Cornmeal: An Appreciation

As autumn rolls around again, I find myself drawn to heartier foodstuffs. After a summer of barely-cooked fresh produce, light yeasty breads, and delicate pastry, I'm ready for something a little more dense and filling. (Even though it's definitely still summer weather here in Oakland.)

I realized the other day that my cornmeal canister's been empty for months. Appalled, I picked up some of my favorite on my next trip to the market. I like to use cornmeal in all kinds of baked goods, but also in other places--it can work in lieu of breadcrumbs in many casseroles and meaty dishes, makes a lovely dredging material for fried fish or tofu, and it even works as a hand-scrub! (Seriously, next time you grease your bike chain and find your hands sticky with oil, mix a squirt of dish soap and a spoonful of coarse cornmeal in your palms and go to town. It works.)

In the last few days, I've used it in my family's traditional cornbread (which is worth a try even if you love your own cornbread recipe), and a stone-fruit galette made with late-summer peaches and nectarines.

Now I'm just waiting for the weather to cool, because seriously, my oven brings our kitchen up to 90 degrees on these balmy evenings.