500ml water 2tsp salt, plus an extra pinch for baking 150g fine cornmeal (polenta) 45g salted butter, plus extra for dotting ...

Cornmeal is a staple in many recipes, and it’s one of the most versatile ingredients you can use. It’s also a great way to add a whole lot of fiber to your diet! However, sometimes cornmeal is just ...

This cornbread is moist and light, with the rich taste of corn. Use stone-ground or water-ground cornmeal for the best taste and texture. Either yellow or white cornmeal bakes into a handsome, ...

so you do not have a lingering gritty taste from the ground cornmeal. Mealie-meal should be thick enough to pick up with your hands and use in the place of a fork or spoon. You can warm leftovers with ...

Ground beef, kidney beans, and canned tomatoes come together in this cozy chili loaded with spices. Topped with a sweet and ...

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.

Ugali is made from ground corn or is sometimes made from other flours ... Heat water to boiling in a saucepan. Slowly pour cornmeal into boiling water stirring continuously. Add more cornmeal if ...