Different types of corn flour are increasingly being found in markets and in recipes. They can be confusing and often people substitute one for the other which sometimes works, sometimes doesn’t.

I remember when cornmeal was the only corn product for baking on the grocery shelves.  But, as they say, “times are a changing” so I thought it would be helpful to look at this in-depth. While many of us have thought corn is corn  evidently that isn’t true Continue reading →