Posts Tagged ‘Cornmeal


Toasted cornbread

From the blog post   Corn Bread or Corn Bread or your favorite cornbread recipe.
Fried in butter in a fry pan.


Seafood and veggie pasta

A bit of seafood coated and fried, served alongside some veggies with home made pasta. 

Since I make pasta, I have usually stored some in the freezer for later use . It’s easier to store a batch for later use than make pasta for every dish.

Toss the seafood pieces with some cornmeal and slightly fry them in a small amount of oil.

Some bacon  and veggies, garlic and leeks with grape tomatoes prepped for the pan.
Sauté the leeks first, then the garlic… Add the tomatoes, of course after bacon is rendered. 

Finish with cheese……..

Add the boiled pasta….

Toss and serve.


Soured blueberry corn muffins

A typical corn muffin recipe, instead of  only milk for one of the wet ingredients, the addition of a sour dough starter.img_1203

1 cup white flour

1 cup yellow cornmeal

1 teaspoon salt

1/4 cup sugar

3 teaspoons baking powder

Scant 1 cup sour dough starter

1/4 cup Melted butter

1 egg beaten

Milk, as necessary , if batter is too stiff

Added 3.5 ounce bag of dried blueberries


Standard wet and dry ingredient mix, combine each first then mix together.



The sweetness of the blueberries stands  out from the slight sourness of the cornbread.


Eggs and Polenta

something different on the breakfast plate , polenta.

Very easy to make , simply stir the corn flour/meal into boiling water, cook for about 5 minutes.

Place the mixture in a greased bread pan, let cool and refrigerate, the mixture will gel.

Similar to cornbread, but more gelatinous, slice the polenta, bake slightly and broil and/or fry, with olive oil.

If desired, make a sauce, veggie and re-hydrated mushrooms were available.

IMG_9144Plated up


The cooled and refrigerated polentaIMG_9142

The mushroom veggie sauce.

IMG_9143 Sliced and fried polenta.

The ingredients for the polenta: Colavita instant  Polenta Cornmeal Mix.

100% pre-cooked corn flour, 100% Gluten free


Sausage and cheese cornbread

Sausage and cheese cornbread
This recipe was an adaptation from cheese and cornmeal muffins,
Basically with the addition of breakfast sized sausage link, cut , and American cheese. Instead of muffins the cast iron fry pan was used as a baking pan. I don’t bake a cornmeal muffin, bread recipe often. I like the taste of cornbread but the fact that it dries out almost within hours and is very crumbly doesn’t appeal to me. So I thought that a sausage addition was needed. Besides it would be a more complete bread for sausage and bacon lovers.
So here we go….
Sift together the dry ingredients . 1 and 1/2 cups white flour, 1 cup corn meal, 1/2 teaspoon salt, 4 teaspoon baking powder, 1/4 cup sugar.


20130427-210843.jpgcut the sausage links ( i believe 4 links as I am blogging this after the fact) into bite size pieces, or remove them from the casings, a bite size piece of sausage would be better than just ground sausage for this recipe, in any case ,fry them to brown.

20130427-211211.jpgit’s difficult to fry anything without some onion, just a slice of onion diced.


20130427-211445.jpgMix together 2 eggs, 1/4 cup oil , 1 cup creamed corn, 1/3 cup grated cheese (all that I had available was American cheese slices , diced, at the time) and 3/4 cup milk, the chives were omitted, add to the dry sifted ingredients

20130427-211902.jpgadd the sausage mixture to the liquids.


20130427-213344.jpg mix easy, this is one of those recipes that you don’t need to beat for minutes, just combine with a wooden spoon.


20130427-213718.jpggently ease the mixture into a skillet, if you hold back some of the grease from the sausage and with a paper towel , coat the pan, that will serve as the non stick coating on the pan.


20130427-214003.jpginto the oven about 400 degrees , bake till golden and a tester comes out clean.



20130427-214316.jpglet cool, either serve from the pan or flip and flop it out, slice and serve. Don’t forget to butter the top !

20130427-214557.jpg leave the bread on the table and let pass-er-by-ers
grab a piece, good for all day snacking.


June 2018
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