Steve Wertz wrote in
:

On Fri, 2 Jul 2004 13:15:39 -0500, "jmcquown"
wrote:

I can
buy and make cornbread from masa, which is a very finely ground
cornmeal used for tortillas and tamales, commonly sold to hispanic
populations.

Masa flour is *not* just finely ground cornmeal. It's been treated
and is a totally different product.

More expert advice from Jill sigh.

I must concur. Masa is not ground corn.

"MASA HARINA: This powdery-looking meal, sold in many chain
supermarkets and all Mexican groceries, is fresh corn masa that has
been force-dried and then powdered. It is not at all the same as
fine-ground corn meal, in either taste or application."

Excerpted from "Authentic Mexican" by Rick Bayless

http://www.fronterakitchens.com/cook...ntry_masa.html

--

Certainty of death. Small chance of success. What are we waiting for?

Gimli, son of Gloín