Cornmeal can be poured in a cookie sheet and used to trace letters and numbers.
Also, rice flour can be ground into a cornmeal texture or even more finely into a very powdery form.
Whole grains include things like whole wheat, oats, bulgur, brown rice, whole cornmeal, and millet.
In a mixing bowl, combine the cornmeal, flour, baking powder, salt, hot sauce, and onions together.
This includes corn used in cornmeal, cornstarch and corn syrup as well as other products.
Bob's Red Mill makes a corn bread mix which is gluten-free, using whole grain cornmeal, whole grain sorghum flour, whole grain corn flour, and tapioca flour as its flour base.
Flour substitutes such as potato starch flour, cornmeal, and sorghum flour keep well when kept in an airtight jar in a cool, dark place.
Using a pastry cutter, cut three ounces of cold butter into the flour until the mixture resembles course cornmeal.
Using a blender or food processor, blend all the dry ingredients until they have the consistency of cornmeal.
Just before dawn, she made herself soup and turned a box of cornmeal into bread.