Rural Lifestyle

Life in Rural America

Tag: corn

What To Plant In The Spring 2013 Garden

Spring time is just around the corner. One more month until the potatoes go in the ground, and another two months until everything else is planted.

If you were to plant a SHTF survival garden, something that would produce a wide variety of food and nutrients, what would you plant? We have already mentioned potatoes, so they should be a given.

Here are some of the crops I am looking at planting this year.

Potatoes – already mentioned.

Snap beans

Spinach

Okra

Squash

Zuchinni

Pinto beans

Corn Recipes

CORN OYSTERS

Slice off tips of kernels from cobs of corn and scrape down corn-pulp from cobb with a knife.

To 1 pint of pulp add 2 eggs, 2 heaping tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of cayenne pepper and of black pepper; add the 2 yolks of eggs, then stir in lightly the stiffly-beaten white of eggs and flour.

Fry in only enough butter to prevent them sticking to the pan.

Drop into pan by spoonfuls size of an ordinary fried oyster, brown on both sides and serve hot.

Cornmeal Griddle Cakes

1⅓ cups cornmeal

1½ cups boiling water

¾ cup milk

2 tablespoons fat

1 tablespoon molasses

⅔ cup flour

1½ teaspoons salt

4 teaspoons baking powder

Scald meal with boiling water.

Add milk, fat and molasses.

Add sifted dry ingredients.

Bake on hot griddle.

Breakfast Recipes

Griddle Cake

1 pint of quite sour, thick milk;

beat into this thoroughly 1 even teaspoon of baking soda, 1/2 teaspoon each of salt and sugar and 2 cups of flour, to which had been added 1 tablespoon of granulated cornmeal and 1 rounded teaspoon of baking powder before sifting.

Corn Cake

1 cup of white flour.
1/2 cup cornmeal (yellow granulated cornmeal).

CORN CAKES

One pint of stale bread crumbs (not fine, dried crumbs), covered with
1 pint of sour milk.

Let stand over night.

In the morning add 1 tablespoon of butter, yolks of 2 eggs and a little salt, 1/2 teaspoon of salaratus (good measure), 3/4 cup of granulated corn meal, to which add a couple of tablespoons of bread flour, enough to fill up the cup.

Stir all well together, add the 2 stiffly-beaten whites of eggs and drop with a tablespoon on a hot, greased griddle. Make the cakes small, as they do not turn quite as easily as do buckwheat cakes. This makes about two dozen cakes.

CORNMEAL WAFFLES

1 cup cornmeal

½ cup flour

½ teaspoon salt

2 teaspoons baking powder

¼ cup corn syrup

1 egg

1 pint milk

1 tablespoon fat

Cook cornmeal and milk in double boiler 10 minutes. Sift dry ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites.

BOSTON BROWN BREAD

1 cup rye meal

1 cup cornmeal

1 cup graham flour

2 cups sour milk

1¾ teaspoons soda

1½ teaspoons salt

¾ cup molasses

Beat well. Put in greased covered molds, steam 2 to 3 hours.

CORN MEAL AND RYE BREAD

2 cups lukewarm water

1 cake yeast

2 teaspoons salt

⅓ cup molasses

1¼ cup rye flour

1 cup corn meal

3 cups bread flour

Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake.

SWEET MILK CORN BREAD

2 cups cornmeal

2 cups sweet milk (whole or skim)

4 teaspoons baking powder

2 tablespoons corn syrup

2 tablespoons fat

1 teaspoon salt

1 egg

Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes.

EGGLESS CORN BREAD

1 cup cornmeal

½ cup bread flour

3 tablespoons molasses

1 cup milk

3 teaspoons baking powder

2 teaspoons salt

2 tablespoons fat

Beat thoroughly.

Bake in greased muffin pans 20 minutes.

TAMALE PIE

TAMALE PIE

2 cups cornmeal

5 cups water (boiling)

2 tablespoons fat

1 teaspoon salt

1 onion

2 cups tomatoes

2 cups cooked or raw meat cut in small pieces

¼ cup green peppers

To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half hour. Brown onion in fat, add meat.

Add salt, ⅛ teaspoon cayenne, the tomatoes and green peppers.

Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush.

Bake one-half hour.

CORNMEAL RAGGED ROBINS

1½ cups cornmeal

1 cup bread flour

1½ teaspoons salt

1⅓ cups milk

2½ teaspoons cream of tartar

4 tablespoons fat

1¼ teaspoons soda

Sift dry ingredients. Cut in the fat.

Add liquid and drop by spoonfuls on greased baking sheet.

Bake in hot oven 12 to 15 minutes.

These may be rolled and cut same as baking powder biscuits.

CORNMEAL GRIDDLE CAKES

1⅓ cups cornmeal

1½ cups boiling water

¾ cup milk

2 tablespoons fat

1 tablespoon molasses

⅔ cup flour

1½ teaspoons salt

4 teaspoons baking powder

Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot griddle.

RICE FRUIT CUSTARD

⅓ cup rice

1 cup milk

⅓ cup corn syrup

1 teaspoon vanilla

⅛ teaspoon salt

1 egg

1 cup fruit

Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve.

CORNMEAL GRIDDLE CAKES

1-1/3 cups cornmeal
1-1/2 cups boiling water
3/4 cup milk
2 tablespoons fat
1 tablespoon molasses
2/3 cup flour
1-1/2 teaspoons salt
4 teaspoons baking powder

Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot griddle.

CORNMEAL ROLLS

1 cup bread flour
1 cup cornmeal
4 teaspoons baking powder
2 tablespoons fat
1 egg
1/3 cup milk
1-1/2 teaspoons salt
1 tablespoon sugar

Mix and sift dry ingredients and cut in the fat. Beat the egg and add to it the milk. Combine the liquid with the dry ingredients. Shape as Parker House rolls and bake in a hot oven 12 to 15 minutes.

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Kevin Felts © 2008 - 2018