Got black spots on your roses, purple spots and yellow leaves on your photinia and Indian hawthorn, brown patch in your St. Augustine grass, damping off in newly planted seedlings or algae in your pond or water feature? You don’t have to use toxic chemicals like the synthetic fungicides such as Daconil or Bayleton or heavy metal products like copper sulfate. There’s a terrific natural solution to these problems. Cornmeal – and it’s available from the garden centers and feed stores.
Horticultural cornmeal or whole ground cornmeal is the natural disease fighter that is especially good for use on fungal diseases. It’s also good to use for cleaning up algae in ponds. Corn gluten meal is the natural “weed and feed” product. It is the protein portion of cornmeal.
Much of the cornmeal at the grocery store is just the starchy inside of the corn kernel and not effective for any of the plant uses. So now out of the garden and into the kitchen: cornmeal, once a staple in most American homes, is making a comeback as a nutritious and inexpensive ingredient for budget-conscious cooks.
Corneal is readily available ground from yellow and white corn, and meal ground from blue corn is available in larger supermarkets and specialty stores. Steel-ground meal has the husk and germ of the corn kernel removed, while stone-ground meal contains some of the hull and germ. Self-rising cornmeal, which contains a leavening agent, is also widely available. Stored in an airtight container in a cool, dry place, cornmeal has a shelf life of up to two years, making it possible to buy and store bulk quantities without risk of spoilage.
Mush, a type of porridge made from cornmeal, was a standard breakfast for American settlers. It was often topped with melted butter and sugar or maple syrup. Since basic mush contains only cornmeal, salt and water, large quantities can be made for only pennies. Here are three delicious and old-timey recipes to get us back to this wonderful pantry work-horse:
Cornmeal Mush
3 cups water
1 cup cornmeal
1 teaspoon salt
Mix all ingredients. Bring to a boil, stirring constantly. Cover and simmer over low heat for approximately 15 minutes. Serve as you would cooked cereal with desired toppings.
Download this recipe.
An alternative way of eating mush is to pour the cooked product into a loaf pan and chill. Un-mold the loaf and cut in thin slices, dip in flour, and fry until crisp. Top with melted butter and sugar or syrup.
Cornbread is a delicious alternative to yeast breads and can be made in many forms. Some recipes incorporate onions, green or red peppers, or cheese. Some are baked, while others are fried.
Basic Cornbread
2 eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups cornmeal
1 teaspoon salt
Heat oven to 450 degrees Fahrenheit. Generously butter a 9" x 9" square pan. Beat eggs. measure and add dry ingredients. Beat just until smooth. Pour or spoon batter into greased baking pan. Bake for 20 to 25 minutes or just until set and lightly brown on top.
Download this recipe.
Many variations exist for making cornbread, including Johnny Cakes, Corn Pone, Cornbread Muffins, and Hush Puppies. The internet is a very good source for recipes using cornmeal - these three recipes were found with just a quick Google search which led us to Southernfood.About.com.
Cornmeal Treasure Muffins
1 cup cornmeal
1 cup milk
1/3 C melted butter
1 tsp vanilla
1 Tbsp apple cider vinegar
1 C flour
¾ C sugar
1 tsp baking powder (non-aluminum, such as Rumford’s)
1 pinch salt
½ C raisins or dried cranberries
½ C pecans, coarsely chopped
In a small bowl, mix the milk and cornmeal together. Let it sit for 1 hour. Preheat oven to 350°F. Add the melted butter, vanilla and vinegar to the cornmeal mixture and stir. In another bowl, mix together the flour, sugar, baking powder, salt, cranberries and pecans. Pour the wet ingredients into the dry ingredients and stir until well blended. Divide evenly into 12 lined or oiled muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before trying to remove them to a cooling rack.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
