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Soy Fortified Cornmeal (SFCM)

Suggested Recipes :

Basic Recipe
1 cup Soy Fortified Cornmeal (SFCM)
1 cup cold water
1 teaspoon salt
3 cups boiling water

Mix SFCM, cold water, and salt. Slowly stir cornmeal mixture into the boiling water in a saucepan. Cook and stir until thick. Lower heat. Cover and cook 15 minutes, stirring as needed to keep from sticking.

1 cup flour
1 cup SFCM
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 eggs
1 1/2 cups fluid milk
1/3 cup melted fat or oil

Mix flour, SFCM, baking powder, salt, and sugar. Set aside. Beat eggs in large bowl. Add milk. Add fat or oil. Add the flour mixture and stir just enough to mix. Cook pancakes on a heated, greased fry pan until covered with bubbles. Turn pancakes and brown other side.

3 cups fluid milk
1 cup SFCM
1 1/2 teaspoons salt
2 tablespoons fat or oil
3 eggs

Mix milk, SFCM, salt, and fat or oil in a saucepan. Cook and stir over medium heat until thickened. Beat eggs in large bowl. Slowly pour and stir cornmeal mixture into eggs. Pour batter in a greased baking pan. Bake at 450°F 35 to 45 minutes, until top of spoonbread is firm. Serve at once.

3/4 cup fat
3/4 cup sugar
1 egg
1 1/2 cups flour
1/2 cup SFCM
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup raisins (optional)

Mix fat and sugar in large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop dough from a teaspoon on a greased baking pan. Bake at 350°F about 15 minutes until lightly browned.


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