When it comes to substituting cornstarch for cornmeal, things get a little tricky. Cornstarch is primarily used to thicken liquids, whereas cornmeal adds texture and flavor to baked goods. So, if you're looking to substitute, you'll need to consider the function of the ingredient in the recipe.
In some cases, you can use cornstarch as a thickening agent in place of cornmeal, but it won't provide the same texture or flavor. Imagine making cornbread with cornstarch instead of cornmeal - it would be a very different bread indeed! On the other hand, if you're looking to add some extra texture to a dish, cornmeal might be a better choice.
Now, let's get to some fun facts. Did you know that cornstarch is often used in Asian cuisine as a thickening agent, while cornmeal is a staple in Latin American cuisine? It just goes to show that different cultures use these ingredients in unique and delicious ways.
Corn Flour Substitute Polenta at Kai Chuter blog
