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A little butter for greasing 1 tbsp olive oil 1 onion, peeled and finely chopped 1 medium-hot red chilli, deseeded and finely chopped 250g fine cornmeal or maize meal 2 tsp baking powder ½ tsp bicarbonate of soda 1 tsp fine salt 75g strong cheddar, grated 100ml plain whole-milk yoghurt 200ml whole milk Heat the oven to 200C/390F/gas mark 6 and butter a 1.5-litre oven dish.
I use fine cornmeal, which is sometimes packaged as corn flour.
Lightly oil a 12- to 14-inch pizza pan, and dust with semolina or fine cornmeal.
Dip the aubergine pieces into the fine cornmeal and coat well, then dip into the coarse cornmeal.
I wanted to emphasize the corn flavor, so I used a fair amount of fine cornmeal, besides the more traditional chickpea flour.
Makes one loaf Beat 125g fine cornmeal, 500ml boiling water and half a teaspoon of salt until smooth, and set aside.
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Del Conte explains that the finer cornmeal makes for a "soft, thin polenta" while the nubblier sort gives a "harder and tastier" result.
BLACK-SKILLET OKRA Time: 15 minutes 1/3 cup all-purpose flour 1/3 cup fine yellow cornmeal 1 pound tender young okra, washed 1/2 teaspoon coarse sea salt 1/2 teaspoon freshly ground black pepper 4 tablespoons vegetable oil (preferably peanut or grape seed).
Serves 8. Substitute fine-grind cornmeal or instant polenta in place of the medium-grind polenta.
If maize flour isn't available in your area, you can substitute it for fine-ground cornmeal or flour but make sure it is pre-cooked.
Put the fine and coarse cornmeal on separate plates.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com