On 2003-12-27, Richard's ~JA~ > wrote:
> nb replies that I might substitute cornstarch for the flour in this
> creamed corn dish that I find of perfect, non-watery consistency.
> Please, I'd like to ask what that may change, and how the dish could
> perhaps become better?

Well, for one, it might improve the flavor, seeing as corn starch is
made from .....wait for it......... CORN!!

nb