Gardening Articles: Edibles :: Vegetables
Cooking and Storing Corn (page 5 of 5)
by National Gardening Association Editors
There's an endless array of bread and cakes made with cornmeal. They can be made from your own ground meal or from store-bought meal.
Here's an explanation of some old-fashioned favorites for those who may not be familiar with some of the names.
- Cornmeal mush - A cooked mixture of cornmeal and salted water or milk, served as cereal or chilled to be sliced and fried. Once eaten at almost every meal, this was sometimes called hasty pudding by homesick English settlers as a reminder of well-loved porridge. In Italy, the dish is called polenta, and is served with cheese, onion and spices as a side dish at the evening meal.
- Corn pone - Finger-shaped baked cornbread, named for the Indian word for baked, apan.
- Crackles - Paper-thin, tortilla-like rounds baked on ungreased sheets until crisp.
- Dodgers - Bite-sized baked cornmeal pancakes, dropped from a spoon or your hand onto greased baking sheets. A tradition at the Kentucky Derby.
- Fritters - Fried or sauteed cornmeal batter, often containing fruit or meat.
- Gems - Cornmeal muffins baked in shallow pans known as gem pans.
- Hominy - This is simply dried corn that has had the hull and germ removed by soaking it in water. Grits are made by coarsely grinding dried corn or hominy. Both hominy and grits are used very much like cornmeal in cereal, bread or fried cake recipes.
- Hush puppies - Finger-shaped fried corn patties. One explanation for the unusual name is that they were often served at fish fries, and the fishermen would keep hungry dogs from pestering them by tossing a fried cake or two out and yelling, "Hush, puppy!"
- Spoon bread - A soft cornbread made with sweet milk that's eaten like pudding with a spoon.
- Spider bread - Basic cornbread baked in an iron skillet, or "spider," as the three-legged kind was known in Colonial times.