Corn - RECIPES - A Selection Of Vegetarian Favorites



Rhode Island Johnny Cake or Journey Cake (LV) (V)

The secret to this recipe is to use authentic stoneground Kenyon’s Johnny Cake Meal, from Usquepaugh R.I. Johnny Cake was first taught by the Narragansett and Pequot peoples to the early settlers along with how to grow and grind the corn. The original recipe called for only water and corn meal; but as any Rhode Islander will tell you, there is only one correct recipe for Johnny Cakes and that is the one they grew up with!

1 Cup ground Kenyon’s white corn meal

1 tsp. salt

1 tsp. Turbinado Sugar

1 1/4 Cups boiling Spring or RO Water

1/2 cup Milk (optional)

Combine corn meal, salt, and sugar and mix well. Gradually stir in water until mixture is smooth. It will be quite thick and the consistency of mashed potatoes. For thinner Johnnycakes, add up to 1/2 cup milk or water.

Heat griddle and thoroughly grease with butter. Drop batter by tablespoons onto griddle and fry over medium heat for about six minutes or until small bubbles pop on top of the pancake. Do not touch or turn over during this initial 6 minutes. Be careful that griddle is not too hot. Turn and cook on the other side for another six minutes. Serve Buttered with Real Vermont Maple Syrup.




Indian Pudding (LV)

Preheat Oven to 250º

4 Cups Milk

1/2 Cup Organic Yellow Cornmeal

1 Cup Molasses

1 tsp. Sea Salt

1/2 tsp Ground Ginger

4 Tbs. Butter or Organic Corn Oil

Place the cornmeal and sea salt in a double boiler. Heat 2 Cups of the milk to hot but not scalded separately in a sauce pan. Add the molasses butter and spice to the milk, whisk until well blended. Pour over the cornmeal, stirring as your pour until all the ingredients have been well mixed together. Stirring the mixture, cook until the batter is creamy about 10 – 12 minutes. Pour into a well buttered 1 1/2 baking dish. Heat the other 2 Cups of milk until hot and pour over the batter in the baking dish, Set it in a pan of hot water in the oven. Bake for 2 1/2 hours until set. Serve warm with heavy cream poured over the top, or with Vanilla Ice Cream.




Cornmeal Mush (V)

4 Cups Spring or RO Water

1 Cup Organic Yellow Cornmeal

1 1/2 tsp Sea Salt

Mix cornmeal and salt with 1 Cup of water.Bring 3 Cups water to a boil in a sauce pan. Add Cornmeal mixture to the boiling water stirring continually for 7 minutes with a wooden spoon. When thick and fragrant, remove from the heat. Plate and serve. Or spread the mush in a loaf pan and refrigerate. Cut into slices when thoroughly chilled and fry the slices on a griddle until they are golden.




Polenta (LV)

4 Cups Spring or RO Water

1 Cup Coarsely Ground Organic Yellow Cornmeal

1 1/2 tsp Sea Salt

4 Tbs. Butter or Organic Corn Oil (optional)

Mix cornmeal and salt with 1 Cup of water.Bring 3 Cups water to a boil in a heavy bottomed sauce pan. Add Cornmeal mixture and butter if you are using it to the boiling water stirring continually for 15 minutes with a wooden spoon. When thick, remove from the heat. Pack the mixture into empty tin cans or a loaf pan and refrigerate. Cut into slices when thoroughly chilled and fry the slices on a griddle until they are golden.




Italian Polenta (V)

2 Cups Coarse Organic Cornmeal

6 1/2 Cups RO or Spring Water

1 tsp. Sea Salt

Coarse Ground Black Pepper to taste

In a large pot, bring water to a simmer. Add salt and pepper. Add cornmeal in a thin stream spoonful by spoonful, stirring with a long handled wooden spoon. Make sure the stream is so thin that you can see the grains! Keep the water at a steady simmer. Never stop stirring until all of the cornmeal has been added

The polenta is ready when it bubbles up little volcanic eruptions in consistent puffs and pulls away from the sides of the pot as you stir. Serve at once, or transfer to a mold to make firm polenta. For a firm polenta, pour the hot polenta into a lightly-buttered baking pan or empty tin cans or other mold and smooth it on top. Let cool. Refrigerate. When cold, slice into shapes for baking, grilling or frying.


Variations of the Theme

Add 1/2 Cup finely chopped Sun-dried Tomato to the cooking Polenta

Add 2 Tbs. finely sliced Basil and 1 Tbs. minced Garlic to the cooking Polenta

Add 1/2 Cup Grated Pecorino Romano, Parmesan, or Asiago cheese to the cooking Polenta

Add 1/2 Cup Minced Tofurky Italian Sausage to the cooking Polenta

To serve:

Pan fry, broil or bake. Garnish.

Slice and top with any of the above or any combination thereof:

Sliced Tomato, Marinated Portobello Mushroom, Basil and Mozzarella and broil, or bake.




Polenta with Spinach and Tofu Italiano (LV)

Pre-heat oven to 400º

Prepare polenta as above adding sun-dried tomato and Asiago Cheese.

Pour into a well oiled casserole dish.

Sauté 2 Cups sliced Baby Bella Mushrooms with 1 Tbs. freshly Minced Garlic until golden. Reserve 1.

When golden add 1 bag detailed baby spinach to the other cup of mushrooms.

Wilt. Cook until the liquid is absorbed.

Place a layer of Spinach Mushroom mixture on the Polenta in the casserole.

In a skillet sauté tofu cubes with 1 Tbs. freshly Minced Garlic, and 2 Tbs. Fresh Herbs which have been chopped together (Basil, Marjoram, Thyme, Oregano – use what you prefer in any combination) until golden.

Pour into the skillet 2 Cups prepared Fresh Tomato Sauce.

Turn heat down and simmer for 5 minutes.

Top the Casserole with the sauce.

Cover with a mixture of 1 1/2 Cups Grated Mozzarella and 1/2 Cup Pecorino Roman and Parmesan over top.

Bake at 350º for twenty minutes.

Garnish and serve.




Hominy Grits

4 Cups Water

1 Cup Hominy Grits

1 tsp. Sea Salt

In a large pot, bring water to a simmer. Add salt and pepper. Add cornmeal in a thin stream spoonful by spoonful, stirring with a long handled wooden spoon. Keep the water at a steady simmer. Never stop stirring until all of the cornmeal grits has been added.A good rule of thumb is to pour so slowly that you can see the individual grains of cornmeal spilling into the pot as you stir.




Corn Bread (LV) (V)

An American Classic!!

Preheat oven to 425 º

3/4 Yellow Organic Corn Meal.

1 Cup Organic Unbleached White Four

1/3 Cup Turbinado Sugar

3 tsp Rumford Baking Powder

1 Tbs. Ener-G Egg Replacer

1/2 tsp. Sea Salt

1 Cup Milk

2 Tbs. Milk or Soy Milk

2 Tbs. Melted Butter or Organic Corn Oil

Grease an 8” square pan. Line it with parchment paper or waxed paper.Mix all dry ingredients together in a large bowl. Add milk and melted butter or corn oil. Mix well. Pour into prepared pan. Bake for 20 minutes. Cool and cut into squares. Serve with Butter and Honey.A wonderful accompaniment for Rhode Island or Boston Baked Beans; Hoppin’ John, or Tofu Rancheros. Etc.




Corn Muffins (LV)

Use same Classic recipe from above!!

Butter muffin tins and using an Ice Cream Scoop portion the batter into the cups. Bake for 20 to 25 minutes.




Anadama Bread (LV)

An old favorite with a chewy texture

Preheat oven to 350 º

1/2 Cup Organic Yellow Corn Meal

2 Cups Spring or RO Water

1 package Red Star Baking Yeast

1/2 Cup warm Spring or RO Water

1/2 Cup Molasses

1 Tbs. Butter

2 tsp Sea Salt

4 1/2 Cup Organic Whole Wheat flour

Put the cornmeal in a large bowl. Boil the water, pour 2 cups of it slowly onto the cornmeal stirring it through and being sure that it does not develop lumps.Allow to cool to lukewarm about half an hour. Sprinkle the yeast onto the top of a half cup of warm water allow it to dissolve and activate. Add the rest of the ingredients to the cornmeal along with the yeast. Stirring in the flour a bit at a time until thoroughly incorporated. Beat vigorously for a full minute or two. Pour into well greased loaf pans. Cover with a damp tea towel. Allow to rise until double in bulk. Bake 45 to 50 minutes. Turn out onto cooling racks. Cool.




Mexicali Loaf

Preheat oven to 350 º

1 Cup Organic Yellow Corn Meal

2 Cups Spring or RO Water

2 package Red Star Baking Yeast

1/2 Cup warm Spring or RO Water

1 Tbs. Turbinado Sugar or Honey

1/2 Cup Organic Corn Oil

1 Cup Buttermilk

1 Cup Creamed Corn

1 Tbs. Butter

2 tsp Sea Salt

1/2 tsp Baking Soda

4 1/2 - 5 Cups Organic Unbleached Flour

1 Cup Grated Jalapeña Cheese

1/2 Cup Grated Queso Blanco

1/2 Cup Grated Cheddar Cheese

1/2 Cup finely minced Red Peppers

1/2 tsp Chili Powder

Add yeast to lukewarm water in a large mixing bowl allow to dissolve and activate. Add cornmeal, sugar, salt and baking soda. Whisk well.Add the rest of the ingredients, stirring as until blended.Turn out onto a floured board and knead until smooth and elastic.Put in an oiled bowl and cover with a tea towel. Let rise until double in size. Punch down and shape into two loves. Put in buttered pans. Let rise until double in bulk. Bake at 350 º for 50 minute to an hour. Turn out onto cooling racks. Cool.

*More Corn recipes to come.





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