T H E STA P L E
CORNMEAL When corn kernels are dried and ground, they transform into a magical powder that can not only make corn bread but also add delicious texture to other baked goods and prevent pizza dough from sticking. Opt for a fine or medium grind for most recipes. (Polenta and grits are coarsely ground corn.) For a dose of whole grains, look for cornmeal that includes the germ and the bran.
Written by Heath Goldman Recipes by Robby Melvin Photograph by Yasu + Junko
3 QUICK IDEAS Johnnycakes
RS PICK
T H E R E A L I ST
Bob’s Red Mill Medium Grind Whole Grain Cornmeal.
Stir together ¾ cup fine cornmeal, ¾ cup all-purpose flour, 2 Tbsp. granulated sugar, and ½ tsp. each baking powder, baking soda, and kosher salt. Whisk together 1¼ cups buttermilk, 3 Tbsp. melted butter, and 2 large eggs separately; whisk into the flour mixture until smooth. Cook ¼-cupfuls of batter in a greased skillet until golden, 3 minutes per side. Serve with maple syrup. Serves 4.
Cornmeal drop biscuits Toss together ½ cup cubed butter, chilled; 1½ cups allpurpose flour; ¾ cup fine cornmeal; 1 Tbsp. granulated sugar; 2 tsp. baking powder; 1 tsp. kosher salt; and ½ tsp. baking soda. Add ¾ cup whole milk; stir until the dough comes together. Bake ¼-cupfuls of the dough on a lined baking sheet at 375°F until golden, 20 minutes. Serves 8.
Bring 2 cups milk, 1½ cups water, and 1½ tsp. kosher salt to a boil. Whisk in 1½ cups cornmeal. Add 3 Tbsp. butter; whisk until just thickened, 4 minutes. Serve in 4 bowls topped with black beans, fresh salsa, and grated Cheddar. Serves 4.
CORNMEAL GALORE
Go to realsimple.com/corn for even more cornmeal recipes.
AUGUST 2016
38
REALSIMPLE.COM
P R O P S T Y L I N G BY M E G U M I E M O T O
Mexican cornmeal
