On 10/13/2014 6:53 AM, Ophelia wrote:
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> I have a recipe for corn bread and it lists cornmeal. Would that
>>>>> be coarse of fine cornmeal?
>>>>
>>>> Either. Depends on how you like your corn bread. I like mine to
>>>> have a bite. Some like a more cakery texture.
>>>
>>> I don't like it at all but dh does. He says, he would prefer the one
>>> with more bite!
>>>
>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>
>> That would be more cake like. I like mine coarse.
>
> These are the ingredients:
>
> sifted bread flour
> cornmeal
> salt
> sugar
> shortening
> milk
> water
> egg
> dry yeast.
>
> Will that end up cake like?
>
>

The stuff we call "cornbread" is a quick bread not leavened with yeast.
I've never made yeast bread with cornbread although that sounds like a
good idea. I like to make pizza with cornmeal on the bottom of the crust
cause it's tasty as heck.

That stuff you call "corn flour" we call "cornstarch." "Corn flour" over
here is a finely milled corn meal. "Corn meal" over here is a sandy,
gritty, milled corn. It's all pretty confusing.

I made cornbread yesterday from a 5 lb bag of mix. It's great stuff. I
can dump some in a bowl, mix it up in about 10 seconds, and have it in
the oven in about 40 seconds. It comes out just spiffy.