I have never mastered the cornmeal trick. How do you knead dough on cornmeal without the cornmeal getting mixed in? And is there a special kind that doesn’t turn rock-hard when baked?
Actually, on that last point, maybe I should use coarse-ground flour corn . . .
The cornmeal is used to avoid sticking.....using flour would absorb into the dough.....you do not want extra flour in your dough.
Some of the cornmeal might adhere.....that’s why it’s best to knead lightly.