If you can find it, use
fine white cornmeal, which is the primary cornmeal used in the South.
Not exact matches
Finally, CI recommends Arrowhead Mills Organic Yellow
Cornmeal, and says that you should not use coarse - ground or white cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final
Cornmeal, and says that you should not use coarse - ground or
white cornmeal, but I used a mixture of fine yellow unfancy Indian Head cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final
cornmeal, but I used a mixture of
fine yellow unfancy Indian Head
cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final
cornmeal and medium - grind Bob's Red Mill (I used this portion for the pre-cooking step, to soften it) and had no complaints about the final texture.
2 tbsp butter 1 tsp red pepper flakes 1 cup unbleached
white flour 3/4 cup
fine - grain
cornmeal 1/4 cup natural cane sugar 1 tbsp baking powder 1 1/2 tsp
fine grain sea salt 1 cup almond milk 1 large egg 1 4 - oz can mild green chilies
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup
cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups
White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very
fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
White cornmeal is finer than yellow cornmeal.I think you can substitute the yellow for the white but I have not trie
White cornmeal is
finer than yellow
cornmeal.I think you can substitute the yellow for the
white but I have not trie
white but I have not tried it.
-- 1 1/2 cups all - purpose flour — 1 1/2 cups
fine cornmeal (if you don't have or want to use
cornmeal, use all
white flour)-- 2 tablespoons sugar — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 1 teaspoon Salt — 2 1/2 cups milk — 2 eggs — 5 tablespoons butter, melted, room temperature — 1/2 cup sweet corn — 1 cup bacon, chopped — 3/4 cup shredded cheddar cheese — 1 cup chopped scallions