A Satisfying Cornmeal Fry Bake

There are many variations for bake; one of my favourite is cornmeal fry bake.  I like the texture and crunchiness of the crust, due to the coconut oil and the coarseness of the cornmeal.  This bake will go with just about anything: cheese, sausage, fish, tomatoes, avocado, jam or jelly, etc.  It always taste great as well.  You can make them thin or thick.  It is up to you.  I like thin bakes.  I am not a big eater in the evening time.  Two of these thin bakes with any side is enough to satisfy me and yet I would not be overfull.

Cornmeal Fry Bake Variation

Now, this dough is not quite like the dough you would have for a plain fry bake or a wholewheat fry bake.  The dough is somewhat pliable so you have to handle it with care when you are rolling it out.  However, if you want a less coarse dough use less cornmeal and more flour.  You will get more gluten in the bake and will be easier to knead.  Also, if you like your bake to raise a bit more, you can substitute baking powder for yeast.  You will need, for this recipe, about 1 teaspoon of yeast, and you will have to add a some sugar (about 1 tablespoon) to the flour mixture.

I had my cornmeal fry bake with sauteed tomatoes.  It was a delicious combination.  The tomatoes added a nutritious value to this simple but satisfying meal.

Cornmeal Fry Bake Recipe

CORNMEAL FRY BAKE

1  1/2 cups flour
1 cup yellow cornmeal
3 tsp baking powder, aluminum free
1 tsp salt
water (approximately 3/4 – 1 cup)
1/2 cup flour (for dusting)
Coconut oil for frying

Use a coarse cornmeal. Here we used our local Jo-Sing yellow cornmeal but any brand will do.

Sift together flour, cornmeal, baking powder, salt.

Add water gradually to make a soft dough.

Mix first with a fork.  Then knead with your hands.  Dust with remainder of flour while kneading.

Leave to rest for about 1/2 hour.

Make small balls and flatten with rolling pin (flatten according to your preference) and leave to rest before frying in oil.

Note: This dough will make about 4 to 6 flat bakes.  To make sure the balls are equal, first cut the dough in half. Then cut the halves equally in two or three.

Heat the oil and fry on both sides.

Even though the bakes are thin they can be sliced to add the filling.   I had my cornmeal fry bakes with sauteed tomatoes.  Now you can guess what I’m posting  next.  Look out for sauteed tomatoes soon.  You’ll absolutely love it. If you have any comments about my simple but tasty cornmeal fry bake why not drop us a line and we’ll be sure to reply.

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Cornmeal Fry Bake

Course Breads

Cuisine Caribbean

Author Felix (Simply Trini Cooking)

Ingredients

• 1 1/2 cups flour
• 1 cup yellow cornmeal
• 3 tsp baking powder aluminum free
• 1 tsp salt
• water approximately 3/4 – 1 cup
• 1/2 cup flour for dusting
• Coconut oil for frying

Instructions

• Use a coarse cornmeal. Here we used our local Jo-Sing yellow cornmeal but any brand will do.
• Sift together flour, cornmeal, baking powder, salt.
• Add water gradually to make a soft dough.
• Mix first with a fork. Then knead with your hands. Dust with remainder of flour while kneading.
• Leave to rest for about 1/2 hour.
• Make small balls and flatten with rolling pin (flatten according to your preference) and leave to rest before frying in oil.
• Note: This dough will make about 4 to 6 flat bakes. To make sure the balls are equal, first cut the dough in half. Then cut the halves equally in two or three.
• Heat the oil and fry on both sides.

Ah gone 🙂