Delicious recipe with cornmeal

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Corn flour is considered an excellent base for making bread, tortillas, pies, cookies, pancakes, pancakes and other goodies. Products from it have a sweetish aftertaste and a pleasant yellow tint. In today's material you will find some interesting recipes with cornmeal.

Mamaliga

This dish is very popular among representatives of the Caucasian peoples. It is a steeply brewed, fairly bland porridge that goes well with fried fish, vegetable stew, meat or garlic sauce. And some housewives make thicker hominy and use it instead of bread. To make this cornmeal recipe yourself you will need:

• 6 glasses of drinking water.
• 2 cups fine cornmeal.
• 1 tsp rock s alt.

Water is poured into a thick-walled cast-iron cauldron and sent to the stove. As soon as it boils, s alt and cornmeal are added to it. All this is boiled on the smallest fire for thirty minutes. During the heat treatment process, it is necessary to periodicallystir the contents of the cauldron so that it does not take lumps. The finished hominy is immediately laid out on a wooden cutting board and insisted for about a quarter of an hour.

Polenta with mushrooms

This cornmeal recipe was invented by Italian chefs. The dish made according to it is somewhat reminiscent of the Moldovan polenta and is a thick porridge, usually used as a side dish for the main treat. However, some housewives supplement polenta with seafood, fish, meat and other ingredients that turn it into a full meal. To make Italian Mushroom Cornmeal Porridge you will need:

• 750 ml vegetable broth.
• 100 ml drinking water.
• 250g cornmeal.
• 350g fresh mushrooms.
• ¼ packages of butter.
• 100 g of any dried mushrooms.
• 2 cloves of garlic.
• 1 tsp chopped thyme.
• S alt, olive oil and parsley.

This is one of the easiest Italian recipes. Cornmeal is poured in a thin stream into boiling s alted vegetable broth and boiled under the lid for about half an hour. After the specified time has elapsed, a cake is formed from the finished porridge, cut into ten pieces, greased with olive oil and baked in a preheated oven until browned. Then it is transferred to a plate and served with a sauce made from garlic, s alt, spices, herbs, boiled dried and fried fresh mushrooms.

Pancakes with milk

This interesting dish is perfect forfamily breakfast. It goes well with any toppings and sweet sauces. Therefore, having mastered this recipe for cornmeal pancakes, you can constantly surprise your loved ones. To repeat it at home you will need:

• 1.5 cups whole cow's milk.
• 200g finely ground cornmeal.
• 2 selected eggs.
• 3, 5 tbsp. l. sugar.
• 100 ml of any refined oil.
• S alt.

Warm milk is combined with sugar and eggs. All this is s alted and thoroughly shaken. Gradually add cornmeal to the resulting solution and stir, trying to prevent the formation of lumps. At the final stage, the finished dough is supplemented with vegetable oil and poured in portions into a heated frying pan. Stacked browned thin pancakes on a plate and serve for breakfast.

Curd Cookies

This cornmeal baking recipe will surely appeal to housewives who have small children who refuse to consume sour-milk products. Thanks to the presence of cottage cheese, cookies made from it are not only tasty, but also he althy. To bake it at home you will need:

• 250g cornmeal.
• 250 g cottage cheese.
• Butter packaging.
• 2 tbsp. l. sugar.
• 1 tbsp l. non-acidic sour cream.
• Pinch of slaked soda.

Grated cottage cheese is combined with sugar and beat thoroughlymixer, adding softened butter. The resulting mass is combined with slaked soda, sour cream and cornmeal. Everything is thoroughly kneaded, arranged in the form of cookies, laid out on a baking sheet lined with parchment, and subjected to heat treatment. Bake products for about 25 minutes at 180 oC. If desired, the recipe for cornmeal cookies can be diversified by supplementing it with a banana or dried fruit. Such pastries are served with a cup of hot fragrant 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:

• 400g cornmeal.
• 150 g sugar.
• 60 ml of kefir.
• Butter packaging.
• Pinch of soda.

The oil is removed from the refrigerator in advance and left at room temperature. As soon as it becomes plastic, it is kneaded with a spoon and combined with sugar. The resulting mass is supplemented with kefir and soda, and then thoroughly mixed with cornmeal. The finished 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 oC.

Bread with cumin

Baking made using the technology described below is suitable for those who follow a gluten-free diet. Since this cornmeal bread recipe calls for a specific set of ingredients, double check beforehand that you have everything you need. ATin this case you will need:

• 1.5 cups whole cow's milk.
• 400g cornmeal.
• 1 tsp cumin.
• 2 eggs.
• 1 tsp quenched soda.
• S alt.

To begin with, s alted milk and raw eggs are beaten in a deep bowl. Cumin, slaked soda and cornmeal are added to the resulting solution. All intensively knead and leave for half an hour at room temperature. The present dough is laid out in a mold and baked for about forty minutes at 200 oC.

Flatcakes

For lovers of lush homemade pancakes, we advise you to pay attention to another completely simple recipe with cornmeal. A photo of the fritters themselves will be posted a little lower, and now we will find out what is needed for baking them. They include:

• Cup of pasteurized cow's milk.
• 3 eggs.
• A cup each of wheat and cornmeal.
• 2 tbsp. l. sugar.
• ½ tsp quick soda.
• S alt and any vegetable oil.

To begin with, all the dry ingredients are poured into a clean deep bowl. Then raw eggs are added to them and milk is poured. Everything is thoroughly stirred so that there are no lumps left, and spread with a spoon in an oiled hot frying pan. Bake the corn pancakes for a few minutes on each side.

Lenten flatbreads

There are similar recipes in Dagestan, Georgian, Mexican and Indian cuisine. Corn cakesflour is often used instead of bread, and if you wrap some stuffing in them, then you get a good option for a quick snack. To prepare them you will need:

• A glass of distilled water.
• 2 cups wholemeal cornmeal.
• A pinch of baking powder and s alt.

The technology for making these cakes is so simple that anyone can handle it without any problems. To do this, combine cornmeal, s alt and baking powder in a deep container. All this is poured with water and thoroughly stirred. Cakes are formed from the finished dough and fried in a dry heated frying pan.

Kefir cakes

This delicious browned pastry is equally good hot or cold. For its preparation you will need:

• A glass of kefir of any fat content.
• 2 cups cornmeal.
• 2 selected eggs.
• S alt, sesame, baking powder and vegetable oil.

Preparing the dough for cakes is extremely simple. To do this, eggs, s alt, baking powder, kefir and flour are combined in a large bowl, and then thoroughly mixed. Cakes are formed from the resulting mass, laid out on an oiled baking sheet, sprinkled with sesame seeds and subjected to heat treatment. Bake the product for about twenty minutes at 180 oC. Those who like sweet cakes can be advised to add sugar to the dough.

Pie

This delicious dessert is based on cottage cheese dough and has a pleasant citrus flavor. To bake it you will need:

• 250 g curd.
• 200gsugar.
• 200g cornmeal.
• 50g non-sour sour cream.
• 90g wheat flour.
• ¼ tsp rock s alt.
• 2/3 tsp unslaked soda.
• 3 raw eggs.
• A quarter of a pack of butter.
• Lemon and orange.

Sour cream, soft butter and three-quarters of the available sugar are added to the cottage cheese, mashed or minced through a meat grinder. All this is complemented with a teaspoon of grated orange zest and half of citrus juice. Eggs, wheat and corn flour, soda and s alt are also sent there. Everything is thoroughly kneaded and distributed along the bottom of the greased form. Bake the cake for about forty minutes at 180 oC. The browned dessert is poured with syrup made from the remnants of lemon-orange juice and 50 g of sweet sand. Once the sweet mixture is completely absorbed into the cake, it can be cut into portions and served. This pastry is equally delicious both cold and warm. In addition, it retains its original softness for a long time.