Cornmeal and Flax-Crusted Cod or Snapper

-NYTimes, Martha Rose Shulman, 30 May 2011

1 1/2 pounds snapper or cod fillets

Salt and freshly ground pepper

1/4 cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)

1/4 cup flaxseeds, untoasted or toasted, coarsely ground

1/4 cup all-purpose flour or rice flour

2 eggs, beaten

1/2 teaspoon freshly ground pepper

2 to 4 tablespoons canola oil

Lemon wedges for serving

1. Heat a large, heavy cast-iron skillet over medium-high heat (unless you’re planning to cook the fish later).

2. Pat the fish fillets dry, and season with salt and pepper. In a wide bowl, mix together the cornmeal, flaxseeds, and salt and pepper to taste.

3. Place the flour on a plate or in a baking dish. Beat the eggs in a wide bowl. Dredge the fillets first in the flour -- tap them to remove excess flour -- then in the egg, then in the cornmeal-flax mixture. If not cooking right away, place the fish on a baking sheet, uncovered, in the refrigerator.

4. Add 2 tablespoons canola oil to the hot pan. When it is rippling, carefully add as many fillets as will fit your pan. Cook four to five minutes on each side (depending on the thickness of the fillets) or until nicely browned. Remove from the pan, and keep warm in a low oven while you repeat with the remaining fish and oil, as necessary. Serve hot, with lemon wedges.

Yield: Serves four.

Advance preparation: You can prepare this through Step 3 several hours before cooking the fish.

Nutritional information per serving (based on 2 tablespoons oil): 364 calories; 2 grams saturated fat; 4 grams polyunsaturated fat; 7 grams monounsaturated fat; 153 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 138 milligrams sodium (does not include salt to taste); 39 grams protein

Dana Sly's blue ribon vegan cornbread

-kosherblog.net

2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil

1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Per recipe: 2100 calories

Joe Brown's cornbread

1 c APF
1 c cornmeal
1.5 t baking powder
1 t salt
pinch sugar

Mix all these together. Mix together separately:

1 c milk
.25-.33 c oil
1 egg

Combine and bake at 425 for 10-15' (until a fork comes out clean)

Corn Crisps

-adapted from Fannie Farmer, 13th edition

.75 c water
2 T butter
.5 c yellow cornmeal
.25-.5 t salt

425 degree oven. Boil water and butter in small pan. Stir in cornmeal and salt, mix well. Drop teaspoonfuls onto buttered cookie sheet and bake 10-15 min.

Pepperoni Polenta Pizza

-from SELF magazine

Makes 6 slices.
1/2 cup instant plain polenta
1/2 tsp salt
1/2 cup thinly sliced onion
1/4 cup diced red and/or green bell pepper
2 tsp olive oil
1/2 cup prepared marinara sauce
10 slices reduced-fat pepperoni
1/3 cup seeded and diced tomato 
1/4 tsp dried oregano
1/2 cup shredded reduced-fat (part skim) mozzarella
Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.

Blue-Cornmeal Griddle Cakes

-from SELF magazine

Makes 8 servings.
1 1/4 cups ground blue cornmeal
3/4 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup skim milk
2/3 cup honey
2 tbsp canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries (or 1/4 cup dried)
Vegetable-oil cooking spray
Chili powder (optional)
Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.

Cornmeal-Crusted Fish Fillets

-from SELF magazine

Preparation Time: Ready in 20 minutes
Makes 4 servings.
1/2 cup cornmeal
1 tbsp all-purpose flour
1 tsp paprika
1/2 tsp hot-pepper flakes
2 egg whites, lightly beaten
4 fish fillets (such as sole or flounder, about 5 oz each)
2 tsp corn oil
Lemon wedges
Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture. Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes. Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper. Serve with lemon wedges.

Corn-Bread Tamale Pie

Cooking-oil spray for greasing pan
1 pound ground beef
1 medium onion, finely chopped
1 cup rinsed and drained canned black beans
1 cup corn, drained, canned or frozen (thawed if frozen)
1 cup tomato sauce
1 cup beef or chicken broth
1/2 cup diced green bell pepper, optional
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
3/4 cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil.
1. Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes. Serves 6.