Corn flour can also be used
to thicken sauces. If you don't have corn flour, substitute with
corn meal ground to a powder in a food processor. You can also
thicken sauces by substituting regular wheat flours in the same
Sauce Cooking Tip: Before adding any powdered thickener
to a sauce it is a good idea to dissolve it first. Use a little
liquid from your sauce, or some broth, juice or water (about
1/2 cup or less). When your thickener is dissolved in liquid,
carefully stir it into your sauce with a fork or whisk. This
helps cook up a smooth sauce with no lumps.
Cornmeal: Made from ground corn, usually without
the corn skin or germ and has a coarse texture. Cornmeal doesn't
contain gluten so it is generally used to make quick breads or
breads with a cake-like texture. If you don't have one cup of
cornmeal substitute one cup of grits or polenta.
Cornmeal is sometimes called
for in bread recipes for dusting a greased pan. Dusting a pan
helps keep the bread from sticking to the pan. It also gives
the bread crust an extra little crunch and a hint of flavor.
If you don't have cornmeal you can substitute corn flour, regular
wheat flour or any other flour to keep bread from sticking. If
you still want that crunchy texture try pulverizing some corn
flakes instead. Or try using another thinly ground grain like
steel cut oats or cracked wheat.
Johnny Cake: Johnny Cake or Journey Cake is a simple
quick bread made with corn and water plus sugar. Hoecake technically,
is a corn cake cooked over the fire on the back of a hoe (or
shovel). The method still works - but don't forget to grease
your shovel first, or the hoecake will stick! Over the years
we have added salt and leavening agents to our corn cake recipes
for variations on the same corny theme. Here's a great old-fashioned
recipe for Corn Cake using molasses as a sweetener.
Molasses Corn Cake
1 cup corn meal
3?4 cup flour
31?2 teaspoons baking powder
1 teaspoon salt
1?4 cup molasses
3?4 cup milk
1 tablespoon melted butter (or
Mix dry ingredients together
in a bowl. Add milk with molasses, egg well beaten, and butter.
Bake in shallow buttered pan (roughly 9x9 or 8x8) in 425 degree
oven for twenty minutes.
Easy Measuring Tip: The easiest way to measure the molasses
for this recipe is to use the same measuring cup as the milk.
First, pour the milk up to the 3/4 cup line. Then add the molasses
until it measures 1 cup. If you still have room in the cup, add
the egg and mix everything together before adding it to the dry