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 ...

Combine the cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl. Add the buttermilk and egg, stirring to form a fairly smooth and thick batter, then stir in the melted butter.

Wayward waffles: Cornmeal and nontraditional additives set these bad boys apart from their all-flour relatives February 28, 2018 by Kelly Brant ...

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 ...

Combine the cornmeal, flour, sugar, baking powder, baking soda and salt and stir to mix. Add the corn to the dry ingredients and mix. 2.

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 ...

Makes: 14 to 16 pancakes. Ingredients 1 1/2 cups blue cornmeal 1/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda ...

Transfer the butter to a blender, then add the milk, eggs, cornmeal, flour and salt. Blend just until smooth. Transfer the mixture to a bowl and let rest for 30 minutes.

Once, at a dinner party, a woman turned to me and said, “It’s a shame you don’t have a food heritage.” ...