The Revivial of Rheintaler Ribelmais: A Swiss Cornmeal

A traditional dry-milled corn from Switzerland’s Rhine Valley nearly disappeared during the 20th century, but a revival of its production has since expanded into other products, strengthening its demand and securing its future for generations to come. I recently tried making Rheintaler Ribelmais in my own kitchen—with mixed reviews from my children, to be honest—but there are many different ways you can enjoy this versatile product that has a long history in Switzerland.

2016 Rheintaler ribelmais
© Schweizerische Vereinigung der AOP-IGP

What is Rheintaler Ribelmais?

Rheintaler Ribelmais comes from an heirloom variety of sweet corn. Producers dry and grind it into cornmeal. Grown in the Rhine Valley, this product has traditionally been used as a breakfast cereal. The warm and humid climate in this area is described as being ideal for growing corn.

For roughly 300 years, starting in the 17th century, Rheintaler Ribelmais was a staple food in this region of Switzerland. Then after the two World Wars, production dropped off dramatically. In part, the growing prosperity of this region and changing tastes may have led to its decline, with farmers seeing greater profits from raising feed corn for livestock. By 1997, according to Patrimoine Culinaire Suisse, only about 4 hectares were used to grow this corn.

One year later, the Verein Rheintaler Ribelmais began to form with the goal of promoting and preserving this long-forgotten cereal. With this organization in place, the production of Rheintaler Ribelmais has increased over the years. By 2000, it was the second food product to earn a protected status (Appellation d’origine protégée) from the Swiss government. For the AOP mark, the corn must be grown and processed in St. Gallen, Graubünden or Liechtenstein.

Today, you can buy Rheintaler Ribelmais in different forms, such as the Original, used to make the traditional breakfast dish, and the Bramata, with a coarser grain. You’ll also find it used in other food products, like Ribelgold Maisbier (beer) and Ribelmais-Poularde (chicken).

Making Rheintaler Ribelmais

One of the main ways to cook with Rheintaler Ribelmais is to make the breakfast staple known as Türggenribel or Ribel. First, you soak the cornmeal for several hours. Then, you pan-fried the lump of dough with butter and break it down until it resembles small, lightly-browned pebbles. A typical way to eat this dish, as described in my Betty Bossi cookbook, is to dunk spoonfuls of the finished product into milk-laden coffee before eating it.

ribelmais collage

When I prepared Ribelmais at home, I served it with homemade apple puree. My oldest son thought it was great and asked for seconds. My youngest son didn’t like it at all. He would probably agree with Richard Weiss. This author felt that Ribelmais was probably better suited for chicken or pig feed — from Volkskunde der Schweiz (1978), as noted by Patrimoine Culinaire Suisse. This dish definitely feels like comfort food, and the dense cornmeal quickly fills you up!

Beyond these centuries-old recipes, home cooks and chefs are finding new sweet and savory ways to use this regional product. If you’re looking for more recipes, check out the website maintained by the Verein Rheintaler Ribelmais under “Rezepte” (in German).

Have you tried making Rheintaler Ribelmais? Where you do buy this product? What are you favorite ways to serve it? Please leave a comment below or send me an email with your thoughts and opinions. Many thanks!

Updated: December 29, 2022

9 replies »

  1. It does sound like good comfort food. Reminds me of a frequent winter Sunday supper dish we had growing up–corn meal “mush.” It was essentially polenta that my mother let solidify in a loaf pan, then
    sliced off, browned, and served with maple syrup. Maybe with a Pennsylvania sausage. Yummy.

    • Hi Carol! Thanks so much for sharing this. What a nice memory, and it sounds delicious. My boys will eat anything with maple syrup – may have to try that next time. 🙂

  2. Excellent. Sounds good with the apple puree. You’ll have to let me know about the coffee version.

    • Hi Jennifer! I need to make this dish again soon. It’s good for breakfast. Thanks for visiting my blog. xo

  3. I grew up on this dish, but my Swiss grandmother called it something that sounded like “ruvel” but I see the connection. She definitely did not have the heirloom sweet cornmeal. I can only say that my brother and I dreaded it as soon as she started to fry the cornmeal. We ate it with milk and sugar, but when the liquid was added, the stuff kept growing. We ate and ate but couldn’t keep up with it. Comfort food for some perhaps, but not for two kids growing up in Iowa in the 1930’s.

    • Hello Eleanor, Thanks for sharing this! So it didn’t have a very crisp texture then? When I’ve had the fried cornmeal, it was almost a bit crunchy. It tasted very nice with the applesauce. Sorry to hear it wasn’t a favorite of yours! 🙂 Thanks for sharing your story. I really enjoyed reading it. Many thanks, best wishes and take care. -Heddi

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