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 Submitted by SteveB on November 16, 2008 - 5:25pm Corn BreadFor anyone who might be interested, I've described a recent baking of corn bread here: http://www.breadcetera.com/?p=129 SteveB
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corn flour?
I have run into this before. What do you consider corn flour? Corn meal, masa harina?
I'm just asking as I have ground corn in three different phases in my house.
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Redundancy is your friend, so is redundancy
Corn Flour
I would not suggest using corn meal for this bread. The coarseness of the meal has a tendency to cut the gluten strands, yielding a very dense bread. Corn flour is a very finely ground powder. If you look at the lead photo on the blog post, it can be seen as the left-most corn product on the plate (the other two being corn meal and whole kernels). It can usually be found in most grocery stores, typically in the ethnic Hispanic section.
SteveB
www.breadcetera.com
Oh My Gosh
Steve,
I absolutely love the way you created this bread. The shape, scoring, stenciling, crumb....Oh my gosh, ...absolutely lovely...so American!! It will be on my Thanksgiving Dinner list. I love your site...it just keeps getting better and better.
Sylvia
Thanks Sylvia
Thanks Sylvia! I was just thinking that this bread might also work really well as the basis for a stuffing.
SteveB
www.breadcetera.com
Masa harina
Most of what I've seen in corn of flour consistancy is being marketed as "Masa Harina". I use this often to make tortillas. I believe it has been processed with lime? Maybe?
My question was to ascertain whether the corn flour was indeed "Masa Harina" or a finely ground cornmeal product, Thanks in advance.
Mike
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Redundancy is your friend, so is redundancy
Masa Harina and Corn Flour
Mike, I was under the impression that masa harina was dried and powdered corn dough, something distinctly different from simple corn flour, but it wouldn't be the first time I was wrong. :)
The ingredient that I used was clearly marked simply as corn flour.
SteveB
www.breadcetera.com
Stylized corn stalk...
nice touch! The bread looks delicious and I want to give it a try.
I went to look in my pantry and have a bag of Instant Corn Masa Mix. It looks like flour. Mike, is there a difference between Masa Harina and Instant Corn Masa?
There is a large Mexican community where I live so if Masa Harina is not corn flour I should be able to find some....I hope
Betty
Masa
I'd really like to know myself, here's a Masa Harina explantion
http://recipes.howstuffworks.com/what-is-masa-harina.htm
I'm not trying to be obtuse on this issue. But I have a suspicion that there is a difference.
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Redundancy is your friend, so is redundancy
It's not corn bread
It's bread with corn in it, but it's not corn bread.
Steve, You did an outstanding job
Your corn bread is beautiful; crust, crumb, scoring and stenciling. Also, your writeup is excellent. I will definitely make this bread. As I mentioned, I have it tabbed for future baking. With your post and photos I now have a benchmark.
Howard
Masa Harina and Corn Flour
I recently received BRM's 2009 catalog. Masa Harina is made from yellow corn soaked in lime, dried and then ground. Their corn flour contains all the bran, germ and endosperm. In any case, I now have corn flour and am looking forward trying Steve's Corn Bread.
Betty