Wednesday, March 12, 2008

A corny day.

In response to's latest challenge, what to do with cornmeal, I'm posting a couple of recipes I'm working on:

Corn Cookies Heat oven to 350 degrees. Cream one stick unsalted butter and add 1/2 cup of succanat (organic granulated brown sugar) add one tsp vanilla paste and one egg yolk. Add 1/2 cup cornmeal (I used Arrowhead Mills) *then* hydrate another 1/2 cup cornmeal with 3/4 cup hot water, and let sit while you continue the recipe. Add to the butter mixture: 3 tbsp tapioca flour/starch 2 tbsp corn starch 1/4 tsp baking powder 1/8 tsp fine sea salt (optional- tsp citrus zest) blend. Add rehydrated cornmeal. blend. let sit 10 mins for everything to hydrate and come together.. dollop in small (melon-ball size) scoops onto cookie sheets (3 by 3 per sheet, they spread!) bake for approx 10 mins or until gbd on bottom. remove to plate, inhale.

Edited on Friday the 14th to say, I made these today, and added 1/4 tsp of Xanthan gum, which made an amazing difference. You can leave the dough to sit for quite a while, and it improves, too. I also came up with a tasty variant, a few lavender buds and some lemon zest. YUM! Pics will follow.

Millet-corn bread
2 tbsp tapioca
1 pkg yeast
2 egg yolks
2 tsp honey
½ tsp salt
2 cu millet flour
1 cu cornmeal
2 tbsp millet

Proof the yeast in warm milk. Blend the tapioca, millet flour and cornmeal with salt, Add egg yolks to honey and beat with some milk, add to the flour mixture. Toast 2 tbsp of whole millet, and add to the dough. Add yeast. Add more milk if necessary (its almost a batter bread texture, a little thicker). Put in a greased loaf pan, let rise in a warm place until doubled. Put into a preheated 350 degree oven and bake.

This is very good toasted. It stales quickly, but toasts up well.

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