Cooking Tips: Using corn meal

Corn meal is coarsely ground dried corn. Corn flour is more finely ground corn. Both corn flour and corn meal contain 7-8 percent protein on a dry basis. Neither corn meal nor corn flour will form gluten. A grainy texture in cornbread can be avoided by mixing the cornmeal with the liquid from the recipe, bringing to a boil, and cooling before mixing with the other ingredients.

Submitted by: ChefMom

University of Nebraska Cooperative Extension

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