Robert Waldrop wrote:
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
Thanks, Bob. I've been on the lookout for your recipe.
I tried a variant on the cornmeal pancakes tonight:
added one egg as in previous recipe
organic cornmeal
modest amount of Bob's baking powder
sea salt
molasses (semi blackstrap, organic)
Bob's flaxseed meal
food yeast (flaked yellow nutritional yeast, sold in bulk at Whole Foods)
organic soy milk
organic canola oil
fair amount of organic sesame tahini
These turned out ..... PERFECT and were delicious, fully cooked
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