Best Dehydrator Corn Bread Recipes
CORN FLATBREAD (DEHYDRATOR) (RAW FOODS)
I've been experimenting with raw corn tortilla/chips. Plain corn pureed becomes corn "fruit" roll-up in the dehydrator. Tasty, but not quite what I'm looking for. This version could probably be make thicker and dehydrated longer for corn bread biscuits. Cook time is really time in the dehydrator.
Provided by mliss29
Categories Lunch/Snacks
Time 16h5m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Puree all ingredients in food processor.
- Spread on fruit roll-up sheets, about 1/4 inch thick.
- Dehydrate at 110 degrees for 10-12 hours, flip over and dry several more hours.
- Enjoy plain or with salsa.
Nutrition Facts : Calories 424.8, Fat 26.7, SaturatedFat 5.2, Sodium 832.8, Carbohydrate 44, Fiber 4.8, Sugar 6.1, Protein 11.8
DEHYDRATOR CREAMED CORN
To rehydrate and cook dried corn: In a saucepan, combine 1/4 cup dried corn with 1 cup hot water. If the corn has been blanched, it will rehydrate in 5 to 10 minutes, unblanched corn will take about 30 minutes or longer. Bring the rehydrated corn to a boil and cook for 3 to 5 minutes, cover and let sit for 5 minutes. Drain. This will yield 3/4 cup cooked corn. This recipe adapted from "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.
Provided by TxGriffLover
Categories Corn
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, melt the butter over low heat. Sprinkle in the flour and stir with a wire whisk until blended. Slowly add the milk and sugar, stirring constantly.
- Add the cooked corn, celery powder, and pepper, and remove the pan from the heat. Top with more celery powder or a dusting or Parmesan cheese.
- Tip: Rehydrate small pieces of dried green bell pepper with the corn and cook them together.
Nutrition Facts : Calories 105.6, Fat 8, SaturatedFat 5, Cholesterol 23.8, Sodium 70.9, Carbohydrate 6.2, Fiber 0.1, Sugar 0.5, Protein 2.5
DEHYDRATOR CORN BREAD
Until you dry your own corn and grind it for meal, you have no idea how fragrant homemade cornmeal can be. It is a striking golden yellow and the meal actually smells like corn. Gone is the smell of a cardboard carton, the "aroma" of commercially prepared cornmeals. This bread is especially good with a bean or root vegetable soup. To dry corn, harvest it when the silk at the tip of the husks is brown. Remove the husks and silk, reserving it, if desired, as it too can be dried, then pulverize and use as a flavoring in soups or pasta dough. Cut any damaged kernels off the cobs. it is easier to cut cooked corn off the cob than uncooked; however, if you stand an uncooked cob on end and cut straight down on the kernels with a sharp knife, the kernels do come off. Begin the drying process as soon as possible after the corn has been picked, before the sugar in the kernels converts to starch. Steam-blanch the kernals for 3-5 minutes or water-blanch whole small ears for 7 minutes, medium ears for 9 minutes, large ears for 11. Recipe adapted from "Mary Bells' Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.
Provided by TxGriffLover
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ยบ. Grease a 12 x 7-inch baking pan.
- In a blender, grind the dried corn into cornmeal. You will need 3/4 cup meal. In a bowl, combine the cornmeal with the flour, sugar, baking powder and salt.
- In another bowl, combine the eggs, milk and oil. Add the egg mixture to the cornmeal mixture, stirring only enough to mix. Pour the batter into the prepared pan and bake the bread for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly, then serve warm with butter and honey.
Nutrition Facts : Calories 315.6, Fat 17.5, SaturatedFat 2.8, Cholesterol 62, Sodium 478.2, Carbohydrate 34.1, Fiber 0.6, Sugar 12.7, Protein 6.1
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