How to use cornmeal …
Quite often, whole grain cornmeal is transformed into savoury pies, sweet cornbread, and a variety of porridge-like dishes. In Italy, they make polenta; which can be eaten baked, boiled, fried into a cake, or even as a porridge.
It’s true, cornmeal is an integral ingredient in Mediterranean kitchens.
The Portuguese use it to make bread, porridge, or to coat fish before frying. As a Canadian, I’ve learned to use cornmeal to make muffins:
Whole Grain Corn Muffins
1 1/2 cups medium grind cornmeal
1 cup whole wheat pastry flour
1 Tbsp baking powder
2 Tbsp evaporated cane juice (or regular white sugar)
1/2 tsp. sea salt
1 egg, lightly beaten
1 cup milk
1/4 cup vegetable oil
1. Preheat oven to 400°F. Grease a standard or mini muffin pan and set aside.
2. Mix together the cornmeal, whole wheat pastry flour, baking powder, sugar and salt. Add the milk, egg and oil and blend until smooth, careful not to over mix.
3. Spoon batter into the muffin tins about 3/4 full. Bake for about 20 minutes for the standard size and 12 minutes for the mini muffins. When done, tops of the muffins should spring back when tapped.