Corn bread ..semolina, polenta oh dear

Hey meggles someone put a recipe on here for a sweeter corn bread.... similar to Jiffy or Betty Crocker...
I put it, it's just like jiffy, here it is again.
Oh sorry! I'm answering!!

Corn Bread (or muffins)

1/2 cup butter
1/4 cup sugar
2 eggs
1 cup milk
1 cup flour
1 cup cornmeal
1 TBSP. baking powder
1/2 tsp. salt

Preheat oven to 375 F. Combine butter with sugar and eggs, blend in rest of ingredients, mix until just blended, few lumps are ok. Bake in loaf pan, or muffin tins for 25 minutes.

When you are blending it, taste it then, it tastes and looks just like Jiffy!! At least I think so!! Lemme know it you try it.

at my health food store there was fine cornmeal, regular cornmeal, polenta.  i purchased polenta b/c it had the texture i remember US cornmeal having.  it was perfect!!! yummy yummy.  had some corn muffins leftover- cut them in half, buttered them, pan fried them for a minute.  perfect with leftover turkey soup!

that sounds great!  mmmm....may have to do some baking on Thursday!

I use fine corn meal and chucked in some semolina... worked out just fine!

Thanks Ca girl for that...  I could not find it the other day!

You're welcome! I use the medium cornmeal, never thought about using semolina.

Just wanted to take a moment to thank MeShell, vnicepeeps, ca girl, and meggles ( and everyone really ) for the great corn bread recipes and ideas.

I made some for New Year's Day and it went over a treat!

Yummy! Thanks alot!


Angela

Your very welcome!

I was rummaging around in here -- looking for your cornbread recipe, MeShell.  (It's been so cold all week & today --  nothing will do for tonight but hot chili and cornbread.)  Just wondering -- have you (or anyone else) ever varied this recipe to do that jalapeno/cheese kind of cornbread?  If anyone has a recipe for that (with American measurements), please would you post it?  (I've also seen one once before that included jalapeno, cheese & (sweet)corn!)

Thanks all!

PS -- Do you put twice as much baking powder in over here (since it's not double acting) or is your recipe already accounting for that?

I found this recipe on epicurious.com, so it  has American measurements:  http://www.epicurious.com/recipes/recipe_views/views/13584

I've never tried it, though, so can't vouch for it, but it does look good! You could leave out the red peppers and substitute for the Monterey Jack.

PS -- Do you put twice as much baking powder in over here (since it's not double acting) or is your recipe already accounting for that?

I've made cornbread over here and it turned out quite nice but I didn't realize that the baking powder is not the same!  Hmm...I haven't seen it make much a difference to my baking so far.  Guess I won't worry too much about it?

Thanks B-loo.  I've wondered about this before too -- do they have buttermilk over here?   I'm not a buttermilk drinker (blech!) but there is the occasional recipe calling for it.

Thanks B-loo.  I've wondered about this before too -- do they have buttermilk over here?   I'm not a buttermilk drinker (blech!) but there is the occasional recipe calling for it.

And to answer my own question, as I've just come from the grocery store...  They have buttermilk here!  Even my really small & crappy neighborhood Morrisons has it, so for those of you who frequent bigger & better grocery stores -- I would expect an abundance of buttermilk!  At this (neighborhood) store, it's not sold in a bigger size carton like milk is but comes in a smallish carton like what they sell single & double cream in...what I found was 'Lakeland' brand if that means anything to anyone.  It was just that one choice - Lakeland brand buttermilk in a single/double cream-type carton, but buttermilk is buttermilk (I hope?).

I've never had any trouble finding buttermilk here either. I use it when making scones.

I have discovered that the buttermilk does not rise for me the same though and needs some baking powder.

To be honest I use US and UK measurements equally with no problems... but I eyeball a lot anyways...  Just be aware of the difference in pints.  Also I so only use US measuring spoons and then if I need a bit extra of something I chuck it in....

Carolyn... just make a basic cornbeard and then add the extra ingredients at the end.  Actually withhold a bit of the milk, buttermilk or water and then check the consistency of the batter after and add more liquid if needed.  Of course this only works if you have made enough cornbread to know roughly what the consistency should be.

You and your DH seem to be pretty good cooks though so I am sure you will be fine!

You and your DH seem to be pretty good cooks though so I am sure you will be fine!

Thank you - we make an effort anyways.   He's much more experimental than I am, but he's never baked too much.  I'm a bit (overly?) cautious on baking 'cause I know it's more of a science than, say, frying up a bunch of food in the pan -- and have had plenty of flops(!), flattened cakes, etc in my time.