The exclusive Italian nonstick from Ballarini the pros swear by. Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Basic cornbread, gluten free

1b391ad2 ac4f 40d9 9034 33129461e90f  20150618 130915 1024x768

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?

asked by Rebecca Hart 8 months ago
2 answers 291 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 8 months ago

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.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added 8 months ago

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).

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.