Respuesta :
When making mealy pie dough, it is important to work the fat into the flour until the mixture looks like coarse cornmeal
Coarse cornmeal will make your cakes gritty and pebbly, so save that for breading catfish, making Southern-style cornbread (where you want that toothsome texture!), and creating crunchy blueberry crisp topping or creamy, cheesy polenta. Unless a recipe explicitly calls for coarse cornmeal, you should generally stay away. Coarse cornmeal cooks for a long time before losing its granular bite. When it’s incorporated in a dish that does a relatively quick stint in the oven (say, cake), the result will be rocky.
It’s a confusing cornmeal world out there. If a recipe calls for cornmeal, you might find yourself in the grain aisle staring down a bag of grits, polenta, coarse cornmeal, fine cornmeal, blue cornmeal, corn flour, and a familiar box of Jiffy, and who do you turn to? All cornmeals have a purpose, and we’re here to help you find the right cornmeal for the job.
Types of cornmeal:
Corn flour is the smallest, silkiest grind of cornmeal. Use it to make melt-in-your-mouth sablé cookies or light tempura batter.
Learn more about Coarse cornmeal here
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