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Calling All Cornmeal Afficianados

opinionatedchef | Feb 23, 200809:07 AM

I live in the Boston area and am trying to replicate my Mom's (Virginia)Fried Cornbread.( I'm also experimenting w/ Hushpuppies.)Similar to JohhnyCakes and Arepas; fried cornbread is made of stoneground white cornmeal, w/ minced onion, bacon fat and boiling water and salt. Formed into 3" patties, deep fried for long time. The only white cornmeal I have found here is coarseground- great for grits/ polenta but too coarse for this fried cornbread.

So, after the not-right recent results using the stoneground coarse cornmeal (anson mills
white grits and yellow polenta, neither of which can be successfully ground finer in my cuisinart)) I am looking to try my yesterday-purchased Stoneground Indian Head yellow cornmeal and/or some P.A.N. Precooked and enriched white cornmeal from columbia
( used for arepas). NOW, the arepas I have had before have not had the strong corn flavor that I particularly value. Soooo I'm guessing that this P.A.N. is not going to be satisfactory and that the Indian Head (which I'm pretty sure is what my mom used, but in the White version)will be better than the P.A.N.

Have any of you great CH cooks experimented with any of what I'm talking about here?
And also, have you ever compared , head to head, a yellow cornmeal version of a recipe with a white cornmeal version of the same recipe?

I greatly appreciate any and all experiences and thoughts on this.

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