amardan

Yes the recipe I am using requires sugar so that might sweeten it. I am making it Sat so if it is a success I will post the recipe I have on BE.

amardan

Thanks for the advice everyone it was so helpful and I managed to find it in Superstore. This site is great as you can get info at your fingertips.

Thanks again

lof

in my book cornmeal and polenta isn't exactly the same. the "real" cornmeal is ground whereas polenta is rather crushed - you can compare that with the differences between oatmeal and porridge.
i use cornmeal for corn bread but prefer crushed corn for a polenta italian style (served as side dish) or à la grandmaman (a full dish) - which is similar to porridge in making and consistency.

happy cooking / baking to you all!

john sosebee

John from Georgia.........Here in N. Georgia, we LIVE on cornbread. Yes, it is the baking powder that causes the cornmeal to taste bitter. Here in the N. Georgia mountains, we ALWAYS use white cornmeal. To make authentic cornbread.......

In a skillet (preferably black iron)
put 3 Tblsp shortening (the Not all vegatable type makes better bread) place in a 400 degree oven while assembling the rest of the ingredients. The shortening should be smoking when it is removed from the oven and poured into the mixture............

3 cups Cornmeal
1/'2 cup plain flour
1 Tblsp sugar
1 tsp salt
1/4 tsp Baking Soda
1 Egg..beaten
3 Cups Buttermilk

combine the dry ingredients. Stir to distrubute them evenly. Add egg to the buttermilk, stir and then add to the dry mixture. Stir only until the ingredients are no longer dry (don't over mix..should have the consistency of thin Oatmeal..depending on the thickness of the Buttermilk, add a little more if too thick, or a little less if it seems to be too thin.)

Take the smoking shortening from the oven and pour into the mixture. Stir to incorporate. Place in a 400 degree oven until Golden Brown....

If you can find Stone Ground Cornmeal, that's best.......enjoy...Grandpa John

fledermaus

Wow, thats a little weird seeing this post so long after the thread stopped, and there's me thinking about cornbread only yesterday too.

I will try your recipe. I will have to subsitute gluten free flour for the plain flour though. Baking soda isn't the same as baking powder?? And cornmeal isn't the same as cornflour or is it? (Cornstarch is called cornflour in the UK)

Anyway thanks for the recipe and the tip about the smoking shortening.

dbd33

Rube's Flour, under the St. Lawrence market, keeps all manner of corn meal.

fledermaus

Is there anything that you can't buy at the St Lawrence market??

dbd33

Not much. I love the place. That said, not everything at the market is a bargain, that meat stand Deliso, Delucca, DeSomething, offers routine meats with attitude, style, and attitudenal prices. Best to buy just the bag and to put meat from another stand in it, then you can go to the Biermarkt and fit in and still have good steaks.

I have, btw, been going to the market since Rube was an old Jewish guy, not some Asian who changed his name to match that of the stand he'd acquired!

john sosebee

Do you have an allergy to wheat gluten? Yes, baking powder (Sodium Aluminum Sulfate) is not the same as Baking Soda (Bi-carbonate of soda). In the US, the most commonly sold Baking Soda is Arm & Hammer. Corn Meal is much coarser than corn flour. Corn flour can't be used to make cornbread. Corn starch is a white very fine powdery substance, that is used to thicken gravies and sauces.

I hope your bread comes out good....have a nice day....