Can You Use Precooked Cornmeal For Cornbread? The 57 New Answer

4.7 out of 25 votes Old Fashioned Cornbread made with white cornmeal, buttermilk and no sugar (!) goes perfectly with everything from fried chicken to chili. Preparation time 5 minutes Cooking time 30 minutes Skip to recipe

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My best and easiest Old Fashioned Cornbread recipe. Made with finely ground white cornmeal, buttermilk and no sugar(!), it’s the perfect side dish for everything from fried chicken to chili.

There are probably as many cornbread recipes as there are southern cooks. While not strictly a “Southern thing,” cornbread is very commonly served throughout the South. It’s so good with a plate of southern vegetables like field peas, deep-fried okra, and greens.

So many types of cornbread!

There are many different types of cornbread. It is a staple of southern home cooking. There’s the old-fashioned buttermilk cornbread I’m going to show you here. Then there’s corn pone, which is nothing more than plain cornmeal, water, and salt formed into “pones” like thick little pancakes and cooked in the oven. There’s also cornbread with hot water, corn sticks, and corn muffins.

And don’t forget the silent puppies! They are essentially cornbread too.

My favorite of all the different types is what we call Prime Cornbread. It is prepared in a pan on the stovetop from a very thin, light batter that is poured into hot oil and quickly fried until golden. It takes some skill and a little practice to make top-quality cornbread.

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I have many cornbread recipes but this one is my standard and a great recipe to add to your recipe collection.

Why We Love This Recipe Cornbread from Scratch is a rustic, easy comfort food.

It’s a classic Southern side dish served with many traditional Southern dishes.

Once you see how easy this recipe is, you’ll never reach for a boxed mix again.

Everything is prepared in one pan. Less kitchen cleaning time!

About the ingredients Finely ground white cornmeal (See my cornmeal comment below.)

(See my cornmeal comment below.) Canola or peanut oil (Use an oil with a high smoke point.)

(Use an oil with a high smoke point.) Buttermilk (Gives the cornbread a nice flavor, soft texture, and helps it rise quickly.)

The secret is in the cornmeal

As well as all the different types of cornbread, there’s also the cornmeal itself. Grocery stores throughout the South have many different cornmeal products on their shelves. But the key to good cornbread is finely ground white cornmeal.

My favorite brand? Well, it’s Arnett’s hands down.

Well, I have no connection whatsoever with Arnetts. You have absolutely no idea who I am. I just like their cornmeal. A few other good brands are Hoover’s and Sholar’s. It’s easy to find these stamps in the rural areas, but here in North Georgia near Atlanta I can’t get them anywhere! That’s okay, I only fill in when I’m on a trip to the southern part of the state. One more note: you will notice that there is no sugar in this recipe. In my opinion, sugar has no place in cornbread. This is rustic, hearty bread and sugar just doesn’t belong in it. If I wanted something sweet, I would bake a cake. Cornbread is not a cake. Sorry if you are a person who loves sweet cornbread.

For detailed measurements of all ingredients, see the printable version of the recipe at the end of this post.

WHAT PEOPLE SAY… “A must have: an iron skillet. Mine belonged to my great-grandmother.”

— Dixie

How to make old fashioned cornbread

Prepare the skillet STEP 1. STEP 1. In a 10-inch iron skillet, add 3 tablespoons canola oil (or coat generously with cooking spray for a lighter recipe). Place the pan in the oven, set the oven to 400 degrees and preheat both the pan and the oven while you mix the batter. Cooking Tip: A cast-iron skillet makes the very best cornbread. If you don’t have one, I recommend buying one. They are not very expensive and last a lifetime.

STEP 2. STEP 3. STEP 4.

Mix Dry Ingredients STEP 2. Combine the dry ingredients cornmeal, flour, salt and baking powder in a medium mixing bowl.

Mix and add wet ingredients STEP 3. Combine wet ingredients oil, eggs and buttermilk. STEP 4. Pour the wet ingredients into the dry ingredients. Mix well. I use a whisk just to make sure I get any lumps out. Cooking Tip: For a lighter recipe, use 1/2 cup whisk or similar egg substitute and low-fat or low-fat milk in place of the buttermilk.

Pour batter into pan STEP 5. STEP 6. STEP 5. Carefully remove hot pan and quickly pour batter into pan. Immediately place the pan back in the oven. Cooking Tip: In the picture to the right, see how the batter begins to cook around the edges just seconds after it is placed in the pan? That’s exactly what you want to do.

Bake the Cornbread STEP 6. Bake about 25 minutes or until the top and edges are light golden brown. STEP 7. STEP 7. Remove pan from oven and allow to cool slightly before serving. Cooking Tip: If you don’t have a silicone pan handle cover, please get one! They make handling hot pans much easier. It’s much easier to hold onto a hot, heavy pan than using an oven mitt.

Recipe tips Advice

A well-seasoned cast-iron skillet is a necessity for nailing the perfect old-fashioned cornbread. It makes a delicious, golden crust and light, moist interior. If you don’t have one, you can use another ovenproof skillet or casserole dish. Remember that your results will vary.

Be sure to preheat the cast iron skillet. This step is very important to achieve those delicious crispy edges!

Use a toothpick to check doneness. If a toothpick inserted in the center comes out clean, the cornbread is done.

storage and freezing

Store well wrapped in the refrigerator at room temperature for 2-3 days or a week. To reheat, simply place back in the oven until warmed through.

Can be frozen in an airtight container or bag for about 2 months. Thaw in the refrigerator before reheating.

Options Make “cornbread loaded” by adding shredded cheddar cheese, bacon bits, and green onions to the batter.

Give it a kick with shredded pepper jack cheese and diced jalapenos.

If you simply insist on a little sweetness, try a drizzle of honey or syrup on top.

Old Fashioned Cornbread Questions Shouldn’t cornbread be sweet? No! It’s a common misconception that southern cornbread is sweet. In fact, if you google “is southern cornbread sweet?” the first answer that pops up tells you that southern cornbread is sweeter than northern cornbread, which is a load of nonsense! I sometimes wonder if that belief comes from the pre-made store mixes. While we occasionally add some honey to a serving of cornbread, the recipe itself is made without sugar. In short, don’t believe everything you read on the internet, even if it’s on the first page of Google! Can I make cornbread ahead of time? Although cornbread tastes best when served fresh and hot out of the oven, you can make it a day in advance and reheat it before serving. Which cast iron skillet is the best for cornbread? I recommend using a 10 inch cast iron skillet. What can I do with leftover cornbread? Leftover cornbread is great for making southern cornbread dressing or croutons for your salad or soup!

Have you tried this recipe? I would be very happy about a rating with one star ⭐️⭐️⭐️⭐️⭐️ in the recipe card or in the comment area.

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recipe

Old Fashioned Cornbread Made with white cornmeal, buttermilk, and no sugar (!), Old Fashioned Cornbread goes with everything from fried chicken to chili. 4.68 of 25 votes Print Add Added! Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 8 servings Calories: 253 cals Author: Lana Stuart Cooking Mode Keeps your screen from going dark Ingredients ▢ 1 ½ cups finely ground white cornmeal

▢ ½ cup all-purpose flour

▢ 3 teaspoons baking soda

▢ 1 ½ teaspoons salt

▢ ¼ cup canola or peanut oil plus 3 tablespoons (or substitute cooking spray for the 3 extra tablespoons)

▢ 2 large eggs or substitute ½ cup whisk

▢ 1 ½ cups buttermilk or substitute skim or low-fat milk Instructions Add 3 tablespoons canola oil to a 12 inch iron skillet (or brush generously with cooking spray for a lighter recipe). Place the pan in the oven, set the oven to 400 degrees and preheat both the pan and the oven while you mix the cornbread.

Combine cornmeal, flour, salt, and baking powder in a medium mixing bowl.

In a separate small bowl, combine the remaining 1/4 cup oil, eggs, and buttermilk.

Pour the wet mixture into the dry mixture and beat to combine and remove any lumps

Carefully remove the hot pan and quickly pour in the batter. Immediately place the pan back in the oven.

Bake for about 25 minutes or until the top and edges are lightly golden brown.

Remove the pan from the oven and let cool slightly before serving. Hints Tips: A well-seasoned cast-iron skillet is a necessity for nailing the perfect old-fashioned cornbread. It makes a delicious, golden crust and light, moist interior. If you don’t have one, you can use another ovenproof skillet or casserole dish. Remember that your results will vary.

Be sure to preheat the cast iron skillet. This step is very important to achieve the crispy edges of the cornbread.

Use a toothpick to check doneness. If a toothpick inserted in the center comes out clean, the cornbread is done. Storage and Freezing: Store well wrapped in the refrigerator at room temperature for 2-3 days or a week. To reheat, simply place back in the oven until warmed through.

Cornbread can be frozen in an airtight container or bag for about 2 months. Thaw in the refrigerator before reheating. Features 10″ Cast Iron Skillet Mixing Bowls Measuring Scoops Nutrition Facts Serving: 1 | Calories: 253kcal | Carbohydrate: 32g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fats: 1g | Cholesterol: 46mg | Sodium: 659mg | Potassium: 217mg | Fiber: 3g | Sugars: 3g | Vitamin A: 134IU | Calcium: 151mg | Iron: 2mg Nutritional information is provided by a Software calculates based on the ingredients in each recipe. This is an estimate only and is provided for informational purposes. Consult your doctor or a registered dietitian if your health requires accurate nutritional calculations. Share on Facebook Pin this recipe Try this recipe, pin it for later, follow @LanasCookingBlog or tag #LanasCooking

— This post was originally published on June 18, 2009. It has been updated with new photos and additional information.

More Cornbread Recipes…

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Masarepa is pre-cooked, ground cornmeal used to make arepas, a type of round, flat corn cake popular in both Venezuela and Colombia. Arepas are prepared on a griddle, eaten with almost every meal, and can be topped or stuffed with meat, cheese, and/or vegetables.

Learn what foods to stock your pantry with to cook Colombian recipes.

Fast facts Main ingredient: pre-cooked cornmeal Area of ​​use: South America Most common use: preparation of arepas

What is Masarepa?

Masarepa is a convenience product, a modern day arepa maker’s dream, as this ingredient takes a lot of the work out of the arepa making process.

Arepas, a food most closely associated with Venezuela and Colombia, were formerly made by soaking dried corn and then manually pounding the kernels to remove the germ and outer lining. The remaining part of the corn was then boiled and ground and made into arepas.

Fortunately, the labor-intensive process of making masarepa is now carried out on an industrial scale. Most grocery stores carry dried pre-cooked cornmeal that can be used to make arepas quickly and easily. Masarepa is combined with just a few ingredients into an easy to work with dough.

Masarepa vs. Masa Harina

Sometimes two ingredients are commonly confused, and for those new to South American cuisine, it’s not uncommon to conflate masarepa and masa harina.

Masarepa is corn dough that is dried and ground into fine cornmeal and is available at Latin American grocery stores and online. It is softer and more refined, and the flavor is stronger than masa harina. Look for the words harina de maiz refinada precocida (refined, pre-cooked cornmeal) on the packaging. Masarepa is the flour of choice for making arepas.

Masa harina, on the other hand, is made from corn that’s treated with lye to remove the germ and outer husk before it’s ground, in a process called nixtamalization. Masa Harina is used to make tortillas, tamales, pupusas and gorditas and means “dough flour”.

How to use masarepa

This ingredient is used to make arepas, which are an extremely versatile food and can be served as appetizers, snacks, or side dishes. Masarepa, when made into arepas, can easily become a full-fledged meal for breakfast, lunch, or dinner, depending on whether you add meat, cheese, eggs, or veggies—or a combination of these.

How does it taste?

Masarepa has a corn flavor but is milder than a tortilla. When made into arepas, which is the most common use, it is usually grilled like a pancake, becoming crispy on the outside and soft in the middle.

Masarepa Recipes

Masarepa is the flour of choice for arepas, some baked goods, and empanadas, fried dumplings filled with meat, vegetables, or cheese. In Colombia, arepas are typically made slightly thinner than in Venezuela, where arepas are often used to make meat- or cheese-filled sandwiches like reina pepiada.

Depending on the dish, arepas can be grilled, baked, or fried. They’re almost always made with masarepa, but some varieties call for hominy or even quinoa.

Where to buy Masarepa

You can find arepa flour fairly easily at specialty stores that carry Latin American food and online. This product is also sometimes called Masa al Instante and Harina Precocida. Common brands include Harina PAN, Areparina, Harina Juana and Goya (which come in both white and yellow variants). Many grocery stores, particularly those that cater to large numbers of Spanish speakers, list masarepa in the international or Latin American grocery section.

storage

Masarepa is a pantry item that does not require refrigeration. It can be kept in a cool, dark place for months.

It’s a confusing cornmeal world out there. When a recipe calls for cornmeal, you might find yourself in the cereal aisle staring at a bag of grits, polenta, coarse cornmeal, fine cornmeal, blue cornmeal, cornmeal, and a familiar box of Jiffy, and who do you turn to? All cornmeal has a purpose, and we’re here to help you find the right cornmeal for the job.

But what is cornmeal?

Simply put, cornmeal is dried and ground field corn (not the same kind of corn we eat on the cob) that ranges in texture from fine to medium to coarse, all of which relates to the size of the chunks. The grind size indicates how quickly the cornmeal absorbs water (smaller grind = faster absorption), which is why coarsely ground semolina takes so long to cook to creamy goodness.

If you can find local cornmeal in your market, go for it, because like wine, honey and pubs, cornmeal has terroir, that fancy word for a distinctly local flavor. “The aromas range from vegetal, carrot notes to floral apricots. And just a hint of citrus,” Roxana Jullapat, baker and author of Mother Grains, told us recently. “Corn has a nice grounding flavor.” However, if you can’t find local cornmeal in your market, there are plenty of great online mills like Anson Mills that sell heritage varieties in a range of eye-catching colors and unique flavors. Here you will find all our favorite mills. Now back to grinding.

Types of Cornmeal:

Cornmeal is the smallest, silkiest grain of cornmeal. Use it for melt-in-the-mouth sablé cookies or light tempura batter.

Fine and medium cornmeals are your everyday all-around cornmeals. Use them for cornbread, ricotta poundcake, strawberry snack cake, corn muffins, or pancakes. And honestly, don’t be afraid to experiment with this in recipes that only use all-purpose flour: Substitute cornmeal for a quarter of the AP flour and see how it affects the texture and flavor of the baked goods. (Corn flour is gluten-free, so don’t substitute it 100% or your cake could end up being too thick.)

It seems like a simple concoction, cornbread. A few basic ingredients, a pretty standard quick bread. But dig a little deeper, as with so many things, and a changing landscape reveals itself. Cornbread, like other cultural touchstones, represents more than a simple snack. Depending on the region, it’s either sweet or savory, may or may not contain white flour, and is eaten with or without additions such as fresh or creamy corn, jalapeños, or other diced vegetables and cheese.

Although cornmeal originated in South America, like the corn plant itself, it has spread throughout the country through trade and commerce and has become an iconic food, particularly in the South and West. In the southern regions of the country, cornbread is made without added sugar or white flour, while in the west it often contains these ingredients. Westerners are also more likely to add a bit of diced jalapeño or other additions as mentioned above.

We like to cook ours in a cast iron skillet, true cowboy style. Aside from stemming from a shared cultural affinity for wide open spaces, smoky campfires, and a restless spirit of adventure, a cast-iron skillet is also one hell of a culinary tool. The heavy base retains heat and distributes it evenly, resulting in a fine, crispy crust. It brings a little Old Western flair to the dining table. And a cast-iron skillet, properly seasoned, rivals even the high-tech nonstick pans in the nonstick department.

The cornmeal in this recipe is coarsely ground and can be quite flavorful. Soaking the cornmeal in buttermilk for a few hours or even overnight will tenderize the large cornmeals and make the bread more moist and tender. However, this step is optional, and the bread is delicious even without the soaking step.

This recipe is for a 9 inch cast iron skillet

6-8 servings

directions

1) Soak cornmeal

Cover the cornmeal with buttermilk and let soak anywhere from 2 hours to overnight before baking.

2) Prepare your cast iron skillet and melt your butter

Preheat oven to 425°F.

Place the butter in a 9-inch cast iron skillet and place in the oven to preheat. This will melt the butter for your recipe and flavor the pan all at once.

3) Mix your dry ingredients

4) Mix wet ingredients

5) Combine the wet and dry ingredients

6) Pour the batter into the pan and bake

Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the milk and eggs to the soaked cornmeal and buttermilk mixture. Remove the cast iron skillet from the oven and pour the melted butter into the wet ingredients. Whisk to incorporate. Mix both your dry ingredients and your wet ingredients into a batter. The dough has a flowable consistency, is not dry or stiff and is not runny. Pour the cornbread mixture into the hot skillet and reduce the oven temperature to 375°F.

Beware of the hot pan!

Place pan in center of oven and bake until center is set or a toothpick inserted in the center comes out clean.

7) Cool and serve

Let cool for 10 minutes before serving.

This cornbread tastes great with chilli or with fresh butter and jam. It also makes an excellent down-to-earth strawberry shortcake; Cover with sliced ​​berries and drizzle with honeyed crème fraíche. Maybe you want seconds.

What is the difference between white and yellow cornmeal?

Not sure how to choose between white cornmeal and yellow cornmeal? Maybe you’ve heard that yellow cornmeal is sweeter than white? Or that white cornmeal is more refined? It’s actually a lot easier than that.

The only major difference between white cornmeal and yellow cornmeal is right there in their names: their colors. The two varieties get their shades only from the different colors of the corn kernels from which they are ground. In terms of recipes and cooking methods, the two can be used more or less interchangeably.

Beyond that, however, there are some traditions and preferences that tend to separate them. Historically, yellow cornmeal was more popular in New England and the Northern States, where it forms the basis of old regional recipes like Indian Pudding, Spider Cake, and Johnnycakes. It is also the preferred cornmeal in Texas, where it is used in cornbread to soak up chili.

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe this is because families in the Old South used white corn flour as it more closely resembled the “fancy” European wheat flour. Either way, it’s still a staple of traditional southern buttermilk cornbread today. White cornmeal is also often ground finer than yellow cornmeal, giving baked goods made from it a more refined, less rustic texture.

The only specific difference between corn flours, according to some studies, might be that flours ground from darker corn kernels — especially those with deep orange, yellow, or purple hues — are richer in nutrients like vitamin A and beta-carotene, and therefore slightly more nutritious. But when it comes to cooking, feel free to follow your own tastes and preferences – they will all be delicious!

The arepa (ə-‘rā-pə) is perhaps the most representative element of Venezuelan cuisine. The arepa is versatile as it can be used as an appetizer, side dish or main course. Arepas can be made for breakfast, brunch, lunch, or dinner. The arepa varies in cooking technique, main ingredient, color and filling depending on the region of the country in which it is prepared.

The main ingredient for arepas in their basic form is corn. In the beginning, corn was ground with a mortar to make the cornmeal mixture for making arepas. Then came the pre-cooked version of the cornmeal, which made the whole process that much easier. The most common and internationally recognized brand of Venezuelan pre-cooked white cornmeal is P.A.N. Brand that we simply call “Harina PAN” (PAN flour). GOYA makes another version called “Masarepa”. Another option is MASECA, which makes “Masa Instantanea de Maíz” (instant corn masa flour made from corn).

Maseca is likely to be found in every supermarket on either Flour Island or Ethnic/Mexican Food Island. The Goya version, Masarepa, would most likely only be found in Latin American or Mexican convenience stores. Unfortunately, Harina PAN can only be found in supermarkets that are close to a large population of Venezuelans in the US (like Weston, Florida); in Venezuelan supermarkets or via the Internet. However, I have to say that I found Harina PAN at a small Mexican market on Eastern Boulevard in Montgomery, Alabama. Maybe you can share other places where you found Harina PAN. Harina PAN can also be found online, just google and several online stores that ship through the US will come up. I found this one.

The name of the arepa comes from the word “erepa”, which means “corn” in the dialect of the Cumanagoto Indian tribe. These “cumanagotos” made arepas in disk shapes (similar to other corn mix products like cachapas or tortillas and even their cooking utensils like budare or comal) to worship the sun and moon.

Well, arepas are so diverse in their aspects that it is good to mention some of the most common ones. One of my favorites, the sweet one, “Arepa Dulce” or “Arepa de Anís” has sugar and “Anís” (Aniseed or Pimpinella Anisum – seeds), it’s very thin and when fried one side will end up like a bubble Separating the skin from the inside of the dough, great with a very salty cheese. Arepas can be baked, grilled, fried, or boiled. With technology we now have what I call the “Toasted Arepa” which is made very easily using the “Tostiarepa” which is a toaster made specifically for making arepas. Yes, it makes arepas even easier to make than they already are, but for me they get very “fatty” and the crust might be too crispy at times. Just one of these will fill you up quickly. Keep an eye out for arepa recipes coming soon.

¡Buen Provecho!

UPDATED (Where to buy Harina PAN in Montgomery, Alabama): Yesterday I was shopping at Winn Dixie on Eastern Boulevard & Vaughn Road in Montgomery, Alabama and happened to see Harina PAN on the International Food Isle next to the Mexican products. I checked the packaging for the expiration date and found it says “Imported by Goya Foods Inc” just below the expiration date stamp. It’s made by Empresas Polar (big Venezuelan company) but these ones I found were made at Alimentos Polar headquarters in Colombia. It also says “Very low gluten”, which was not the case with the packaging imported from Venezuela. Although I would let you know what I found. Each package costs $3.29. *I think Goya may soon be importing this product to other places and hopefully their website too.

UPDATED (Where to Buy Harina PAN in Omaha, Nebraska): You can buy Venezuelan Harina P.A.N. at the Supermercado Nuestra Familia on the NE corner of 36th St. and Q St. in Omaha, Nebraska. Here is the link to their website and a photo:

UPDATE (Harina P.A.N., Gluten and GMO): There have been many responses to this post and questions about whether Harina P.A.N. contains gluten and whether it was produced using genetically modified organisms (GMO). I took it upon myself to contact Empresas Polar/Alimentos Polar (the company responsible for the manufacture and distribution of Harina P.A.N.) and I asked them these questions. I received a reply and they said that as you can see in all Harina P.A.N. packages in circulation today, they added a disclaimer stating that “it may contain traces of wheat and/or oats”. This means that the cornmeals and flour mixes produced under the P.A.N. brand may contain traces of gluten because it is produced in a factory that also processes other grains such as oatmeal and wheat. Made for export, the Harina P.A.N. (which you would find anywhere else but Venezuela) is made in their factories in Colombia, where they also process other grains, and therefore, just like the Venezuelan product, it is NOT GLUTEN FREE. They stated that they do NOT go above 100 milligrams of gluten per kilogram of product, but neither do they go below 20 milligrams per kilogram and therefore they have to add the disclaimer.

In addition, they informed me that Harina P.A.N., which is produced in Colombia and exported to many other countries, is made with genetically modified corn that is authorized in Europe and the United States. They also explain that the genetic modifications in corn are to avoid wasting crops due to insects and the like and also increase the yield of the corn crop. They also explained that the international food safety agencies responsible for assessing the risks in food have determined that these crops do not pose any harm to your health and are as safe as corn that has not been genetically modified.

I must say that this information was given to me by Empresas Polar and that ultimately it is up to you to decide whether you want to consume Harina P.A.N. or whether it is safe for you to consume Harina P.A.N. which may contain traces of gluten and that’s made with genetically modified corn.

Yes, corn in its natural form is gluten free. However, watch out for gluten in corn that’s in a sauce or other ingredient, as these could contain the protein. Regardless of the type of corn you buy, always check the ingredient label to make sure the product is truly gluten-free. Get help reading food labels here.

Other corn varieties

There are other variations of corn that can be eaten on a gluten-free diet. Along with plain corn, people with celiac disease often ask if the following is gluten-free:

cornstarch

cornmeal

hominy

meal with cereals

cornstarch

In its natural form, cornstarch is gluten-free. Cornstarch is made by grinding the starchy (carbohydrate) portion of a corn kernel and turning it into a very fine powder. Cornstarch is typically used as a thickening agent for soups, sauces, gravies, and stews. It’s also used in pre-made gluten-free flour mixes because it creates a smoother texture.

cornmeal

Just like cornstarch, cornmeal is gluten-free in its natural form. It has a light, finer texture when used in baked goods. Whenever possible, purchase cornmeal that is labeled gluten-free, as cross-contamination can occur during the manufacturing process.

meal with cereals

Cornmeal is also gluten-free. Cornmeal is a coarse flour made from corn (i.e. maize). Just like with cornmeal, it’s important to look for labeled gluten-free cornmeal whenever possible, as cross-contact can easily occur during manufacturing.

hominy

Hominy is a corn product and is gluten free. Hominy is made from dried corn kernels, which are then soaked in a lime or lye bath. It is used in many different products, such as tortillas.

Popcorn

Although popcorn is naturally gluten-free, it may contain additives or flavorings containing gluten. Popcorn itself is made from corn kernels that are heated until they “pop”. Specific ingredients such as butter, salt, and spices are then added, and some of these additives may include malt flavorings, soy sauce, or spice blends containing gluten. It’s usually easy to read the ingredients and determine if the popcorn is gluten-free, but if there’s confusion over things like strength and flavors, please call the manufacturer before consuming.

At other times, such as For example, at sporting events, movie theaters, trade shows, or anywhere with a popcorn machine, it can be difficult to pinpoint the exact ingredients. In these cases, it’s best to ask how the popcorn is made, how often the machine is cleaned, and what ingredients go into the butter and other flavorings before eating. If you don’t get a straight answer, it’s often best not to eat — although that decision is ultimately yours.

Finally, popcorn can safely be made at home with your own machine and ingredients. Small popcorn makers are readily available and you can make interesting custom flavors or just plain old butter and salt!

Celiac disease symptoms after eating corn

Do you feel like you have gluten after eating corn or corn products? If so, first check the products you eat. Is there a hidden source of gluten? What about the way it was prepared? Could there have been cross contacts? If the answers are yes, stop eating this product, drink plenty of water, and get as much rest as possible until you feel better. Be sure to consult your doctor, especially if your symptoms don’t go away.

If you are certain that the corn or corn product you ate did not contain gluten, you may have a corn allergy or sensitivity. Talk to your doctor or a registered dietitian who knows about celiac disease. They can best help you figure out if you’re sensitive to corn.

A corn allergy can be difficult to diagnose because prick tests cannot differentiate between allergies to grass pollen and other seeds and grains.

Symptoms of a corn allergy can include:

nausea

Vomit

cramps

Diarrhea

indigestion

All of these symptoms can be caused by gluten. For this reason, it’s important to have professional assistance to determine if your problems are due to a corn allergy or gluten exposure. Long-term exposure to gluten can cause serious long-term health problems, such as osteoporosis, other autoimmune diseases, and even certain types of cancer. Your doctor can help you figure out if you’re exposed to gluten by checking the same antibody levels that the celiac disease blood test checks. Learn more about celiac testing at www.BeyondCeliac.org/GetTested.

<< View more frequently asked questions about gluten-free nutrition

19 Oct 1965 M.R.GOULD ETAL 3,212,904

VEHULLEP pwmmm rsp CORN WNW/a I PRECONPITIONER-(O/IVEYUR (00K E R PRYEB U.S. Patent 3,212,904 METHOD OF MAKING A PRECOOKED CORNMEAL Max R. Gould and Donald L. Swartz, Barrington, Illinois,

Assignees to The Quaker Oats Company, Chicago, 111.,

a New Jersey Corporation, filed February 4, 1963, Ser. No. 256,072 7 claims. (CI. 99-93) This invention relates to cereal flours and more particularly to a cereal flour made from dehusked, degerminated corn.

Corn flours suitable for making arepas or polenta bases and having a satisfactory shelf life, e.g. do not spoil or become stale between manufacture and actual use by the consumer are economically valuable. Arepas are unleavened grilled cakes, pancakes, or biscuits made from boiled and ground corn that are popular in many South American countries. Polenta is a dish of Italian origin that uses a cooked corn porridge as a base. Corn flours suitable for making arepas and having a satisfactory keeping quality can be made by the process disclosed and claimed in U.S. Patent No. 3,046,139 issued July 24, 1962 to Max R. Gould, Leo P. Carroll and Ralph Cervantes. Prior to this patented process, to prepare satisfying arepas, the consumer had to boil the corn in water, drain the excess water, grind the wet corn in a mill, and then almost immediately thereafter, to avoid spoilage, shape the batter into cakes and in the mass Bake in the oven or on the grill.

Prior to the process and product described herein, polenta was prepared by boiling raw cornmeal in water with continuous agitation for up to 25 minutes to form a cornmeal mash base for the polenta.

Germinated, hulled white corn is traditionally used for arepas, while germinated, hulled yellow corn grits are traditionally used for polenta.

An object of this invention is to provide a new process for preparing a precooked, shelf stable flour from dehusked and sanitized corn.

Another object of this invention is to produce a precooked, dry, white cornmeal which, when mixed with about 2 to about 3 parts by weight of water, yields a dough that is easy to handle and shape, and which when further baked at temperatures exposed, a crust pastry where the bottom portion is comparable to the original dough.

Another object of this invention is the production of a precooked, dry yellow corn flour or meal which, when reconstituted or rehydrated with about 3 to 5 parts by weight of boiling or hot water, heated for at least 5 seconds and poured into a mold cool, yields a suitable polenta base.

A further object of this invention is the production of a precooked, ground and dried cornmeal with a minimal amount of water, comprising after cooking and before drying substantially completely swollen whole starch granules, the starch granules being swollen to such an extent that their bulk volume is about 2 to about 3 times its bulk volume before cooking.

A still further object of the invention is to provide a new process for preparing the aforesaid cornmeal which can be carried out conveniently and in a relatively short time to produce a cornmeal containing therein substantially all the beneficial materials used in the Water soluble are for cooking corn.

According to the invention, these objectives are achieved by subjecting husked and germinated corn to a series of steps that includes crushing the husked, germinated corn to a relatively small particle size, adjusting its moisture content within a prescribed range, and heating the comminuted moistened grain corn at substantially atmospheric pressure to a temperature not significantly above 212 F. to cook the corn and finally drying the cooked corn to a moisture content of no more than 15% by weight to avoid spoilage problems on prolonged storage of the flour product Periods to avoid time prior to consumer use. The temperature and pressure conditions used to cook the corn according to this invention are relatively mild compared to conventional prior art methods and relatively short processing times are used.

Figure 1 is a diagram showing the different steps of the method.

In accordance with the process of the present invention, husked, degerminated corn is ground to a particle size to pass through a US. 20 screens. Other grits are practical, but in general, finer grinds reduce grinder capacity and coarser grinds require longer periods of time for the corn to be fully processed. Preferably, the corn is ground to a particle size of less than about 10 mesh. Comminution of the corn can be accomplished by milling in conventional mills or milling machines handling materials of this type, for example, a hammer mill such as a micropulverizer or a Fitz mill manufactured by the W.J. Fitzpatrick Company of Chicago, Illinois. Any sterilized, peeled corn is suitable as a starting material. Degerminating and shelling can be accomplished by any method currently practiced and well known to those skilled in the art that reduces the fat content of the material to about 2% or less and the casing to about 1% or less. In general, the peeled, sterilized kernels comprise about 65 tons of the whole kernel.

After grinding to an appropriate particle size, the moisture content of the dehulled, degerminated, ground corn is adjusted to a value of about 30 to 45% by weight. This can be done immediately after entering the digester proper, but is preferably done as a separate preconditioning step in a hydrator or conditioner. Preferably, the temperature of the ground or broken corn is increased concurrently with the adjustment of its moisture content. Various devices with means for wetting and heating the corn can be advantageously used to carry out this preconditioning treatment. Commercially available high speed mixers with means for injecting liquid and/or vapor are satisfactory for this purpose. In a preferred method, water is incorporated into the conditioner in amounts to provide a moisture content in the ground corn of about 30 to 35 percent. Simultaneously with the moisture content adjustment, steam is introduced into the preconditioner to raise the temperature of the corn to about 0°C. The use of steam or other means of heating is not essential in this step but is preferred as it facilitates absorption and distribution of the water throughout the corn and also by raising the temperature of the corn reduces the heating requirement in the subsequent cooking step. The treatment time in the preconditioner is relatively short, generally ranging from about 10 seconds to 60 seconds, and preferably from 15 to 20 seconds. The steam introduced into the preconditioner is at substantially atmospheric pressure and need not effect cooking of the corn, but partial cooking can be effected in this preconditioning step if desired.

After the preconditioning step, the comminuted corn is fed to a cooker, which preferably takes the form of an auger conveyor having means for injecting or injecting live steam into intimate contact with the corn. A suitable screw conveyor digester is shown in FIG.

2, commercially available units of this general type are widely used in continuous blanching of fruits, vegetables, mushrooms, etc. The device shown comprises a tubular conveyor 11 containing a rotatable auger 12 . The conveyor is provided with a plurality of inlets 13 for injecting water or steam. There is a hopper 14 for introducing the shredded corn. In using this device, the speed of rotation of the auger is made variable and adjusted by suitable means, not shown, so that the corn fed to it reaches the desired temperature and is treated for a sufficient time to bring it into the right condition. The worm helps move the corn and aids in the passage of heat into it so it can be heated evenly. In the continuous cooker, the preconditioned corn is subjected to the action of steam at substantially atmospheric pressure for a period of time generally ranging from about 3 to 10 minutes, preferably from 5 to 8 minutes, to effect cooking of the corn. The temperature of the corn exiting the conveyor cooker ranges from about 190 to 212 F. Product temperatures well above 212 F have been found unnecessary to produce a satisfactory corn product and are not used. The moisture content of the corn discharged from the conveyor cooker should be in the range of 30 to 45% and preferably 35 to 40%. Other moisture levels can be used, but lower humidities increase processing time and higher humidities make the product more difficult to handle and dry. The comminution of the corn enables intimate contact between the injected steam and the particulate material, with the result that the corn is cooked using substantially atmospheric pressure, relatively low cooking temperatures, and relatively quickly. As a result of the cooking, the absorption properties of the final cornmeal are greatly improved in view of its suitability for making arepas or a base for polenta. That is, the material made by the present process has the ability to absorb at least two parts by weight of water to form a dough that is easily handled and reconstitutes with about 3 to 5 parts of hot water to make a suitable polenta base.

After cooking the corn in the cooker, which is preferably an auger cooker, the corn is then preferably chilled prior to drying. The preferred method is to pass the material from the conveyor cooker through a fan or blower that creates airflow at room temperature. This cools the material and makes handling easier. After cooling, the material is preferably broken up to further reduce lumps before drying. It is preferred to dry the corn in a gas fired rotary dryer where the hot combustion gases at the inlet are in the range of 500-1000 F, the exit gas temperatures are in the range of 200-300 F and the product temperature from the dryer is in the range of 200-300 B. is in the range of 150200 F. Other drying methods can be used, such as flash drying, pan drying, or fluidized bed drying. The flour is preferably dried to a moisture content between 10 and 14 percent (wet basis) or at least below 15 percent.

After drying, the dry meal is then graded or graded, for example through the use of a sifter. In this process, the cornmeal of 1 mesh or finer is ready for packaging and marketing, while the coarser particles, greater than 20 mesh, are sent to a hammermill to be dry reground and reduced to an equal size of up to or less less than 20 mesh for use as arepa flour.

A more granular material is desired for polenta. This is made by replacing the hammer mill with a granulator such as rollers or any other gentle device known to those skilled in the art. Coarse or fine polenta grades can be made, for example, by granulating to pass through a US. 16 sieve for making coarse polenta or for straining a US. Sieve to fine polenta. In both cases the amount of fine material, e.g. B. Material that will pass through a US. 70 mesh, is kept to a minimum, e.g. B. 10 percent or less to reduce or eliminate the likelihood of clumping when the material is added to boiling or hot water in making polenta base.

The properties of the dough or masa for arepas or cornmeal mash for polenta as reconstituted from the flour can be modified by adding an extra step between cooking and drying. By subjecting the cooked wet corn, at about 35% moisture at which stage it is quite susceptible to starch modification, to a compressive or kneading action, it is possible to control the flour’s final properties over a range that would not be possible without this step is reachable. Increasing the degree of compression or kneading increases the cohesive properties of the masa or polenta base made from the flour. This, in turn, affects the shape characteristics and final properties of the arepa or polenta base.

Using this step, it is possible to obtain a series of difficult-to-shape arepas with a rough, badly cracked crust into a dough so cohesive that the arepa tends to seal and crack during baking. A degree of cohesion that causes the arepa to rupture is undesirable. Within the specified range, just before popping, as cohesion is increased with increased kneading, the masa made from the flour is more easily shaped, producing an arepa with a smooth crust with few cracks. This range of cohesion covers the range desired by arepa consumers. Due to personal preferences, variations in preferences from region to region, from country to country, and variations in the corn itself due to inherent or climatic conditions, being able in this way to accommodate natural differences in consumer preferences is very beneficial around minimize or overcome the effect of fluctuations in the starting material.

Additionally, the kneading step allows for the production of either polenta or arepa flour using the same basic process. The degree of kneading affects the firmness and strength of the cornmeal porridge used as a polenta base. In general, the desired properties of an arepa flour fall within the same range of cohesion as those desired for polenta, but again, differences in consumer preferences and variations in the starting material make it important to be able to vary the product within the specified range.

Finely cooked material is formed into a dough and subjected to a squeezing or kneading process. The level of treatment can be controlled by the amount of constraint used on the endplate. In general, it is not necessary to apply any pressure to the die plate. This step can be performed immediately after cooking, while the material is still hot and being cooled at the press and then thereafter, or just after the press. Alternatively, the material can be cooled after cooking and just prior to pressing. It is preferred to feed the material hot to the press as it is more malleable in this state than when cold and requires less work to achieve the same result. A knife or cutter can be used on the press to cut the dough pieces into small segments or pellets. After pressing and cooling, we prefer to crush the pellets to create smaller particles that facilitate the drying step.

The invention is further illustrated by the following numbered examples.

Example 1 Germinated hulled corn was ground on a Model D-Fitz mill using about 5600 rpm, a /s inch round hole perforated retaining screen and a knife edge rotor. Water was added and mixed with the ground corn in a standard batch mixer, increasing the moisture of the mixture to 33.8%. The wetted corn was treated in an auger equipped with steam injection ports through which steam containing essentially atmospheric material was applied to the leaf so that the heated air passed through. After drying, the material was ground on a hammer mill in such a way that it would essentially entirely pass through a 20 mesh. The flour was mixed with about two parts by weight of water and made an excellent arepa masa. The masa wa were formed into arepas and baked on a grid placed over a hot plate and have been found to make an excellent arepa.

Example 2 Germinated husked corn was ground on a Model D Fitz Mill using 5600 rpm, a perforated retaining screen with 2.54 cm round holes and serrated hammers. The ground corn was wetted and preconditioned through a Sprout-Waldron preconditioner commonly used prior to pellet mills. Water and steam were mixed with the ground corn as it passed through the continuous mixer preconditioner such that the mixture exited the preconditioner at 29.9% moisture and 178 F. The steam conveyor took an average of 4.5 minutes and had an exit humidity of 35 .9 percent and an exit temperature of 198 F. The material was cooled and then dried on the pan dryer as above. After drying, the material was reground to pass a 20 mesh screen. The flour was formed into masa by adding about two parts by weight of water, then into arepas and baked as before. The flour produced excellent arepas.

Example 3 Germinated husked corn was ground on a Model ID Fitz Mill using a 1.27 cm round hole perforated screen, 5600 rpm and serrated hammers. That

ground corn was mixed with water in a batch mixer to 33.3% moisture. The wet mix was treated in the steam conveyor for an average of 4.5 minutes with the conveyor maintained at 36.5 percent humidity and 200F. The material was cooled and dried and ground to pass through a 20 mesh as before. The flour was mixed with 2.2 parts by weight of water and excellent masa and arepas were made. 1 The material was further evaluated by arepa consumers and found to be excellent.

Example 4 Germinated husked corn was milled as in Example 3. The ground material was preconditioned as in Example 2 except that its moisture content exiting the preconditioner was 34.1 percent and the temperature was 175F. Preconditioned material was cooked in the steam conveyor using an average retention time of 5.5 minutes. The exit moisture from the steam conveyor was 36.4 percent and the exit temperature was 198 F. The material was cooled and dried and ground to pass 20 mesh as before. Arepas were prepared as before and judged excellent.

Example 5 Germinated husked corn was ground in Example 3. Water and steam were mixed with the ground corn using the preconditioner previously described. The exit temperature was 165 F. and the exit humidity was 32.5 percent.

hot gases of 750 F. The resulting gas temperature exiting the rotary dryer was 255 F. and the product temperature was 178 F. The product moisture was 12.5 percent. Material from the dryer was cooled and ground to substantially 20 mesh mesh. It was then mixed with water and used to make excellent arepas.

Example 6 Germinated husked corn was ground on a hammer mill using a 2.54 cm round hole perforated screen. The ground corn was mixed with water but no steam using the preconditioner previously described. The average exit humidity was 35.5 percent. The wetted mixture was then treated in a larger steam conveyor than previously used. The mixture was held in the cooker for an average of 7.0 minutes and was treated with approximately 0.13 pounds of steam per pound of moistened corn. The outlet humidity averaged 38.2 percent. The material discharged from the digester was cooled by passing it through a fan drawing room temperature air to a cyclone separator. The cooled material was dried using a pan drier as previously described. It was then ground to substantially 20 mesh mesh. Arepas were made from the material previously described and found to be excellent.

Example 7 Germinated husked corn was ground as in Example 3. Water was mixed with it in a batch mixer, increasing the moisture to 33.8 percent. The wetted corn was steamed for an average time of 7.75 minutes, exit moisture was 36.5 percent, and exit temperature was 190 F. Material from the cooker was immediately processed using a Fitz mill with a round hole perforation of .f :, -inch shreds hold screen. Immediately after comminution, the material was dried with hot air on a previously described pan dryer. The dried material was ground to pass 20 mesh. Arepas were made from it, which were found to be excellent.

Example 8 Germinated husked corn was ground as in Example 3. Water was added to the ground corn in a batch mixer, increasing the moisture of the mixture to 32.6%. The wetted corn was steamed for about six minutes. The exit temperature was approximately 200 F. and the exit humidity averaged 37.1 percent. A portion of the cooked material was cooled and then dried using a pan drier as previously described. A second portion of the cooked material was doughed and pressed using a six inch diameter screw-type press with a constraining mold plate consisting of 222 At-inch diameter holes. Cooling water was used on the jacket of the press and the dough material exited the press at 170-175F. It was further cooled by being forced through an air duct to about F. After cooling, the material was ground using a Fitz Mill and an A inch diameter round-hole perforated screen. After grinding is the

The material was dried on the pan dryer mentioned above. Arepas were made from both samples and judged to be fairly good. The unpressed sample had a shorter dough shape, produced arepas with more cracked crusts, and was more brittle than the sample that had been press treated before drying.

Example 9 was cooled and then dried using a pan drier as previously described. A second portion of the cooked corn was subjected to the same pressing action as in Example 8, was ground on the Fitz mill using a perforating screen with 2 inch diameter round holes, and dried on the pan drier as before. The dried product from both portions was granulated to pass US. 25 mesh with a minimum of material that passes a US test. 70 screens. Samples average less than 7 percent across the US. 70 screens. The resulting products were made into a polenta base by adding 150 grams to 675 milliliters of boiling water in a pan, continuing to heat the mixture for about 10 seconds, and pouring the mixture into a mold. Upon cooling, both products formed a suitable polenta base. The product of the material pressed during processing formed a firmer, firmer cornmeal slurry and exhibited fewer surface cracks during cooling, but both provided suitable polenta bases within the range of desired cohesion.

The product made according to the present invention provides a cornmeal that can be used to make arepas or polenta bases with all the desired properties, with a great saving of time and effort for the user. It eliminates the need for the user to cook the corn or cornmeal, and provides a stable flour that can be quickly made into arepas in any quantity or polenta bases desired. The flour made for arepas has the ability to absorb at least 2 parts by weight of water to form a dough in less than a minute that is easily handled and easily formed into cakes for baking. The absorbed water is held in such a way that when the shaped cakes are baked, the result is a biscuit that has a smooth crust with small even cracks and an interior that is dry and crumbly to the touch and not sticky to the touch. Other methods of making corn flours result in doughs that are capable of absorbing sufficient water, but result in doughs that are too cohesive or tend to be rubbery or dense and/or can be sticky, leading to difficulties in handling and forming. or may burst at the point of baking.

The flour or semolina made for polenta has the ability to absorb 3 to 5 parts by weight of boiling or hot water to form a liquid cornmeal paste which, on cooling, yields a firm, smooth cornmeal paste suitable for use as a polenta base. Other methods of making cornmeal produce materials that lack the ability to absorb sufficient water, require long cooking times to prepare, form lumps when mixed with water, or lack the desired degree of firmness or smoothness for polenta bases .

Also, the cooking time required to make the cornmeal is reduced to a few minutes and the moisture required while the corn is present is reduced to a range of about 40 percent or less, resulting in easier drying and a reduced drying time and Costs. In addition, drying is accomplished in one step and the soluble materials normally lost in the cooking water in other prior art processes are retained in the product of this invention.

Those modifications and equivalents that fall within the spirit of the invention and the scope of the appended claims are intended to be part of the invention.

We claim:

Claims 1. A method of making a precooked, shelf-stable corn meal from substantially husked and substantially germinated corn, comprising crushing the husked, germinated corn to a particle size not substantially larger than can be fit by a US. No. 20 screen, contacting the ground corn with water for a period of time sufficient to adjust its moisture content to a level of about 30 to 45% by weight, and heating the corn to a temperature of about 190 to 212 F. for a period of time , sufficient to cook it while maintaining its moisture content between about 30 and 45 percent, and thereafter drying the product to a final moisture content of no more than about 15 percent by weight.

2. A process for preparing a precooked, shelf stable corn meal from substantially dehusked and substantially degerminated corn Wh 99rnprises crushing the dehulled, degerminated corn to a particle size not significantly larger than will pass through a US. No. 20 screen, contacting the ground corn with water for a period of time sufficient to adjust its moisture content to a level of about 35 to 40% by weight and heating the corn to a temperature of about 190 to 212 F. for a Period of time sufficient to cook it while maintaining its moisture content between about 35 and 40 percent and thereafter to dry the product to a final moisture content of no more than about 15 percent by weight.

3. A process for preparing a precooked, shelf-stable corn meal from substantially husked and substantially germinated corn, comprising comminuting the husked, germinated corn to a particle size not substantially larger than can be fit by a US. No. 20 screen, heating the ground corn to a temperature of up to 212 F. and adjusting the moisture content thereof to a value of from about 30 to 45% by weight and then heating the corn at a temperature of up to 212 F. for a period of time , sufficient to cook them while maintaining their moisture content between about 30 and 45% and thereafter to dry the final product to a final moisture content of no more than about 15% by weight.

4. Verfahren zur Herstellung eines vorgekochten, lagerstabilen Maismehls aus im Wesentlichen geschältem und im Wesentlichen entkeimtem Mais, umfassend das Zerkleinern des geschälten, entkeimten Maises auf eine Partikelgröße, die nicht wesentlich größer ist, als sie durch einen US passt. Sieb Nr. 20, Erhitzen des zerkleinerten Maises auf eine Temperatur von 170 bis 180 F. und Einstellen des Feuchtigkeitsgehalts davon auf einen Wert von etwa 35 bis 45 Gew.-% und dann Erhitzen des Maises auf eine Temperatur von 190 bis 212 F über einen Zeitraum, der ausreicht, um es zu kochen, während dessen Feuchtigkeitsgehalt zwischen etwa 35 und 40 Prozent gehalten wird, und danach das Endprodukt auf einen endgültigen Feuchtigkeitsgehalt von nicht mehr als etwa 15 Gewichtsprozent zu trocknen.

5. Ein Verfahren zur Herstellung eines vorgekochten, lagerstabilen Maismehls aus im Wesentlichen geschältem und im Wesentlichen entkeimtem Mais, umfassend das Zerkleinern von Mais auf eine Partikelgröße, die nicht wesentlich größer ist, als eine US passieren wird. Sieb Nr. 20, Erhitzen des zerkleinerten Maismaterials auf eine Temperatur von etwa 170 bis 180 F und Einstellen des Feuchtigkeitsgehalts davon auf einen Wert von etwa 30 bis 45 Prozent und dann Leiten des zerkleinerten Maismaterials durch eine Zone, in der es kontaktiert wird Dampf bei im wesentlichen atmosphärischem Druck unter Bedingungen, um eine Produkttemperatur von etwa 190 bis 212 F zu erreichen, um dessen Kochen zu bewirken und danach das Endprodukt auf einen Endfeuchtigkeitsgehalt von nicht mehr als etwa 15 Gew.-% zu trocknen.

6. Verfahren zur Herstellung eines vorgekochten, lagerstabilen Maismehls aus im Wesentlichen geschältem und im Wesentlichen entkeimtem Mais, umfassend das Zerkleinern des geschälten, entkeimten Mais auf eine Partikelgröße, die nicht wesentlich größer ist, als sie durch einen US passt. Sieb Nr. 20, Erhitzen des zerkleinerten Maismaterials auf eine Temperatur von etwa 170 bis 180 F. und Einstellen des Feuchtigkeitsgehalts davon auf einen Wert von etwa 35 bis 40 Prozent, dann Leiten des zerkleinerten Maismaterials durch eine Zone, in der es mit Dampf in Kontakt gebracht wird, wobei die Verweilzeit in dieser Zone 3 bis 10 Minuten beträgt und ausreicht, um eine Produkttemperatur von 190 bis 212 F zu erreichen, und das Produkt auf einen Endfeuchtigkeitsgehalt von nicht mehr als etwa 15 Gew.-% getrocknet wird.

7. Verfahren zur Herstellung eines vorgekochten, lagerstabilen Maismehls aus im Wesentlichen geschältem und im Wesentlichen entkeimtem Mais, umfassend das Zerkleinern des geschälten, entkeimten Mais auf eine Partikelgröße, die nicht wesentlich größer ist, als sie durch einen U8 hindurchgeht. Sieb Nr. 20, Inkontaktbringen des zerkleinerten Maises mit Wasser für einen ausreichenden Zeitraum, um dessen Feuchtigkeitsgehalt auf einen Wert von etwa 30 bis 45 Gew.-% einzustellen, und Erhitzen des Maises auf eine Temperatur von etwa 190°C bis 212 F. für vom Prüfer zitierte Referenzen eine Zeitdauer, die ausreicht, um es zu kochen, während der Feuchtigkeitsgehalt davon zwischen etwa 30 und 45 Prozent gehalten wird, und der erhitzte Mais geknetet wird 5 334245 86 Lauer 99 93 zwischen etwa 30 und 45 Prozent, und danach Trocknen der 3.046.139 7/62 Gould et 99 93 ifigf f ig iggf Mutante als abmt A. LOUIS MONACELL, Primary Examiner.

UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION Patent N00 3.212.904 19. Oktober 1965 Max R. Gould et. a? F Es wird hiermit bescheinigt, dass im oben nummerierten Patent ein Fehler auftritt, der korrigiert werden muss, und dass das genannte Letters Patent wie unten korrigiert lauten sollte.

Spalte 5, Zeile 5, für Spalte 8, Zeile 33,

lr61’nch” gelesen w 1f8-1nch für “45” gelesen 0 Unterzeichnet und versiegelt an diesem 5. Juli l966c (SEAL) Atbest:

ERNEST W. SWIDER EDWARD J. BRENNER Attesting Officer Commissioner of Patents

Masarepa is pre-cooked, ground cornmeal used to make arepas, a type of round, flat corn cake popular in both Venezuela and Colombia. Arepas are prepared on a griddle, eaten with almost every meal, and can be topped or stuffed with meat, cheese, and/or vegetables.

Learn what foods to stock your pantry with to cook Colombian recipes.

Fast facts Main ingredient: pre-cooked cornmeal Area of ​​use: South America Most common use: preparation of arepas

What is Masarepa?

Masarepa is a convenience product, a modern day arepa maker’s dream, as this ingredient takes a lot of the work out of the arepa making process.

Arepas, a food most closely associated with Venezuela and Colombia, were formerly made by soaking dried corn and then manually pounding the kernels to remove the germ and outer lining. The remaining part of the corn was then boiled and ground and made into arepas.

Fortunately, the labor-intensive process of making masarepa is now carried out on an industrial scale. Most grocery stores carry dried pre-cooked cornmeal that can be used to make arepas quickly and easily. Masarepa is combined with just a few ingredients into an easy to work with dough.

Masarepa vs. Masa Harina

Sometimes two ingredients are commonly confused, and for those new to South American cuisine, it’s not uncommon to conflate masarepa and masa harina.

Masarepa is corn dough that is dried and ground into fine cornmeal and is available at Latin American grocery stores and online. It is softer and more refined, and the flavor is stronger than masa harina. Look for the words harina de maiz refinada precocida (refined, pre-cooked cornmeal) on the packaging. Masarepa is the flour of choice for making arepas.

Masa harina, on the other hand, is made from corn that’s treated with lye to remove the germ and outer husk before it’s ground, in a process called nixtamalization. Masa Harina is used to make tortillas, tamales, pupusas and gorditas and means “dough flour”.

How to use masarepa

This ingredient is used to make arepas, which are an extremely versatile food and can be served as appetizers, snacks, or side dishes. Masarepa, when made into arepas, can easily become a full-fledged meal for breakfast, lunch, or dinner, depending on whether you add meat, cheese, eggs, or veggies—or a combination of these.

How does it taste?

Masarepa has a corn flavor but is milder than a tortilla. When made into arepas, which is the most common use, it is usually grilled like a pancake, becoming crispy on the outside and soft in the middle.

Masarepa Recipes

Masarepa is the flour of choice for arepas, some baked goods, and empanadas, fried dumplings filled with meat, vegetables, or cheese. In Colombia, arepas are typically made slightly thinner than in Venezuela, where arepas are often used to make meat- or cheese-filled sandwiches like reina pepiada.

Depending on the dish, arepas can be grilled, baked, or fried. They’re almost always made with masarepa, but some varieties call for hominy or even quinoa.

Where to buy Masarepa

You can find arepa flour fairly easily at specialty stores that carry Latin American food and online. This product is also sometimes called Masa al Instante and Harina Precocida. Common brands include Harina PAN, Areparina, Harina Juana and Goya (which come in both white and yellow variants). Many grocery stores, particularly those that cater to large numbers of Spanish speakers, list masarepa in the international or Latin American grocery section.

storage

Masarepa is a pantry item that does not require refrigeration. It can be kept in a cool, dark place for months.

We’ve got a serious deal for Portland restaurant Teote. It’s Latin inspired and celebrates the arepa in all forms.

I had never eaten an arepa before eating there, but have returned almost weekly since that first bite. (It doesn’t hurt that they have an awesome vegan bowl over there, which inspired this Vegan Black Bean Plantain Bowl!)

I’ve recently started testing my own arepas, but all my attempts have fallen a bit short of Teote’s fame. So I did what any sane, normal person would do: I called her and asked for her prescription. And guess what? You basically gave it to me. Well, at least their secrets. And I totally ran with them.

So that, my friends, is it. The key to perfectly flavorful arepas that are crispy on the outside, tender and fluffy on the inside! Let us do this.

What are arepas?

Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. Traditionally they were cooked in a pan called Budare. They can also be grilled, baked or fried.

Venezuelan arepas tend to be smaller and thicker, while Colombian arepas tend to be sweeter, thinner, and filled with cheese. Our version is more like Venezuelan arepas. You can find more traditional recipes for Venezuelan arepas here and for Colombian arepas here.

How to make arepas

This recipe requires 30 minutes, 1 bowl, and only 3 ingredients: salt, water (which we don’t count as an ingredient), oil for cooking, and areparina or masarepa, a special pre-cooked cornmeal made specifically for making arepas.

How to make arepas with masa harina

If you don’t have masarepa (an ingredient that can be hard to find, especially organic and non-GMO), I’ve found a workaround that keeps these gluten-free! (Please note that it is not traditional.)

Simply add the full amount of masarepa (2 cups as written in the original recipe) to 1 1/2 cups masa harina (works much better than cornmeal, but cornmeal can work too), 1/4 cup coconut flour, and 1/4 cup gluten-free flour or arrowroot starch. I also like to add ~1 tsp baking powder when I add the flour for some rise. Add more gluten-free flour or arrowroot starch as needed until dough is malleable and not sticky or crumbly. Proceed with the recipe as directed.

The process is simple: dissolve the salt in the water and slowly add the masarepa until a fluffy dough forms, stirring with a spoon or your hands.

I use my hands because when Colombian and Venezuelan grannies use their hands, you follow along.

Well, the Teote secret lies in two deviations:

1) Mix together both white and yellow masarepa (which I also recommend as it produces a nice golden color but a light texture and slightly less bitter taste).

and

2) Fry (no wonder they taste so good). We opted for pan frying and then baking to fully cook the center through, but definitely fry away if you want!

Once you have your dough where it should be, let it rest for 5 minutes. Then cut out fist-sized portions and form into a ball.

If the edges crack easily or it feels too dry, add a little more water to moisten it. It’s an easy dough to work with. Then it’s as simple as rolling into balls and gently shaping/smashing into slices.

Once your arepas are formed, simply pan fry them in a little oil to form a crust (a little deep blackening is fine!), then finish in the oven to ensure the center is cooked through (optional but recommended). Then enjoy it!

We hope you all LOVE these arepas! They are:

Crunchy on the outside

Tender from the inside

savory

Satisfying

Easy to do

& SO versatile

Arepas can be enjoyed on their own, as an accompaniment to dishes like our Plantain Black Bean Bowl, or sliced ​​into a “pita pocket” and stuffed with pretty much anything, including rice, black beans, vegan barbacoa, jackfruit taco “meat” or Guacamole (the possibilities are endless). You can also enjoy them with some vegan butter and maple syrup as a special treat. mmm

If you’re into arepas, be sure to check out our fluffy cornmeal pancakes, perfect vegan cornbread, and blackberry cornmeal muffins too! And stay tuned because we have an arepa sandwich that will blow your mind.

If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo on Instagram with #minimalistbaker. Cheers friends!