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