Here's a list of alternative uses for cornmeal in the garden & home. The list of uses goes from fungus control to skin problems.
www.dirtdoctor.com/view_question.php?id=116And even more tips:
Uses For Cornmeal, Including On Roses--Dust the ground around tomatoes with cornmeal for cutworm control. It also helps to ward-off fungal diseases of tomatoes. Reapply as needed, when you can no longer see the cornmeal on the soil.
--Dust the ground around roses with cornmeal, and water in. This helps to eliminate black spot spores that attack roses, and also helps to eliminate the spores in the soil around roses
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Recipes Cornmeal French Toast1 cup milk *
1 teaspoon butter or margarine
2 eggs, beaten
1 teaspoon ground cinnamon
8 slices bread
1/2 cup yellow cornmeal
Mix milk, eggs, and cinnamon thoroughly. Melt butter or margarine on griddle or frypan. Dip each slice of bread in milk mixture. Sprinkle 1/2 tablespoon cornmeal on one side of dipped bread; place bread, cornmeal side down, on griddle or frypan. Sprinkle 1/2 tablespoon cornmeal on top of bread. Repeat with remaining bread slices. Brown on both sides, about 5 minutes per side. Serve immediately. Makes 8 slices.
* If using nonfat dry milk, use 1/3 cup nonfat dry milk powder and 1 cup water.
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Cornmeal Pancakes1 cup cornmeal
1/2 cup milk
1 teaspoon salt
2 tablespoons melted butter or margarine
1 tablespoon sugar
1 cup boiling water
1/2 cup flour
1 egg
2 teaspoons baking powder
In a bowl, combine cornmeal, salt, and sugar. Stir in the boiling water. Cover and let stand 10 minutes. In a separate bowl beat the egg, add milk and butter or margarine, and stir. Add to the cornmeal mixture. Stir together flour and baking powder. Add to cornmeal mixture and stir just until mixed. Drop by spoonfuls onto greased skillet or griddle. Makes 10-12 pancakes.
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Bean Tamale Pie2 tablespoons green pepper, chopped
1 1/2 teaspoons chili powder
2 tablespoons onion, chopped
1/8 teaspoon salt
1/3 cup yellow cornmeal
1 teaspoon oil
1 cup dried kidney beans, cooked, unsalted, drained *
3/4 cup water
1/16 teaspoon salt
1/4 teaspoon chili powder
1/2 cup tomato puree
about 1 cup (1/2 of a 10-oz package) frozen whole-kernel corn
Cook green pepper and onion in oil in small (8-inch) skillet until tender. Stir in beans, tomato puree, corn, chili powder, and salt. Cover and cook over low heat until flavors are blended, about 15 minutes.
Mix cornmeal, water, and 1/16 teaspoon salt. Cook over low heat, stirring constantly, until very thick, about 3 minutes. Spread cornmeal mush over bean mixture to form a crust. Sprinkle 1/4 teaspoon chili powder over top of crust. Cook over low heat, with lid ajar, until topping is set, about 7 minutes. Makes 2 servings of about 1 cup filling and 1/3 cup cornmeal mush each.
* Note: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans. Omit the 1/8 teaspoon salt.
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Cornmeal Chips1/2 cup water
1/8 to 1/4 teaspoon garlic powder, as desired
1 1/2 tablespoons butter or margarine
1/4 to 1/2 teaspoon chili powder, as desired
1/8 teaspoon salt
2/3 cup yellow cornmeal
Preheat oven to 375 °F (moderate).
Lightly grease baking sheet.
Heat water, butter or margarine, and seasonings to boiling. Remove from heat.
Stir in cornmeal and mix well.
Divide dough into 30 portions, using about 1 teaspoon dough each.
Roll each portion into a ball about 3/4 inch in diameter.
Place balls on baking sheet, about 3 inches apart.
Cover with wax paper and press with bottom of a glass until very thin -- about 2 1/2 inches in diameter.
Remove wax paper. Bake until lightly browned and crisp -- about 15 minutes.
Cool on rack.
Store in airtight container. Makes 30 chips.
