Semolina Cornbread Recipe
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
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.
Serve the cornbread warm with a generous slathering of butter.
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March 17th, 2009 at 1:13 am
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!
March 17th, 2009 at 1:22 am
What a magnificent cornbread! I really like this cornmeal version…
Cheers,
Rosa
March 17th, 2009 at 5:03 am
Love the this semolina addition.It has come out perfect.
March 17th, 2009 at 7:42 am
Love that color. I can almost taste the warm bread slathered with butter. Most of my bread is gone just after it comes out.
March 17th, 2009 at 8:10 am
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!
March 17th, 2009 at 9:20 am
This looks wonderful and I love the height!
March 17th, 2009 at 9:58 am
that looks so moist, and i’m sure the semolina only enhances the corn flavor!
cheers,
*heather*
March 17th, 2009 at 11:04 am
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.
March 17th, 2009 at 11:20 am
Cornbread like that doesn’t even need a slathering of butter. Wow, I just love how sunny and yellow it is.
March 17th, 2009 at 12:57 pm
I’ve never baked corn bread in a cake pan before. It looks very classy.
March 17th, 2009 at 1:24 pm
I love experimenting with corn bread so this one is going to the list of recipes to try
March 17th, 2009 at 2:07 pm
Oooh that’s like a true cake. The Southern blood in us loves cornbread no matter how you serve it.
March 17th, 2009 at 3:02 pm
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
March 17th, 2009 at 3:43 pm
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.
March 17th, 2009 at 3:52 pm
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!
March 17th, 2009 at 9:51 pm
I have got to try that with the next chili we have.
Tall and fluffy. That is very beautiful Jude.
March 18th, 2009 at 3:14 am
Luv the bright cheery yellow hue. Beautiful.
March 18th, 2009 at 3:31 am
Yum that slice photo is pure food porn Jude!
March 18th, 2009 at 4:28 am
This is gorgeous, looks almost saffron like and even the cracks look intentional!
March 18th, 2009 at 9:45 am
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.
March 18th, 2009 at 12:01 pm
Looks great! I have never put semolina in cornbread before.. what did you eat with the cornbread?
March 18th, 2009 at 12:23 pm
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!
March 18th, 2009 at 12:37 pm
I love a gritty cornbread! Just beautiful!
March 18th, 2009 at 1:30 pm
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!
March 18th, 2009 at 2:39 pm
another winner from your end! it looks perfect:)
March 18th, 2009 at 8:51 pm
How different from my usual idea of cornbread, in both composition and shape! I’d love to try it though… Sounds great.
March 19th, 2009 at 5:09 am
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.
March 19th, 2009 at 6:57 am
When you said warm cornbread with a slather of butter the cravings began! It looks fabulous!
March 19th, 2009 at 8:50 am
A wedge of this dense, delicious cornbread, toasted and slathered with creamy butter . . .! I want.
March 19th, 2009 at 9:59 am
This bread is absolutely stunning! I have a bunch of semolina flour lying around! I think I’ll try this out this weekend!
March 19th, 2009 at 10:56 am
This sounds amazingly perfect!
March 19th, 2009 at 6:13 pm
Looks nice and crumbly! I can only imagine the beautiful texture semolina imparts
March 19th, 2009 at 9:02 pm
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!
March 19th, 2009 at 10:22 pm
I know I shouldn’t want to, but I really want to slather that in butter and honey…
March 20th, 2009 at 2:55 am
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!
March 20th, 2009 at 6:23 am
I love that color!!! And the texture looks amazing!
March 20th, 2009 at 7:35 am
Gorgeous cornbread. Can you just imagine it infused with some heat and pairing it with chili.
March 21st, 2009 at 10:31 am
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.
March 21st, 2009 at 9:01 pm
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.
March 22nd, 2009 at 5:17 pm
Beautiful, I bet it tastes fabulous, I love cornbread. I have to try your recipe
March 23rd, 2009 at 10:41 am
I love the shape! It’s so perfectly round!
March 24th, 2009 at 6:01 am
I love the look of this fluffy cornbread! I’m partial to butter and honey on mine.
April 30th, 2009 at 1:41 am
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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