Tamales de elote are a favorite breakfast food in Mexico and throughout Central America. In El Salvador and Guatemala they are often served as the starchy portion of a meal.
Tag: Cornmeal
Tamales de Elote
Cornbread Dressing
(American cornmeal bread dressing)
Cornbread dressing is the only dressing there is for many American Southerners. It's a favorite for Thanksgiving. The recipe below is a basic foundation for all kinds of variations.
Cornbread
(American cornmeal bread)
This recipe is for Southern cornbread, a drier, crunchier cornbread than its more cake-like Northern counterpart. It is best eaten same day it is baked.
Corn Dogs
(American hot dog and cornbread on a stick)
Corn dogs are American carnival, fair, and amusement park food. They are one of many "foods-on-a-stick" found at such celebrations and venues.
Coo-Coo
(Bajan cornmeal mush with okra)
Coo-coo, or cou-cou, is one half of "coo-coo and flying fish," the Bajan national dish. This cornmeal porridge is similar to Italy's polenta or Africa's fufu and ugali.
Broa de Milho
(Portuguese yeast-leavened cornbread)
Broa de milho is a dense, rustic, whole-grain cornbread from Portugal, greaty for sopping up sauces and broth.
Boston Brown Bread
(American steamed whole-grain molasses bread)
Lightly sweet, with a deep, rich color, brown bread is a scrumptious, whole-grain treat made from a batter that is steamed, sliced and spread with butter or cream cheese.
Ugali
(East African cornmeal mush)
Ugali, a polenta-like side dish, is usually served as an accompaniment to meat or vegetable stews, greens or soured milk.
Pinolillo
(Nicaraguan, Costa Rican cocoa-cornmeal drink)
Pinolillo, also known as pinol, is a cornmeal and cocoa beverage very popular in Nicaragua. So popular in fact, that Nicaraguans often refer to themselves as pinoleros.
Arepas
(Colombian and Venezuelan corncakes)
Arepas are little corncakes that were originally made by the indigenous inhabitants of Venezuela and Colombia. These days they are sold in Venezuelan restaurants called areperías.