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Confession - my Whole Foods was out of finely ground cornmeal, so I tried the recipe with Bob's Red Mill corn flour, and it was delicious with a tender, moist crumb. I imagine the proper ingredient (finely ground cornmeal) might add a tiny bit of crunch to the texture and maybe a brighter, more sunshine-yellow color, so that could only improve upon an already delicious cake! Very pretty topping, too! Definitely will make again.
Is it OK to use corn flour for this, rather than corn meal?