? If I use all flour in this recipe instead of half corn meal...

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dawnnys

Well-known member
what will the results be? I don't have cornmeal so I subbed all flour instead. I have about 3/4 cup of corn "mush" that I added (from kernels), so it will have the corn flavor.

It's in the oven now - just wondering if it'll work!

From about.com

1 1/2 cups yellow cornmeal

1 1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 scant teaspoon salt

3 to 4 tablespoons sugar

1/4 to 1/2 cup chopped jalapeno peppers

1 cup canned corn kernels, drained, optional

1 cup (4 ounces) finely shredded Cheddar cheese

1 1/4 cups buttermilk

2 large eggs

6 tablespoons melted butter

Grease and flour a 9-inch square baking pan and preheat oven to 400°F.

In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, corn kernels, and cheese. In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened.

Spread the batter in the prepared baking pan and bake for 30 to 35 minutes, or until lightly browned and firm.

 
Because the cornmeal has a much denser grain, an equal amount of flour might make a very dense and

oddly textured bread. I'd use oats or anything else instead. Maybe even break down the corn mush with the buttermilk and add 1/2 to 3/4 cups flour. Who knows, maybe you'll invent something brilliant.

 
Yeah yeah, I'm a yankee through and through. It started out as fritter batter, and

was too thick, so instead of making more fritters, I decided to make cornbread. When I looked at the recipe, I saw it had - gasp! - cornmeal. So I tried the flour.

It was the most delicious cornbread I've ever had. Very moist, good texture. I was afraid it would be too dense, but it was perfect. I think the moisture from the kernels balanced out the lightness of the flour. No oats in the house either (except for a package or two of instant). I also decreased the milk by about 1/2 cup and crossed my fingers...

I also didn't have any hot peppers or even hot sauce left, so I used a dissolved bouillon cube of ancho pepper (shhh, don't tell Emeril).

Thanks Steve and Sandi for your advice!

 
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