This is very tasty cornbread with a great texture.
Corn and Chile Fritters
Lovely with bacon. Try these for a summer breakfast, or for an American southwestern themed lunch or light supper with a side salad.
Dent Corn is softer than Indian corn, but harder than flour corn. The kernels have a hard case on them, about as thick as our fingernails, but in the middle is a large starchy endosperm. The kernels develop a dent as the kernel dries: the inside part shrinks but the outside part doesn’t, so it…
Hasty Pudding was a British dessert that also spawned a simpler, but none-the-less popular, New England version. It is a porridge, sweetened to be served as a dessert. The liquid it is made with can be milk or water, and the thickener can be flour, oatmeal or tapioca. In the New World, cornmeal was often…
A hushpuppy is a fritter made in the American south from a cornmeal and buttermilk batter. The fritters are deep-fried; they come out crunchy and golden-brown on the outside; and on the inside, moist, creamy and yellow (or white, depending on the cornmeal used.) They are usually made as small, round ones about the size…
Mamaliga is a version of polenta, in that it is cornmeal cooked in a hot liquid until it has thickened up like porridge. It can also be compared to grits or cornmeal mush. It uses a more finely ground corn used than is used for polenta, a grind more like what North Americans would called…
Masa Harina © Denzil Green Masa Harina is a Mexican corn flour made from either yellow or white “dent” corn. The name means “dough flour.” The flour is used to make dough, which the Mexicans call “masa.” In Spanish, “masa” means “dough”, though in Mexican Spanish, it implies “dough made from corn.” Masa Harina is…
Polenta © Denzil Green Polenta is a dish made from cornmeal that is boiled into a thick, porridge-like consistency. You can serve hot scoops of it on a plate, or let it cool till it hardens, then slice it and recook it in baked dishes or by frying. In the north of Italy, polenta is…
Taragna polenta is made from ground corn and buckwheat. The black bits in it are the buckwheat, which give it a slight bitter flavour. It is popular in Lombardy, Italy. In different areas of Lombardy, it is served cooked with different cheeses on it — Taleggio, Bitto cheese in Valtellina, Branzi cheese around Bergamo, etc….
Pupusas © Max Contreras Fernandez Pupusas are round breads made using white cornmeal flour and water, and cooked on a griddle. They are best eaten hot. They are generally small, but can be made in different sizes, according to preference or need. They are flat but relatively thick, but good ones should feel light, and…
A samp mortar is a tool for grinding dried corn. The mortar was made from the stump of a tree burned hollow, scraped clean and polished.
Southwestern Buttermilk and Chile Cornmeal Muffins
Delicious morish cornmeal muffins that are crispy on the outside, and extremely moist inside, with the corn and pepper chunks in them raising the idea of cornmeal muffins to a while new level. People can’t stop themselves from reaching for these.