For anyone who might be interested, I've described a recent baking of corn bread here:
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.
Redundancy is your friend, so is redundancy
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.
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.
Thanks Sylvia! I was just thinking that this bread might also work really well as the basis for a stuffing.
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, 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.
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
I'd really like to know myself, here's a Masa Harina explantion
I'm not trying to be obtuse on this issue. But I have a suspicion that there is a difference.
It's bread with corn in it, but it's not corn bread.
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.
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.