THE STAPLE

THE STAPLE

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 ofwhole grains, look for cornmeal that includes the germ and the bran.

RS PICK

Bob’s Red Mill Medium Grind Whole Grain Cornmeal.

Written by Heath Goldman Recipes by Robby Melvin Photograph by Yasu+Junko

3 QUICK IDEAS

Johnnycakes

Stir together ¾ cup fine cornmeal, ¾ cup all-purpose flour, 2 Tbsp. granulated sugar, and ½tsp. each baking powder, baking soda, and kosher salt. Whisk together 1¼ cups buttermilk, 3 Tbsp. melted butter, and 2large 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.

Mexican cornmeal

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.