Cornmeal: Characteristics and Applications

In the Soviet period, corn flour in Russia was not particularly popular. But now it is increasingly added to a variety of dishes.This is largely due to the ability of the product to clean the intestines, reduce weight. However, this does not end his healing properties.

Cornmeal contains corn kernels in its base. It is characterized by a wealth of chemical composition and easy digestibility. The basis of the product is starch. It has a high beta carotene content.

The composition contains vitamins A, E, B1 and B2, PP, from minerals - iron, magnesium, calcium, potassium. Finally, it contains essential amino acids.

Feature of the product is the absence of gluten in the composition. The latter is a protein component present in the grains of wheat, rye. For gluten intolerance, celiac disease, cornmeal is used as an alternative to rye and wheat.

Whole grain flour contains more fiber and fewer calories. It is widely used for the manufacture of PP-desserts and dietary dishes, due to the peculiarities of its effects on the body and an excellent ability to fit into the standard values ​​of the CBML.

As for BZHU, flour indicators are as follows: proteins - 7.2 g, fats - 1.5 g and carbohydrates - 72.1 g per 100 g of product. There is in the composition of fiber - 22% per 100 g of the daily requirement for a person. The glycemic index (GI) is 70, so its consumption does not cause insulin spikes.

• Due to the high caloric content of corn flour is characterized by nutritional value. It should be present in the diet of athletes, people experiencing increased physical activity. The high content of protein and amino acids in flour makes it desirable to use it to build muscle.
• Thanks to nicotinic acid, antioxidants and iron in the composition of the flour improves the activity of the vascular system. With its regular use, the elasticity of the vascular walls increases, the permeability of capillaries improves, the level of hemoglobin increases. Flour also helps lower cholesterol, which reduces the risk of heart attacks and strokes. The product is useful in atherosclerosis.
• Potassium in the composition acts as a heart-strengthening agent. The presence of calcium causes corn-based flour to benefit bone and teeth. Saves the product from high blood pressure.
• The presence of starch suggests the benefits of corn meal for the stomach. It exhibits an enveloping, protective action. Due to this, aggressive components are less affected by the stomach walls. This allows you to get rid of heartburn, bloating and abdominal pain.

• Unlike wheat flour, which clogs the intestines, corn, on the contrary, cleans it. This is due to the large amount of fiber in its composition. Passing through the intestines, these non-digestible particles literally scrape the slags and toxins from its walls and remove them from the body. As a result, the state of health improves, the feeling of bloating and heaviness in the stomach disappears. Intestinal motility improves and metabolic processes are activated. Food starts to be processed better and faster, and therefore brings more benefits to the body. These properties of cornmeal allow you to use it for weight loss.
• Positive feedback receives flour from people suffering from kidney disease, inflammation of the gallbladder. This is due to the choleretic properties of the product, the ability to destroy and remove small stones from the kidneys. It also improves the condition of the bladder, reduces inflammation, and normalizes urination.
• Flour is also useful in case of diabetes mellitus type 2, since it reduces sugar levels and cholesterol levels. True, it should be porridge or baked in the oven without adding sugar. It is introduced into the diet of patients with tuberculosis, it demonstrates the health effects of polio and epilepsy.
• The presence of antioxidants and vitamin B allows corn flour to improve skin condition, reduce the intensity of age-related changes. Flour is recommended in the presence of acne.

• It is well known that the condition of the intestines affects the health of the skin. Cornmeal flour not only contains ingredients that are beneficial to the skin, but also cleans the intestines.
• Phosphorus and vitamin B help to improve blood circulation in the brain and have a positive effect on the nervous system. Products based on such flour are useful for mental stress, during stress, nervous exhaustion.
• The presence of large amounts of vitamins and minerals, fiber and lack of gluten make flour useful for pregnant women. Regular use of the product helps prevent anemia, improves blood circulation and blood flow between the woman’s body and the fetus, increases stamina and saves from constipation.
• It is believed that the corn tortillas, better a little stale, cope with toxemia. It is enough to eat a small piece in the morning and drink water to relieve the discomfort. In addition, products based on such flour quickly and permanently saturate, relieve swelling. In the absence of allergy in a child, fresh corn tortillas can be eaten during lactation.

The product may be harmful if you are hypersensitive. It is important that this flour belongs to allergenic products, therefore, with a tendency to allergies and diathesis, you should enter the product into the diet with caution. It should not be used in the acute period of diseases of the digestive tract, with inflammation of the urinary and gallbladder, diseases of the urinary tract.

Due to the ability of corn-based flour to affect blood viscosity, it is not recommended to include it in the diet of people suffering from or having a tendency to thrombosis, as well as after operations.

You can get the maximum benefit only by using a natural product that has undergone proper processing.

That is why it is so important to learn how to choose corn flour.

• First you need to pay attention to the country of origin. From 2014 in European countries it is allowed to grow genetically modified corn and use it as a basis for flour. It is unlikely that such a product can be called useful. In Russia, this is not yet allowed, so it is better to buy flour from domestic producers.
• Cornmeal absorbs moisture, which can cause mold in it. It is important to choose a product that is properly stored in the store, and at home also do not neglect the requirements for storing the product.
• High-quality flour has a uniform consistency. Its particles are medium, of equal size, of a pleasant golden color.
• Pay attention to shelf life. Do not use expired product. It is optimal if more than a month has passed from the moment of manufacturing, but not more than 6-8 months.

Cornmeal is added to baking, porridge is prepared on its basis. In the absence of contraindications, it is suitable for daily use, but there are better dishes based on it in the morning.

In inflammatory processes of the bladder helps the following composition. 50 g of flour is poured with a glass of water and boiled for 20-30 minutes until thick. The resulting gruel is eaten 3-4 times a day before meals. Single dosage - 1 tablespoon.

Depending on the particle size, corn flour is coarse (contains a maximum of dietary fiber, and therefore is considered the most useful, dietary), medium (usually bread is baked from it, savory flat cakes, bread) and small (contains less beneficial elements,but best suited for more delicate baking - pancakes, puddings, muffins).

Typically, cornmeal is yellow, although it is found blue (it has a bluish tint and a sweetish taste), white and red (based on which classical Italian polenta is prepared - an analog of hominy) varieties.

As already mentioned, corn replace wheat and rye flour with gluten intolerance. However, this product can be used without medical indications. There are recipes for baking based on cornmeal or its mixture with other types of flour.

Adding product to the dough for pancakes, pancakes, pies allows you to get airy and light meals. If you compare it with rye flour that is widely used for weight loss and stomach treatment, then corn flour makes the dishes softer and more magnificent. It gives them a uniform structure and a beautiful sunny shade.

Using only flour based on corn kernels in some cases can make the dough too crumbly, it will not be elastic. To avoid this, adding gluten in the form of wheat flour helps. Below we give the most interesting and proven recipes using corn flour.

For cooking you will need:

• 90 g of corn flour;
• 1 egg;
• 2 teaspoons of sugar or a substitute;
• 180 ml of kefir;
• 5 g of food soda.

Kefir needs a little heat, not allowing it to boil, otherwise it will curdle. Its temperature should be 2-3 degrees above room temperature. Add soda to kefir, which will ensure the pomp of the test. Then enter the egg, sweetener and, while constantly stirring the dough, put the flour.

If you bake bread based on cornmeal, it will turn out to be a beautiful yellow hue and will turn out to be holey, lush. Another feature of such bread is that it does not get stale for a long time. Despite the fact that such bread can be bought in the store, it is better to cook it at home. Then in the composition will not be present additives, leading to an unjustified increase in the caloric content of bread.

For the preparation of healthy bread, you can combine the crushed particles of corn grits (punch them in a coffee grinder) and coarse flour. However, the use of corn flour only will not give rise to the dough, so it uses wheat flour. You can make sesame seeds, nuts, pumpkin and flaxseeds in the dough.

For sponge need:

• 125 ml of warm boiled water;
• 15 g fresh, instant yeast;
• 80 grams of wheat flour;
• 1 tablespoon of granulated sugar.

The dough will be prepared from the following ingredients:

• 180 g of wheat and corn flour;
• 125 ml of warm water;
• 4 tablespoons of vegetable oil;
• half a teaspoon of salt.

First of all it is necessary to be engaged in opium. To do this, combine all the dry ingredients, pour them with water and shake with a fork. Leave for half an hour in a warm place, protected from drafts.

Cornmeal stir in water to avoid lumps. Pour in the same approach the brew and vegetable oil. Salt and make wheat flour.

Knead the dough, but not for long. It will no longer be sticky, but will retain softness and elasticity. Place the composition in the form (fill it in completely), cover with polyethylene and leave for half an hour in the heat. The amount of dough in the form during this time will double, at which point it can be sent to an oven preheated to 200 ° C for an hour or a little more.

Cornmeal is a must-have component of Mexican tortillas. They are usually baked thin and used to wrap meat in them with vegetable sauce. The recipe is not quite classic, suggests a small addition of wheat flour, which will make the dough more elastic.

Composition:

• 150 g of corn flour;
• 75 g wheat flour;
• a glass of boiling water;
• salt.

Combine 2 types of flour, add salt, mix. Fill in water and knead the tight, but elastic dough.Depending on the resulting structure, the dough may require some more water or flour.

The next step is to divide the dough into 8 pieces, roll each piece into a ball, and then roll it into a flat cake. Bake tortillas in a hot, hot pan for about a minute on each side. It is important not to overdo them, otherwise the cakes will turn out dry.

On the basis of corn flour is preparing another national dish - hominy. This is the porridge that was originally used by the people of Africa, as well as South America.

It is necessary to take:

• 500 mg of cornmeal flour;
• 1 l of water;
• salt, sugar to taste;
• 10-20 g butter.

Boil water in thick-walled pot, add salt and sugar. Slowly pour in the flour, kneading the mixture thoroughly so that no lumps remain. Add butter. Then reduce the heat and simmer the dish for a quarter of an hour.

The use of corn flour for mixing pancake dough allows even inexperienced housewives to bake beautiful pancakes with a crispy edge. They bake well and get an appetizing golden hue.

It is necessary to take:

• 100 grams of wheat flour;
• 400 g of corn flour;
• 2 eggs;
• 250 ml of carbonated mineral water;
• 250 ml of milk;
• 2 tablespoons of vegetable oil.

Milk must first be removed from the refrigerator, so that by the time it is added to the dough, it will be at room temperature. First, 2 types of flour are mixed, and then milk is poured. In another bowl with eggs or a whisk, beat eggs with salt a little.

Add the egg mixture to the dough, then pour the mineral water. Mix thoroughly and leave for half an hour. After that, bake pancakes in the usual way.

Nachos are spicy, brackish chips that go well with a wide variety of sauces. Cooked according to this recipe, they are crispy and appetizing. It is important to roll out the dough as finely as possible and ensure that it does not burn.

Traditionally nachos are deep-fried. However, there is a less high-calorie version of the dish - baking on a baking sheet. The result will please in both cases.

You will need:

• a mixture of 100 g of corn and 80 g of wheat flour;
• 120 ml of milk;
• 1 tablespoon vegetable oil;
• salt;
• spices - cayenne pepper, paprika, curry.

Stir all the dry ingredients, then gently pour warm milk and butter, knead the dough. It should be gentle, elastic. You need to knead until the composition ceases to stick to your hands.

After that it needs to be divided into 3 parts. Remove two under the film, and one very thinly rolled out, cut into strips, and then - into triangles. Do the same with the other pieces of dough.

Cook in deep fat until golden brown. Get a skimmer and let drain excess oil, putting nachos on paper towels.

If an oven is used, it should be heated to 180 ° C and baked chips for no more than 5-7 minutes. Serve after the dish has cooled. Prepare sauces for it.

On the basis of corn flour prepare healthy loaves. They turn out a little crispy, salty. By changing the set of spices in the composition, it is possible to give bread to one or another sound. Bread can be prepared for future use and stored in a craft package. They will be a healthy snack, the basis for sandwiches, pastes, pastes.

Take:

• 200 g of corn flour;
• 25 g of flax seeds and ground pumpkin seeds;
• 50 g of sesame seeds;
• 100 g of peeled sunflower seeds;
• 200 ml of water;
• 1 tablespoon of vegetable oil;
• to taste salt and spices (for example, Provencal herbs).

First you need to mix all the dry ingredients, then pour the oil and warm water. Stir the mixture until uniform, then lay on a sheet of parchment, cover with another sheet and roll it into a layer. Its thickness is half a centimeter.

Next, the top parchment must be removed, cut the loaves into pieces and bake for 40-50 minutes at 200 ° C. Take a baking sheet out of the oven, cool the loaves on it, and then serve to the table or put it away.

Fans of crunching something delicious will appreciate the cornmeal crackers. They turn out friable, easy, and thanks to flax seeds - juicy. Such crackers are well combined with sauces, pate, cream cheeses. They can be used as a snack dish. It is enough to spread butter or soft cheese on them and place a piece of red fish or shrimp on top.

You will need to take:

• 400 mg of flour (take equally corn and wheat);
• 150 ml of milk;
• 1 teaspoon of sugar, salt and baking powder;
• 4 tablespoons of olive oil and sesame seeds.

Mix and sift flour. Put all the ingredients in the warm milk except flour. Then enter it and knead the dough. Using a rolling pin, turn it into a 5 mm thick layer.

Cut the dough into squares and bake in a preheated 180 ° C oven for a quarter of an hour.

The presence of corn flour in the composition of this cookie causes its crumbly and light structure, gives the treat a beautiful yellow color.

Composition:

• a mixture of 100 mg of wheat and 250 mg of corn flour;
• 2 eggs;
• 120 grams of granulated sugar or a substitute;
• half a teaspoon of vanilla sugar;
• half a teaspoon of baking powder;
• 200 g butter;
• 1 orange.

Scald with citrus boiling water, dry and remove the zest from it. Beater whisk eggs, gradually pouring vanilla and ordinary sugar to them. Add softened butter to the mixture with zest.

Add to the flour. First, corn is introduced, then wheat. After each added ingredient you need to thoroughly mix the dough.

Form a ball from the dough and send it to the fridge for an hour. After that, roll the ball and cut the cookies. Bake on a baking sheet covered with baking paper until ready (20-25 minutes). Roasting temperature - 180 ° C.

Corn-dog is sausages baked in dough. However, unlike the wheat flour version, the dough is prepared for corn-dogs and liquid. Sausage stringed on a skewer, and then dipped in dough, after which it is fried in a large amount of butter. Adding cornmeal provides airiness, "holey" dough. The best addition to corn dog is tomato ketchup.

Composition:

• 200 g of flour (take equal amounts of wheat and corn);
• a teaspoon of sugar;
• half a teaspoon of baking powder;
• paprika on the tip of a knife;
• 1 egg;
• 200 ml of milk;
• cooking oil for frying;
• sausages (for a given amount of dough - about 400 g).

Stir 2 types of flour, sifting each beforehand. Add the remaining dry ingredients. Beat the milk with the egg and add the composition to the dough. Stir it; you can use a mixer. The result should be an air mass resembling sour cream in structure.

Clean the sausages from the casing, it is better to use small sizes of the product. Put each on a skewer.

Pour the dough into a high container so that it is possible to completely dip the sausage. Dip the sausage in the dough, twisting it so that the dough does not flow. It is necessary to fry corn dog in oil (it should not touch the bottom of the dish in which it is cooked), after having preheated it well.

Thanks to vitamin B, antioxidants and minerals in the composition, corn flour is used not only in cooking, but also in the care of the face and body. These components, slowing down the process of age-related changes of the skin, maintain its tone, give a healthy glow.

A mask based on the product will help prevent wrinkles and provide a light lifting effect. So, 2 tablespoons of flour should be mixed with the protein of one egg. Using a brush or a cotton pad, the composition is applied to the face and neck for 20 minutes, and then rinsed with cool water.

A similar tightening property is demonstrated by a mask with flour and white clay. Ingredients must be taken in equal amounts and diluted to a thick slurry with natural yogurt, kefir or sour cream. The method of application is the same as in the previous recipe.

Liquid honey should be mixed with flour before the formation of a slurry. The scrub is applied in a circular motion on a cleansed face (a steam bath can be pre-made), left for 3-5 minutes and washed off first with warm, then cool water. If the skin of the face is oily, then you should close the pores after the procedure, wiping the skin with frozen chamomile, calendula, nettle extract.

Read more about the beneficial properties of cornmeal in the video below.