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Old 10-21-2007, 03:48 PM   #1
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Question Cornbread for an Englishman

I have long been intrigued by the idea of cornbread but know litttle about it apart from the name. Could someone explain it for me and give me a basic recipe to try (there is so much enthusiasm about it, I want to join in).

Ray

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Old 10-21-2007, 03:57 PM   #2
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Gosh, Ray, I have so many different cornbread recipes. Some using buttermilk, others using whole milk. I have recipes that include whole kernel corn, as well as a few with chopped jalapeno peppers, cheddar cheese, and other add-ins I can't remember off the top of my head.

For a discussion of cornbread here at DC go here.

I love cornbread with black bean soup, split pea soup, chili and, of course, when I make cornbread dressing/stuffing for the holidays.

Cornbread cakes and muffins are a tasty breakfast treat, too.

Can you tell I like cornbread?
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Old 10-21-2007, 04:12 PM   #3
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Thanks Katie.

Is cornmeal the same as corn flour? Corn flour is common over here - I've not seen cornmeal.

I do rememver it from Africa, we used to use corn meal (we called in mealie meal) to make a sort of porridge called sadza, used to accompany the main course.
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Old 10-21-2007, 04:19 PM   #4
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In addition to most of the cornbread discussed on this site, you might also find the yeast dough Portugese cornbread described by forum member 'Konditor' to be of interest.
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Old 10-21-2007, 04:20 PM   #5
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Question Corn flour?

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Originally Posted by miniman View Post
Thanks Katie.

Is cornmeal the same as corn flour? Corn flour is common over here - I've not seen cornmeal.

I do rememver it from Africa, we used to use corn meal (we called in mealie meal) to make a sort of porridge called sadza, used to accompany the main course.
Corn meal is a coarse grind - and I'll bet close to the mealie meal you mention since that's used to make porridge. Wheat flour for comparison is a very fine grind and wheat flour is actually used with the corn meal to make corn bread. I've never seen corn "flour" if such exists. Hope this helps some.
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Old 10-21-2007, 04:22 PM   #6
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If this is what you mean by corn flour, then yes.

If you have any Hispanic markets in your area, you might check there for cornmeal.

The Italians make something called polenta, which uses cornmeal and is served soft or chilled, then sliced and browned and served as a side dish or as a substitute for pasta.

I always have cornmeal in my pantry for both cornbread and polenta.
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Old 10-21-2007, 04:36 PM   #7
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Smile Corn meal

Thanks to all the responses we're getting close - I just copied this from a reference for a qualatative comparison which should be close enough with the advice of the others.

What's the difference between polenta and regular cornmeal?

I asked myself that same question, and learned: There really isn't any difference, except for the size of the grind (and the price).

Cornmeal can be ground fine, medium or coarse. Regular cornmeal, used for cornbread and other baked goods, usually is ground very fine, almost like flour. Cornmeal used for polenta, a cornmeal mush, is medium or coarsely ground.

Polenta should be a well known Italian porridge. Now I think with the others you've got it! I hope.
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Old 10-21-2007, 05:10 PM   #8
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Quote:
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What's the difference between polenta and regular cornmeal?

I asked myself that same question, and learned: There really isn't any difference, except for the size of the grind (and the price).
Yep, Dave. I learned many, many years ago from my Italian family that it really isn't necessary to spend the extra money buying special polenta "meal." We've been using plain old cornmeal. Tastes just as good.

Oh, you reminded me of one of my favorites, fried cornmeal mush with butter and syrup. One of my all-time favorite wintertime breakfast dishes. Now I want some.
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Old 10-21-2007, 05:24 PM   #9
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Wink Cornmeal mush

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Originally Posted by Katie E View Post
Yep, Dave. I learned many, many years ago from my Italian family that it really isn't necessary to spend the extra money buying special polenta "meal." We've been using plain old cornmeal. Tastes just as good.

Oh, you reminded me of one of my favorites, fried cornmeal mush with butter and syrup. One of my all-time favorite wintertime breakfast dishes. Now I want some.
My goodness Katie E - I was thinking the exact same thing! You want to tell miniman what we're talking about? It would be unfriendly for him not to know. You are the head cook! I'm just a bottle washer.
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Old 10-21-2007, 05:26 PM   #10
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Quote:
Originally Posted by miniman View Post
Thanks Katie.

Is cornmeal the same as corn flour? Corn flour is common over here - I've not seen cornmeal.

I do rememver it from Africa, we used to use corn meal (we called in mealie meal) to make a sort of porridge called sadza, used to accompany the main course.
Cornflour in Britain is the same as cornstarch here in the U.S. Cornmeal is something altogether different.

You can find some good info at:
What is cornmeal called in Britain?
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