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Fermented Cornmeal
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Fermented Cornmeal

Fermented cornmeal can be used to make delicious cornbread, grits or polenta - it's a wonderful way to add a flavor dimension to cornbread!
Course Side Dish
Cuisine American
Keyword cornbread, cornmeal, fermenting, grits, kombucha, fermented, hops, centennial hops, polenta
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 4 people
Author Sheryl

Ingredients

  • 1.75 C cornmeal coarse
  • 1 C milk kefir see notes for other options
  • 1 C water see notes

Instructions

  • Mix the cornmeal with the liquid in a large glass jar.
  • Cover the jar with a piece of fabric, towel or coffee filter and leave it on the kitchen counter anywhere from 8-10 hours.
  • The cornmeal should show large air pockets/bubbles over the 8-10 hour time period. Cornmeal can be fermented up to 24 hours if needed.

Notes

  • Or substitute milk kefir or buttermilk for the entire amount of liquid.
  • Cornmeal breaks down best with a lactic culture - ie. buttermilk, yogurt whey or kefir.
  • When you are ready to cook the cornmeal, use your favorite cornmeal recipe. Count the soaking liquid as the liquid in the recipe - adding additional if needed.