Corn flour is an essential ingredient that has been used for centuries in various cuisines around the world.
Whether you’re making tortillas, tamales, or cornbread, corn flour can add a distinctive flavor and texture to your dishes.
But what exactly is corn flour, and how is it different from other types of flour? Let’s find out!
What is corn flour?
Corn flour is a type of flour made from dried and finely ground corn kernels. Corn is both a type of grain and vegetable, although technically corn is a fruit.
Corn flour is a staple ingredient in many different cuisines, including Mexican, South American, and Southern United States cooking. But how exactly do you get from corn to corn flour?
On a commercial scale, corn flour is typically made through a process called wet milling. This involves soaking corn kernels in water and then separating out the different parts of the kernel, such as the germ, bran, and endosperm. The endosperm is then ground into a fine powder to make corn flour and undergoes a process of drying and sifting to refine the texture and consistency of the flour.
Keep in mind is that corn flour is not the same as cornstarch, which is a much finer powder made from the starchy part of the corn kernel. They refer to cornstarch as corn flour in the UK, so make sure you’re using the right ingredient for your recipe!
What’s the difference between corn flour and regular flour?
The main difference between corn flour and regular flour is the type of grain used. Corn flour is made from ground corn kernels (gluten-free), while regular flour is typically made from wheat (contains gluten).
Corn flour has a stronger corn flavor and a slightly gritty texture, making it a popular choice for making dishes such as tortillas, tamales, and cornbread. Regular flour, on the other hand, has a more neutral flavor and a smoother, finer texture that is extremely versatile. For the full scoop, see corn flour vs all-purpose flour.
Benefits of corn flour
Corn flour is a great way to incorporate more whole grains into your diet! It’s allergy-friendly, considered safe for low-FODMAP diets, and is one of the most popular gluten/wheat-free flour alternatives.
As it’s rich in fiber, corn flour can help to support digestive health and keep you feeling full for longer. It is also a good source of vitamins and minerals, including iron, magnesium, and zinc.
Another advantage of corn flour is that it adds a nice corn flavor and tenderness to a range of dishes, from tortillas and tamales to breads, pancakes, and cakes.
Corn flour nutrition facts
| Flour (¼ cup) | Calories | Carbs | Fiber | Sugar | Fat | Protein | Glycemic Index |
| Corn flour (whole grain) | 120 | 24 g | 3 g | 1 g | 1 g | 2 g | 70 |
| All-purpose flour | 120 | 24 g | 1 g | 0 g | 0.5 g | 4 g | 85 |
How to bake and cook with corn flour
You can use corn flour in place of regular flour in recipes like cornbread, muffins, and pancakes. Just remember to use a 1:2 ratio. For example, if the recipe calls for 1 cup of all-purpose flour, use ½ cup of corn flour.
Keep in mind that corn flour is gluten-free, so it won’t produce the same rise as all-purpose flour. It tends to yield a more dense and heavy bake than regular flour. However, this is advantageous when making dough for tortillas, tamales, and empanadas. Corn flour gives dishes a golden crispiness – perfect for fried foods!
Popular corn flour baked goods and dishes
Here’s a list of what corn flour is most commonly used for:
- Cornbread
- Corn muffins
- Corn tortillas
- Waffles
- Cake
- Pizza dough
- Tamales
- Chess pie
- Polenta
- Hushpuppies and corn fritters
- Breading to coat fried foods like shrimp
How to make corn flour at home
You can make corn flour using fresh white or yellow corn kernels.
- Rinse corn kernels under running water to remove any debris.
- Soak the corn kernels in enough water to cover them for at least 8 hours, or overnight.
- Drain the water from the soaked corn kernels and spread them out on a clean kitchen towel or paper towel to dry.
- Spread the dried corn kernels in a single layer on a baking sheet lined with parchment paper and bake for about 2 hours, or until they’re completely dry.
- Let the corn kernels cool completely.
- Pulse the corn kernels in the blender or food processor until they’re finely ground. You may need to do this in batches to grind all of the flour.
- Sift the ground corn kernels through a fine-mesh sieve into a bowl to remove any large pieces of corn or grit.
How to store corn flour
Store-bought corn flour has a shelf life of about 1 year. Keep it in an airtight container and store it in a cool, dry place away from heat and moisture.
Refrigerate homemade corn flour in an airtight container for a few days while it’s the freshest, or up to 1 month in the freezer – make sure it’s sealed tight in a freezer bag or container.
What are the best substitutes for corn flour?
Cornmeal is the best substitute for corn flour because it’s essentially the same thing, but has a more coarse texture. This means that it will taste the same as corn flour, but it has a grittiness that may not work for recipes that call for a fine, smooth texture, such as cakes.
In that case, it may be better to use all-purpose flour, which is more widely available and sometimes less expensive than corn flour. It’s also easy to work with and has a neutral flavor!
If you want something healthier than both corn flour and all-purpose flour, check out chickpea flour, which has more fiber and protein.
FAQs
No, cornflour and cornstarch are not the same thing. Cornflour refers to a fine powder made from whole corn kernels, while cornstarch is a fine, white powder made from the starchy part of corn.
Corn flour is also commonly known as masa harina or maize flour, but NOT corn starch.
Corn flour and cornstarch have different textures and properties, so they may not be interchangeable in all recipes, but you can use cornstarch in place of corn flour as a thickener.
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