Corn Bread

Antonia_218397

Hello, I want to make the corn bread but in my country we don't have tha cake flour. It's okay to use all purposes flour? Or what else? And what is the difference between isomalt and crystal sugar? Thank you.

wolfiegirl

If you can't get cake flour, you can use a combination of a/p flour and cornstarch at a ratio of 85% flour and 15% cornstarch. Just sift them together and you're there! If you can't get cornstarch, don't worry. I make cornbread using equal amounts of a/p flour and corn meal and it's lovely and tender every time. The idea behind the cake flour is to lighten up the batter but I've never even given using it a thought.

As to the isomalt, it's a sugar substitute that is made from sugar beets. I think it's used more by diabetics as it has a lower impact on blood sugar levels. Is this in your cornbread recipe? Or is this for something completely different? I'm VERY curious!!