BY DEFINITION, cornmeal is ground dried corn kernels. First cultivated by the Indians of South, Central and North America, corn (also called Maize) provides not only kernels to nibble off the cob, but also cornmeal cornstarch, corn syrup, hominy, grits and bourbon. America's gift to the world, corn is the grain upon which much of Latin American lives today.
There are hundreds of varieties of corn, but those we like best are sweet. Twenty per cent of the kernel is natural sugar. Field corn, which has more starch and much less sugar, is used to make cornmeal and hominy grits.
Commercial cornmeal has the tough outer hull (bran) or the corn kernel steamed away in the milling process. Once the grain is removed, the endosperm is ground by steel rollers into granules. The granules are separated by size; the largest are grits, the medium is used as cornmeal, and the small ones used as corn flour.
The colour of cornmeal can be yellow, white or blue, depending on the variety of corn. All are generally inter-changeable in recipes. However, when blue cornmeal is used in baking, it turns greyish blue. Much of the blue cornmeal available is grown organically without chemicals or fertilisers in new Mexico.
Hominy is white flint corn, the kernels of which have been skinned, either mechanically or in a lye bath. It is available dry (cracked or whole) or canned (whole). Hominy grits are simply dried hominy ground meal. They can be prepared like cornmeal.
To prepare corn for cooking: Just before cooking (no earlier), peel away husks, remove tassels and silks. Break off tip and steam ends. Do not wash.
Cooking tips: To give not so fresh corn a just-picked flavour, add 1-2 tablespoons sugar to the cooking water. Never cook in salted water.
Today, we feed most of our home-grown corn to cattle which converts the vegetable protein and starch to animal protein and fat. Cornstarch, which we eat, is just that purified starch. It has none of the valuable nutrients found in the whole corn kernel.
Herbed corn in cream
Makes 4-6 servings
4 cups fresh whole kernel cornor
2 (1 lb.) cans whole kernel corn, drained
3/4 cup heavy cream
2 tbsp. butter or margarine
2 tbsp. minced chives,(fresh, frozen or dried)
1/4 tsp. minced fresh basil or 1/8 tsp. dried basil
1/4 tsp. minced fresh Chervil
Salt
Pepper
Pinch paprika
Place all but last three ingredients in the top of a double broiler over simmering water, cover and cook for ten minutes until corn is tender.
Add salt and pepper to taste. Ladle into soup bowls and sprinkle with paprika.
Corn pudding
Makes 6 servings
3 tbsp. butter or margarine
2 (10 oz.) pkgs. frozen whole kernel corn (do not thaw)
1/4 tsp. nutmeg
4 eggs
1/4 cup unsifted flour
1/2 tsp. baking powder
1 tbsp. sugar
1 tsp. salt
1/8 tsp. white pepper
1 (13 oz.) can evaporated milk
1/3 cups light cream
Pre-heat oven to 325 F. Melt Butter in a large sauce pan over moderate heat, add corn and simmer, uncovered, stirring occasionally 8-10 minutes. Do not drain. Stir in nutmeg. Beat eggs until foamy in a large mixing bowl. Mix all dry ingredients, add to eggs and beat until smooth. Mix in corn, then milk and cream. Pour into a buttered, shallow 1 1/2 qt. casserole, set in a shallow roasting pan and pour in enough cold water to come half way ?? the casserole. Bake, uncovered, for about 1 hour 20 minutes, or until a knife inserted in the centre comes out clean.
Corn fritters
Makes 6 servings
Lard, shortening, or cooking oil for deep fat frying
1 1/2 cups sifted flour
1 1/2 tsp. salt
2 tsp. baking powder
2 eggs, lightly beaten
1/2 cup milk
2 cups cooked whole kernel corn, drained well
Begin heating fat in a deep fat fryer over moderately high heat; insert deep fat thermometer. Meanwhile, sift flour, salt, and baking powder together in a bowl.
