Semolina Cornbread Recipe

Semolina Cornbread Recipe Sliced

This semolina cornbread recipe calls for equal parts cornmeal, semolina flour, and soft wheat flour. It’s much like your typical buttermilk cornbread that bakes up moist, crumbly, and slightly gritty.

Naturally golden coarse semolina flour gives cornbread a creamier yellow crumb and nuttier finish than using only cornmeal and wheat flour. I’m not Mr. Sensitive Palate over here, but a side-by-side taste test (seriously) makes the subtle differences more obvious. This fluffier cornbread may be a bit more to your liking.

recipe adapted from Michel Suas’ Advanced Bread and Pastry
Bread Baking Day #18: Quick Breads hosted by Fun & Food

Semolina Cornbread Recipe

makes one 8- or 9-inch round loaf

Semolina Cornbread Recipe Top

Ingredients                  Volume          Ounces          Grams
cornmeal                          1 cup          4.4           124
buttermilk                1 cup + 2 tbsp         9.8           276

semolina flour                  3/4 cup          4.3           120
pastry or all-purpose flour       1 cup          4.3           120
baking powder                     4 tsp
salt                              1 tsp
granulated sugar        1/2 cup + 4 tsp          4.1           117

large eggs                        2
butter, melted and cooled         7 tbsp         3.5            99

Notes:

  • Have all of the ingredients at room temperature before continuing.

Directions:

Soak (optional) Mix together the buttermilk and cornmeal and let
                stand at room temperature for at least 30 minutes.

Preheat Oven    375ºF / 190ºC

Prepare an 8- or 9-inch cake pan by lightly greasing with butter.

Mix             Place the semolina flour, pastry flour, baking powder,
                salt, and granulated sugar in a bowl and whisk until
                thoroughly mixed.

                In a separate bowl, mix together the soaked cornmeal,
                buttermilk, and eggs. Add the semolina flour mixture
                and mix only until incorporated.

                Add the melted butter and mix only until smooth,
                taking care to prevent over-mixing.

Pan             Deposit the batter into the prepared cake pan. Level
                by tapping the pan firmly on a counter.

Bake            375ºF / 190ºC for about 35 to 40 minutes if using an
                8-inch cake pan or 30 to 35 minutes if using a 9-inch
                cake pan, until the edges are well-browned and a
                wooden skewer inserted in the middle comes out clean.
                The cornbread may crack slightly on top.

Semolina Cornbread Recipe Wedge
Serve the cornbread warm with a generous slathering of butter.

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55 Responses to “Semolina Cornbread Recipe”

  1. Y says:

    Looks amazing! Though I’ve made cornbread in the past, I don’t think I’ve ever baked with semolina before. Definitely one to try!

  2. Rosa says:

    What a magnificent cornbread! I really like this cornmeal version…

    Cheers,

    Rosa

  3. Sweatha says:

    Love the this semolina addition.It has come out perfect.

  4. Soma says:

    Love that color. I can almost taste the warm bread slathered with butter. Most of my bread is gone just after it comes out.

  5. Girl says:

    Oh I agree the color is spot on, what a fusion… this looks amazing, you are so darn talented. Gosh I wish I could have a bite!

  6. Joelen says:

    This looks wonderful and I love the height!

  7. heather says:

    that looks so moist, and i’m sure the semolina only enhances the corn flavor!

    cheers,

    *heather*

  8. Christina says:

    I like the height you got, and the color is brilliant! That’s one reason I like baking with yellow cornmeal. Great idea with the semolina.

  9. Caitlin says:

    Cornbread like that doesn’t even need a slathering of butter. Wow, I just love how sunny and yellow it is.

  10. Leela says:

    I’ve never baked corn bread in a cake pan before. It looks very classy. :)

  11. Ben says:

    I love experimenting with corn bread so this one is going to the list of recipes to try :)

  12. The Duo Dishes says:

    Oooh that’s like a true cake. The Southern blood in us loves cornbread no matter how you serve it.

  13. Mike says:

    I’ve never had a semolina based cornbread, but as always, I am in awe of your breads. The crumb and color on this looks delicious and I’ll definitely try this out the next time I make cornbread

  14. Kathy - Panini Happy says:

    Your cornbread looks so lovely! There’s something about the deep golden color of cornbread that lets you know it’s going to be warm and inviting even before you taste it.

  15. The Wind Attack says:

    One time I was making cornbread and realized I didn’t have enough cornmeal, so I threw in some semolina to make up the difference. Was certainly the best cornbread I ever made. It was skillet cornbread too, nice and crispy on the bottom.

    I love how tall and fluffy yours looks, well done!

  16. MyKitchenInHalfCups says:

    I have got to try that with the next chili we have.
    Tall and fluffy. That is very beautiful Jude.

  17. noobcook says:

    Luv the bright cheery yellow hue. Beautiful.

  18. Lorraine @NotQuiteNigella says:

    Yum that slice photo is pure food porn Jude!

  19. Peter says:

    This is gorgeous, looks almost saffron like and even the cracks look intentional!

  20. Joie de vivre says:

    Jude,
    Thanks for finding me and visiting me! I love how you write out the volume and the weight of the ingredients. That would make it foolproof to follow. Beautiful bread.

  21. Natashya says:

    Looks great! I have never put semolina in cornbread before.. what did you eat with the cornbread?

  22. Sandie says:

    Jude, this cornbread looks so gorgeous & tasty! I recently shared a delicious recipe for Black Bean & Bell Pepper Calico Salad, and mentioned in that post that the salad would pair perfectly with cornbread. When I have an extra moment to update that post, I’m going to add a link to this recipe from the word “cornbread.” The two would pair perfectly together!

  23. noble pig says:

    I love a gritty cornbread! Just beautiful!

  24. Mrs. L says:

    Oh, this looks yummy, I’ll have to try this. But I have a questions. It says “soak – Optional”…what would happen if you didn’t soak the cornmeal and buttermilk ahead of time? What would be the reason for soaking it?? Thanks!

  25. Mansi says:

    another winner from your end! it looks perfect:)

  26. Hannah says:

    How different from my usual idea of cornbread, in both composition and shape! I’d love to try it though… Sounds great.

  27. Eggy says:

    well, the thought of cornbread has been haunting me lately…and at an insomia-induced recipe-scrolling of five a.m. i came upon your recipe! mind you it took me a minute to realize why i hadn’t seen it before was because it was only published a few days ago.

    i chalk that up to sleep deprivation. and now i’ll be able to combat it with trying out this lovely recipe! i love how tender it looks…even moreso than the usual cornbread.

  28. Barbara says:

    When you said warm cornbread with a slather of butter the cravings began! It looks fabulous!

  29. Tangled Noodle says:

    A wedge of this dense, delicious cornbread, toasted and slathered with creamy butter . . .! I want.

  30. Teanna says:

    This bread is absolutely stunning! I have a bunch of semolina flour lying around! I think I’ll try this out this weekend!

  31. Irene says:

    This sounds amazingly perfect!

  32. Sneh says:

    Looks nice and crumbly! I can only imagine the beautiful texture semolina imparts :-)

  33. Hayley says:

    Your cornbread is huge! It looks so amazingly moist and delicious. I’m making chili soon, so it looks like I’ll be stealing this to go alongside. Thanks for sharing!

  34. sweetbird says:

    I know I shouldn’t want to, but I really want to slather that in butter and honey…

  35. Caroline says:

    Loving the fluffy texture of this cornbread. Would you believe I have semolina flour in the house? I’m gonna have to tell the hubby not to make pasta with it since I’ll be using it for this recipe. Can’t wait to try this!

  36. clumbsycookie says:

    I love that color!!! And the texture looks amazing!

  37. giz says:

    Gorgeous cornbread. Can you just imagine it infused with some heat and pairing it with chili.

  38. Natashya, I don’t remember, but it was something that doesn’t go with cornbread. I’m thinking it was Japanese food.

    Thanks Sandie!

    Mrs. L, soaking begins to soften the cornmeal and improves the texture. It’s a good idea if you’re using the coarser cornmeal grinds. Skipping the soaking step gives it more coarseness if that’s your preference.

  39. Elle says:

    Wish I’d had some of this today with my chili at lunch. I like the idea of the semolina flour to add a nice texture.

  40. Faery says:

    Beautiful, I bet it tastes fabulous, I love cornbread. I have to try your recipe :)

  41. erin @ dessert girl says:

    I love the shape! It’s so perfectly round!

  42. Maggie says:

    I love the look of this fluffy cornbread! I’m partial to butter and honey on mine.

  43. katiek @ kitchensidecar says:

    Very pretty. I have some left over semolina from a spaetzle project, and some blue cornmeal from encrusting salt cod meatballs.
    I do a little dance every time I am able to use up some pantry item, determined not to feel as if I it is going to waste. Seriously condiering whipping this up. The texture looks so great.

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  51. Michel Stojc says:

    I followed the recipe including the optional soaking (about 1 hour). The bread is delicious: delicate taste and gritty. The interior was done before the top had a chance to turn golden. This is the only minor disappointment: the top remained yellow. It taste even better when served warm with some butter, as suggested. I will keep this recipe.

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