How to make cornbread?

Question

hi i would like to make cornbread but i cannot buy cornmeal,is corn flour ok to use please help.( i know not to use corn starch=cornflour)

Any advice or recipes would be really appreciated thanks.

Answer 1

cornbread

INGREDIENTS

125 g all-purpose flour

140 g cornmeal

50 g sugar

20 g baking powder

5 g salt

235 ml milk

2 eggs

50 g shortening



DIRECTIONS

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.

Answer 2

2 c. self-rising meal

1 c. self-rising flour

1 c. sugar

2 c. buttermilk

3 tbsp. shortening or 2 tbsp. cooking oil

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Answer 3

Serve this cornbread alongside a spicy chili, beans, or greens.

Ingredients:

2 cups cornmeal, yellow or white

1 cup all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar, optional

1 cup buttermilk

3 large eggs

1 can (approx. 15 ounces) cream-style corn

4 tablespoons butter, melted

Preparation:

Grease a 9-inch square baking pan. Heat oven to 425°.

Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.

Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.

Answer 4

INGREDIENTS (Nutrition)

    * 120 g cornmeal

    * 6 g salt

    * 4 g white sugar

    * 15 g shortening

    * 180 ml boiling water

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DIRECTIONS

   1. In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.

   2. Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).

   3. Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

this is a family recipe

Answer 5

60g (21/4oz) plain flour

175g (6oz) coarse cornmeal or polenta

11/2 tsp baking powder

1tsp golden caster sugar

1tsp ground cinnamon

3 large eggs, lightly beaten

60 ml (21/4 fl oz) olive oil

100 ml 31/4 fl oz buttermilk

200ml (7fl oz) milk

250g (8oz) fresh, canned ot thawed sweetcorn kernels. drained

put the flour, polenta, baking powder, sugar and cinnamon in a large bowl and mix tog.  put the eggs, olive oil, buttermilk and milk in a separate bowl and whisk until smooth.   beat this mixture into the dry ingredients with the sweetcorn and stir thoroughly.  lightly grease a 25 cm (10inch) cake tin and pour in the dough mixture.  level the surface and bake in preheated oven 190 degrees C  or 375 degrees F, gas mark 5 for 20-25 minutes or until the bread is lightly browned and a skewer comes out clean.  remove from the oven and let stand for 4-5 Min's before serving.  

Answer 6

Nope...cornstarch is not gonna work.

Here are a couple of recipes.

EASY CORN LIGHT BREAD  

2 c. self-rising meal

1 c. self-rising flour

1 c. sugar

2 c. buttermilk

3 tbsp. shortening or 2 tbsp. cooking oil

Mix well and bake in a loaf pan at 350 degrees for 1 hour.

_________________

EASY CORN BREAD  

1 1/4 c. all-purpose flour

3/4 c. cornmeal

1/4 c. sugar

2 tsp. baking powder

1/2 tsp. salt

1 c. skim milk

1/4 c. vegetable oil

1 egg, beaten

Heat oven to 400 degrees F. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil and egg until moistened. Pour into pan. Bake 20 to 25 minutes or until golden brown.

Answer 7

Are you in the UK?     cornflour in the UK is cornstarch in the US.   Not sure if that was the point you were indicating above.    In any case, corn starch or corn flour cannot be used as a suitable substitute for corneal.     The product you are looking for would be something you would make polenta from.   (although i like my cornbread cornmeal with a slightly larger grind than that used for polenta).