I'm planning to make some fresh corn cornbread today. Recipe calls for 2 cups cornmeal, and I only have about 1 2/3 cups on hand. Can I sub AP flour for the remaining 1/3 cup (or the weight equivalent of 1/3 cup) of cornmeal so I don't have to go to the store?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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