CORNMEAL MUSH
This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.
Provided by NANCYELLEN
Categories Side Dish Grain Side Dish Recipes
Time 12m
Yield 8
Number Of Ingredients 3
Steps:
- Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
- If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g
BLUEBERRY-CORNMEAL PANCAKES
This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 1 dozen 5- to 6-inch pancakes
Number Of Ingredients 13
Steps:
- Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
- Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.
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20 SCRUMPTIOUS RECIPES THAT START WITH CORNMEAL
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Author Mary Claire LagrouePublished May 26, 2020Estimated Reading Time 4 mins
- South of the Border Shrimp and Grits. "This shrimp and grits can usually be made with on-hand ingredients. The best part: It's ready in under 30 minutes."
- One-Skillet Hearty Chili and Cornbread. This cornbread-chili mashup gets its rich flavor from herbs, spices, sugar, and even unsweetened cocoa powder.
- Blue Cornmeal Pancakes. Blue cornmeal boasts more protein than the yellow cornmeal, but our reviewers attest that you can use either here.
- Cheesy Polenta. "This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps."
- Lemon Polenta Cake. "The flavor of the cake is actually quite delicate with no hint of a cornbread taste," Buckwheat Queen says. "The lemon glaze gives it a gooey texture, and the almond meal accents that.
- Crispy Air Fryer Cod. Though the recipe calls for polenta, you can replace it with cornmeal. With equal parts cornmeal and all-purpose flour, plus some seasoning, this recipe qualifies a pantry-friendly dinner.
- Crunchy Oven Fried Tilapia. No air fryer? No problem. This oil-free, cornbread-crusted fish relies on the oven to "fry" it to crispy perfection.
- Mawmaw's Simple Fried Green Tomatoes. "My grandmother's fried green tomatoes were famous in our community. The recipe is so simple, but the results are delicious!"
- Blueberry Cornbread in a Skillet. "Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner."
- Vegan Baked Polenta with Radicchio. "This is an adaptation of a popular dish from the Lombardy region of Italy. It typically uses fatty cheeses and butter.
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From littlesunnykitchen.com
4.9/5 (39)Category BreakfastCuisine JamaicanCalories 181 per serving
- Cook the cornmeal until it thickens and has a porridge consistency (for around 10 minutes). Add the sugar, nutmeg, and vanilla extract and cook for 30 seconds more. Remove from heat, and serve in bowls topped with fruit and a sprinkle of ground cinnamon.
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