Corn Plus Corn

Time: 30 minutes

This is a favorite meal of mine because of the delicious double dose of corn both in the kernels and in the cornmeal. Some days my family is satisfied with a bowlful of this for dinner; other days I amplify the meal by serving it with another dish, like Sweet-and-Sour Red Beans or Emergency Barbecued Chicken.


  • 1 medium-size onion
  • ¼ cup corn, vegetable, or olive oil
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 cup cornmeal
  • 4 cups chicken broth or water
  • Salt and freshly ground black pepper
  • 2 tablespoons butter (optional)


  1. Mince the onion. Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes.
  2. Add the corn kernels and sauté for another minute just to heat them up.
  3. Add the cornmeal and stir constantly over low heat, until the cornmeal begins to smell a little toasty, about 1 minute.
  4. Add the broth and whisk the ingredients together. Stirring continuously so that the cornmeal doesn’t lump up, bring the liquid to a boil over medium heat. Season to taste with salt and pepper. Cover the saucepan and simmer until the cornmeal is thick, about 15 minutes.
  5. Remove the saucepan from the heat, adjust the seasoning, and whisk in the butter for enrichment if you wish.