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Cornmeal and Water Breads

Updated on November 7, 2012
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Cornmeal as a Staple

The holidays are almost upon us, and I wanted to stress that cornmeal has such a number of uses that we can incorporate into our celebrations. I grew up with cornmeal mush and loved it, but only had it one way, as that’s what there was. Now, there are so many other things that it can be used for, so let me introduce you to cornmeal and show you the wonderful uses that it has. Enjoy each and every one of these old recipes, as they are all truly a blast from the past. These will easily take you back to the 1800’s, where you can recall your history when there were general stores. The ingredients were in 50 pound sacks and the storekeeper would weigh out your meal and flours. Then you’d hop in the wagon pulled by your horse, and take that bumpy ride back home.

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Corn Pone (AKA Johnnycakes, Hoecakes, or Flatbread)

Moisten 2 cups dry cornmeal with ½ cup cool water. Heat 2 cups of water with salt to taste, and bring it to a boil. Add about 3 tablespoons shortening to water if you have it and want to use it. Combine the cornmeal and boiling water, stirring constantly. Let stand covered, until it cools down sufficiently in order to work with it. Form into your shapes for cooking. Lay a dozen or so cakes on greased pan to bake, or even a frying pan. It takes a half hour or a little better in a 350 degree F oven. It takes a bit of work to eat, as it isn’t very soft. Serve with hot gravy or melted butter over it, and that will soften it up.

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Cornmeal Waffles

Pour 1 ½ cups boiling water over one cup dry cornmeal. Add ¼ cup melted butter. Stir in 1 ½ cups buttermilk. Separate 2 eggs and stir in yolks. Sift 1 cup flour with 1 ½ teaspoons baking soda and ½ teaspoon salt. Blend dry ingredients into cornmeal mixture. Beat left over egg whites and fold them into batter. Bake in waffle iron until crisp and brown. These are very light and wonderful.

Vegan Corn and Wheat Bread

Combine one cup each dry cornmeal and whole wheat flour, 3 teaspoons baking powder, and one teaspoon cinnamon OR a pinch of oregano with ½ teaspoon chili powder. Mix all together. Then stir a tablespoon honey in 1 ½ cups warm water. Now stir the honey-water mixture into dry ingredients until just mixed. Bake in non-stick pan 20 minutes or so at 375 degrees F.

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Spoon Bread

Scald 2 cups milk, then add ½ cup cornmeal. Cook these together until thick. Add a teaspoon salt, ½ teaspoon baking powder, and 2 tablespoons each melted butter and sugar. Beat the yolks of 3 separated eggs and add to cornmeal mixture. Let cool a bit while you’re beating the 3 egg whites to soft peaks, then fold the beaten whites into your batter. Pour into well-buttered 1 ½ quart casserole. Bake 30-45 minutes at 375 degrees F, or until golden brown and puffed like a soufflé.

These are truly wonderful pieces of Americana at its best. We didn’t have to live during the hardships of the 1800’s, but we can sure benefit from the recipes and how these wonderful foods were made then.

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    • aviannovice profile image
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      Deb Hirt 4 years ago from Stillwater, OK

      Pop will love it all right. Yes, definitely make a few, and you enjoy them, too.

    • gamby79 profile image

      gamby79 4 years ago

      May have to try a couple of these. Muddpop would LOVE it! Thanks for sharing, which allows me to always learn something new and interesting!

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      There's so much out there to enjoy, eh, Mycee?

    • unknown spy profile image

      IAmForbidden 4 years ago from Neverland - where children never grow up.

      Yuuummmmyyy!!!!! i love it!

    • aviannovice profile image
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      Deb Hirt 4 years ago from Stillwater, OK

      Excellent! I can see why he liked them.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Hey, Gloria! I most likely will continue. I have a couple of more ideas to work with!

    • shiningirisheyes profile image

      Shining Irish Eyes 4 years ago from Upstate, New York

      You touched on a wonderful cherished memory for me with this hub. I often made Johnny Cakes for my Dad. It was his favorite.

      Thank you

    • Gloshei profile image

      Gloria 4 years ago from France

      That's a thought keep the recipes coming I love them all.

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Hey, Gloshei! Will you be able to receive it mail order?

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      And thank YOU, Eddy! There are so many great, old recipes out there. People have busy lives and don't always have time to make things from scratch. I learned scratch cooking, so it is natural to me.

    • aviannovice profile image
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      Deb Hirt 4 years ago from Stillwater, OK

      Pixiecat! So glad that I could help. Can you help me out with a good greens recipe?

    • aviannovice profile image
      Author

      Deb Hirt 4 years ago from Stillwater, OK

      Martin, a lot of this stuff I will have to use alternates other than wheat flour. At least I can have pancakes from rice flour!

    • Gloshei profile image

      Gloria 4 years ago from France

      Some interesting recipes here, the waffles are my favourite and must give them a try. Don't fancy the flatbread much but then again I have never tried them.

      Had to look up cornmeal as I can't say I have seen it here in France but I can get some equivelant I am sure to try.

      Thanks

    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      Another great recipe for me to save. I have never tried this bread so should be interesting.

      Thank you for sharing and enjoy your day.

      Eddy.

    • pixiecat2002 profile image

      pixiecat2002 4 years ago

      Thanks. I love these recipes. Being a southerner I have eaten them just never could get the recipes after i grew up

    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      I was feeling pretty cocky (I know how to make this) until I reached vegan corn and wheat bread. Wow!

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