- 2 cups yellow cornmeal.
- 1-1/2 teaspoons baking powder.
- 1 teaspoon salt.
- 1 egg, lightly beaten.
- 1-1/2 cups milk.
- 2 tablespoons melted shortening or vegetable oil. Get Ingredients Powered by Chicory.
Also know, why do you put flour in cornbread?
That's where flour comes in. Adding more wheat flour makes your cornbread less crumbly. While traditional Southern recipes tend to go heavy on the cornmeal, it seems that when you're using too much cornmeal, there isn't enough gluten to hold the cornbread together.
One may also ask, what can I use if I don't have cornmeal? The best alternatives are corn grits, semolina, ground oats, and breadcrumbs. Rice flour, wheat flour, and tapioca starch will work in a pinch as a cornmeal substitute. This will serve a similar purpose to cornmeal but you will not get the same texture or flavor in the final product.
Accordingly, what happens if you make cornbread without baking powder?
If you're out of baking powder you're not out of luck. That's especially true when making a dish like cornbread, which usually contains the kind of tart, acidic ingredients like molasses, vinegar or buttermilk that interact with a simple pinch of baking soda to help the bread rise.
What kind of cornmeal is used in cornbread?
Medium-ground cornmeal:
It's the traditional choice for Southern-style cornbread, which tends to be more dense and savory than the sweet, cakelike cornbread you get from a box mix.
