What to Do With Leftover Cornmeal
So you needed cornmeal for that one recipe. Now what? Here, three delicious ways to use the rest.
When corn kernels are dried and ground, they transform into a magical powder that can not only make corn bread but also add delicious texture to other baked goods and prevent pizza dough from sticking. Opt for a fine or medium grind for most recipes. (Polenta and grits are coarsely ground corn.) For a dose of whole grains, look for cornmeal that includes the germ and the bran.
Bring 2 cups whole milk, 1½ cups water, and 1½ teaspoons kosher salt to a boil over high. Remove from heat, and gradually add 1½ cups yellow cornmeal, whisking constantly. Add 3 tablespoons salted butter; cook over medium-low, whisking constantly, just until thickened, 3 to 4 minutes. Divide among 4 bowls. Top evenly with 1 (15-ounce) can black beans, drained and rinsed; ½ cup refrigerated salsa; and 4 ounces shredded sharp Cheddar cheese. Serves 4
Toss together ½ cup frozen butter, grated; 1½ cups all-purpose flour; ¾ cup fine yellow cornmeal; 1 tablespoon granulated sugar; 2 teaspoons baking powder; 1 teaspoon kosher salt; and ½ teaspoon baking soda. Add ¾ cup whole milk, and stir until dough just comes together. Drop dough by⅓ cupfuls about 1½ inches apart on a parchment paper-lined baking sheet. Bake at 375°F until golden, about 20 minutes. Serves 8 (serving size: 1 biscuit)
Stir together ¾ cup fine white cornmeal, ¾ cup all-purpose flour, 2 tablespoons granulated sugar, and ½ teaspoon each baking powder, baking soda, and kosher salt in a large bowl. Whisk together 1¼ cups buttermilk, 3 tablespoons melted salted butter, and 2 large eggs in a separate bowl; whisk into flour mixture until smooth. Lightly coat a large skillet with vegetable oil; heat over medium. Pour ¼ cup batter into hot oil for each pancake; cook 2 to 3 minutes per side until golden brown. Serve with pure maple syrup. Serves 4
RS Pick: Bob’s Red Mill Medium Grind Whole Grain Cornmeal