Just to clarify (because previous answer was incorrect): You do not use CORNMEAL to thicken with. You use CORNFLOUR.
If you do not have cornmeal then you can substitute POLENTA, which is nothing more than a coarser-ground cornmeal, more or less. You can stick it in a blender or food processor to make it more finely-ground if you wish but it isn't necessary. It really depends on what you're using it for.
Cornmeal is difficult to replace in some recipes since it has such a unique texture due to the fact that it is coarsely ground up corn kernels. But if you're trying to bread something, you can use ground up cornflakes!!
There is no substitute, but it is the same as uncooked polenta, or is sometimes called "maize meal".
Bread crumbs, cracker crumbs or crushed corn flakes.
No it is not. Cornbread is a type of bread that is made from cornmeal which is made from corn that is a grain. No it is not. Cornbread is a type of bread that is made from cornmeal which is made from corn that is a grain.
corn meal
Yes, polenta is made from crushed dry corn just like cornmeal. In fact you can use cornmeal to cook homemade polenta if you don't have official polenta. I use it all the time. The only difference I've ever noticed is that cornmeal is often ground finer than polenta. If you get course ground cornmeal it's the same thing.
No, you certainly can't! Other than the fact that they are both made from corn, they aren't remotely alike.
Cornmeal is not grown . It is made from corn. Corn is grown in the United States, Mexico, South America. Corn is grounded to make cornmeal.
No, cornmeal and yeast are used for baking, but they are not the same. Yeast is actually a bacteria an is used to make things like bread dough rise. And Cornmeal is used like a flour, to make corn muffins and corn meal mush. To get straight and a shorter answer, NO they are not the same they are basically opposites.
Wouldn't recommend it. It'll add too much moisture to the recipe.
Some popular corn recipes would be corn bread, corn tortillas, corn on the cob, creamed corn or corn fritters. Most all corn recipes can be found in the Betty Crocker Cookbook or on the Food Network website.
To name only a few: Cornmeal Corn syrup Cornstarch Ethanol Corn oil
Cornmeal is the main ingredient in corn muffins, creating the crumb, volume and flavor.
Quick answer. Bolted Cornmeal =the corn is sifted to a fine end product. In other words there isn`t any lumps (larger pieces in the cornmeal) makes for better bread. non-bolted isn`t sifted as finely. However both are excellent.