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Substituting corn meal for flour

post #1 of 3
Thread Starter 

Is there any type of conversion rule/ratio for cornmeal or masa in a recipe? For example, if I wanted to make a sweet corn cake, is there any rules for replacing some of the flour in the recipe with cornmeal/flour? Anyone tried this?

post #2 of 3

I've done some of this in the past. I can remember the cornmeal is quite absorbent. So I would cut the meal 15-20% of the flour.

I think corn flour was 1 to 1. It's kind of trial and effort with small batches till you get it right. hth's

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post #3 of 3
Thread Starter 

Thanks! I'll just have to wait until I can do a little R&D do develop a recipe.

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