Grain corn is a terrific option for anyone trying to eat more local and seasonal foods. But you need to find a cultivar to buy (or grow in your garden) that has good flavor. Here’s a recipe for corn pancakes using grits made from freshly ground heirloom cornmeal.
- 1 cup fresh, coarsely ground cornmeal
- 4 cups water
- Salt, to taste
- 1 cup wheat flour
- 1 cup fine cornmeal
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 cup sugar (optional)
- 2 eggs
- 1/2 cup oil
- Buttermilk, as needed
- Combine the cornmeal, water, and salt. Simmer in double boiler until tender, usually several hours. Alternatively, cook in microwave for 1 hour on low. This will yield about 2-1/2 cups of grits.
- Mix together dry ingredients: wheat flour, fine cornmeal, baking soda, and baking powder, plus the optional sugar, if using.
- To the dry ingredients, add the eggs, oil, and about 1/2 to 1 cup of the cooked grits, plus enough buttermilk to make a batter that pours easily.
- Cook as you normally would for pancakes.