Cornmeal Mush

 Our family likes to have this for our "hot cereal" every once in a while. I couldn't resist, we keep our cornmeal on our counter top in a large Mason Jar. The color is so yellow! We get ours from Honeyville Grain.

In a pot on the stove add:

4 C. water

Bring it to a boil

Turn heat down to low

Add 1 1/2- 2 C. cornmeal

Whisk until thick (careful the bubbles pop up at ya)

Add 1 tsp. Vanilla

Sweeten with Honey, Molasses, or brown or white sugar.

Enjoy! 

Recipe by: Becky

Johnny Cakes or Corn meal Griddle Cakes

I guess this is a pioneer recipe. When I cook them, I feel so domestic. :)j/k

My kids loved these. They were always like, "Can I have a Johnny Cake?"

In a bowl add:
3/4 C. cornmeal
1 C. boiling water
1 C. sour milk or buttermilk (I just add 1 Tbsp vinegar to almost 1 C. of milk & let sit for 3 minutes)
1 1/2 tsp. sugar (they put salt in the book, but it must have been a typo)
3 Tbsp. oil
1 1/2 C. flour
1 Tbsp. molasses
2 eggs
1/4 tsp. baking soda

Pour water over cornmeal and stir until thick.

Add Molasses and milk.

Beat in eggs.

Add other dry ingredients.

Stir in oil.

Cook on hot griddle.

 Can put butter on top, roll up, and serve with soup.

 Or, serve as a dessert. Put honey inside, roll up, sprinkle with powdered sugar, and put cherries on top.

 

Recipe by: Mary Fehlberg
Cookin' with Home Storage by Peggy Layton & Vicki Tate
Variations by: Becky

Enchiladas made with corn tortillas

My good friend and I got together today to make freezer meals. This is what she made. Just off the top of my head this is how she made it.

In a pot on the stove she made a basic white sauce:
Equal parts of flour and butter. (About 2 Tbsp. butter, 2 Tbsp. flour)
Stir and cook for about 3 minutes.

Add 2 C. milk. Or 1 C. chicken broth and 1 C. milk,
1 can cream of mushroom soup,
1/2 C. green chilies,
Add 2 C. cooked chicken, chopped in bite size pieces. 
Put some sauce in the bottom of the pan, put down corn tortillas. Then cheese. Layer again. Sauce, tortillas, cheese.
Bake in a glass baking dish at 350 degrees for about 40 minutes, or until heated through. 

Let me know if this is wrong, Yvonne!
Thanks!

Corn Bread

I made this recipe to go along with my chili for Halloween. It is my favorite Corn bread recipe. Yumm.

In a large bowl mix:
2 eggs
2 C. buttermilk (or almost 2 C. milk and 1 Tbsp vinegar, let sit for 3 min)
1 C. sugar
2 C. flour
1 tsp. baking powder
1 C. corn meal
1 C. oil

Pour in a greased 9X13 pan. Bake for 400 degrees for 15-20 minutes or until lightly brown on the sides.

I got this recipe from my Cookin' at Home with the Lunch Bunch Recipe book.

Corn meal facial scrub

I got this idea from one of my food storage cook books. I guess this is a beauty secret from the pioneers. Use about 1 tsp. corn meal in a bit of warm water for a facial scrub. I also found another tip online somewhere that said add 1 tsp. corn meal to your favorite cleanser. That's what I like to do. It works great, leaving my skin smooth afterward. I use it about 2-3 times a week. I just keep a glass jar of corn meal in my bathroom. It's cheap too!

Chicken Biscuit Pie

I made this a gluten free version by replacing the normal flour with brown rice flour and cornmeal.
3 C. skinless, boneless chicken breasts, diced
2 cans chicken broth
1 medium red potato, unpeeled and diced
1 celery stalk, chopped
1/2 C. red or green bell pepper, chopped
2 cloves garlic, minced
2 medium carrots, chopped
1 1/2 C. frozen peas
1/4  C. white flour
2 Tbsp. whole-wheat pastry flour
1/2 tsp. poultry seasoning
1/4 tsp. black pepper
1 C. milk

Biscuit Topping
1 C. flour
1 C. whole-wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt
1 C. buttermilk
1 1/2 Tbsp. butter melted

Combine all dry ingredients for Biscuit topping and mix well. Add milk and butter and stir just until moist. Set aside.



Preheat oven to 400 degrees. Cook chicken in a skillet on the stove in 1/4 C. broth for 10 minutes or until done. Set aside. In a pot bring the rest of broth to a boil and add potato, celery, bell pepper and garlic. Cover and cook for 5 minutes, or until tender. In a small bowl combine flour, poultry seasoning and black pepper. Whisk in milk. Pour into saucepan with vegetable mixture and cook over medium heat for 3 minutes until thickened and bubbly, stirring constantly. Remove from heat and add chicken. Pour chicken and vegetables into a nonstick 9X13 baking dish. Using a large spoon, place 16 scoops of biscuit dough on top, spacing evenly. Bake for 28 minutes or until golden brown.

I got ideas for this recipe from the cook book "What to eat now"

Gluten-free pancakes

Gluten-free pancakes

1/2 C. rice flour
1/2 C. corn meal
1 Tbsp. sugar
1 Tbsp. milled flax seed
1 Tbsp. baking powder
1 egg
1/2 C. milk
1 Tbsp. oil
1 tsp. vanilla

In a bowl combine all ingredients. Stir until well incorporated. Use a small measuring cup, ladle into small circles and cook on both sides.

Serve with: syrup, jam, pureed fruit, yogurt, etc.

Recipe by: Becky