La XNUMX/XNUMX cup corn flour it is a very versatile ingredient, which you can use for the preparation of many recipes beyond the more classic polenta.
It will be very useful for you breading of vegetable burgers or to obtain a batter suitable for cooking sweet or savory pancakes. Corn flour is gluten-free, therefore it is suitable for those who are intolerant to it, or for those suffering from celiac disease. Here are some ideas for you to use cornmeal in the kitchen.
With the fine-grained corn flour and the re-milled sowing of durum wheat you can obtain an excellent bread, to savor all the fragrance of polenta without cooking it. To improve the leavening of polenta bread, our recipe recommends adding a spoonful of chestnut or malt honey to the ingredients. Follow the complete recipe here.
Read also: The recipe for polenta bread
Thanks to corn flour you can prepare excellent crackers alternatives to products that you can find on sale at the supermarket. You will need to use white or yellow foil type corn flour, with reference to very fine grain corn flour. In your city, you can make crackers with fennel seeds and a pinch of cumin. Follow here the complete recipe.
Read also: Cereal cakes: 5 recipes for all tastes
Tortillas and Tacos
To prepare 6 cornmeal tortillas you will need 75 grams of flour 0, 75 grams of corn flour, 1 tablespoon of extra virgin olive oil, 1 pinch of salt, 1 teaspoon of baking soda and enough water to form a smooth and homogeneous dough. After letting the dough rest for 30 minutes, you will form 6 balls from which you will obtain 6 discs, which you can cook in a hot pan without adding oils or fats. Here the complete recipe.
Read also: Homemade tortillas and tacos
To prepare these muffins you will need 250 grams of wheat flour, 50 grams of corn flour, 50 grams of raisins, 30 milliliters of organic corn oil, 1 packet of baking powder, 1 lemon zest and almond milk. Combine the flours and yeast in a bowl, add the grated rind of a lemon, the oil and almond milk as required to obtain a smooth and homogeneous mixture, not too liquid. Stir with a whisk for avoid lumps. Finally add the raisins previously softened in water and drained. Divide the mixture into 8-10 muffin molds and bake in the oven at 180 ° C for 35 minutes.
To prepare these potato croquettes boil or steam 3 large potatoes. Once cooked, let them cool, cut them into cubes and add 4 tablespoons of corn flour, 2 tablespoons of lemon juice, 1 pinch of turmeric and ginger, herbs alla your city to taste, salt and pepper. Mash the potatoes and shape your croquettes with your hands, flattening the balls made from the mixture on a plate or on a baking sheet. You can cook them in the oven or in a pan with extra virgin olive oil, until golden brown.
To prepare yours cornmeal pancakes you will need 100 grams of soft wheat flour, 100 grams of corn flour, 300 milliliters of vegetable milk (for example, rice or almonds), 1 pinch of cinnamon and 1 teaspoon of organic baking powder plus 2 tablespoons of brown sugar or agave syrup for sweetening. Mix the ingredients until they form one batter without lumps, which you will cook in a pan already hot by pouring a ladle on the bottom for each pancake. Brown on both sides, adding a drizzle of oil, and serve the cornmeal pancakes while still hot.
Here is a very tasty recipe to prepare with bananas and corn flour. You will need: 2 bananas, 7 tablespoons of rice flour, 7 tablespoons of corn flour, 1 teaspoon of sesame seeds, 1 pinch of cinnamon, 1 tablespoon of brown sugar, 1 pinch of salt and water. To fry the pancakes, use a quality oil. Pour all the ingredients, except the bananas, into a bowl. Gradually add water to form a thick batter. Leave rest in the refrigerator for at least 15 minutes. Coat the banana slices with the batter and fry until golden brown.
To prepare the pumpkin pudding, you will need 200 grams of boiled and blended pumpkin pulp, 80 milliliters of almond milk, 4 tablespoons of brown sugar, 1 tablespoon of corn flour, ½ teaspoon of ginger, cinnamon and vanilla powder. Pour all the ingredients into a blender and blend. Transfer the mixture obtained into molds suitable for baking. Cook a 180 ° C for 30 minutes until golden brown. Let cool and serve.
For 2 people, bring 750 ml of water or vegetable broth to a boil and pour into the pan 250 g of steamed corn kernels, 1 finely chopped carrot, 1 shallot or 1 small chopped onion, 1 tablespoon of chopped cabbage. Cook everything until the vegetables are well softened. Use a slotted spoon to take a ladle of whole corn kernels to garnish the dishes. Blend the soup and thicken it with 1 or 2 tablespoons of corn flour, mix well and serve.
Corn flour, especially fine flour of the fioretto type, is perfect for breading of the vegetable burgers and to give consistency to the compound to be worked. To prepare these burgers, all you have to do is boil carrots and potatoes in equal quantities, calculating a carrot and a potato of average size for each burger. Once ready, you will have to mash them with a fork or work with a vegetable mill. You just have to flavor everything with herbs in your city and spices to taste, pouring one or two tablespoons of corn flour among the ingredients to make the mixture more workable. You can also pass the burgers in corn flour for breading, after having greased them with a little oil. Bake in the oven or pan until golden brown.
10 alternative flours to 00 flour