Delicious Cornmeal Recipes

Cornmeal can be one of the most versatile foods in the kitchen, and the key ingredient in some of the most delicious dishes you will ever eat!

| September/October 1976

  • Cornmeal Recipes
    Cornmeal is the extremely versatile key ingredient in several delicious dishes.

  • Cornmeal Recipes

Let's face it: Not enough people get excited about cornmeal anymore. Somehow, the notion has gotten around that cornmeal is [1] bland, [2] difficult to digest, and [3] not a very versatile foodstuff . . . when nothing could be further from the truth! In the first place, cornmeal's delicate flavor and crispy-crunchy texture lend added palatability to nearly any fried food. (After all, what would pan-fried trout be without a cornmeal-batter coating?) In the second place, dried-and-ground corn happens to be high in dietary fiber ... which makes it good for the ole digestive tract. In the third place . . . well, we'll let Mary Rugo take it from here.

It's funny. Practically everyone loves fresh corn. Sit your family down in front of tender, steaming roasting ears right out of the garden and you're almost sure to provoke choruses of "Wow! Corn on the cob!"

Show that same tribe the same ears a few weeks later, however—when every grain has matured into stiff, dry flint and they'll turn up their noses with an "Eat that? Forget it!"

Native Americans and the early white settlers of this continent may have lived whole winters and made 200-mile forced marches while eating little more than cornmeal ... but today's average American generally thinks—if he or she thinks about it at all—that dried corn can only be fed to animals. Cornmeal (dried and ground kernels of corn), in fact, has now become such an insignificant part of our diet that many grocery stores no longer even stock it.

And that's a shame. Because cornmeal—either yellow or white—can be one of the most versatile foods in the kitchen . . . and the key ingredient in some of the most delicious dishes you or I will ever eat!

Love at First Bite

You could say—I suppose—that the love of cornmeal runs in both sides of our family. I grew up in Alabama (real corn pone country) ... while my husband hails from the mountainous, wheat-poor, north of Italy (where spaghetti is scarce and where country folk cook up a delectable bread-like cornmeal concoction called polenta).  

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