I used white cornmeal instead of yellow and since I didn't have buttermilk I added some white vinegar to 1 % milk then let it sit for 5 - 10 minutes.
Not exact matches
If you can find it,
use fine
white cornmeal, which is the primary
cornmeal used in the South.
1 c yellow
cornmeal 1 c AP flour 1/4 c
white sugar 1 T baking powder 1 t salt 1 c milk (I
used 1 %) 1/3 c oil 1 egg Optional Add - ins *
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.
sugar 3/4 cup all - purpose flour (I
used half
white whole wheat and half all - purpose flour) 1/4 cup
cornmeal 1 tsp.
The cornbread I
used to make before going paleo was an old school cornbread recipe with
cornmeal, wheat flour,
white sugar, and a whole cup of sour cream.
1-1/4 c. stone ground wheat flour 1-1/4 c. stone ground rye flour 1/2 c. coarse ground
cornmeal 1 t. kosher salt 1 t. baking soda 1-1/4 c. vanilla almond milk + 1/4 c. kefir or plain whole milk yogurt + 2 T.
white or cider vinegar -LCB-
use all milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c. plain whole milk yogurt -RCB- 1/2 c. molasses
The most classic version of the cookie is made with
white rice flour, but I prefer to
use whole - grain brown rice flour (now widely available; Bob's Red Mill is a common brand) because it gives a more melting texture with a little grit, like
cornmeal.
I love that it only contains four simple ingredients that I already keep in my pantry like flour (I
used einkorn - one of my new favorites), yellow
cornmeal (I happily
used the Martha
White
Most of the time, I
use various combinations
white or brown rice flour, coconut flour, quinoa flour, and
cornmeal; with rice flour usually being the largest measurement.
I'm sure she
used yellow stone ground
cornmeal because she'd always complain when she could only find the
white one.
1 1/4 cups yellow
cornmeal (whole grain if you can find it) 3/4 cup
white or whole - wheat flour (I
used a mixture of the two) 1 teaspoon baking powder 1/2 teaspoon salt 1 cup frozen sweet corn, thawed 1 large egg 3/4 cup low - fat milk 3 Tablespoons canola oil 3 Tablespoons honey
-- 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