Corn Variety

Over the past few months, we have been working on getting some long term food storage. We are trying to add variety to the things our family will eat that will store for long periods of time. You can only eat so much wheat and macaroni.

One of the things we decided on is popcorn. We all love popped popcorn, and our handy wheat grinder turns it into corn meal that is great for all kinds of things. The problem is, we don't know too many good recipes for those "all kinds of things." It was time to do some research.

We have a recipe we love for sweet cornbread already. After a bit of internet research, we came up with this great recipe for cornmeal pancakes that we have added into our regular diet. We love them! (I wish I could remember on which recipe site I found it--sorry!)

Cornmeal pancakes

1 cup all-purpose flour
1 cup corn meal
6 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup boiling water
1/2 cup milk
1/2 cup corn oil
2 egg, beaten

(*We use 1/4 cup oil and 1/4 cup applesauce instead of all of the oil--works great!) Mix all ingredients in the order given. Do not grease the skillet. Drop batter into the hot skillet a Tbsp at a time to make very small pancakes--3 or 4 to a small skillet, about silver dollar size. They cook very fast since they are so thin, so by the time you pour the third or fourth spoonful of batter onto the skillet, the first one you poured should be ready to turn.

Served with fresh strawberry jam, they are to die for. As much as we love them, however, we could get as tired of them as we do of wheat and macaroni, if eaten day after day. So, do you have a great cornmeal recipe to share? We'd love to try it.