cornbread
No, it has to be baked.
cornbread was first made by squanto around 10000BC. he used the tusk of a rhino to stir it and cooked it with the fire of the devil. he then rolled it and baked it and marked it with an octothorpe(#) and put it in the oven for aunt jemima
You can make delicious cornbread without using flour by using cornmeal as the main ingredient. Cornmeal is a good alternative to flour and will give your cornbread a tasty and slightly gritty texture.
We don't know exactly how much cornbread the colonists eat, but we do know they ate quite a bit. They usually had a surplus of the ingredients needed for cornbread, so they made lots of it. Colonists usually had a lot of cornmeal, flour, and salt to make the cornbread.
Yes, both cornbread and scones can be baked in glass baking dishes.
No. All you need is flour and water. For matzas that are kosher for Passover there are special requirements on the water and the type of flour so that you will not find any kosher for Passover matza that uses ordinary store bought flour (they add water to it in the manufacturing process).
No, cornstarch should not replace flour in cornbread. Cornstarch is milled much too fine to produce the open crumb that is desired in proper 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!
Hoe cake bread
Some delicious recipes that can be made using corn flour soup as the main ingredient include cornbread, corn fritters, and corn tortillas.
European flour typically has a lower protein content compared to other types of flour used in baking, such as American flour. This results in a lighter and more delicate texture in baked goods made with European flour. Additionally, European flour is often milled more finely, which can affect the overall texture and rise of baked goods.