Who loved the post on carrots? Who ate so many different carrot dishes they turned orange? Who knows another vegetable that starts with the letter C?


Who thinks it is simply a-maizing? Who is mesmerized by the photo above? Who knew how beautiful and scrumptious a single ear of corn could be? Who wants to get cooking and stop answering questions?

All these recipes come straight from the August 1969 Extension Bulletin “Ideas for Cornmeal.”


Cheese Cornmeal Crackers

  • 1 cup cornmeal
  • 2 tablespoons butter or margarine
  • 1/2 cup flour, sifted
  • 1 teaspoon salt
  • 1/3 cup water
  • 1/4 teaspoon baking soda
  • 1/2 cup grated cheese
  • 2 tablespoons dried milk
  1. Preheat oven to 350° F (moderate).
  2. Combine dry ingredients and stir in fat, water, and cheese.
  3. Turn onto a lightly floured board and knead seven or eight times until dough holds together.
  4. Divide in half.
  5. Roll each half very thin; sprinkle with salt and cut into squares.
  6. Bake on an ungreased cookie sheet for 13 to 15 minutes.


Corn bread

(12 large servings)

  • 3 cups cornmeal
  • 3/4 cup dry milk
  • 1 ½ cups flour
  • 2 ½ cups cold water
  • 3 tablespoons suet fat or other fat
  • 1 teaspoons salt
  • 7 teaspoons baking powder
  • 3 tablespoons sugar
  1. Mix and sift dry ingredients including dry milk.
  2. Melt fat and add with water, stirring only enough to combine.
  3. Pour into a greased pan.
  4. Bake 25 to 30 minutes in a hot oven (375°- 425°).

Note: 2 1/2 cups of fresh milk can be substituted for cold water and dry milk powder.


Easy Meat Scrapple

(Makes 6 servings, three 1/2-inch slices each)

  • 1 cup cornmeal
  • 1/8 teaspoon pepper
  • 3 cups boiling water
  • 2 teaspoons onion chopped
  • 1 teaspoon salt
  • 1 cup cold water
  • 1/2 pound pork sausage meat (cooked, crumbled, and drained) or 2 cups chicken, cooked, chopped or 2 cups canned beef, chopped
  1. Combine cornmeal, salt, pepper, and cold water.
  2. Slowly pour into boiling water, stirring constantly.
  3. Cook until thickened, stirring frequently.
  4. Cover; continue cooking over low heat about 5 minutes, stirring occasionally.
  5. Add meat and onion; mix well.
  6. Pour into loaf pan which has been rinsed with cold water.
  7. Cool slightly; cover and refrigerate several hours or overnight.
  8. To serve, cut into 1/2-inch slices.
  9. Fry on lightly buttered griddle or in fry pan until golden brown, about 10 minutes per side.
  10. Serve hot with syrup.
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