You could sub in normal flour no problem, as half the dry mix is polenta it won’t develop too much gluten. You’ll get a slightly fluffier bread and more rise. Hope you try it!
I just made this this afternoon. (I used normal milk and normal flour.) Bloody delicious! We had it with an aubergine, tomato, and sausage casserole that Ina knocked up. (You'll remember Ina, my wife). It was moist and crumbly and so, so tasty. Perfect for eating with a stew—maybe not for tea! We did eat it straight from the oven—it might be a bit more solid after it has cooled. All the best, Kevan (Pegley)
I’m excited for you! Yes you can use regular cornmeal, it’s the same thing just sometimes ground a little finer and I like the course grind of polenta for that crust, but go ahead you’ll be grand!
Milli, I need this cornbread on my Thanksgiving table!! But I've never seen creamed corn in Spain (where I live!). Could I doctor up my own creamed corn to use in this recipe, do you think? Big hugs from Córdoba.
I love Córdoba! Yes you can make it from scratch, I have never done it but there are recipes on the internet, just make sure you’re not making the dish called creamed corn, that’s something else entirely made with dairy. You could even try just blitzing 150g frozen corn with 60ml milk with 1tbsp honey, but I haven’t tried it. That’s just what I would do!
It's such a wonderful place to call home; I'm very, very lucky indeed! OK, this sounds great. Definitely going to give it a try. Have been following you for years, love what you do!
The best cornbread in I’ve ever had! 🤤🤤
Me too. Can I say that?
Sounds delicious! Can’t wait to give this recipe a try. Anything with cheese and jalapeños gets big yes from me. (:
Thanks Adelina, I promise its worth getting your hands on a can of the creamed corn!
Yum! Thanks Milli, sounds delish! Is there any reason we shouldn't sub in normal flour/is gf better in this recipe?
You could sub in normal flour no problem, as half the dry mix is polenta it won’t develop too much gluten. You’ll get a slightly fluffier bread and more rise. Hope you try it!
I’m
So happy to finally have this recipe written down!!!!
No shade
I just made this this afternoon. (I used normal milk and normal flour.) Bloody delicious! We had it with an aubergine, tomato, and sausage casserole that Ina knocked up. (You'll remember Ina, my wife). It was moist and crumbly and so, so tasty. Perfect for eating with a stew—maybe not for tea! We did eat it straight from the oven—it might be a bit more solid after it has cooled. All the best, Kevan (Pegley)
Severely yummy! Can’t wait to make it, thanks Milli x
I can’t wait to make this! Do you know if regular cornmeal can be substituted for the quick cook polenta?
I’m excited for you! Yes you can use regular cornmeal, it’s the same thing just sometimes ground a little finer and I like the course grind of polenta for that crust, but go ahead you’ll be grand!
Milli, I need this cornbread on my Thanksgiving table!! But I've never seen creamed corn in Spain (where I live!). Could I doctor up my own creamed corn to use in this recipe, do you think? Big hugs from Córdoba.
I love Córdoba! Yes you can make it from scratch, I have never done it but there are recipes on the internet, just make sure you’re not making the dish called creamed corn, that’s something else entirely made with dairy. You could even try just blitzing 150g frozen corn with 60ml milk with 1tbsp honey, but I haven’t tried it. That’s just what I would do!
It's such a wonderful place to call home; I'm very, very lucky indeed! OK, this sounds great. Definitely going to give it a try. Have been following you for years, love what you do!