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Can you use white cornmeal for cornbread?
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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Thanks for the feedback!
usually any broken up bread
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 you can, as long as you melt the butter first.
Breading fish and okra for frying, making cornbread, hush puppies, it is also used in some breads, making mush and in types of pancakes.
i tryed it tonite . i mixed it with a little water and it turned out just fine not much water though the more water the more it crumbled
you can use it to roll the chicken in before you fry it if that's what your asking.
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.
No, corn flour is much finer and is used to thicken foods. Cornmeal is used to give a grainy texture to pancakes, breads, etc.
Answer To keep the dough from sticking to the surface it is being cooked on.
Polenta can be used instead
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.
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.
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.
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.
That would depend on the recipe and what the cornmeal was doing. How big a part does it play? Lots of things might work. Whole wheat flour, reg. flour, oatmeal, crushed cornfl…akes, put some taco shells in a food processor.