If your polenta never turns out quite right, you're probably using the wrong ratio of liquid to polenta. For the creamiest ...

That first sizzle when waffle batter meets a hot iron—the kind that flirts with golden perfection while daring to go a shade too far—that’s the smell of Saturday morning done right. These Buttery ...

Immerse the onion rings in the buttermilk mixture. In another large bowl, combine the flour, cornmeal, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Pour the cornmeal mixture ...

2. In a deep pan, bring the measured water and salt to the boil. Add the cornmeal and use a whisk to distribute it evenly in the water. Reduce the heat to low, cover and allow the cornmeal to ...

There is a triangular pull-down drawer in the lower cupboard meant for flour, and a second one designed for cornmeal. One was used to make the daily dose of biscuits; the other to confect the ...

Drizzle the honey over the chicken pieces and roast for a further 10 minutes. To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste.

2. In a deep pan, bring the measured water and salt to the boil. Add the cornmeal and use a whisk to distribute it evenly in the water. Reduce the heat to low, cover and allow the cornmeal to ...

Because they're both golden in color, you might confuse semolina and cornmeal. Or you might have seen a recipe that says you can substitute one for the other. But the two are not the same.

Cornbread recipes vary, but often include cornmeal, flour, milk or water, butter, and a leavening agent such as baking soda or baking powder. Some recipes include sugar for a bit of sweetness.

Put oven rack in middle position and preheat oven to 218°C. Heat corn-stick pans in oven 10 minutes. 2. Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. 3. Whisk together ...