Can you use cornmeal instead of cornstarch

It is used for thickening soups etc… but is also an anti-caking agent, which means, it keeps powdered sugar powdery and not clumpy. I do not now if the cornflour is produced after cornstarch is removed from the corn. I would suggest in cheaper or lower calorie cornflours this is the case. Check with your cornflour manufacturer for full details. Right there you start with confusion… What the heck commas has anything to do with either one of them?

It was so painful to read while trying to make sense of what you were trying to say. It was also very Slapstick. I actually found it very helpful and not confusing to read. Making my first chili tonight so here I am and thank you. I actually understand what erin nudi describes more than what mr agreeable says. Amen appears to have comprehension difficulties. I had absolutely no problems readning and understanding — thank you for this information. Absolutely correct english writing is way over-rated, and its not how people actually talk.

There will always be miserable people in the world who find enjoyment in tearing others down. I think it read well and I understood it perfectly. We use cornstarch to thicken sauces, especially for stir fried dishes.

And, when we run out of cake flour, we mix a little cornstarch with all-purpose flour to make a substitute. Now, cornmeal, we use in many ways — for corn dogs, Southern-style fried chicken and corn muffins, among others. Yellow Cornmeal in Measuring Cup When the corn kernels are coarsely ground, you get cornmeal. Cornstarch looks similar to cornflour but it is made from the endorsperm of the corn.

Are polenta and grits a type of cornmeal? Grits is boiled cornmeal, a dish that originated in the Southern United States. The mixture must be boiled to activate the cornstarch.

When a recipe uses cornstarch in this way, you can often substitute one of xanthan gum , pectin , agar , or gelatine. Cornstarch can be applied to wet items, drying them off so that batter will stick. This is commonly done for deep-fat frying. When a recipe uses cornstarch in this way, you can often substitute flour or cornmeal. Cornstarch may be added to powdered sugar to prevent clumping.