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2. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together the buttermilk, butter, honey, and eggs until well combined.
2. Place a wire mesh strainer over a medium bowl. Add the corn- meal, both of the spelt flours (or pastry flour, if using), baking powder, cinnamon, and salt to the strainer. Stir with a wire whisk to sift the ingredients into the bowl. Add any cornmeal left in the strainer into the bowl. Whisk to aerate the mixture. 3.
Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [ 1 ] [ 2 ] [ 3 ] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour .
A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened. Yaniqueques or yanikeke are a Dominican Republic version of the johnnycake. They are a fried bread rather than a pancake, and are a popular beach food. [53] [54]
Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside. Although Native people ushered corn and cornmeal into African people's diets, African cooks are generally credited with introducing the frying of foods in fats.
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