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 [...]