Showing posts with label cornmeal. Show all posts
Showing posts with label cornmeal. Show all posts

Wednesday, February 29, 2012

Cornmeal

For those who purchased some corn meal this month or those who happen to have some in storage. You are going to Love this one...well if you ants ants that is.

 

Cornmeal and Red Pepper to Kill Ants



Ants can be a real problem. A few ants may enter your home and find a few crumbs. This leads them to tell their friends, and before you know it you have an infestation. You can hire an exterminator, but he will use harsh chemicals that are not safe for your pets and small children. Instead, you can use cornmeal and red pepper to safely kill all of the ants in and around your home.

Instructions



Things You'll Need


  • Red pepper flakes
  • Cornmeal

  1.  Make observations as to where the ants are entering and leaving your home. If they are in your back yard, take note of their favorite spots. Write these locations down, as they will become your target areas.
  2. Sprinkle cornmeal outside of your home where you observed the ants gathering. The ants will be attracted to the food, but when they ingest the cornmeal they will not be able to digest it. This is because it will begin to swell up in the ants' stomachs, and then they will die.
  3. Shake some red pepper flakes inside of your home near any entrances or exits you saw the ants use. You can also use the flakes along any ant trails. Ants hate red pepper flakes. Combined with the use of the cornmeal, you will be ant-free within a few days.
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Now in case you would rather eat your cornmeal then feed it to the ants. Try these...

Creamed Corn Cornbread

Creamed Corn Cornbread
Ingredients
  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk (or,add a Tab. of lemon juice or white vinegar to a cup of milk and let it stand for 5 -10 min)
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil

Directions

Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

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Picture of Corn Muffins Recipe
Corn Muffins
Ingredients
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup medium cornmeal
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups whole milk
  • 1/2 pound unsalted butter, melted and cooled
  • 2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
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If these taste as good as the picture then you may want to skip the drive thru.

Cornmeal-Crusted Chicken NuggetsCornmeal-Crusted Chicken Nuggets with Blackberry Mustard Recipe

Ingredients
  • 1 pound chicken tenders
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons cornmeal
  • 1 tablespoon extra-virgin olive oil
Preparation
  1. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
  2. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones).

Well who knew Cornmeal was so versatile, and Yummy.
Glad I have some in storage.
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