What is the corn meal?

One of the oldest border foods, corn meal belongs directly to the beef jerky and Pemmican for foods that were common and had some nutritional value. Corn porridge is a kind of porridge made of corn flour, consumed not only for breakfast, but as an economic side dishes. It was around, in one or another, because corn grew in America.

Corn meal is simple, it only needs yellow corn flour and water. From time to time, the confederation and trade union army traveled around the American civil war on corn coughs. The soldiers themselves also cooked it over their bivouc fires and the mixture was carried by many kilometers when there was a small other food.

American border travelers also relied on corn flour porridge, because corn meal was relatively easy to find and cheap to eat. In the east it was well known as a being, which they eat primarily people with lower income, but on the border he ate what was available or starved. Undoubtedly, KukuThe meal saved the lives of many American pioneers.

There are two ways to eat corn flour porridge. One of them is to eat it like a hot porridge directly from the pot. The second method involves allowing cooling overnight, then slicing and frying, rather as a polenta. If sliced ​​and fried is often consumed with jam, honey or preservation such as toast.

The basic recipe for corn meal requires 1 cup of yellow corn flour; 1 cup of cold water; 3 cups of hot water; Salt to taste. The chef combines corn flour with cold water and allows him to sit and mix corn flour with water for several minutes. Bring 3 cups of water to a boil, and while heating, add a mixture of corn flour and stir thoroughly. Add salt and stir until the mixture is cooked. Then reject the thzapo temperature and let it boil until it thickens, about 10 minutes with occasional stirring. SomeThe chars add a teaspoon of sugar, but that is to the taste of the chef.

To serve as a fried corn meal, empty the hot porridge into the thermal bowl and smooth the upper part with a teaspoon. Cool. Cover and place in the fridge overnight. Cut into slices and fry in a pan with oil until it is crunchy.

Although these days are not commonly visible, corn meal is still consumed, mostly in the southeast and western part of the United States. It is a nutritious food and can be a rescuer for a mother who tries to feed a family with a small budget. He certainly has a place in food history in America.