Stone Ground Cornmeal Recipes
Cornmeal Pancakes With Vanilla and Pine Nuts
1 ½ cups fine or medium cornmeal
1 ½cups boiling water
1 teaspoon salt
½ cup milk, or more as needed
2 tablespoons vegetable or olive oil, plus more for frying
1 teaspoon vanilla extract
½ cup pine nuts
Honey, for serving.
Heat the oven to 200°. Combine the cornmeal, salt and 1 ½ cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes.
Stir in the milk, a little at a time, until the batter is spreadable but still thick. Stir in 2 tablespoons oil, the vanilla and the pine nuts.
Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and burst and the underside is golden brown, 3 to 5 minutes; turn and cook on the other side until golden. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.
Honey Cornbread Muffins
1 cup stone ground cornmeal
1 cup stone ground flour
1 tablespoon baking powder
½ cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
½ stick butter, melted
¼ cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin.
Preheat oven to 400°.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
Buttermilk (Skillet) Cornbread Mix
1 Cup Whole Wheat Flour or Spelt Flour
1 Tsp. Salt
1 Cup Stone-ground Cornmeal
4 Tbs melted butter or oil
1 Tsp. Baking Powder
1 egg beaten
1/4 Tsp. Baking Soda
1 1/2 Cups Buttermilk
Preheat oven to 425. Grease Skillet. Mix together dry ingredients; set aside. Mix egg and buttermilk together and add to dry ingredients. Mix gently and batter will be lumpy. Add melted butter and stir again. Pour into greased skillet and bake 25-30 minutes. Serve Hot!
This is a very versatile recipe. You can add 2 Tbs. sugar to sweeten it. I’ve also successfully added frozen organic corn and rosemary. If you don’t have buttermilk, use regular milk w/ white vinegar to sour it.
Castle Valley Mill Cornbread
1 ½ cups CVM stone ground cornmeal
½ cup CVM stone ground flour (whole wheat or spelt)
1 Tablespoon baking powder
3 Tablespoons sugar
½ teaspoon salt
1 Tablespoon crushed dried rosemary (or to taste)
½ cup milk
½ cup sour cream or plain yogurt
2 Tablespoons melted butter
2 Tablespoons olive oil
2 large eggs, lightly beaten
1 cup creamed corn
Preheat oven to 400º. Grease 8 inch square baking pan.
Combine dry ingredients in a bowl. Mix well with a fork.
In a separate bowl, combine remaining ingredients except the creamed corn.
Add wet mixture to dry, stirring with a wooden spoon until just combined. Stir in creamed corn.
Scrape batter into prepared pan and bake until the top of the bread is golden brown-about 45 minutes.
Cool in the pan on a rack. Cut into squares to serve.
Please note: This recipe doubles nicely.
CVM Cornmeal Veggie Pancakes
1 cup chopped onions and vegetables
½ cup CVM Stone Ground Cornmeal
½ cup CVM Whole Wheat or Spelt flour
2 tsp. baking powder
1 cup milk
1 beaten egg
3 Tbs. olive oil
Whisk together the cornmeal, flour, and baking powder. In a separate bowl, mix together the milk, egg, and oil. Add wet to dry and mix well. Add vegetables. Drop by ladle onto hot griddle and cook until done.
Serving suggestion: Add a little Southwestern seasoning to the dry ingredients. Serve pancakes w/ salsa, sour cream and a side of black beans.
1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying
Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Remove from the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. (This makes a big batch. I was successful w/ freezing the polenta in smaller batches. Easy side dish for company! Defrost and follow rest of the directions.) Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.
Gorgonzola Cream Sauce
1 tbsp butter
1 tbsp flour
3/4 cup milk - hot (for richer taste use heavy cream)
1 wedge of gorgonzola cheese crumbled, about 6 oz.
In a saucepan melt butter and stir in flour (roux). Cook the roux over low heat, stirring for 3 minutes - do not brown. Add hot milk. Keep stirring while sauce starts to thicken. Blend in crumbled cheese until it has melted. Add pepper to taste.
Soft Oven Polenta-easy style
1 (32 ounce) container vegetable broth or 1 (32 ounce) container chicken broth
1 teaspoon salt
1 cup cornmeal
1 tablespoon butter
1 cup favorite cheese, shredded/crumbled
1 tablespoon minced parsley (for serving)
Preheat oven to 350°. Spray a 2-quart oven-proof casserole with non-stick spray. Combine broth, salt, cornmeal and butter in the casserole and stir well. Bake for 45 minutes. Remove from oven, stir thoroughly with a fork, and add shredded cheese. Return to oven and bake for 10 more minutes. Remove from oven and set aside to rest for 5 minutes before serving. Garnish with parsley to serve as a side dish, or use instead of pasta with sauces.
Thai Tom Yum Polenta
(from Bill Booth, a Doylestown customer)
1 heaping cup CVM Grits/Polenta
1 quart stock
1 (12 oz.) can coconut cream - unsweetened
Hot Korean chilis or jalapeño
Bok choy or spinach - minced
2 Tbs soy sauce (as salt)
Use discretion in proportions as the more vegetables added the less the ratio of corn to vegetables in your end product. This can be simmered in a 4 quart pot, stirring as the corn settles to avoid burning. Use slow ‘n low heat/time on stove.
Alternative: Put into loaf pans and bake until the consistency desired is reached.
In either case, if a polenta cake is desired, bake until firm and refrigerate. If a soft oatmeal consistency (as in most restaurant presentations), do not cook as long and if necessary add more stock or another whole can of coconut crème.