Recipe: Willa Jean Cornbread. Makes one 10-inch round or one 9 by 5-inch loaf. 3⁄4 cup corn flour (I like using Bob’s Red Mill) 3⁄4 cup coarse cornmeal ...

Fried Cornbread Recipe Introduction There’s something undeniably satisfying about a crisp piece of Fried ... 1½ cups cornmeal; ½ cup self-rising flour; 1½ tsp baking powder; 1½ tsp kosher salt; ...

Yearwood's buttermilk cornbread recipe requires just 3 ... to add about 1 teaspoon of baking powder for each cup of cornmeal to make my own self-rising base. ... like eating plain cornmeal.

Some hold that white cornbread is milder and more delicate, while yellow cornbread is bolder and nuttier. Some cut the cornmeal with flour to obtain a cakier consistency, and others use pure cornmeal.

Ingredients. 1 large egg; 2 cups cornmeal or 1 cup cornmeal, 1 cup flour, or whatever proportion you prefer; 1 tablespoon baking powder; 1 teaspoon salt (I like large-grain salt so that the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 1 (10-inch) round or 1 (9- by 5-inch) loaf ¾ cup corn flour, such as Bob’s Red Mill ¾ cup coarse cornmeal 2 1/3 ...

This simple and satisfying cornbread recipe doesn’t require hours of kneading and rising time and comes together in about 30 minutes. Instructions: Heat the oven to 425 degrees. Place a 9-inch ...

Directions. In a medium bowl, whisk together cornmeal, salt, pepper, sugar, garlic powder and baking powder. Pour in melted shortening and boiling water, and stir until batter is homogenous.

Add the flour mixture, stirring just until combined, and then stir in the remaining 3 tablespoons of butter. 3. Pour the batter into the prepared skillet or pan.