Cornmeal

Cornmeal (“skamontahigan”) was a staple food of the Abenaki people, who were native to our region. Thanks to Butterworks Farm in Westfield VT, we still have access to local cornmeal, available in bulk at the Upper Valley Food Co-op in White River Jct, VT.

Lilac Deli Cornbread

     

    Lilac Deli Maple Cornbread

Upper Valley Food Co-op Lilac Deli Cookbook
(This recipe makes two pans of cornbread.)

Preheat oven to 400 degrees F.
3 cups local flour (I use Biedler organic whole wheat red fife flour*)
2 cups local cornmeal
2 T. baking powder
1 tsp. salt
2 local eggs
1 1/2 cups local milk
1/2 cup maple syrup
8 T. melted local butter

In one bowl whisk together dry ingredients.. In another bowl whisk wet ingredients. Add wet to dry and mix until just blended. Butter 2 9-inch pie pans or cake pans. Spread batter evenly. Bake for 20-25 minutes. * Beidler flour in bulk at Upper Valley Food Co-op.)

Cornmeal Pancakes

    Cornmeal Pancakes

1 c local cornmeal
1 T maple syrup
1 tsp salt
1 c boiling water
1/2 c flour (I used Beidler Farm organic whole wheat red fife flour*)
2 tsp baking powder
1 local egg
1/2 c local milk
2 T melted local butter

Combine cornmeal, syrup and salt in bowl. Slowly stir in boiling water; cover, and let stand 10 minutes.

Mix flour with baking soda; set aside.

In small bowl, beat egg, milk and butter until smooth. Pour into cornmeal batter, along with flour mixture, stirring quickly only until combined.

Meanwhile, slowly heat griddle or skillet. To test temperature drop a little cold water on hot griddle; water should roll off in drops.

Use 1/4 cup batter for each pancake; cook until bubbles form on surface and edges become dry. Flip, cook 2 minutes longer, or until nicely browned on underside. Serve with butter and warm maple syrup .

*Beidler flour is available in bulk at Upper Valley Food Co-op.

 


Cream of Cornmeal Cereal

    (Note:One can use water instead of milk or a combination of the two.) 

    Ratio of 1 c milk to 1/4 c cornmeal equals one serving

    Heat the milk almost to the boiling point. Add cornmeal and stir for several minutes. Add a sprinkle of salt if desired. Reduce heat and cover pan with lid. Simmer on lowest heat for 5-10 minutes until it thickens and reaches the consistency you like. Add a little maple syrup. Yum!

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