- 3 raw eggs.
- A quarter of the packaging of oil.
- Lemon and orange.
Sour cream, soft butter and three quarters of the available sugar are added to the cottage cheese, mashed or skipped through the meat grinder. All this is supplemented with a teaspoon of shabby orange peel and half a citrus juice. Eggs, wheat and corn flour, soda and salt are sent there. All are thoroughly kneaded and distributed along the bottom of a greased form. A cake is baked for about forty minutes at 180 ° C. The browned dessert is watered with syrup made from the remains of lemon-orange juice and 50 g of sweet sand. As soon as the sweet mixture is completely absorbed into the cake, it can be cut into portions and served. Such pastries are equally tasty in both cold and warm form. In addition, it retains its original softness for a long time.