What is useful for corn flour?

Today everyone knows everything with corn, but before that only a few people knew about it, because this "queen of the fields" in Europe grew only thanks to Columbus.

They use corn in different ways, so they not only eat grains in pickled or boiled form, but also make stigmas as medicinal product. Also there is corn oil, no less useful than olive oil due to the content of polyunsaturated fatty acids. In Georgia, Moldova and the USA, corn is produced from flour and used sometimes even more often than wheat flour.

What properties does cornmeal have?

Such flour has a yellowish color and loosens worse than wheat, so it is suitable to pour cakes for baking. Buns and lush bread from it will not work.

In its composition, a lot of fiber and trace elements (calcium, phosphorus, magnesium and copper). Therefore, corn flour is often present in the diet of those who lose weight. Despite the low caloric content, the dishes from it are quite hearty.

Eating corn has a beneficial effect on the stomach and intestines, it stops diarrhea. It is useful to eat it and those who have impaired metabolism and increased the level of cholesterol in the blood.

In American magazines you can find information that corn flour is useful not only for people suffering from cardiovascular diseases, but also for those with anemia, dyskinesia of the bile ducts. Corn prevents aging of the body and strengthens the teeth.

With the regular use of this cereal, the color of the face is improved.

It is worth remembering about corn stigmas, which we most often throw out, they are brewed in the form of tea and help to improve the outflow of bile, in addition have a slight diuretic effect.

Dishes from corn flour

Most of all fans of such flour live in Moldova, Georgia and America. For the Moldovan people this product is bread, porridge, and dessert. Although in Romania, and Italy to the yellow cobs are also treated with respect. In addition to the usual homemade from such flour, you can cook many more delicacies.

Fritters from corn flour

Cooking method:

In the bowl, corn meal (200 g) and cottage cheese (400 g) are poured, mixed, and then milk (about a glass), salt and sugar are added to taste.

From the dough you need to sculpt the balls with your hands, boneless in flour, and then put them in a frying pan with butter and hand them, sprinkling with sesame seeds. Fry on either side for 6-8 minutes. Adding more milk makes the dough softer, and pancakes - more airy.

Coriander corn flour

Cooking method:

A lobster is prepared from 20 g of yeast, 250 g of wheat flour and 1 glass of milk. Then separately prepare another dough from corn flour (1 kg), 1 egg, sugar (100 g), butter (100 g) and a pinch of salt. Then the resulting dough is kneaded carefully with opar, laid out on a baking tray, oiled, with a layer (1.5 cm) and left in a warm place for a while to rise. From above on the dough, you can lay out the jam from the jam at a certain distance from each other.

After baking until golden color, the cake is cut into squares with a plum in the center and sprinkled with sugar. You can serve to the table in a warm form.

Wheat corn tortilla

Cooking method:

Mix the opara from 30 g of yeast, 100 ml of warm milk, 50 g of sugar and 600 g of flour (corn flour and wheat in half). The mixture is left for half an hour in a warm place, then it is added milk (200 ml), powdered sugar (100 g), butter (120 g). The mixed dough is left in a warm place for 45 minutes, then mixed and then left again. After the second ascent, it is divided into 4 parts.

Each part is further divided into 3 koloboks, which then roll into 3 bundles. They join together and are braided in the form of a braid. It's hard not to weave. Then you need to put the "braids" on a baking sheet, oiled, sprinkle with walnuts and sugar.

It turns out not only very beautiful, but also delicious!