From the same food leaflet that gave us Friday’s Post ‘Do You Know Oatmeal?’ I would like to give you some of the ideas for using cornmeal.
Corn comes in for a higher level of promotional enthusiasm than oatmeal. It was quite clear from the leaflet that it was not only economically and nutritionally sensible to use more cornmeal, but it is was an act of patriotism.
Do You Know Cornmeal?
ITS USE MEANS
Service to Your Country
Nourishing Food for You
On subsequent pages are inserted phrases such as:
Corn Saved Our Pioneers
Corn Helps us Feed the World
Corn Meal - Our Ally!
There are a number of recipes for cornbread, but I like this variation on cormeal mush or polenta – with ginger.
Corn Meal and Milk.
Do you use corn-meal mush for a breakfast food? It is both cheap and good. Cooked in skim milk instead of water it is extra fine and the food value of the dish in nearly doubled.Here is a delicious corn meal and milk dessert.
4 cups milk (whole or skim)
¼ cup cornmeal
⅓ cup molasses
¾ teaspoon salt
1 teaspoon ginger.
Cook milk and meal in a double boiler 20 minutes; add molasses, salt, and ginger. Pour into buttered pudding dish and bake two hours in a slow oven, or use your fireless cooker. Serve with milk. This makes a good and nourishing dessert.
The following recipe is not for cornmeal, it comes from a section on vegetables later in the leaflet. I am intrigued by the method – the slicing through the kernels and the scraping of the remaining half-kernels on the cob. I have never come across this before, and would be interested to know if you know it. I expected the recipe to include an egg or two, but I guess it must thicken a little as it cooks anyway, from the starch in the kernels?
This is a delicious way to serve either sweet corn or the tender field corn. A little sugar may be added to the field corn if desired.
Husk and silk 12 good-sized ears of corn. Slice off half the kernel with a sharp knife, and with the blunt edge of the knife scrape out the milky part that remains on the cob. Add a tablespoon of butter, salt, and pepper, and three-fourths of a cup of milk. Bake for 45 minutes, allowing it to brown on top. This makes a creamy dish, which is best served in the pan or baking dish in which it bakes.