Tag Archives: cornmeal

Mediterranean-Style Harissa-Spiced Cod with Polenta, with Fennel-Orange Salad

by Cat, October 2017 (photo, right, from Wikimedia Commons) As a person of Scandinavian descent, I love cod (and lutefisk made from cod). My usual way to prepare this fish is to bake it with butter, dill, salt and pepper … Continue reading

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Baked Catfish

By Cat, March 2017 (Photo, right, from American Feast (1)) I usually fry my catfish in a little bit of coconut milk or lard on stovetop, but frying has disadvantages because of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned … Continue reading

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Sunny Cornmeal & Fruit Muffins

By Cat, Feb 2008 (Photo, right, from Wikimedia Commons) See also: 1. Breads & Muffins Menu; 2. Grains, Flours & Starches (About) Menu; 3. Crumb or Nut-Crumble Topping for Muffins; 4. Sprouting/Soaking Grains (Before/After Grinding); 5. Sugar and Other Sweeteners Menu I’m always on the watch for a new … Continue reading

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English Muffins, Whole Grain

By Cat, May 2015 (Photo, right, from Wikimedia Commons) See also: 1. Breads, Rolls, Biscuits, Scones Menu; 2. Breakfast & Brunch Menu; 3. Bread Basics for Yeast Leavened Bread (tips and such); 4. Other sites: Fine Cooking video: How to make … Continue reading

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Flours & Starches: Cornstarch, Cornmeal and Masa Harina

By Cat, Nov 2014 (Photo, right, from Wikimedia Commons) See also Flours & Starches: 1. Other True Grains, 2. Gluten-Free, and 3. Purchasing & Storage; also 4. Lime Water and Nixtamalization Corn, or maize, is a true grain native to the Americas, and became … Continue reading

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Crusty Corn Bread

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Quick Breads, Muffins; 2. Lime water and Nixtamalization of Corn The most important consideration when making cornbread, is the source of the cornmeal. Since most commercial feed corn – the kind of corn used … Continue reading

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Whole Grain Corn Bread-II

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) See also: 1. Quick Breads, Muffins; 2. Corn Bread or Muffins: Sprouted Grain or Pre-Soak Method; 3. Lime water Includes: 1. Standard Method; 2. Pre-soak Method The most important consideration when making cornbread, is the source of the cornmeal. Since most … Continue reading

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Corn Bread or Muffins-I

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) The most important consideration when making cornbread, is the source of the cornmeal. Since most commercial feed corn – the kind of corn used to make cornmeal and corn starch – is GMO, … Continue reading

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Lime Water and Nixtamalization of Corn

By Cat, Nov 2014 (Photo, right, from Amazon) Lime water has been used for centuries for soaking corn kernels or corn flour to make hominy or masa harina (or just masa), respectively, in a process known as nixtamalization (from the Aztec) (2). Lime water … Continue reading

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Cornmeal Sandies (Cookies)

By Cat, Jun 2008 (Photo, right, originally from Wikipedia, but the link has been lost) See also: 1. Cookies Menu; 2. About Grains, Flours & Starches Menu Includes: 1. About ingredients; 2.Recipe; 3. Testing: Not yet tested Sand cookies are a great Scandinavian cookie treat. Sandies is an Anglicized name … Continue reading

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