Corn recipes:

Like it has been said the active agent in aphrodisiac matters is the corn grain. Currently this is consumed by preparing the flour resulted from the grinding of the grains. But the corn grain is also used as such, especially in salads, and also in the shape of grouts, pop corn, flakes, germs and husks. Here are some of them:

1. Balmush
Prepared in time of autumn, when the sheep cheese is extremely fat, this dish gives us completely apart culinary satisfactions.
Ingredients:
1 liter sheep whey (or water), about 350 grams corn flour, about 300 ml hot milk, 500 – 600 grams sheep cheese, 200 -300 grams sour cream.
Cooking:
Because it will later be mixed we take care that comes out a bit mellower. We overthrow it into a big bowl and immediately while it’s still very hot we milk it with the cheese and the milk. We leave it for about 5 minutes so that the cheese melts, after that the “balmush” is ready. It is portioned into plates, and over it we pour a bit of sour cream according to taste. This will reduce the harshness of the sheep cheese.
Note: Another recipe for “balmush”. The one who wants to translate into practice this recipe needs 500 ml milk, a corn mush made from 300 – 400 corn flour, 200 – 250 grams of sheep cheese, salt, a glass of sour cream. The milk is boiled and salt is added. The mellow corn mush still very hot will very well be mixed with grinded cheese. The hot milk is then poured. The “balmush” is now ready and it can be served with special culinary satisfactions if combined with sour cream.

2. Corn cake
It is the most known and wanted dish based on corn. Actually, this is an extremely tasty corn cake.
Ingredients:
350 – 500 grams corn flower, 3 eggs, salt according to taste, 75 – 100 grams sugar, 40 -50 wheat flour, 750 ml sour milk, 100 grams butter, 250 grams fresh cow cheese, a glass (about 150 grams) sour cream.
Cooking:
First the corn flour is poured into hot water letting it to cool down. The three eggs are then very well mixed with the corn flour, adding salt, sugar and wheat flour as well. All these are very well mixed. The sour milk and the melted butter are poured. When the mixture becomes fluid it’s time to add the fresh cow cheese and half of the sour cream. Again it is very well mixed to homogenize everything. We leave the mixture at rest and we prepare the griddle. We grease the griddle with butter or oil and then pour wheat flour on it in a continuous layer. The mixture is poured into the griddle, and over it is also poured a thin layer of sour cream. The oven is heated and the griddle is introduced in it. Bake it at low temperatures.
When the baking is over, the cake is pulled out of the griddle, cut into squares, rectangles or triangles and set on a dish. To soften it another layer of sour cream is poured over it together with some fine sugar. The cake is best served when they are hot but it can also be eaten cold if it is softened again with sour milk or sour cream.