This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
When you start wishing for rainy days, you'll know you're looking for reasons to make this comforting dish with broccoli, ham, corn and onion in a cheesy, creamy soup.
