My mother's cornmeal muffins have just the right crumb, are very tender, just a tiny bit sweet, and are best served slathered in butter and eaten hot. Excellent for breakfast, or as a hot bread with lunch or supper. Spicy dishes make a superb foil to these delicate morsels of goodness.
"Mealie-pap" is corn meal in South Africa, mealies meaning corn. Its a staple to say the least, though the tart version is generally for more special occasions
Fantastic flavor combination of orange, cranberry and pecan. This recipe is so fast - you will be taking them out of the oven before you know it. Easy mixing and cleanup.
This South African style dish uses coarse corn meal in a delicious, savory pie.
The perfect accompanyment to Southern Style oven fried chicken
Think crunchy, sweet porridge squares with maple syrup. When I was growing up this was called Mush, Cornmeal Mush or Porridge. Nowadays, no one eats mush, no one eats porridge...everyone has joined the culinary elite, everyone now eats, what is popularly refereed to as, Polenta (simply the Italian version of cornmeal mush). But no matter what you like to call it, I simply call it good! Whenever my mom or grandma cooked up a big kettle of mush to go with supper, all of us kids knew that we would have fried mush in the morning. There was always enough of the mush (simply a porridge of meal cooked in boiling salted water) for breakfast the next morning. The solid mush was sliced in slabs and fried crispy like bacon. It made a tasty breakfast. Some liked it with honey or sorghum molasses (maple syrup was a rarity), others were happy with the crisp, salty mush. If we were lucky, mom or grandma would make a special breakfast batch just for us, cooking the meal in milk with a little sugar, va
Adapted from the King Arthur Flour website. Delicious and easy!
You can of course just buy puff pastry at the store, but when you are feeling on top of the kichen (or you want to make edits for low carbs & diabetic friendly dishes) I thought I would share this. To be honest, I think I am going to stop buying pastries, pie crusts, bread, etc - my old gas stove just makes it too much fun and saves enough money to buy other important things - like salmon!
My maternal grandmother made an incredible southern pineapple upside-down cake. The cake was less sweet than the traditional old fashioned version and the recipe included stone-ground cornmeal which gave the cake an unusual and unique texture (closer to a sweet corbread or sweet polenta than to a traditional cake). Her cake was one of my father's favorite desserts (he was never a big fan of sweets) and my mother would make it for him often. Once both my mother and grandmother had pass away, the recipe was lost. We could not find a written copy of it anywhere. This recipe is adapted from a recipe belonging to my favorite Food Network culinary personality, Alton Brown. Alton's cake is the closest I've found to my grandmother's recipe. I believe the only differences being that my grandmother added a little of the canned pineapple juice to the cake batter and she sometimes (but not always) added some dark rum or brandy to both the pineapple glaze as well as the cake batter. She would also
From Mark Bittman, New York Times, THE MINIMALIST, November 8, 2006. http://www.nytimes.com/2006/11/08/dining/08mini.html