What is the difference between corn flour and corn meal?
I have a recipe that calls for a mix of corn and wheat flours, but my local grocery stores (in the south east US) only carry corn meal.
- What is the difference between corn flour and corn meal?
- Can I safely use corn meal in the place of corn flour?
Note that there is another type of corn flour which consists of pre-cooked corn, which is then soaked in lime water, then ground into flour. It is traditionally used for making tortillas, as well as for *Ultralight Joe's Moose Goo*. Bob's Red Mill carry this kind as *Golden Masa Harina Corn Flour*. To quote their site > It is made with hominy, or dried corn kernels that have been cooked > and soaked in limewater, which is ground into masa
The difference between the two can be seen below (the post it is from is an experiment comparing corn meal and flour used in anadema bread):
The corn flour is the white, finer ingredient on the right. The first obvious difference is that the texture will differ between the two. The second is that it would have different uses. Both would be effective at displacing gluten-containing flours (as in, neither would be helpful in gluten formation).
In terms of substitution, however, corn meal is likelier substituted by something like semolina flour and corn flour is likelier better substituted by quinoa or garbanzo bean flour.