Savannah's Inn-Site
January 2010
Brought to you by the Foley House Inn
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Greetings!
Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.
Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated.
However it too can have a fairly long shelf life of many months if kept
in a reasonably cool place. It can also be used for cornmeal cakes.
White cornmeal (mealie meal) is more traditional in Africa. It is also popular in the Southern United States for making cornbread. Blue cornmeal is made from the rarer blue corn.
No matter what type of cornmeal you use, nothing beats a hot cornmeal muffin dripping with butter in the morning.
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* 1 cup cornmeal
* 1 cup all-purpose flour
* 1/4 cup sugar
* 3 teaspoons baking powder
* 1 teaspoon salt
* 2 tablespoons vegetable oil
* 1 egg
* 1 cup milk
Makes 12 muffins
Heat oven to 400. Line 12 medium muffin cups with paper
baking cups; or grease cups with shortening or spray with cooking spray. In
large bowl, mix cornmeal, flour, sugar, baking powder, salt.
In medium bowl, mix oil, egg, milk. Pour milk mixture into
flour mixture and stir until just mixed. Fill muffin cups ¾ full.
Bake 15 to 18 minutes or until golden brown.
Cool in pan 5 minutes; remove from pan to wire rack. Serve warm or cooled.
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