I have a question about the recipe "Basic cornbread, gluten free" from Ivana Prendic. In the recipe, Basic Cornbread, Gluten-free, a Balkan recipe, is the corn flour called for cornstarch or regular corn flour?
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Community Editor at Food52
The recipe author should have received a notification about your question, so hopefully she responds too, but I would assume regular corn flour. I don't think 8 tablespoons of corn meal is enough to make it cornbread-like on its own.
QueenSashy is a trusted home cook.
I am from the Balkans, so here is my take... It is definitely not cornstarch. I suspect that the author used a mixture of two different types of corn flour (coarse and fine).
(And the creamiest, too.)
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