Corn (maize) flour

Corn (maize) flour

The most widely grown cereal in the world, before rice and wheat, corn is very often used for animal feed. Corn flour is a light yellow granular powder obtained by grinding corn kernels. Corn flour is distinct from corn starch. The former is made using the whole kernel, while the latter, much finer powder is made only from the endosperm.

Corn flour, also known as cornmeal when coarsely ground, is very popular in the United States, particularly in the southern states, where it is used to make the traditional cornbread. It is eaten for breakfast or as a snack with butter and jam. Corn flour is also highly prized in Mexico, where it is used to make corn tortillas. These small flatbread disks are typically filled with vegetables, meat, and spices. These are known by the names of tacos, burritos, and enchiladas, depending on the recipe. The sweet flavor of corn flour is also popular in Italy, where it is used to make polenta. Depending on the region, it is eaten in the form of a bread or creamy porridge and serves as an accompaniment.

Like all flours, corn flour should be stored in an airtight container away from moisture and heat.

Corn flour has a high content in potassium, phosphorous, and magnesium. Because it does not contain gluten, it is perfectly suited to gluten-intolerant people.

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