1/2 teaspoon salt
Heat gradually to boiling over direct heat, stirring only enough to prevent settling.Tightly cover saucepan and cook over low heat or place double broiler top over simmering water about 5 to 10 minutes for quick-cooking, or 15 to 30 minutes for longer-cooking variety. Makes 4 servings
Hominy, a corn product, is found in these three forms: samp (whole kernels), hominy grits (granulated or ground) and hulled corn (cooked product, canned or in bulk). Grits are cooked like a cracked cereal.
To Cook Samp
Wash 1 cup samp
Soak for 4 hours in 2 cups cold water
Drain
Bring to rapid boiling in saucepan 1 quart water
Slowly stir in samp. Cover and cook over direct heat for 1 hour. Add small amount of water if necessary, but avoid mushy consistency. Kernels are to remain whole, Drain and rinse with boiling water.
Add 2 tablespoons butter or margarine, 1 teaspoon salt
Place over hot water and let stand about 30 minutes to “mellow.”
Serve as a vegetable or with added butter as a breakfast cereal. Makes 4 servings.
Corn Meal Mush
Bring to boiling in a sauce pan
3 cups water
1 1/2 teaspoons salt
Gradually stir in a mixture of
1 cup corn meal
1 cup cold water
Continue boiling, stirring constantly, until mixture is thickened. Cover, low heat, and cook slowly 5 minutes or longer for white corn meal, or 10 minutes or longer for yellow. Serve as a hot breakfast cereal. Makes 6 to 8 servings.Mush Cooked in Milk
Substitute 1 cup milk for the cold water. Use 1 1/4 cups milk and 1 1/2 cups water in place of 3 cups water.
Corn Bread
Grease bottom of 8x8x2-inch pan.
Sift together into a bowl and set aside
1 cup sifted flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
Mix in
1 cup yellow corn meal
Blend thoroughly
1 egg, well beaten
1 cup milk
5 tablespoons shortening, melted
Make a well in center of dry ingredients and add liquid mixture all at once. Beat with rotary beater until just smooth, being careful not to overmix. Turn into prepared pan and spread batter to corners.
Bake at 425°F about 20 minutes, or until a wooden pick or cake tester comes out clean when inserted gently in center. Makes 9 servings.
Boston Brown Bread
Thoroughly grease bottoms of three No. 2 size (18 to 20 oz.) cans. Cut aluminum foil, waxed (double thickness) or parchment paper into 6-inch squares to cover tops and hang about 1 1/4 inch over sides of cans. Set out large kettle or steamer and tight-fitting cover; put trivet or rack in kettle.
Mix together in a bowl
1 cup rye flour
1 cup whole wheat flour
1 cup yellow corn meal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking sodaMake a well in center and set bowl aside.
Combine
2 cups sour milk
3/4 cup molasses
Add all at one time to dry ingredients with
1 cup (about 5 oz.) raisinsStir only enough to moisten all flour. Pour an equal amount of batter into each can. Cover cans tightly by tying on aluminum foil or paper. Places can on trivet. Pour boiling water into kettle to no more than one-half the height of the cans. Cover kettle and bring water to boiling. To steam, reduce heat but keep water boiling. If necessary, add more boiling water to keep water level at one-half the height of cans during steaming. Steam bread 3 hours.
Remove cans from kettle; remove aluminum foil or paper from cans. Carefully run spatula down and around inside of cans to loosen bread; remove bread from cans to cooling rack. Store cooled loaves wrapped in moisture-vapor-proof paper or aluminum foil in a cool place or in the refrigerator. Makes 3 loaves brown bread.
Mincemeat Brown Bread
Follow Boston Brown Bread recipe. Substitute for raisins 1 cup thick mincemeat (if using packaged condensed mincemeat, prepare according to directions).
Pecan Brown Bread
Follow Boston Brown Bread recipe. Substitute 1 cup (3 3/4 oz.) coarsely chopped pecans for the raisins.
