SC - corn flour? - oop

[Lilinah biti-Anat]

Magdalena asked:
>    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?

My experience in Europe and with European cookbooks is that this 
usually refers to what we Americans call cornstarch.

I think putting it in a shortbread would be delicious - it would make 
it even more delicate.

Re: other people's posts: Corn meal would be, in my opinion only, not 
very good. Masa harina would be weird, but possibly worth 
experimenting with. But i wouldn't serve it to guests without testing 
it first.

Anahita al-shazhiya

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