I have been gifted with 6 pounds of corn flour. The corn flour was milled
from the whole kernel corn yesterday. I also have 6 pounds of freshy
milled corn meal.
Any suggestions on how I can best use it in my cooking and baking?
It smells WONDERFUL!
Thanks.

"Knit Chic" > wrote in message
. net...
> I have been gifted with 6 pounds of corn flour. The corn flour was milled
> from the whole kernel corn yesterday. I also have 6 pounds of freshy
> milled corn meal.
> Any suggestions on how I can best use it in my cooking and baking?
> It smells WONDERFUL!
> Thanks.
>

Corn flour is delicious as a seafood breader. Add garlic and fresh
ground pepper, maybe some cayenne, and you have a great catfish
breader.

Otherwise, corn bread and corn muffins, with and without jalapenos,
mmmm!

"cybercat" > wrote in message
...
>
> "Knit Chic" > wrote in message
> . net...
>> I have been gifted with 6 pounds of corn flour. The corn flour was
>> milled from the whole kernel corn yesterday. I also have 6 pounds of
>> freshy milled corn meal.
>> Any suggestions on how I can best use it in my cooking and baking?
>> It smells WONDERFUL!
>> Thanks.
>>
>
> Corn flour is delicious as a seafood breader. Add garlic and fresh
> ground pepper, maybe some cayenne, and you have a great catfish
> breader.
>
> Otherwise, corn bread and corn muffins, with and without jalapenos,
> mmmm!
>



Thanks, sounds great
I just put a peach-corn cobbler in the oven (made w/ corn flour and corn
meal) ... it looks great!
I think I'm going to have to send my DH out for some ice cream.

On Tue, 14 Aug 2007 21:36:18 GMT, "Knit Chic" >
wrote:

> I have been gifted with 6 pounds of corn flour. The corn flour was milled
>from the whole kernel corn yesterday. I also have 6 pounds of freshy
>milled corn meal.
>Any suggestions on how I can best use it in my cooking and baking?
>It smells WONDERFUL!

The cornmeal is good for:

cornbread
corn muffins
hush puppies
cornbread waffles
breading vegetables
breading seafood
veggie fritters (My mother-in-law makes delicious okra fritters. Corn
fritters are addictive.)
polenta?
dumplings
top leftover chili or stew with cornbread batter and bake for a pot
pie

Tara

Knit Chic wrote:

> I have been gifted with 6 pounds of corn flour. The corn flour was milled
> from the whole kernel corn yesterday. I also have 6 pounds of freshy
> milled corn meal.
> Any suggestions on how I can best use it in my cooking and baking?
> It smells WONDERFUL!
> Thanks.

Tortillas, corn flatbread, corn fritters. You can use it for dredging
fish and for cooking fried okra.

Becca

In article >,
Becca > wrote:

> Knit Chic wrote:
>
> > I have been gifted with 6 pounds of corn flour. The corn flour was milled
> > from the whole kernel corn yesterday. I also have 6 pounds of freshy
> > milled corn meal.
> > Any suggestions on how I can best use it in my cooking and baking?
> > It smells WONDERFUL!
> > Thanks.
>
> Tortillas, corn flatbread, corn fritters. You can use it for dredging
> fish and for cooking fried okra.
>
> Becca

My brother in law and I were discussing the possibility of making a
pizza crust out of Corn flour. I'm wondering if it'd be feasible for
those of us with wheat allergies.

I know that DeBohls corn pasta is amazing stuff. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 14, 5:35 pm, Becca > wrote:
> Knit Chic wrote:
> > I have been gifted with 6 pounds of corn flour. The corn flour was milled
> > from the whole kernel corn yesterday. I also have 6 pounds of freshy
> > milled corn meal.
> > Any suggestions on how I can best use it in my cooking and baking?
> > It smells WONDERFUL!
> > Thanks.
>
> Tortillas, corn flatbread, corn fritters. You can use it for dredging
> fish and for cooking fried okra.
>
> Becca

Don't forget Tamales

On Aug 14, 5:35 pm, Becca > wrote:
> Knit Chic wrote:
> > I have been gifted with 6 pounds of corn flour. The corn flour was milled
> > from the whole kernel corn yesterday. I also have 6 pounds of freshy
> > milled corn meal.
> > Any suggestions on how I can best use it in my cooking and baking?
> > It smells WONDERFUL!
> > Thanks.
>
> Tortillas, corn flatbread, corn fritters. You can use it for dredging
> fish and for cooking fried okra.
>
> Becca

Don't forget Tamales

On Tue, 14 Aug 2007 20:58:49 -0500, Omelet >
wrote:

>My brother in law and I were discussing the possibility of making a
>pizza crust out of Corn flour. I'm wondering if it'd be feasible for
>those of us with wheat allergies.

Have you ever made a Meatzza? You line a pie pan with Italian sausage
and bake it, then drain the grease. Add your sauce, toppings, and
cheese, bake, and you have a wheat-free, very low-carb pizza. Good
stuff, Maynard!

Carol

On Aug 14, 9:58 pm, Damsel in dis Dress
> wrote:
> On Tue, 14 Aug 2007 20:58:49 -0500, Omelet >
> wrote:

> Have you ever made a Meatzza? You line a pie pan with Italian sausage
> and bake it, then drain the grease. Add your sauce, toppings, and
> cheese, bake, and you have a wheat-free, very low-carb pizza. Good
> stuff, Maynard!
>

Hmmmmm. No dough? No zza?

In article .com>, hc says...
>
>On Aug 14, 5:35 pm, Becca > wrote:
>> Knit Chic wrote:
>> > I have been gifted with 6 pounds of corn flour. The corn flour was milled
>> > from the whole kernel corn yesterday. I also have 6 pounds of freshy
>> > milled corn meal.
>> > Any suggestions on how I can best use it in my cooking and baking?
>> > It smells WONDERFUL!
>> > Thanks.
>>
>> Tortillas, corn flatbread, corn fritters. You can use it for dredging
>> fish and for cooking fried okra.
>>
>> Becca

Tortillas and tamales use a coarser grind known as "masa".

Banty
>
>Don't forget Tamales
>

On Wed, 15 Aug 2007 04:31:36 -0700, stark >
wrote:

>On Aug 14, 9:58 pm, Damsel in dis Dress
> wrote:
>> On Tue, 14 Aug 2007 20:58:49 -0500, Omelet >
>> wrote:
>
>> Have you ever made a Meatzza? You line a pie pan with Italian sausage
>> and bake it, then drain the grease. Add your sauce, toppings, and
>> cheese, bake, and you have a wheat-free, very low-carb pizza. Good
>> stuff, Maynard!
>
>Hmmmmm. No dough? No zza?

Nope, no dough.

Carol

"Knit Chic" > wrote in message
. net...
> I have been gifted with 6 pounds of corn flour. The corn flour was milled
> from the whole kernel corn yesterday. I also have 6 pounds of freshy
> milled corn meal.
> Any suggestions on how I can best use it in my cooking and baking?
> It smells WONDERFUL!
> Thanks.
>

Do you have to refrigerate it?

In article >,
Damsel in dis Dress > wrote:

> On Tue, 14 Aug 2007 20:58:49 -0500, Omelet >
> wrote:
>
> >My brother in law and I were discussing the possibility of making a
> >pizza crust out of Corn flour. I'm wondering if it'd be feasible for
> >those of us with wheat allergies.
>
> Have you ever made a Meatzza? You line a pie pan with Italian sausage
> and bake it, then drain the grease. Add your sauce, toppings, and
> cheese, bake, and you have a wheat-free, very low-carb pizza. Good
> stuff, Maynard!
>
> Carol

I had something like that the other night. I posted it in my (failed)
thread on the value of packaged condiments. ;-)

I had taken a pre-cooked ground beef patty, smothered in with two
packages of Jack in the Box Marinara sauce, topped that with Jack Cheese
and nuked it.

It was quite good but could have been improved with a light sprinkling
of mixed Italian herbs, and some garlic powder and pepper.

It is actually a pretty good way to satisfy a pizza craving!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

>>Becca > wrote:

>>Tortillas, corn flatbread, corn fritters. You can use it for dredging
>>fish and for cooking fried okra.
>>
>>Becca
>
>
> My brother in law and I were discussing the possibility of making a
> pizza crust out of Corn flour. I'm wondering if it'd be feasible for
> those of us with wheat allergies.
>
> I know that DeBohls corn pasta is amazing stuff. ;-d

Have you tried a Mexican sandwich called a Gordita? I assume you could
use the same recipe to make pizza dough, as long as the pizzas were not
overly large. Corn flour is gluten free.

Here is a recipe, maybe you could adapt this to make a wheat-free pizza
crust.

Becca


Gorditas

1 cup masa harina
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons flour
1 cup plus 2 tablespoons warm water
Oil for deep frying

Directions:
Place the masa, salt, baking soda and flour in prosessor bowl with metal
blade. With the machine running, pour the warm water through the feed
tube until a ball of dough forms. The ball should be neither wet nor dry
and crumbly. Add a bit more masa or water to obtain the right
consistency. Place the dough in a plastic bag and let rest 20 minutes.

Pinch off 6 rounds of dough about the size of a golf ball and use your
hands to flatten each to a 2 1/2-inch circle about 1/4 inch thick. Keep
unused portions of dough covered so it will not dry out. If there is
extra masa mixture, refrigerate for other uses.
Heat about 2 inches of oil in a deep saucepan to 365 degrees. Fry the
gorditas, spooning hot oil over the top to encourage puffing, until
golden brown. This should take less than a minute if oil is at proper
temperature. Drain on paper towels, then use a sharp knife to split each
in half horizontally. to assemble, place the thicker portion of each
gordita on a large cookie sheet. Fill each with 1/3 cup of filling, then
put the tops on and sprinkle with grated cheese. Bake 15 - 20 minutes.
If desired, top with a sauce

Recipe from Epicurean.com

In article >,
Becca > wrote:

> > I know that DeBohls corn pasta is amazing stuff. ;-d
>
> Have you tried a Mexican sandwich called a Gordita? I assume you could
> use the same recipe to make pizza dough, as long as the pizzas were not
> overly large. Corn flour is gluten free.
>
> Here is a recipe, maybe you could adapt this to make a wheat-free pizza
> crust.
>
> Becca
>
>
> Gorditas
>
> 1 cup masa harina
> 1/2 teaspoon salt
> 1/2 teaspoon baking powder
> 2 tablespoons flour
> 1 cup plus 2 tablespoons warm water
> Oil for deep frying
>
> Directions:
> Place the masa, salt, baking soda and flour in prosessor bowl with metal
> blade. With the machine running, pour the warm water through the feed
> tube until a ball of dough forms. The ball should be neither wet nor dry
> and crumbly. Add a bit more masa or water to obtain the right
> consistency. Place the dough in a plastic bag and let rest 20 minutes.
>
> Pinch off 6 rounds of dough about the size of a golf ball and use your
> hands to flatten each to a 2 1/2-inch circle about 1/4 inch thick. Keep
> unused portions of dough covered so it will not dry out. If there is
> extra masa mixture, refrigerate for other uses.
> Heat about 2 inches of oil in a deep saucepan to 365 degrees. Fry the
> gorditas, spooning hot oil over the top to encourage puffing, until
> golden brown. This should take less than a minute if oil is at proper
> temperature. Drain on paper towels, then use a sharp knife to split each
> in half horizontally. to assemble, place the thicker portion of each
> gordita on a large cookie sheet. Fill each with 1/3 cup of filling, then
> put the tops on and sprinkle with grated cheese. Bake 15 - 20 minutes.
> If desired, top with a sauce
>
> Recipe from Epicurean.com

But the two tablespoons of flour eliminate the benefit.

It would have to be totally flour free.

The older I get, the worse the wheat allergy gets. A couple of weekends
ago, I indulged in some shrimp Quesadillas that I made myself out of
some flour tortillas that dad had bought. Deeeelicious, but...

24 hours or so after I ate the 4th one, I ended up in the bathroom with
the worst IBS attack I'd had in years.

Twice.

About 1 hour apart.

On a scale of 1 to 10, the pain was about a 12. Made me nearly pass out
and throw up at the same time. :-( Each attack only lasted about 15
minutes but that was 15 minutes of sheer agonizing hell. Never
underestimate the power of colon cramps.

Never again........

And it made me late to work.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

> But the two tablespoons of flour eliminate the benefit.
>
> It would have to be totally flour free.

Try the recipe without the flour, and see how that works. Considering
the symptoms you have, I would not eat any flour. It would not be worth it.

Becca

"Becca" > wrote in message
...
> Omelet wrote:
>
>>>Becca > wrote:


Re gordita recipe:

We buy thick tortillas that are called gorditas. A certain sandwich recipe
you sent is called gordita, also?
What are the thick tortillas themselves called?
Thanks.
Dee Dee

In article >,
Becca > wrote:

> Omelet wrote:
>
> > But the two tablespoons of flour eliminate the benefit.
> >
> > It would have to be totally flour free.
>
> Try the recipe without the flour, and see how that works. Considering
> the symptoms you have, I would not eat any flour. It would not be worth it.
>
> Becca

Exactly.

Many treat food allergies or IBS as a joke.
I hope the never have to endure that type of pain.

Granted, it does not last long, but it is anything but pleasant.

They don't understand.

I've had IBS since age 12 and wheat seems to be the worst culprit.
Combine it with cheese...

and OH MY GODS.

I'm not sure what it is about that combo. I'm ok with cheese by itself
so I know there are no dairy allergies, or not exactly anyway.

This is why Dr. Kennady told me to keep a food log. Sometimes food
combos were worse than a single food.

It can get confusing.

I kept one for 18 months and it was very educational.

So why do I make mistakes from time to time now?
Nobody's perfect. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Wed, 15 Aug 2007 11:18:28 -0500, Omelet >
wrote:

>But the two tablespoons of flour eliminate the benefit.
>
>It would have to be totally flour free.


Leave the flour out. She suggested that you could *adapt* it to suit
your needs.


--

Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies. Groucho Marks

On Wed, 15 Aug 2007 13:19:18 -0400, "Dee Dee" >
wrote:

>
>"Becca" > wrote in message
...
>> Omelet wrote:
>>
>>>>Becca > wrote:
>
>
>Re gordita recipe:
>
>We buy thick tortillas that are called gorditas. A certain sandwich recipe
>you sent is called gordita, also?
>What are the thick tortillas themselves called?

Thick with a filling/stuffed? Pupusas.


--

Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies. Groucho Marks

In article >, sf wrote:

> On Wed, 15 Aug 2007 11:18:28 -0500, Omelet >
> wrote:
>
> >But the two tablespoons of flour eliminate the benefit.
> >
> >It would have to be totally flour free.
>
>
> Leave the flour out. She suggested that you could *adapt* it to suit
> your needs.

I understand. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Dee Dee wrote:
> "Becca" > wrote in message
> ...
>> Omelet wrote:
>>
>>>> Becca > wrote:
>
>
> Re gordita recipe:
>
> We buy thick tortillas that are called gorditas. A certain sandwich recipe
> you sent is called gordita, also?
> What are the thick tortillas themselves called?
> Thanks.
> Dee Dee

Yes, Gordita is the bread. I was hoping she could use the recipe for the
dough, to make a pizza crust. She would have to leave out the filling,
or that would make a really strange pizza. <g>

Do you know if your gorditas contain flour?

Becca

>
> Yes, Gordita is the bread. I was hoping she could use the recipe for the
> dough, to make a pizza crust. She would have to leave out the filling, or
> that would make a really strange pizza. <g>
>
> Do you know if your gorditas contain flour?
>
> Becca

I don't believe they contained any white flour at all --
I looked to see if I had scanned a copy of the package, but I didn't find
it.
Dee Dee

Dee Dee wrote:
>> Yes, Gordita is the bread. I was hoping she could use the recipe for the
>> dough, to make a pizza crust. She would have to leave out the filling, or
>> that would make a really strange pizza. <g>
>>
>> Do you know if your gorditas contain flour?
>>
>> Becca
>
> I don't believe they contained any white flour at all --
> I looked to see if I had scanned a copy of the package, but I didn't find
> it.
> Dee Dee

The recipe from Epicurean had 1 cup of masa and 2 tablespoons of flour,
you would not think it would change the recipe if you left out the
flour, but you never know.

Becca

"Becca" > wrote in message
...
> Dee Dee wrote:
>>> Yes, Gordita is the bread. I was hoping she could use the recipe for the
>>> dough, to make a pizza crust. She would have to leave out the filling,
>>> or that would make a really strange pizza. <g>
>>>
>>> Do you know if your gorditas contain flour?
>>>
>>> Becca
>>
>> I don't believe they contained any white flour at all --
>> I looked to see if I had scanned a copy of the package, but I didn't find
>> it.
>> Dee Dee
>
> The recipe from Epicurean had 1 cup of masa and 2 tablespoons of flour,
> you would not think it would change the recipe if you left out the flour,
> but you never know.
>
> Becca
>
I'd go with the 2T of flour, then maybe if I were so inspired, the next time
I would try 1 tablespoon.
Dee Dee

"Knit Chic" > wrote in message
. net...
> I have been gifted with 6 pounds of corn flour. The corn flour was milled
> from the whole kernel corn yesterday. I also have 6 pounds of freshy
> milled corn meal.
> Any suggestions on how I can best use it in my cooking and baking?
> It smells WONDERFUL!

You can make gorditas with it. I made some but wound up just frying them
into little cakes and not filling them. Very good. Might try baking them
in the oven next time.

"Damsel in dis Dress" > wrote in message
...
> On Tue, 14 Aug 2007 20:58:49 -0500, Omelet >
> wrote:
>
>>My brother in law and I were discussing the possibility of making a
>>pizza crust out of Corn flour. I'm wondering if it'd be feasible for
>>those of us with wheat allergies.
>
> Have you ever made a Meatzza? You line a pie pan with Italian sausage
> and bake it, then drain the grease. Add your sauce, toppings, and
> cheese, bake, and you have a wheat-free, very low-carb pizza. Good
> stuff, Maynard!

I use the Namaste brand mix. Very good stuff. But high in carbs.

"Omelet" > wrote in message
news
> In article >,
> Becca > wrote:
>
>> > I know that DeBohls corn pasta is amazing stuff. ;-d
>>
>> Have you tried a Mexican sandwich called a Gordita? I assume you could
>> use the same recipe to make pizza dough, as long as the pizzas were not
>> overly large. Corn flour is gluten free.
>>
>> Here is a recipe, maybe you could adapt this to make a wheat-free pizza
>> crust.
>>
>> Becca
>>
>>
>> Gorditas
>>
>> 1 cup masa harina
>> 1/2 teaspoon salt
>> 1/2 teaspoon baking powder
>> 2 tablespoons flour
>> 1 cup plus 2 tablespoons warm water
>> Oil for deep frying
>>
>> Directions:
>> Place the masa, salt, baking soda and flour in prosessor bowl with metal
>> blade. With the machine running, pour the warm water through the feed
>> tube until a ball of dough forms. The ball should be neither wet nor dry
>> and crumbly. Add a bit more masa or water to obtain the right
>> consistency. Place the dough in a plastic bag and let rest 20 minutes.
>>
>> Pinch off 6 rounds of dough about the size of a golf ball and use your
>> hands to flatten each to a 2 1/2-inch circle about 1/4 inch thick. Keep
>> unused portions of dough covered so it will not dry out. If there is
>> extra masa mixture, refrigerate for other uses.
>> Heat about 2 inches of oil in a deep saucepan to 365 degrees. Fry the
>> gorditas, spooning hot oil over the top to encourage puffing, until
>> golden brown. This should take less than a minute if oil is at proper
>> temperature. Drain on paper towels, then use a sharp knife to split each
>> in half horizontally. to assemble, place the thicker portion of each
>> gordita on a large cookie sheet. Fill each with 1/3 cup of filling, then
>> put the tops on and sprinkle with grated cheese. Bake 15 - 20 minutes.
>> If desired, top with a sauce
>>
>> Recipe from Epicurean.com
>
> But the two tablespoons of flour eliminate the benefit.
>
> It would have to be totally flour free.
>
> The older I get, the worse the wheat allergy gets. A couple of weekends
> ago, I indulged in some shrimp Quesadillas that I made myself out of
> some flour tortillas that dad had bought. Deeeelicious, but...
>
> 24 hours or so after I ate the 4th one, I ended up in the bathroom with
> the worst IBS attack I'd had in years.
>
> Twice.
>
> About 1 hour apart.
>
> On a scale of 1 to 10, the pain was about a 12. Made me nearly pass out
> and throw up at the same time. :-( Each attack only lasted about 15
> minutes but that was 15 minutes of sheer agonizing hell. Never
> underestimate the power of colon cramps.
>
> Never again........
>
> And it made me late to work.

I found a recipe that calls for only corn flour.

http://recipestoday.com/recipes/1135.php

"Becca" > wrote in message
...
> Dee Dee wrote:
>> "Becca" > wrote in message
>> ...
>>> Omelet wrote:
>>>
>>>>> Becca > wrote:
>>
>>
>> Re gordita recipe:
>>
>> We buy thick tortillas that are called gorditas. A certain sandwich
>> recipe you sent is called gordita, also?
>> What are the thick tortillas themselves called?
>> Thanks.
>> Dee Dee
>
> Yes, Gordita is the bread. I was hoping she could use the recipe for the
> dough, to make a pizza crust. She would have to leave out the filling, or
> that would make a really strange pizza. <g>
>
> Do you know if your gorditas contain flour?

I just posted a flourless recipe. Here's the link again.

http://recipestoday.com/recipes/1135.php

In article <3r7xi.1335$%d.1316@trndny08>,
"Julie Bove" > wrote:

> I found a recipe that calls for only corn flour.
>
> http://recipestoday.com/recipes/1135.php

Thank you! :-)

I mean that.

I have been collecting flour free corn recipes a bit and have a couple
for corn bread.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article <3r7xi.1335$%d.1316@trndny08>,
> "Julie Bove" > wrote:
>
>> I found a recipe that calls for only corn flour.
>>
>> http://recipestoday.com/recipes/1135.php
>
> Thank you! :-)
>
> I mean that.
>
> I have been collecting flour free corn recipes a bit and have a couple
> for corn bread.

If I could find a corn bread that also uses no dairy or egg, I'd be happy.
This is as close as I've found.

Julie Bove wrote:
> "Omelet" > wrote in message
> news
>> In article <3r7xi.1335$%d.1316@trndny08>,
>> "Julie Bove" > wrote:
>>
>>> I found a recipe that calls for only corn flour.
>>>
>>> http://recipestoday.com/recipes/1135.php
>> Thank you! :-)
>>
>> I mean that.
>>
>> I have been collecting flour free corn recipes a bit and have a couple
>> for corn bread.
>
> If I could find a corn bread that also uses no dairy or egg, I'd be happy.
> This is as close as I've found.
>
>

There are a ton of them at this link, which is to the really useful
site of a net.pal of mine. I've never disliked anything I've made
from this site:

http://www.fatfreevegan.com/search/s...ms=cornbre ad

Serene

--
Spin the auto-sig generator, and she says:

"While there is a chance of the world getting through its
troubles, I hold that a reasonable man has to behave as though
he were sure of it. If at the end your cheerfulness is not
justified, at any rate you will have been cheerful." -- H.G.
Wells

"Julie Bove" > wrote in message
news:7Euxi.1260$Wr3.963@trndny03...
>
> "Omelet" > wrote in message
> news
>> In article <3r7xi.1335$%d.1316@trndny08>,
>> "Julie Bove" > wrote:
>>
>>> I found a recipe that calls for only corn flour.
>>>
>>> http://recipestoday.com/recipes/1135.php
>>
>> Thank you! :-)
>>
>> I mean that.
>>
>> I have been collecting flour free corn recipes a bit and have a couple
>> for corn bread.
>
> If I could find a corn bread that also uses no dairy or egg, I'd be happy.
> This is as close as I've found.

Try this one, Julie. I haven't tried it yet, but it sounds like it could be
good. I'd imagine that ditching the sugar for Splenda or a natural sub
would work fine too, it's not much.

Lynne A



ALL-CORN CORNBREAD
9" square panful

1 1/3 cup yellow cornmeal
2 Tbs. plus 2 tsp. (8 tsp.) sugar
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
another 2/3 cup cornmeal
2/3 cup boiling water
1 tbs. lemon juice plus
soymilk or nut milk to make 2 cups
1 Tbs. ground golden flaxseed
2 tbs. melted earth Balance

Preheat the oven to 425 degrees F.

Mix together the first cornmeal, sugar, salt, baking powder, and soda in a
medium bowl.

In another bowl mix together the 2/3 cup cornmeal and the boiling water and
stir well. Stir in the lemon juice/soymilk mixture, flaxseed and melted EB.

Pour this into the dry mixture and mix briefly. Pour into a well-greased 9"
square baking pan. Bake for 25 minutes or until it tests done and is crusty
on top.

Nutrition Facts
Nutrition (per square [cut into 9 pieces]): 157.5 calories; 24% calories
from fat; 4.3g total fat; 0.0mg cholesterol; 341.8mg sodium; 264.0mg
potassium; 27.4g carbohydrates; 2.6g fiber; 5.2g sugar; 24.8g net carbs;
3.7g protein; 3.0 points.

In article >,
"LynneA" > wrote:

> "Julie Bove" > wrote in message
> news:7Euxi.1260$Wr3.963@trndny03...
> >
> > "Omelet" > wrote in message
> > news
> >> In article <3r7xi.1335$%d.1316@trndny08>,
> >> "Julie Bove" > wrote:
> >>
> >>> I found a recipe that calls for only corn flour.
> >>>
> >>> http://recipestoday.com/recipes/1135.php
> >>
> >> Thank you! :-)
> >>
> >> I mean that.
> >>
> >> I have been collecting flour free corn recipes a bit and have a couple
> >> for corn bread.
> >
> > If I could find a corn bread that also uses no dairy or egg, I'd be happy.
> > This is as close as I've found.
>
> Try this one, Julie. I haven't tried it yet, but it sounds like it could be
> good. I'd imagine that ditching the sugar for Splenda or a natural sub
> would work fine too, it's not much.
>
> Lynne A
>
>
>
> ALL-CORN CORNBREAD
> 9" square panful
>
> 1 1/3 cup yellow cornmeal
> 2 Tbs. plus 2 tsp. (8 tsp.) sugar
> 1 tsp. salt
> 2 tsp. baking powder
> 1/2 tsp. baking soda
> another 2/3 cup cornmeal
> 2/3 cup boiling water
> 1 tbs. lemon juice plus
> soymilk or nut milk to make 2 cups
> 1 Tbs. ground golden flaxseed
> 2 tbs. melted earth Balance

That is a very interesting one. :-)
Wheat free and reasonably low fat. You will get some oil in the flax
seed but that's considered an EFA supplement, and there would be some
fat in the nut milk as well.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message newsmp_omelet-
>
> That is a very interesting one. :-)
> Wheat free and reasonably low fat. You will get some oil in the flax
> seed but that's considered an EFA supplement, and there would be some
> fat in the nut milk as well.
> --
> Peace, Om
>
I made it today, just for you, Om. Ok, so I made it for my carb-up before
starting the Anabolic Diet tomorrow, so sue me :>)) It was suprisingly
tasty! My only real complaint was that the crust was more chewy than
crusty, and a little tough. My only change to the recipe was to use my cast
iron skillet, pre-heated in the oven before adding the cornbread. All in
all though, a pretty decent recipe. I used soymilk because I feel it works
better for savories, but almond breeze is so good, it would probably be fine
too. Mostly I use it in my iced coffee ;-) Anyway, give it a go, it's
really pretty good. And miles better than that supersweet crap that is so
common anymore! The sugar gave it just a touch of sweetness, not
overwhelming at all. Next time, I'll try Splenda.

Lynne A