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.
Hot Cornmeal With Cheddar, Black Beans, and Salsa
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
Quick Cornmeal Drop Biscuits
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 by ⅓ 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