Cornmeal is a flour grounded from dried corn n its a common staple food..There a few varieties of corn meals... Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place...Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However it too can have a fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes...White cornmeal is more traditional in Africa. It is also popular in the Southern United States for making cornbread. For the first time am baking something with cornmeal, to make them more tasty n flavoursome is just added orange juice, orange rinds n dried cranberries....
2cups All purpose flour
1cup Cornmeal
1cup Sugar
3tsp Egg replacer powder + 4tbsp Warm water
1tsp Baking powder
1/2tsp Baking Soda
1/2cup Orange Juice (fresh)
1tbsp Orange rinds
3tbsp Vegetable shortening
1/4cup Cranberries
Beat both vegetable shortening, sugar until soft n fluffy, gradually add the egg replacer powder mixed with warm water, baking powder ,baking soda, orange juice, orange rinds..meanwhile preheat the oven at 350F..finally add the all purpose flour, cranberries n cornmeal...beat everything well into a soft batter, pour the batter to a greased loaf pan, springle few cranberries pieces over the batter..arrange the loaf pan in the middle rack n bake for 30-35 minutes r until the toothpick come out clean...
Loaf them as per ur wish n serve them with hot coffee!!!!
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