Corn Flour?


 
J

JimT

TVWBB Pro
I've been trying to duplicate a wonderful cornbread we had on recent trip to Memphis, TN. One big issue I'm having is the texture. Their's was more "smooth and velvety" as opposed to "coarse and grainy."

I just today, found out there is such a thing as corn flour, and am wondering if maybe they use this instead of corn meal. I've never seen the product around where I live, but a little online research turned up a couple of sources, and it is described as the same a corn meal, only ground finer.

Can anyone shed some light on the availability and use of this product? Could I make my own by pulsing corn meal in a food processor? I assume it is not the same as massa harina?

Thanks for any help,

JimT
 
I doubt that they used ALL corn flour - maybe some.

Corn Meal can be obtained in several different grades of "coarseness" - My guess is that they used a finer grind.

Also, letting the corn meal soak in the buttermilk for a while, before adding the rest of the ingredients & mixing it up, lets things soften a bit, and avoids some of the grittiness.
 
Jim,

Most of the cornbread recipes I've come across use a mix of corn flour / corn meal and wheat flour. You can take corn meal down to a finer texture as Ron mentioned. Masa harina is corn flour. Masa is the corn product after being treated to an alkalai bath to loosen the casings. Harina de trigo is wheat flour.

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT:
I've been trying to duplicate a wonderful cornbread we had on recent trip to Memphis, TN. One big issue I'm having is the texture. Their's was more "smooth and velvety" as opposed to "coarse and grainy."

</div></BLOCKQUOTE>

What brand of corn meal and what recipe are you using?
 
Thanks Guys!

I'll try your tips, and Jeff, I'm currently using Martha White self rising mix. Thought I'd stick with one for a while until I start to zero in on the consistency I'm looking for.
 
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