Certain recipes describe semolina flour and cornmeal as interchangeable, while others insist on only using one or the other. What's the difference?

They bake up tender and buttery, with blueberries in every bite. Perfect for breakfast or a quick dessert—and after you try ...

1/2 cup stone-ground cornmeal. 1 1/2 cups cold water. 1 1/4 cups buttermilk. 1 large egg, separated, plus 1 large egg white. 1 1/2 cups all-purpose flour. 1/2 cup rice flour. 1/3 cup sugar. 1 ...

Baking a loaf of yeast bread on a 90+ degree day isn't ideal. And then waiting until it's completely cool to slice is ...

2. While the butter browns, whisk together the cornmeal, flour, baking powder, salt and baking soda. Set aside. 3. Once the butter is browned, pour the butter into a large bowl. Do not wipe out ...

Combine the cornmeal, flour, salt, baking powder and sugar in a bowl, and stir well to combine. In another bowl beat the eggs, and stir in the cottage cheese and lemon juice.

Add the flour and cornmeal, and stir until incorporated. 7. Fold in 2/3 of the blueberries. 8. Spoon the batter into the prepared pan.