Recipes for Cornmeal

Ingredients

• 1 cup expired cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg

Instructions

1. Preheat the oven to 400°F (200°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the expired cornmeal, all-purpose flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
5. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm.

Ingredients

• 1 cup expired cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, whisk together the expired cornmeal, all-purpose flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat.
5. Scoop 1/4 cup portions of the batter onto the skillet and spread slightly with the back of a spoon.
6. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown and cooked through.
7. Serve the pancakes warm with your favorite toppings.

Ingredients

• 1 cup slightly expired cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 1/4 cup water
• 1/2 cup corn kernels
• 2 green onions, finely chopped
• 2 tablespoons chopped fresh parsley
• Vegetable oil for frying

Instructions

1. In a large bowl, combine the cornmeal, flour, baking powder, salt, and black pepper.
2. In another bowl, whisk together the milk and water.
3. Pour the liquid mixture into the dry ingredients and stir until well combined.
4. Add the corn kernels, green onions, and parsley to the batter and mix well.
5. Heat vegetable oil in a large skillet over medium heat.
6. Drop spoonfuls of the batter into the hot oil and flatten slightly with the back of the spoon.
7. Fry the fritters for about 3-4 minutes on each side, until golden brown and crispy.
8. Remove the fritters from the skillet and drain on paper towels.
9. Serve warm as a delicious side dish or appetizer.