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Cornmeal
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I have a recipe for pumpkin and chive cornbread which calls for cornmeal. I found some incredibly expensive in the Sainsbury's special foods section - �2.75 per 500 grams and I have now made the recipe with polenta (still in the oven so can't give the verdict yet)..... obviously semolina and polenta are similar but they are coarser. I have also tried Holland and Barrett but no luck. Any other suggestions? Part of the problem is that supermarkets' staff all seem to be kids who have no idea what polenta/cornmeal/any other 'exotic' foods are as they never cook. I found the polenta under 'pulses' today despite searching under Italian foods, pasta, rice etc.
Sorry this has turned into a rant!
Sorry this has turned into a rant!
Answers
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I found this for you on the internet:
There really isn't any difference, except for the size of the grind (and the price).
Cornmeal can be ground fine, medium or coarse. Regular cornmeal, used for cornbread and other baked goods, usually is ground very fine, almost like flour. Cornmeal used for polenta, a cornmeal mush, is medium or coarsely ground.
Polenta, a northern Italian dish, can also be made of white cornmeal, buckwheat or chestnut meal. Polenta refers to the dish as well as the grain from which it is made.
http://the.honoluluadvertiser.com/article/2001 /Nov/08/hf/hf02a.html
Here in the Southern USA we make lots of cornbread so it is readily available in any supermarket for less than $2.00US for a 4 or 5 pound bag - about the same price as flour. Many times on sale for 99cents a bag. Wish you guys had the same price!!!
There really isn't any difference, except for the size of the grind (and the price).
Cornmeal can be ground fine, medium or coarse. Regular cornmeal, used for cornbread and other baked goods, usually is ground very fine, almost like flour. Cornmeal used for polenta, a cornmeal mush, is medium or coarsely ground.
Polenta, a northern Italian dish, can also be made of white cornmeal, buckwheat or chestnut meal. Polenta refers to the dish as well as the grain from which it is made.
http://the.honoluluadvertiser.com/article/2001 /Nov/08/hf/hf02a.html
Here in the Southern USA we make lots of cornbread so it is readily available in any supermarket for less than $2.00US for a 4 or 5 pound bag - about the same price as flour. Many times on sale for 99cents a bag. Wish you guys had the same price!!!
Jalapeno Cornbread
A flavorful jalapeno cornbread recipe, delicious with chili or beans.
INGREDIENTS:
3 cups buttermilk cornbread mix
2 1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 cup chopped onion
2 tablespoons sugar
1 cup cream style corn
1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
1 1/2 cups Mexican blend cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup chopped pimiento
1/2 teaspoon garlic powder
PREPARATION:
Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350� for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.
A flavorful jalapeno cornbread recipe, delicious with chili or beans.
INGREDIENTS:
3 cups buttermilk cornbread mix
2 1/2 cups milk
1/2 cup vegetable oil
3 eggs, beaten
1 cup chopped onion
2 tablespoons sugar
1 cup cream style corn
1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
1 1/2 cups Mexican blend cheese, shredded
6 slices bacon, cooked and crumbled
1/4 cup chopped pimiento
1/2 teaspoon garlic powder
PREPARATION:
Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350� for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.
Hi Cheaton -
You can look at the kind I use here:
https://www.whitelily.com/Store/Category.aspx?ID=59
Another brand I use occasionally - if it is on sale and White Lily isn't, is Aunt Jemima.
In all of our supermarkets it is right next to the same size of flour - in the baking products aisle.
Thank you so much for letting me know that the polenta worked for you - not many on AB will do that - it is always nice to know how things turn out. I hope you find some nice cornmeal or cornmeal mix (then you only have to add the milk/water and oil to make it - I never put sugar in mine - if I want sweet, I will make a cake:). If it isn't too much trouble could you keep me posted please?
BBWCHATT
You can look at the kind I use here:
https://www.whitelily.com/Store/Category.aspx?ID=59
Another brand I use occasionally - if it is on sale and White Lily isn't, is Aunt Jemima.
In all of our supermarkets it is right next to the same size of flour - in the baking products aisle.
Thank you so much for letting me know that the polenta worked for you - not many on AB will do that - it is always nice to know how things turn out. I hope you find some nice cornmeal or cornmeal mix (then you only have to add the milk/water and oil to make it - I never put sugar in mine - if I want sweet, I will make a cake:). If it isn't too much trouble could you keep me posted please?
BBWCHATT
AND - this is the only other kind I will use:
http://www.marthawhite.com/
Here in the Southern part of the United States - most of the homemade bread we make - not all, but most is either cornbread or biscuits. I hope you don't mind, but I am also giving you my biscuit recipe:
Light & Fluffy Biscuits
1-1/2 Cups Self Rising Flour
Stir in 8 Ounces Whipping Cream (Not Heavy Cream) - stirring just until the flour gets wet.
Just dump it out on some flour - sprinkle a little bit of the flour on the top and pat them out with your hand until the dough is about 1/2" thick and cut them out with a 3" diameter cutter or even a glass if you don't have one of those.
I usually put some melted butter in the pan I am baking them in and turn them over in it so it gets on both sides - but this isn't really necessary. I put them close enough together so after they rise they will be touching - but again, that is just a personal preference of mine.
Bake 400 - 450 until brown.
While they are still piping hot open them up and eat with your favorite jam (mine is strawberry or cherry) and more butter if you want it. They are also great to have with bacon and eggs, etc.
I can't wait to hear how you like these!!!
BBWCHATT
http://www.marthawhite.com/
Here in the Southern part of the United States - most of the homemade bread we make - not all, but most is either cornbread or biscuits. I hope you don't mind, but I am also giving you my biscuit recipe:
Light & Fluffy Biscuits
1-1/2 Cups Self Rising Flour
Stir in 8 Ounces Whipping Cream (Not Heavy Cream) - stirring just until the flour gets wet.
Just dump it out on some flour - sprinkle a little bit of the flour on the top and pat them out with your hand until the dough is about 1/2" thick and cut them out with a 3" diameter cutter or even a glass if you don't have one of those.
I usually put some melted butter in the pan I am baking them in and turn them over in it so it gets on both sides - but this isn't really necessary. I put them close enough together so after they rise they will be touching - but again, that is just a personal preference of mine.
Bake 400 - 450 until brown.
While they are still piping hot open them up and eat with your favorite jam (mine is strawberry or cherry) and more butter if you want it. They are also great to have with bacon and eggs, etc.
I can't wait to hear how you like these!!!
BBWCHATT
Hi, I have a website here I use a lot....you can buy all your US products....try www.obcusa.co.uk....click "GENERAL GROCERY" tab...then click"BAKING INGREDIANTS & MIXES"...then from the list you have "CORNMEAL & CORNBREAD MIXES"...I am always purchasing from here it can be quite pricey but at least you get the right stuff...Try www.canadashop.co.uk.....and also www.allrecipes.com...for great ideas etc...I usually buy/eat North American/Canadien foods because I spent a long time living in Canada....Hope this helps.....
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