SC - corn flour? - oop

[Dana Huffman]

Since the book is European, they probably mean regular
wheat flour.  Often a European will use "maize" for
what we call "corn" and "corn" where we would say
either "wheat" or "grain" in general, I forget which. 
Or such has been my experience, anyway.

Dana/Ximena la Letrada

- --- Magdalena <magdlena at earthlink.net> wrote:
> Hi!
> 
>     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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