QUICK CORN MIX

This recipe is taken from one of my favorite cookbooks, American Whole Food Cuisine, by Nikki and David Goldbeck. It is a wonderful mix to have on hand for Quick Corn Biscuits, Crackers, Muffins, pancakes, flat bread, fritters, or breading. You know what's in it, and if you have a mill, you can grind your own! This mix fits perfectly in a half gallon container. I like to double it and put it in a gallon jar myself. :-) It is suggested to store this in the fridge.

CORN MIX
2C Whole Wheat Flour
2C Cornmeal
1C Nonfat Dry Milk
2 1/2 T Baking Powder
1 1/2 tsp Salt
1/2 C Oil

• In a bowl, blender or food processor (with plastic mixing blade) combine all dry ingredients and mix well.
• Slowly add oil, continually mixing until completely absorbed.
• Store in a closed container in the refrigerate and mix well before each use.

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QUICK CORN BISCUITS

1 3/4C Corn Mix + 1/4C Water

Preheat over to 425 F

• Combine mix and water, kneading gently to form a dough that holds together. If too dry add a few drops of water.
• On sprayed baking sheet; Pat into a rectangle 1/2 inch thick score into a six 2" squares.
• Bake until nicely browned, 15-20 minutes. Break apart and serve.

Makes 6 Biscuits

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QUICK CORN CRISPS

1 3/4C corn mix + 1/4 C water

Preheat 425 F.

• Combine mix and water, knead gently to form a dough that can be rolled.
• Roll out on sprayed cookie sheet into a large rectangle, 1/8 inch thick. It may be easier to roll out half at a time. Score with a knife or fork (or pizza wheel)
• Bake for 10 minutes or until golden. Cool on rack and crack on the lines.

Makes 1/2 pound of crackers

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CORN FLATS (a tortilla like flat bread)

1 1/2 C Corn Mix + 1/4C water

• Stir in water to form a soft ball that can be handled. Put in a bowl and cover with a cloth and let rise for 15-30 minutes.
• Divide into 4 balls. On a lightly floured surface, roll into thins circle about 7" round.
• Heat griddle and wipe with lightly oil-moistened paper towel and when quite hot. Cooks rounds on each side until it is flexed with brown.
• Stack on plate and cover to keep warm. Serve warm.

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QUICK CORN MUFFINS

2 3/4C Corn Mix ; 1 egg, beaten; 2T honey; 1C water

Preheat oven 400 F

• Gently mix all ingredients in bowl.
• Spoon into greased muffin tin or paper muffin cups.
• Bake for 15-20 min until lightly golden.

Makes dozen

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QUICK CORN-CHEESE PANCAKES

Serve for breakfast with syrup, or make extra large pancakes and fold around leftover stew, rice and beans, chili, etc. for savory lunch or dinner.

1 1/3C Corn Mix ; 1/2C Shredded Cheddar; 1 egg, beaten; 1C water

• In bowl, combine mix and cheese.
• Add egg and water, mix and let stand for minutes to thicken.
• Heat griddle, and grease.
• Use 1/4C batter for med pancakes or 1/3C batter for large
• When spatula easily slips underneath, flip to cook other side.

Makes 8 med or 6 large.

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QUICK CORN CRUSTED TOMATOES

4-5 green or unripe tomatoes; 1 1/2C Corn Mix ; 1 egg; 1/2C -3/4C water; whole wheat flour

• Cut each tomato into 3-4 thick slices
• Combine mix with egg and 1/2C water, mix gently. It should be a thick pancake consistency - may add more water if needed.
• Heat oil to generously cover a heavy skillet. When hot, dredge tomato slices through the flour coating both sides, then through the batter.
• Put immediately into hot skillet and brown both sides.
• May keep warm in 300 F oven.

Makes 16 slices, serves 4-6 people.

May use this breading for any number of things, mushrooms, tofu sticks, cheese sticks, Chicken, etc..