Extraordinary uses for corn, cornmeal and corn syrup

Corn, cornmeal and corn syrup may seem like they operate the same way, but the amp up your meals entirely differently. Learn how to make magic in the kitchen using them.

Extraordinary uses for corn, cornmeal and corn syrup

Corn

  1. To give soups a rich, creamy texture without adding fat, use puréed corn. The corn adds a welcome touch of sweetness, too. Try it in butternut squash soup, cheese soup and other creamy soup recipes.
  2. For a richer-tasting cornbread, replace half of the milk with creamed corn.
  3. To liven up a store-bought salsa, mix in 125 millilitres (1/2 cup) corn kernels, one-half of a finely chopped, seeded red pepper, a dash of chili powder and a squirt of lime juice. Adding half a can of black beans would make a nice addition, too.
  4. To give your favourite beef chili recipe more colour and flavour, stir in some corn kernels. It also lends a sweet crunch.
  5. For creamier casseroles without additional calories, mix some puréed corn into the filling. Puréed corn extends the creaminess of cheese in casseroles which allows you to use less of the cheese — a great substitution of you are trying to cut calories, and a penny-saver, too! Try it in enchilada and lasagna fillings, too.

Cornmeal

  1. To add some crunch and colour to plain old pancakes and waffles, use cornmeal to replace up to one-fourth of the flour in the batter.
  2. For thicker chili and stews, stir in a few soup spoonfuls of cornmeal. The corn lends a slightly sweet, nutty flavour and a wonderfully chewy texture.

Corn syrup

  1. For smoother frozen desserts, such as sherbets or sorbets, replace 45 to 60 millilitres (three to four tablespoons) of the sugar with corn syrup.
  2. To make cookies more crisp, replace 30 millilitres (two tablespoons) of the sugar in your favourite recipe with 15 millilitres (one tablespoon) corn syrup. When making low-fat cookies, avoid a gummy texture by replacing 50 grams (1/4 cup) of the sugar with 30 millilitres (two tablespoons) corn syrup.
  3. For brownies with less fat, replace 50 millilitres (1/4 cup) of the butter or oil with corn syrup.

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