I'm an American currently living in Ireland and I can't seem to find any cornmeal to make cornbread. I have found cornflour but I've never tried making bread with that. The back of the package gives recipes for thickening sauces etc. but does not mention bread or anything like it. Does anyone know if this can be used to make cornbread and, if so, do you have a recipe to share? They do have wonderful buttermilk here so I'd love to make a batch if I can. :-)
In my neck of the woods, corn flour is corn starch and it isn't suitable for making cornbread. You need corn meal, not corn flour. If you tried to use corn starch (flour) to make cornbread you'd end up with a brick.
Some Italian polenta is a fine grind.
I'm guessing the OP's cornflour is the American corn starch, both because I've learned elsewhere that in the UK cornflour is the starch, and because the package talks about thickening sauce.
We have discussed corn flour, a very fine corn meal grind. That will work in a cornbread. I have also seen recipes for European breads using ground corn. In some countries like Portugal it is a yeast bread. In Greece and the Balkins they make a rustic all corn quick bread.
Do you have pinhead oats with about the same texture as corn meal? I can imagine using those in place of corn in a recipe that uses half (or more) flour. The taste won't be the same, but texture might be reminiscent.
I like to use oats (usually rolled ones that I've chopped further) in pancakes, and a ginger bread (Yorkshire parkin), but haven't tried them in a unsweetened quick bread.
Another possible accompaniment for your greens, wholemeal soda bread
I know the feeling will you have, I am a Native Texan now residing in the UK. I am natural born southern cook so for good home made cornbread using corn flour here is my recipe I created just for Thanksgiving and Christmas.
1 cup Milk (lowfat or whole)
•1 Egg
•1/3 cup Vegetable Oil
•1 tsp Sea Salt
•1 Tb Baking Powder
•1/2 cup Sugar
•1 cup Unbleached White Flour
•1 cup Blue Cornflour (depending on the thickness of batter you wish, adjustments on the fly)
Thanks for this recipe. I have a mixture mostly made up of cornflour and rice. I bought this mixture because I think I am glutton sensitive. Whenever we try to make bread for me we end up with something too hard to eat. Usually we use yeast rather than baking powder. My question here, can I remove the white flower. Will I get normal bread? Thanks
To make American style cornbread it helps to have seen or felt American cornmeal. Because corn is used in different ways in different cultures it is hard to made the conversion simply by reading.
In some countries corn is only use for animal feed - even in the USA most corn is used that way. In others it is used to make a porridge, especially for the poor. Italian polenta is an example. The Balkans also make their versions of a porridge. Africa too. I don't know about Iraq and other parts of the Middle East. The wheat tradition might too strong.
Some polenta corn grinds will work to make an American style cornbread. I've seen descriptions of breads made in Greece (especially during war) that sound a lot like cornbread - though with local flavorings like orange and olive oil.
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