Corn Meal Recipes

Jim Klag

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Civil War soldiers had access to corn meal to supplement their rations. This thread will be for modern or reproduction corn meal recipes for food the soldiers could have made. Don't post recipes that require higher technology or modern equipent that soldiers wouldn't have had access to.
 

Jim Klag

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Hush puppy recipe.

Ingredients
  • 1 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature, lightly beaten
  • 3/4 cup 2% milk
  • 1 small onion, finely chopped
  • Oil for deep-fat frying
Directions
  • In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined.
  • In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.
  • Hush-Puppies-Recipe-IG.png
 

diane

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That is a delicious recipe!

There's all kinds of stories about the origin of the hush puppy - but it was a favorite of hunters and fishermen as an energy source. Easy to make, easy to take! Altogether, it combines the three essential influences that make Southern cooking so distinctive. French croquette style, Indian corn, and African deep frying!

A plate of these is so good with a plate of catfish, too... :p
 

Jim Klag

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That is a delicious recipe!
My wife makes them per this recipe and I love 'em. Put a little honey on them and eat 'em solo or dip them in the pot likker from the collard greens. Yum.
 

Jim Klag

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Article from rouxbdoo.blogspot.com
John Wayne's Corn Dodgers
Corn Dodgers OK, I gotta admit, I don't think these were what John Wayne was talking about in the original movie True Grit, but I found this recipe for what they called Corn Oysters and they are wonderful. I think the term "Corn Oysters" is misleading, like "Head Cheese". OK it's not cheese, by any stretch of the imagination, but the head part is right. You might think these are fritters but the texture and consistency is totally different. I use frozen corn because it seems to keep it's crisp in this recipe and I think that's the charm of this dish. I would call these appetizers or Hors d'oeuvres, but you could serve these as a side dish and NO ONE would complain. These Corn Dodgers couldn't be simpler, and this batch makes about 36 or so. You'll need plenty cause no one will stop at a couple. You have to get the oil hot and gently spoon the batter into the hot oil. Let them get brown on the bottom before gently flipping them. Oh boy are these good. Give them a try! Ingredients: Frying up in a pan! 2 cups frozen corn kernels (drained) 1/4 cup milk 1/3 cup AP flour and SR cornmeal combined 1 egg 1/4 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1/2 tsp Tony Chachere's 2 tbs butter 2 tbs vegetable oil Directions: Place the corn into a bowl with warm water for 5 mins, drain the liquid off, stir in the milk, flour and corn meal, and all seasonings. Melt the butter and heat the oil in a skillet on MED/HI. Put tablespoon-fulls of the corn batter in the hot skillet carefully. Fry until brown on bottom, then turn over until other side browns. Drain the dodgers on a paper towel on a paper plate. Serve warm or keep batches warm in a 200º oven until all are done. I sure hope you take the time to make these and try them out, Golly Ned these things are amazing. - Enjoy!
 

diane

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One flip is right - they might get tough otherwise. (Peek under their edges first...) They are GOOD! If you want a little zip, throw in a few jalapenos!
 

Jim Klag

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One flip is right - they might get tough otherwise. (Peek under their edges first...) They are GOOD! If you want a little zip, throw in a few jalapenos!
Tony Chachere's Creole seasoning is fine but Zatarain's is better according to my wife who is from Louisiana.
 
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