What would you like to do?
Yes, you can :). The first time I ever had homemade cornbread, they had used white cornmeal. I've also actually used Masa Harina flour ( like what you use to make tortillas) in a pinch and it baked up beautifully and had a "Mexican" flavor to it. My husband actually preferred it to the regular cornbread I make with yellow cornmeal. So, long story short- yes, you can!
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Answer To keep the dough from sticking to the surface it is being cooked on.
Breading fish and okra for frying, making cornbread, hush puppies, it is also used in some breads, making mush and in types of pancakes.
There may be a recipe without eggs, but it's likely to be very tough and hard when baked. The eggs are what make it light and at the same time keep it together.
Just to clarify (because previous answer was incorrect): You do not use CORNMEAL to thicken with. You use CORNFLOUR. If you do not have cornmeal then you can sub…stitute POLENTA, which is nothing more than a coarser-ground cornmeal, more or less. You can stick it in a blender or food processor to make it more finely-ground if you wish but it isn't necessary. It really depends on what you're using it for.
By definition, cornbread must be made with cornmeal. Cornbread without cornmeal is a biscuit. And that is not necessarily a bad thing. You could take a biscuit recipe (I… would go for north-east style fluffy biscuits, here, more than the southern style biscuits), add a little more liquid like milk, buttermilk, or even water until it makes a batter about like cornbread batter and bake like you would cornbread. I am guessing but I think you might want to lower the temperature a little and cook longer.
To be corn bread it has to be made with corn meal otherwise it is another kind of bread and not cornbread. Hope this helps.
if its called corn meal oven fried chicken...do the math.
Depends on what zucchini bake you're referring too. I substitute cornmeal all the time when I don't have breadcrumbs for a baked zucchini recipe.
Depends on the type of bread. When making cornbread, that's what gives it the taste. If substituting some cornmeal for all-purpose flour in a recipe, it's to give it additiona…l nutrients, because all-purpose, while able to be added to everything, has very little nutrients of it's own.
no different thing won't work
Butter, margarine, shortening, melt and let cool. For most things, fat is fat and will produce pretty much the same product. This works for replacing oil, the reverse is not a…lways true. You wouldn't want to use oil in place of butter in sugar cookies.
You should not attempt to even feed a allergic person that even if yo find a way to get rid of the cornmeal, but then it wouldn't be cornbread anymore would it? It would to te…rrible, just like bread. Just for your own good, do not feed someone who is allergic to cornmeal, cornmeal. I hope this helped you, if not tell how I could help by giving me a message on my message board.
yes i actually think it tastes better
No, plain cornmeal is just ground corn, while cornbread mix contains flour leavening.
Cornmeal is used in making cornbread. A similar product is called"cornflour" in Britain.