Cornmeal is a meal (coarse flour) ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is also referred to as cornflour. However, the word cornflour denotes cornstarch in the United Kingdom.
Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.
Stone-ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However, it too can have a shelf life of many months if kept in a reasonably cool place.
White cornmeal (mielie-meal) from white corn is more traditional in Africa. It is also popular in the Southern United States for making cornbread.
Blue cornmeal with a light blue or violet color, ground from whole blue corn, has a sweet flavor. The cornmeal is dried corn kernels that have been ground into a fine or medium texture.
Blue corn has significant spiritual importance for Native Americans in the southwest. According to the Navajo people, blue cornmeal is a traditional healing food that has strong ties to the Navajo culture.
I've shared this story before, but wanted to shared the story again. When I was a little kid, my dad and I would go fishing. Dad would fill the cooler with soda and water. Mom would make us sandwiches and chips. I'd help dad load the truck up with fishing poles and fishing tackle boxes. Dad would crab the coolers. And off we go with the boat in tow behind us. I was so excited about fishing with dad.
We did a lot of fishing at Lake Champlain. Beautiful lake. Lake Champlain is a natural, freshwater lake in North America. Locate within Vermont and New York, but partially situated across the US and Canada border.
You may have heard about the mystery around Lake Champlain, the Champ. Reminiscent of the Loch Ness Monster, Ogopogo. Champ is a giant aquatic animal that makes the lake it's home. Sightings have been sporadis over time. Locals have developed something of a fondness for the creature. At one of the parks on the lake, there's a huge sign of Champ with names of folks who have seen Champ. I have never seen Champ.
Pan Fried Catfish
Copyright 2012, Christine's Pantry. All rights reserved.
1 1/2 pounds catfish fillets
1 egg, beaten
1/2 cup cornmeal
salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon seafood seasoning
2 tablespoons extra virgin olive oil
In a dish, add egg and beat. In another dish, combine cornmeal, salt, pepper, onion powder and seafood seasoning. Season fish with salt. Dip fish in egg, then dredge in cornmeal mixture.
In skillet, heat oil over medium heat. Place fish in skillet, cook about 5 to 8 minutes, turning once, cook until fish flakes easily with fork. Place fish on cooling rack, until ready to serve. Enjoy!
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