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  • From: "Robert Waldrop" <bwaldrop@cox.net>
  • To: "permaculture" <permaculture@lists.ibiblio.org>
  • Subject: [permaculture] Cornmeal cakes, was Re: This must be a hoax
  • Date: Sun, 23 Dec 2007 22:49:12 -0600

I thought it was about time for a change in the subject line.

Yes, my whole ground organic cornmeal has all of nature's goodness. It's sad that that is such an unusual concept these days. It's like it's a different substance from store bought cornmeal.

My basic corn cake recipe is . . .

1 cup corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg, beaten
yogurt
hot water

Mix the dries. Add enough yogurt to make a nice thick batter. This is about 1/2 cup, depending on the humidity and the amount of moisture in the corn meal. (My yogurt comes from a local dairy farm with an all grass fed, free ranging herd.) Then add maybe 1/4 cup hot water. Let the batter site for about 15 minutes. fry in hot oil.

The version without egg is the same, only no egg, and add more water so it is a bit runny, and add more oil to the pan you fry them in. I "discovered" it one morning when I forgot to add an egg.

You can add flavoring accoutrements. Minced onion is good, as is habanero salsa and minced garlic. Shredded carrots. Ground bean powder.

These are delicious hot off the griddle or the next day. I always try to make extra but they never last.

Bob Waldrop, Oklahoma City

----- Original Message ----- From: "Lawrence F. London, Jr." <lflj@intrex.net>
To: "permaculture" <permaculture@lists.ibiblio.org>
Sent: Saturday, December 22, 2007 11:26 PM
Subject: Re: [permaculture] This must be a hoax


Robert Waldrop wrote:

I have never cooked with soy milk, though. I'm
guessing the flax seed meal is a vegan substitute
for eggs? I generally don't add an egg to my corn
cake batter that I fry in a cast iron skillet. I
make the batter a little wetter than is usual for
pancakes, and am liberal with oiling the pan.
They are a little crunchy, and after trying
several different versions, my household voted the
eggless version as their favorite.

Your cornmeal probably still has all the germ and bran in it.
Often all that is removed. Good grief. Maybe Pogo will save us.

Could you post your recipes, both with and without eggs?

Soy milk works fine. Flaxseed meal gives it body and flavor
and could work as an egg substitute but only partially. FSM
keeps the cake from getting soggy and helps it cook all the way through;
it swells up a lot when wet. You can add arrowroot powder for that too.
The Bob's baking powder is a new product and an excellent one; I can't
see doing much baking without it and it is cheap.

This list is certainly taking on new dimensions.

LL
--
Lawrence F. London, Jr.
lflj@intrex.net
lflj@bellsouth.net
venaurafarm@bellsouth.net
Venaura Farm http://venaurafarm.blogspot.com
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