The daily rush calls for quick meals, but that doesn’t mean you should give your arm around ultra-processed foods. In addition to being harmful to health, this type of food also weighs more in your pocket than homemade food. So, what do you think take back a classic flavor for today’s snack? Try the quick and easy cornmeal recipes!
Very tasty, these practical cornmeal recipes they are performed in less than 40 minutes. Discover the selection:
Discover 5 quick and easy cornmeal recipes for an afternoon snack
soft cornmeal cake
Time: 40 min
Performance: 8 servings
Difficulty: easy
Ingredients:
- 2 tablespoons of butter
- 2 cups (tea) of sugar
- 4 eggs
- 1 cup (tea) of milk
- 2 cups (tea) of cornmeal
- 1/2 cup (tea) of wheat flour
- 1 tablespoon of baking powder
- Margarine and wheat flour for greasing
Method of preparation:
In the mixer, beat the butter, sugar, eggs and mix well until a whitish cream is obtained. Then add the milk, cornmeal, flour and baking powder, mixing well. Place in a greased and floured 30 cm diameter mold. Bake in a preheated oven for 30 minutes, or until stuck a toothpick comes out clean. Remove from the oven. Finally, turn out the soft cornmeal cake and serve.
Cornmeal bread with dulce de leche
Time: 45 minutes
Performance: 15 units
Difficulty: easy
Ingredients:
- 2 cups (tea) of cornmeal
- 1 cup all-purpose flour (approx.)
- 1 teaspoon of salt
- 1 tablespoon of fennel
- 1/2 cup (tea) of sugar
- 3 eggs
- 1 teaspoon of baking soda
- 5 tablespoons of oil
- 5 tablespoons of margarine
- 1 cup (tea) of milk
- Oil and cornmeal for greasing
- 2 cups creamy dulce de leche for the filling
Method of preparation:
In a bowl, mix the cornmeal, flour, salt, fennel and sugar. Reserve. Beat the eggs, baking soda, oil, margarine and milk in a blender for 1 minute. Pour over the dry ingredients and mix until a homogeneous and soft mass is formed, but which does not stick to the hands. If necessary, add a little more flour.
Remove the portions from the dough and form into medium balls with greasy hands. Transfer to a large, greased and sprinkled form with cornmeal, side by side, and place in a preheated medium oven for 20 minutes or until lightly browned. Remove from the oven, allow to cool, cut the loaves in half and fill them with portions of dulce de leche. Finally close and then serve your delicious cornbread filled with dulce de leche.
Cornmeal Cookie With Guava
Time: 40 min
Performance: 6 servings
Difficulty: easy
Ingredients:
- 6 eggs
- 1/2 teaspoon of vanilla essence
- 6 tablespoons of sugar
- 6 tablespoons of corn flour
- 7 tablespoons of roasted, skinless and chopped peanuts
- corn flour to sprinkle
- 1 cup diced guava
Method of preparation:
Put the eggs, vanilla essence, sugar in a bowl and beat lightly with a fork. Add the cornmeal, peanuts and mix until smooth. In a mold sprinkled with corn flour, form into balls and flatten them slightly with your finger, forming a small hole. In each hole put a cube of guava. Bake in a preheated oven for 20 minutes. Let it cool and serve.
cornmeal snacks
Time: 45 minutes
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 cup (tea) of cornmeal
- 1 cup all-purpose flour (approx.)
- 1 sachet of powdered vegetable broth
- 1 pinch of salt
- 2 eggs
- 1/2 cup (tea) of water
- Wheat flour for flour
- Fry oil
Guacamole:
- Pulp of 2 ripe avocados
- 1 lemon juice
- 1 chopped onion
- 1 chopped seedless tomato
- 1/2 seedless red pepper, chopped
- 1/2 cup chopped parsley (green)
- Salt to taste
Method of preparation:
For the guacamole, in a bowl, mix the avocado pulp, lemon juice, onion, tomato, pepper, parsley and salt to form a paste and set aside in a gravy boat in the refrigerator.
In a bowl, mix the cornmeal, flour, vegetable broth and salt. Add the eggs, water and mix until a homogeneous mass is formed that comes off your hands. If necessary, add more flour.
With a rolling pin, roll out the dough on a floured surface until thin. Cut into medium triangles and fry, little by little, in boiling oil, until golden brown. Drain on absorbent paper and serve with the guacamole.
Gluten free cornmeal cake
Time: 1 hour
Performance: 8 servings
Difficulty: easy
Ingredients:
- 1 cup (tea) of whole soy extract
- 1 cup (tea) of cornmeal
- 1 cup of cornstarch or rice flour
- 1 cup (tea) of sugar
- 200 g of melted butter
- 2 eggs
- 1 tsp ground cinnamon or lemon zest
- 1 tablespoon of baking powder
- Salt to taste
- 2 cups (tea) of milk
- Margarine and cornstarch for greasing
Method of preparation:
Mix the first four dry ingredients. Add the melted butter and mix. Add the beaten whole eggs and mix. Add the cinnamon, baking powder and salt. Pour the milk into the dough and mix until smooth.
Place in a greased and sprinkled form and place in a preheated medium oven for 30 minutes. Remove from the oven, allow to cool and unmold. Serve, to taste, with the jam.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
