American cookery terms

HOLsale

sorry it took me so long to get back to everyone about this, had to reformat the computer :eek:

brokenwings

HOLsale, Hi

i buy cornmeal when i visit the usa and make cornbread which my bf loves with milk ( he is from the deep south)

i also make cornbread dumplings on top of veggie stews in my slow cooker

but what else can i do with yellow cornmeal? any ideas please?

HOLsale

i use polenta that i get in very large bags (5kg) from the halal grocer i go to
(carribean markets also tend to sell it this way)

i think it's something like £3-4 so a HUGE savings! cornmeal is cheap as chips in the states, probably why cornbread is so popular (aside from how gorgeous it is)

can't think of that much else to do with it BUT if you do a google search for cornmeal recipes i'm sure you'll find plenty as it's a big pantry staple in the states

just thought that you could try your hand at making tortilla chips... you'd have to find a recipe on google but i love them and if you could find some sort of mold you could make crunchy taco shells, i'd love to to that!

also why not make tamales...lovely lovely!

HOLsale

brokenwings wrote:

i buy cornmeal when i visit the usa and make cornbread which
se?

ask him if he loves pecan pie (use golden syrup and walnuts as a substitution for pecans and corn syrup)

also he probably loves southern mustard greens stewed with bacon and possibly some new potatoes mmmmmmmmmm (use 'green's from the supermarket or kale)

my grandmother was from arkansas, my daddy's family is from tennessee i love my down home southern food mmm mmm mmm!

brokenwings

i do mustard greens quite often ( im quite lucky that i can grocery shop to a degree in the usa fairly often as i visit there for work most months )

i make pecan pie, pumpkin pie, biscuits and white gravy and EVEN grits on the odd occasion !!

mmm mmm now im hungry!

Wendrie

brokenwings wrote:

HOLsale, Hi

i buy cornmeal when i visit the usa and make cornbread which my bf loves with milk ( he is from the deep south)

i also make cornbread dumplings on top of veggie stews in my slow cooker

but what else can i do with yellow cornmeal? any ideas please?

You can use them in pastry for pies as well - adding in a tblsp of cornmeal and or soy flour are a good way to increase the "shortness" and protein levels in regular flour. It is nice added to bread crumbs or used instead of for coating chicken/fish etc.

Cornmeal/polenta is also nice in biscuits (that's the savoury quick drop bread ones not the ones you dunk in tea) and in muffins as well. And of course there are numerous recipes for cornbread - spoon bread, pone etc. so you can try a different recipe and see if you can expand your repertoire.

I've not seen polenta in stores but I've not gone looking for it - I buy it in bulk from SUMA the whole food co-operative.

From another expat yank living in England <G>

Katgoddess

Wendrie wrote:

I've not seen polenta in stores but I've not gone looking for it - I buy it in bulk from SUMA the whole food co-operative.

They sell polenta in Morrisons stores but its a small packet and probably expensive. I might buy a packet and make some cornbread to see what it tastes like. Sounds yummy.

Lyndsay_21

i always see in movies talking about collie greens??? or collard greens what are they???? also what are grits!!!

HOLsale

Lyndsay_21 wrote:

i always see in movies talking about collie greens??? or collard greens what are they???? also what are grits!!!

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=138

good explanation there

>>Collard greens (also called collards or borekale) are a group of loose-leafed cultivars of Brassica oleracea Acephala Group, grown for their large, dark-colored greens and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, and in many parts of Africa. They are classified in the same Cultivar Group as kale and spring greens, to which they are extremely similar genetically.
en.wikipedia.org/wiki/Collard_greens<<

HOLsale

Lyndsay_21 wrote:

i always see in movies talking about collie greens??? or collard greens what are they???? also what are grits!!!

grits ewwwwwwwwwww one of the few southern foods i don't care for

>>
Usually a breakfast item in the US Southern region. Made from the kernel of corn. When corn has been soaked in lye and the casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets. When boiled with water, milk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a good old fashioned Southern breakfast. ...
https://www.romwell.com/cookbook/Glossary/glossary.htm

Notes: This Southern staple is made from hominy or plain corn that's been ground until it has the consistency of coarse sand. It's used as a side dish, a breakfast cereal, or as an ingredient in baked goods. Varieties include quick-cooking grits and instant grits. Substitutes: polenta meal (This is corn that's often stone-ground, so that it retains the nutritious germ.) OR buckwheat grits OR barley grits
https://www.foodsubs.com/GrainCorn.html <<