From corn grits you can make not only porridge, but also a delicious pie. Corn biscuit has a special corn flavor, a slightly crumbly texture and a beautiful bright yellow color. Of course, compared to a regular sponge cake, this pie takes much longer to prepare, but if you want to diversify your menu, then be sure to try making this sunny sponge cake. If you replace corn grits with corn flour, the pie will turn out more tender, but finding such flour in a regular store is not easy.
To make gluten-free corn biscuits you will need:
- Corn grits - 1 tbsp.;
- Kefir – 2 tbsp;
- Butter – 40 g;
- Sugar – 4 tbsp;
- Chicken egg – 4 pcs.;
- Gooseberries - 0.3 tbsp.;
- Cherry – 0.5 tbsp.
Corn flour sponge cake: step-by-step recipe with photos
- Let's prepare the products that we will need for the biscuit, according to the list.
- In a deep bowl, mix kefir and corn grits. It is better to take kefir at room temperature; part of the kefir can be replaced with milk. Leave the cereal with kefir for 40-50 minutes so that the cereal has time to swell a little.
- To steam the cereal a little, heat it together with kefir in the microwave for about 2-3 minutes. Don’t worry if the kefir separates; it won’t affect the taste of the biscuit in any way. Add butter to the still hot mixture; at this temperature it should melt.
- Wash the berries in cold water, then remove the stems from the gooseberries and the pits from the cherries.
- Beat the eggs together with sugar into a fluffy foam. The cereal itself is very heavy, and the eggs will not add airiness to the pie. Some of the eggs will saturate the corn grits with moisture, and some will create a layer of delicate and tasty soufflé on top of the biscuit.
- Mix the egg mixture with the corn mixture.
- Prepare a baking dish - line it with parchment or grease it with vegetable oil and sprinkle it with flour. Place some of the berries on the bottom of the mold.
- Place the dough into the mold.
- Scatter the rest of the berries on top in random order. Preheat the oven to 170 degrees and bake the biscuit for about 90-100 minutes. By this time, the corn grits will have absorbed all the moisture and will become soft and tender. Corn biscuit can be served either warm or cooled. Since the pie has little sugar, it can be decorated with jam or jam. Enjoy your tea!
Hello! Today I want to talk about how to prepare a delicious fluffy corn biscuit in a slow cooker. The difference between this baking is that not wheat flour, but corn flour is added to the dough. It should be noted that corn flour does not weigh down baked goods. On the contrary, the cakes turn out airy and soft.
As you know, corn has a sweet taste, so you don't need to add too much sugar to the dough. That is, the amount of this ingredient can be reduced by several tablespoons. The flour itself gives the biscuit a sweet taste.
The cake is baked in a slow cooker for about an hour. After the signal, you need to open the lid so that steam escapes and condensation does not settle on the cake. In order to carefully remove the biscuit, you will need a silicone spatula. Using a culinary tool, you need to detach the cake from the walls and bottom of the bowl. You can also lay out strips of parchment paper in advance.
Sponge cake made with corn flour is great for cakes and pastries. You can make a not too sweet cream and coat the cakes. You don't have to do the impregnation if the cream is made from whipped cream.
Ingredients for Cherry Tart:
- Wheat flour / Flour - 2.5 cups.
- Butter – 150 g
- Water (190 ml for the filling and 8 tablespoons of ice water for the dough) - 200 ml
- Salt - 0.5 tsp.
- Cherry (filling) – 500 g
- Sugar (filling) - 100 g
- Corn starch (filling) - 2 tbsp. l.
Cooking time: 45 minutes
Number of servings: 12
How to make fluffy corn biscuits in a slow cooker
To make the sponge cake fluffy, you need to beat the raw eggs well. It is recommended to use chilled eggs. Carefully remove the shells, pour the contents of the eggs into a large container, add a pinch of salt and beat with a mixer until bubbles appear.
Then add sugar to the beaten egg mixture. Stir with a mixer until the crystals dissolve.
Now you need to add corn flour in small parts. It mixes well using a silicone spatula.
At the end, add baking powder or slaked baking soda. Add vanilla to taste. Stir the dough until smooth.
Grease the technique pan with vegetable or butter. Carefully pour the biscuit dough into the bowl.
Close the lid and cook the corn cake in the “Bake” option for 1 hour. Cool slightly with the lid open and remove to a plate. If desired, decorate the baked goods with dark or bitter chocolate shavings. Since the biscuit is sweet, you can serve it with sour berries. Bon appetit!
For those who cannot give up baking, but do not want to gain extra pounds, we offer a dietary recipe for a wonderful corn biscuit. Although it is sweet, it is much lower in calories than treats baked from wheat flour. So you can eat a little more.
Enjoy your tea!
Ingredients
- 180 gr. corn flour
- 100 gr. Sahara
- 80 ml. milk (can be replaced with water)
- 5 eggs
- 10 gr. vanilla sugar
- 1 chip salt
Soft shortbread dough
In order to prepare soft shortbread dough, you will need: 420 g of butter or margarine, eggs - 3 pcs., 2/3 cups of sugar, flour - 3 cups, salt, a pinch of soda, a teaspoon of lemon juice and vanilla sugar.
Soften the butter and grind it together with vanilla sugar and granulated sugar. Then add the required amount of flour to the butter along with salt and soda slaked with lemon juice. Beat in 3 eggs. Knead a soft dough and put it in the refrigerator for about 1 hour. After this time, take out the dough and, without rolling it out, simply “spread” it onto the baking sheet. However, if you plan to bake small items, such as cookies, simply pipe the dough using a pastry bag into a baking dish. Bake soft shortbread dough products for no more than 12 minutes at 240 degrees.
Dishes made from corn grits
You can prepare a variety of delicious dishes from corn grits. Many of them belong to Moldovan or Latin American cuisines.
Pancakes
To prepare pancakes using corn grits, you need:
- corn grits - ½ cup;
- milk – 2 tbsp.;
- wheat flour – 50 g;
- sugar – 40 g;
- egg – 1 pc.
The cooking process consists of the following steps:
- Prepare cereal porridge and cool.
- Add egg and sugar.
- Form into flat cakes and roll them in flour.
- Fry in a frying pan on both sides in vegetable oil.
If desired, you can add dried apricots or raisins to the porridge.
Pie
To prepare a pie from corn grits, the latter is ground in a blender or coffee grinder.
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What you will need to make the pie:
- egg – 1 pc.;
- corn flour – 80 g;
- wheat flour – 80 g;
- sugar – 50 g;
- butter – 100 g.
To prepare you need:
- Grind the butter with sugar and egg.
- Gradually add wheat and corn flour to the products.
- Knead the dough and place it in a baking dish.
- Preheat the oven to 180 degrees and place the future pie in it for 15 minutes.
Sprinkle the top of the cake with powdered sugar or grated chocolate.
Cookie
Making cookies is similar to making pancakes. First, cook the cereal porridge and then cool it to room temperature. Next, make the dough and cook the cookies in the oven. To make healthy cookies from corn grits, you need:
- corn grits porridge – 1.5 tbsp;
- egg – 1 pc.;
- sugar – 4 tbsp. l.;
- vanilla to taste.
The cooking process includes:
- Add sugar, egg and vanillin to the prepared cold porridge.
- Mix everything using a blender.
- Using a spoon, place medium-sized cookies onto a baking sheet.
- Preheat the oven to 160 degrees.
- Bake cookies for 10 minutes.
After the cookies have cooled, they can be removed from the baking sheet.
Hominy
Mamalyga is the national dish of Moldova. It is a very dense porridge that can be cut with a knife. To prepare it you will need the following products:
- fine corn grits – 200 g;
- water – 600 ml;
- garlic – 1 clove;
- Chili pepper – 2 pods.
Cooking process:
- Rinse the cereal well, pour hot water over it and cook over low heat for half an hour.
- At the end, add garlic and pepper to the porridge.
- Place on a board and cut with a knife.
Banosh
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Banosh is a Hutsul porridge. It is prepared from the finest corn grits or regular grits are ground in a coffee grinder. Only homemade sour cream is used for banosh. To prepare this dish you need the following products:
- corn grits – 200 g;
- sour cream – 300 g;
- milk – 0.5 l;
- salt – 1 tsp;
- feta cheese – 100 g.
Preparing banosh consists of the following steps:
- Pour milk into a saucepan and add sour cream to it.
- Bring to a boil and reduce heat so that the ingredients continue to simmer slightly.
- Pour the cereal into the pan in a thin stream, while stirring vigorously with a wooden spatula.
- Add salt and continue stirring in a circle in one direction (this is very important).
- After about 5 min. Oil should come to the surface. When this happens, you need to remove the pan from the heat.
- The banosh is served hot, and grated cheese is sprinkled on top.
Homemade corn cookies
- corn grits – 1 cup
- flour – 1 cup
- butter – 180 g
- eggs – 2 pcs
- sugar – 2/3 cup
- vanilla
- salt – ½ teaspoon
- corn grits – 200 g
- butter – 100 g
- banana – 1 piece
- powdered sugar – 1 tbsp
I combined 2 recipes again today. These 2 types of cookies are made from one ingredient - finely ground corn grits. It is also called POLENTA. This is not corn flour, but it is not regular cereal either. But if you take grain that is not very finely ground, it will squeak on your teeth in the cookies. Corn cookies are yellow in color and taste like corn.
Both types of cookies are not sweet. The second cookie is corn with banana, even without sugar at all.
Mix corn grits (polenta) with flour.
Add: butter, eggs, sugar, salt and vanilla. Mix everything well. The dough kneads very easily. It should turn out soft.
Squeeze out from a pastry syringe in the shape of a figure eight onto a baking sheet. Bake for 15 minutes at 180 degrees.
It will not be very ruddy, slightly yellow in color.
In the second version of corn cookies, mix corn grits with butter and banana in a blender.
The dough is also soft. But there is a nuance here. Since it is impossible to determine exactly what kind of banana it will be, if the dough turns out to be too spreading, add more cereal flour (you can even use a little wheat).
We make cookies of any shape and put them in the oven for 15 minutes (temperature - 200 degrees).
While they are hot, sprinkle with powdered sugar (otherwise they will not be sweet at all). A good option for those who don't eat sugar.
My daughter doesn't like corn on the cob too much. I cooked it and baked it for her, but it never aroused any interest. But in the form of baked goods, she can eat a lot of things from me. I use this all the time. Moms will understand me!
Cookies can be made not only from corn flour, but also from cereals. There is one feature here, I’ll tell you about it later in the recipe.
Degree of difficulty:
everything is very simple!
Cooking time:
if you take oil of the desired consistency, then 40 minutes will be enough
Ingredients we need for cookies:
We will need the butter in its already softened state, so we take it out of the refrigerator in advance. Slice it to make it ready faster.
Add corn flour to it. Pay attention to the grind; if it is coarse, then grind it first in a coffee grinder or blender.
