I ran out of fine cornmeal recently, and substituted semolina in my sweet corn bread recipe. It came out so good, and my family did not know it was not real corn bread. Great for those with corn allergies! Serves 6.
- 1/2 c semolina
- 1 1/2 c all purpose flour
- 1/3 c sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp lecithin granules
- 1/2 tsp sea salt
- 1 Tbsp melted butter
- 1 Tbsp honey
- 1 1/2 c sour cream
- 2 eggs, lightly beaten
- 1/4 c vegetable oil
- Oil a 10-inch cast iron skillet or other oven-proof skillet. Place it in the oven and heat it on 350 degrees F while preparing batter.
- In large bowl, whisk together semolina, flour, sugar, baking powder, baking soda, lecithin, and salt.
- Melt butter and honey together and set aside.
- To the flour mixture, add sour cream, eggs and oil. Blend just until all the dry ingredients are moistened.
- Fold in the honey-butter mixture and blend.
- Carefully remove the hot skillet from stove and place on heat-proof surface. Pour in the thick batter and smooth the top.
- Return to oven and bake about 25 minutes, or until center is firm.
- Cool 10 minutes before cutting and serving. To store, wait until bread has cooled completely. Transfer slices to a plate. Cover with a sheet of paper toweling to absorb moisture. Then cover all with plastic wrap.