Corn flour

16-09-2018

Cornmeal can be used to make a huge variety of delicious and healthy dishes. You do not need to have any special culinary skills, rather strictly adhere to simple recipes.

How to make cornmeal bread?

Homemade bread has always been much tastier than the store. It turns out very delicate from corn flour. Especially well served to his morning tea with honey.

Cornmeal Bread in Bread Maker

Composition:

Water - 350-370 ml
Olive oil - 1 tbsp. l
Sugar - 1 tbsp. l
Dry yeast - 2 tsp.
Salt - 1 tsp.
Corn flour - 100 g
Wheat flour - 400 g

Cooking:

Sifted cornmeal and wheat flour is placed in the bread pan bowl.
On one side of the flour mound salt is poured, olive oil is added, and on the second side dry yeast is laid out, and sugar is placed on top of them.
Water is poured on top of the salt.
Set the program "regular bread", the crust is average, time 4 hours.
As soon as the bread is fully prepared, it should be put on a dish and covered with a clean towel on top, left to stand for a while.

Sourdough Corn Bread

Composition:

Olive oil - 2 tbsp. l
Salt - 1.5 tsp.
Water (hot) - 200 g
Sourdough wheat - 150 g
Molasses dark - 1 tbsp. l
Wheat flour - 300 g
Corn flour - 150 g

Cooking:

Cornmeal is poured into a small dry container and hot water is poured, the container is covered with a lid.
As soon as the mixture acquires room temperature, it is necessary to start kneading the dough.
Wheat flour is poured into a deep bowl and salt is added, then corn mixture, molasses, leaven, and olive oil are added.
All ingredients are thoroughly mixed, and the dough is kneaded (it should not stick to your hands). You can add some water if the dough is crumbly.
The dough rolls into a ball, wrapped with cling film, placed in a refrigerator and left overnight (preferably put the dough on the bottom shelf).
In the morning, the dough comes out of the refrigerator and is left for about 1.5 hours to warm up.
A little flour is poured on the board and a dough is laid out, a loaf is formed, and shallow cuts are made on the surface.
A small amount of cornmeal is poured into the container of the bread machine and the formed loaf is laid out, covered with a towel on top and left for several hours.
Before you start baking bread, you need to sprinkle it with a small amount of water and bake at 210 degrees (50 minutes).
During the first 10 minutes of baking, the bread must be periodically sprinkled with water.
The finished bread is laid out on a dish and left so that it can cool.

Cornbread with cheese

Composition:

A mixture of Italian herbs - to taste
Cheese - 200-220 g
Sugar - 1-1.5 Art. l
Dry yeast - 2 tsp.
Salt - 1 tsp.
Eggs - 1 pc.
Olive oil - 1 tbsp. l
Kefir - 1.5-2 Art.
Wheat flour - 2 tbsp.
Corn flour - 2 tbsp.

Cooking:

Wheat and cornmeal are mixed in a deep dry container.
Salt is added to the flour mixture, yeast and a mixture of Italian herbs are added. In that case, if you did not manage to find the mixture, then you can take thyme, basil, green onions separately.
The cheese is ground on a fine grater and added to the mix, everything is well mixed.
A small slide is formed from the flour mixture and a recess is made in its center, after which kefir and olive oil are poured into it.
The dough is kneaded until it no longer sticks to your hands. If necessary, add some more flour.
The container with the dough is covered with a clean towel and left in a warm place for about 40 minutes until the dough does not fit.
The dough is kneaded again, and the bread is transferred to a pre-oiled form, pierced in several places with a fork. A couple of shallow cuts are made and the dough is left for another 25 minutes.
The bread machine is heated to 200 degrees and the bread is baked for about 40 minutes, then it is put on the dish and left to cool.

Cornmeal Flapjacks: Recipes

Cornmeal is very useful. This is one of the best remedies for anemia, it also performs an excellent stimulation of biliary excretion and intestinal motility, has a mild diuretic effect. In addition, corn flour helps to normalize the blood circulation process, strengthen the heart and slow down aging significantly.

Cornmeal Tortillas with Filling

Composition:

Vegetable oil (fat) - 4 tbsp. l
Ground white pepper - 1 pinch
Cream - 1 tbsp. l
Tomatoes - 2 pcs.
Cottage cheese - 200-210 g
Red pepper - 1 pod
Green pepper - 1 pod
Onion - 1 pc.
Egg - 1 pc.
Ham - 350-400 g
Salt - 1 tsp.
Wheat flour - 200 g
Cornmeal - 170-175 g

Cooking:

Mix wheat and corn flour, add salt, egg. Water is poured in small portions to make the dough sufficiently plastic.
The finished dough is left for 20 minutes, then small balls (no more than walnut) are formed and rolled into cakes. The thickness of each cake should not be more than 2 mm.
A frying pan with a thick bottom is heated on the stove, and flat cakes are baked.
Ready-made corn tortillas are laid with parchment, wrapped in a towel and left in a warm place for a while.
Ham and peeled onions are finely chopped.
Pepper pods are cut into 2 halves, grains and veinlets are removed, and finely cut.
Tomatoes are boiled, peeled, and cut into small cubes.
Cottage cheese is mixed with cream, salt, white pepper and all ground ingredients are added.
The resulting filling is shifted to warm tortillas, after which they are rolled up and sealed with wooden toothpicks.
Flapjacks lightly browned in a pan with preheated fat or vegetable oil.
Corn tortillas should be served warm with spicy Mexican sauce.

Plain Corn Tortillas

Composition:

Salt - ½ tsp.
Hot water - 2.5 cups
Cornmeal - 4 cups

Cooking:

The dough is mixed with water and thoroughly mixed. It turns soft ball (the dough should be smooth and elastic).
The dough is divided into about 18 identical balls, pellets are formed and covered with a film (wet towel).
A double-bottom frying pan is put on the stove and warms up well. A flat cake is laid out on a pre-heated pan and fried for about 30 seconds, turned over on the other side and fried for about a minute.
Then the cake turns over and fried another 30 seconds. (should swell a little).
Serve flat bread should be in the form of heat.

Cornmeal Cookies: Cooking

If you want to cook something tasty, but you don’t want to mess with dough for too long, then pay attention to recipes made from corn flour. Such cookies are prepared very quickly and it turns out incredibly tasty.

Corn Cookies

Biscuit

Composition:

Vanilla sugar - 1 bag
Butter - 100 g
Egg - 2 pcs.
Powdered sugar - 100 g
Corn flour - 180-200 g

Cooking:

Oil should be at room temperature.
First, blend butter with a blender, powdered sugar is gradually added, vanilla sugar is added.
Without ceasing to beat, first 1, then the 2nd egg is quickly introduced into the mixture. Slightly reducing the speed, corn flour is added in small portions - a slightly sticky dough should turn out.
A cellophane bag is taken and one corner is cut off, and then filled with ready-made dough.
A sheet of parchment is laid out on a baking sheet, greased with oil and small round dough are pressed.
The baking tray is placed in an oven heated to 200 degrees and baked until the cookies turn red.

Cornflakes Cookies

Composition:

Butter - a little, for lubrication
Corn flakes - 1 tbsp.
Vanilla sugar - 1 bag
Powdered sugar - 1 tbsp.
Egg whites - 2 pcs.

Cooking:

At high speeds, pre-cooled proteins and powdered sugar are whipped in a blender until cool foam is obtained. Then vanilla sugar is added, corn flakes are added.
Parchment is laid out on a baking sheet and greased with a small amount of butter.
Wet a tablespoon on a sheet of laid out dough cakes and placed in an oven, preheated to 140 degrees. Cookies baked for about 40 minutes.
Corn cookies made according to this recipe look like meringue, and thanks to the addition of flakes, they get an interesting and slightly savory taste.

Cornmeal pastries are a great alternative to the usual baking. It is more useful, but no less tasty. Cooking recipes are simple, but always work out well. On the basis of corn flour, you can make bread, tortillas and even cookies!