2 cups of white cornmeal, sifted with a teaspoon of salt. 1 and a half cups of cooked rice; A teaspoon of lard; Enough boiling water to “scald it all, and leave it thick” ...

I t was the year 1894, and there was likely no greater advocate for cooking with white cornmeal — and the South — than ...

2 cups of white cornmeal, sifted with a teaspoon of salt. 1 and a half cups of cooked rice; A teaspoon of lard; Enough boiling water to “scald it all, and leave it thick” ...

Cornmeal is often the foundation of a delicious treat, but if a recipe is unclear which kind of cornmeal you should buy, you may end up with blue cornbread or white corn muffins.

Types of cornmeal: Cornmeal can be categorized primarily by two factors: color and grind size. Yellow cornmeal has the most prominent corn flavor, while white cornmeal has a more subtle, delicate ...

In some countries, polenta is made from white or red cornmeal. ‌ Instant – or “quick” polenta – is pre-processed so that the cooking time is shorter. Some people say it doesn’t taste ...

1¼ cups cornmeal (see headnote)½ cup all purpose flour1½ tablespoons sugar½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt½ teaspoon white pepper⅔ cup (5 ounces) buttermilk1 ...

Blue cornmeal gives this cornbread its haunting corn flavor and lavender hue, but yellow or white cornmeal will work equally well. Find blue cornmeal in food co-ops or from online retailers.