Today everyone is familiar with corn, but before, only some peoples knew about it, since this “queen of the fields” in Europe began to grow only thanks to Columbus.
Corn is used in different ways, so they eat not only grains in pickled or boiled form, but also weld its stigmas as a medicine. There is also corn oil, no less useful than olive oil due to its polyunsaturated fatty acid content. In Georgia, Moldova and the USA, flour is made from corn and is sometimes used even more often than wheat.
What properties does cornmeal have?
This flour has a yellowish color and loosens worse than wheat, so it’s suitable to pour for baking cakes. Buns and lush bread from it will not work.
It contains a lot of fiber and trace elements (calcium, phosphorus, magnesium and copper). Therefore, cornmeal is often present in the diet of those who are losing weight. Despite the low calorie content, dishes from it are quite satisfying.
Food from corn has a beneficial effect on the stomach and intestines, it stops diarrhea. It is also useful for those who have a metabolic disorder and an increased level of cholesterol in the blood.
In American magazines you can find information that cornmeal is useful not only for people suffering from diseases of the cardiovascular system, but also for those who have anemia, biliary dyskinesia. Corn prevents the aging of the body and strengthens the teeth.
With the regular use of this cereal, an improvement in the color of the skin of the face is noted.
It is worth remembering about the corn stigmas, which we most often throw away, they are brewed in the form of tea and help improve the outflow of bile, in addition, they have a slight diuretic effect.
Cornmeal
Most admirers of such flour live in Moldova, Georgia and America. For the Moldovan people, this product is both bread, and porridge, and dessert. Although in Romania and Italy, the yellow ears are also respected. In addition to the usual hominy, you can cook many more goodies from such flour.
Cornmeal Fritters
Cooking method:
Corn flour (200 g) and cottage cheese (400 g) are poured into a bowl, stirred, and then milk (about a glass), salt and sugar are added to taste.
From the dough you need to mold the balls with your hands, boned in flour, and then put them in a pan with butter and crush them by hand, sprinkling with sesame seeds. Fry on each side for 6-8 minutes. Adding more milk makes the dough softer and the fritters more airy.
Cornmeal Korzhiki
Cooking method:
Preparing a dough of 20 grams of yeast, 250 grams of wheat flour and 1 cup of milk. Then another dough is prepared separately from corn flour (1 kg), 1 egg, sugar (100 g), butter (100 g) and a pinch of salt. Then the resulting dough is thoroughly mixed with dough, laid out on a baking sheet, greased with oil, a layer (1.5 cm) and left in a warm place for a while to rise. On top of the dough, you can put plums from jam at a certain distance from each other.
After baking until golden, the cake is cut into squares with a plum in the center and sprinkled with sugar. It can be served warm.
Cornmeal
Cooking method:
A dough of 30 g of yeast, 100 ml of warm milk, 50 g of sugar and 600 g of flour (corn flour and half-and-half) is mixed. The mixture is left for half an hour in a warm place, then milk (200 ml), powdered sugar (100 g), butter (120 g) are added to it. The kneaded dough is left in a warm place for 45 minutes, then mixed and left again. After the second ascent, it is divided into 4 parts.
Each part is further divided into 3 koloboks, which then slide into 3 bundles. They are joined together and braided in the form of a braid. It is not worth it to weave tightly. Then you need to put "braids" on a baking sheet, greased with oil, sprinkle with walnuts and sugar.
It turns out not only very beautiful, but also delicious!