SC - corn flour? - oop

[Decker, Terry D.]

Corn flour is a finer grind than corn meal.  You should be able to find it
in at the supermarket under the name Masa Harina (which is apparently
Spanish for maize farina).  Locally, the stores tend to carry two varieties,
yellow and white.

I've used corn flour in baking, but not in shortbread.  It should do well
mixed with flour for that purpose.  If I were trying to make a raised bread,
I would mix 2:1 wheat to corn.

Bear

>     I have a European cookbook (I live in America), and a recipe I'm
> interested in calls for corn flour.  Is that the same as the corn meal I
> have in my freezer?  And has anyone ever made shortbread with a half and
> half mix of corn meal and white flour?
> 
> Thanks
> -Magdalena
> 
> 
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