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
Archive powered by MHonArc 2.6.24.