In a medium bowl, whisk together cornmeal, salt, pepper, sugar, garlic powder and baking powder. Pour in melted shortening and boiling water, and stir until batter is homogenous. It should be loose.

Zucchini Cornbread is a delightful twist on a classic cornbread recipe. Made with cornmeal and shredded zucchini, it is moist, fluffy, and slightly sweet. This recipe is the perfect summer side ...

making it a great substitute for cornmeal in recipes that require a coarser texture. You can use polenta in recipes such as ...

The good news: We’re sharing easy tips from a chef along with our moist cornbread recipe to help you make this baked good from scratch. This baked good is made using a thick batter of cornmeal ...

Preheat oven to 400 degrees. In a medium mixing bowl, add the flour, cornmeal, sugar, salt and baking powder and whisk well. In a small bowl, whisk the butter, egg and milk. Create a well in the ...

In a medium bowl, whisk flour, cornmeal, 6 tablespoons sugar ... Purée until smooth. Serve soup with cornbread and molasses butter. Garnish bowls with sour cream and extra cilantro.

It works in most recipes that call for cornmeal like pancakes, cornbread and frying batter. Use three-fourths of the amount of cornmeal called for in your recipe. Denser and chewier in texture ...