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Semolina Flour in Cornbread

  1. #1
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    Semolina Flour in Cornbread


    I like my own savory, cheesy cornbread and use baking mix in place of all-purpose flour - then I don't have to worry about whether my baking powder is good. I recently acquired a small bag of semolina flour and wanted to know if I could use it in place of regular flour, or whether I'd have to use a mixture of regular flour and semolina, or if this is just a bad idea to use semolina to make cornbread.
    When you do things right, people won't be sure you've done anything at all.

  2. #2
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    To me its a bad idea. I am a southern, country girl who doesn't want anybody messing with her cornbread!

  3. #3
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    Semolina is wheat flour used for making pasta. I don't know what your baking mix is made of.

  4. #4
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    We have an old Italian bakery in town that uses it to make bread. The bread has a yellowish color to it and a slightly dry texture.

    I would add 1/4 cup semolina flour to 3/4 cup of AP flour for every cup of flour called for in the recipe and use it up a little at a time. I would not use it as a substitute for the cornmeal in the recipe.

    Good luck!

  5. #5
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    Quote Originally Posted by Aunt Bea View Post
    W I would not use it as a substitute for the cornmeal in the recipe.
    I didn't mean to use semolina as a substitute for cornmeal, I meant for the regular flour.
    When you do things right, people won't be sure you've done anything at all.

  6. #6
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    If the flour is fine, I see no problem in substituting it for regular flour.

  7. #7
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    Sure you can. It's just a higher gluten flour than all-purpose.

  8. #8
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    You do know you don't need flour at all for cornbread, right?

  9. #9
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    Quote Originally Posted by nvtribefan View Post
    You do know you don't need flour at all for cornbread, right?
    Never use flour in cornbread or at least never have. Don't see the reason for it.

  10. #10
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    All recipes I've ever seen for cornbread have about a 50/50 mix of cornmeal and flour.
    When you do things right, people won't be sure you've done anything at all.

  11. #11
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    Semolina? Maybe, but never, ever add sugar!

    My southern grandma says so.
    Life is an adventure to those with the courage to explore.

  12. #12
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    Deb, flour is not needed. Your choice, use it or not. Google some recipes

    You said you usually used a "mix" ;you said it relieved you from worrying if your baking powder was fresh. So, we can assume baking powder was already in the "mix", correct?

    Well now you're not using the "mix", instead you will use your semolina (flour) together with your cornmeal.

    What's missing? Baking powder! Maybe salt and whatever else was in that "mix".

    IMHO, the semolina flour you acquired will give you tough cornbread. But let us know.

  13. #13
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    I made a basic batter for cornbread with 1 cup of yellow cornmeal, and 1/2 cup of all-purpose flour and 1/2 cup of semolina flour, 2 tsp of baking power, 1/2 tsp baking soda. Wet ingredients are 1 egg, 1 cup of buttermilk (or milk with a tablespoon of white vinegar added), 1/2 cup veg oil and 1/2 cup olive oil. It came out okay (by my standards). I don't like "sweet" cornbread - too much like cake. I spice it up with other seasonings I have on hand. I am not adverse to using curry powder, cayenne pepper, cumin, coriander and almost any spicy spice in any combo. I have also used flax seeds and pumpkin seeds in the batter. I also usually add some shredded cheddar cheese. Not to everyone's liking, but I know what I like.
    When you do things right, people won't be sure you've done anything at all.

  14. #14
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    Sounds good. Sounds like using AP flour works instead of self-rising flour or the addition of baking powder. I don't like cornbread sweet either. Your other spices sound nice. I like it with cheese onion and peppers.

  15. #15
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    Quote Originally Posted by RadishRose View Post
    I like it with cheese onion and peppers.
    I call it "Mexican style".
    When you do things right, people won't be sure you've done anything at all.

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