Originally posted by Gringo.Floripa FUBA!?!

fuba is cornmeal, what could possibly go wrong?   shall i share a recipe?  (or are you expecting self-rising?  there is baking powder here....)

(then again, in the US I used to use goya cornmeal to make my cornbread as well... what is your cornmeal like?)

Originally posted by sven Isn't fuba cornmeal ? (farinha de milho)

Corn flour, and cornmeal are not the same!  Fuba makes more of a cake (light in weight), not a dense bread substance.



Edited by Gringo.Floripa - 01 March 2011 at 17:57

Originally posted by 3casas ok, so i like my cornbread cakey, what can i say?

That's fine if you're just going to eat it as is, but if planning to use the cornbread to make cornbread dressing, in which you'll later be adding moisture (such as chicken broth and/or oyster "juice"), then cakey just doesn't fly.  It's a suthernnnn thang.... 

if fuba is too fine (i don't know if there's a difference between "fuba" and "fuba mimosa", might be worth investigating), canjiquinha is the stuff i was thinking about.  it's just a scooch more coarse.  there's also some interesting new polenta em flocos stuff in the stores that would make a nice stout cornbread.  (kimilho flocos grossos, or maybe kimilho polenta em flocao) is the stuff i saw in the store today)

Buy in bulk at Costco all of what you like. A small bottle of vanilla extract in brazil of 3 ounces will get you 16 in the States. Garlic is outrageous in Brazil. Bring in a pound of black pepper and cinnamon. As well as anything else you enjoy. The Chicken Hot Sauce from Vietnam is good as well. Bring your kitchen utensils. Pots, pans knifes, you won't regret it...