Several different types of cooking ingredients come from corn. Cornbread, stew and even fried salmon recipes require some form of corn. If you lack an ingredient that knows its equivalent or substitute, you can save your grandmother's forgetting. If you know the use of a certain ingredient, it is easier to think of alternatives. Today my mother explained corn starch, corn flour, cornmeal and Johnny cake.
corn starch: from
Made from the endosperm of corn kernels. Corn starch is used to thicken sauces, soups and stews. Alternatives to cornstarch are as follows: 1 tablespoon cornstarch = 2/3 tablespoons of arrowroot or 2 tablespoons of all-purpose flour or 1 tablespoon of potato starch or 2 tablespoons of fast-cooking [ready-to-eat] tapioca flour.
corn flour: from
It is made by grinding the whole corn kernels into fine powder. It is used together with other flours to make bread or to fry breadcrumbs. Corn flour contains less gluten than wheat flour. When baking, use corn flour instead of wheat flour instead of flour. If you only need corn flour as breadcrumbs, you can use regular flour instead.
Corn flour can also be used to thicken sauces. If you don't have corn flour, replace the powder in the food processor with corn flour instead. You can also thicken the sauce by replacing the regular wheat flour in the same measurement.
Sauce cooking tips: from
It is best to dissolve any powdered thickener before adding it to the sauce. Use a small amount of liquid in the sauce, or some broth, juice or water [about 1/2 cup or less]. When your thickener is dissolved in the liquid, carefully mix it into a sauce with a fork or blender. This helps to cook a smooth sauce without agglomeration.
Stick face: from
Made from ground corn, usually without corn husks or germs, with a rough texture. Cornmeal is gluten-free and is therefore often used to make quick bread or bread with a cake-like texture. If you don't have a cornmeal substitute, it's a plaid or polenta.
Cornmeal is sometimes required in bread recipes to dust the greasy pan. Cleaning the pan helps prevent the bread from sticking to the pan. It also gives the crust an extra small squeak and a hint of flavour. If you don't have cornmeal, you can use corn flour, wheat flour or any other flour instead to prevent the bread from sticking to it. If you still want that crunchy texture, try crushing some cornflakes. Or try using another thin grain such as steel cut oats or broken wheat.
Johnny Cake: from
Johnny Cake or Journey Cake is a simple quick bread made with corn and water and sugar. Technically, Hoecake is a tortilla cooked on a fire on the back of a hoe [or shovel]. This method still works - but don't forget to oil your shovel first, otherwise the gourd will stick! Over the years, we have added salt and leavening agents to our corn cake recipes to accommodate the same old themes. This is a very good old-fashioned formula for corn cakes, using molasses as a sweetener.
Molasses tortilla
1 cup of corn flour
3/4 cup flour
3 1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup molasses
3/4 cup milk
1 egg
1 tbsp of melted butter [or margarine]
Mix the dry ingredients together. Add molasses, egg and butter. Bake a light butter pan [approximately 9x9 or 8x8] in a 425 degree oven for 20 minutes.
Easy measurement tips: from
The easiest way to measure the recipe for molasses is to use the same measuring cup as the milk. First, pour the milk into the 3/4 cup line. Then add molasses until it measures 1 cup. If you still have space in the cup, add the eggs and mix everything together, then add the dry ingredients. For more information on mom's cooking tips and apron humor, please visit http://www.MomsRetro.com. Good luck, happy cooking!
Orignal From: Cooking tips and alternatives to corn flour, corn flour, cornstarch and Johnny cake
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