Comments on: Semolina Cornbread Recipe

By: Spaetzle Press

Spaetzle Press — Sun, 04 Jul 2010 07:04:15 +0000

A spaetzle maker could be 1 of the most effective investments you make into your kitchen region in the event you like to entertain people with distinct dishes from all around the world.

By: Mushroom Semolina Corn Muffins « A Bread A Day

Mushroom Semolina Corn Muffins « A Bread A Day — Mon, 27 Jul 2009 22:24:24 +0000

[...] bread I’d made previously, and create semolina cornbread. (Turns out someone had beat me to the idea. C’est la vie. But I has [...]

By: katiek @ kitchensidecar

katiek @ kitchensidecar — Thu, 30 Apr 2009 07:41:19 +0000

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.

By: Maggie

Maggie — Tue, 24 Mar 2009 12:01:16 +0000

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

By: erin @ dessert girl

erin @ dessert girl — Mon, 23 Mar 2009 16:41:41 +0000

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

By: Faery

Faery — Sun, 22 Mar 2009 23:17:00 +0000

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

By: Elle

Elle — Sun, 22 Mar 2009 03:01:59 +0000

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.

By: Jude

Jude — Sat, 21 Mar 2009 16:31:26 +0000

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.

By: giz

giz — Fri, 20 Mar 2009 13:35:15 +0000

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

By: clumbsycookie

clumbsycookie — Fri, 20 Mar 2009 12:23:51 +0000

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