A powdery flour made from dried ground corn used for making cornbread, grits, and many other staple foods. Not to be confused with masa harina, which is treated with lime and used for such items as tortillas and tamales.

In UK and Australian recipes, "cornflour" and "cornstarch" are have the same meaning, in the US, they are not the same ingredient.


Other names: masa repa
Translations: Mą, Kukuruzno brašno, Mąki kukurydzianej, Maïzena, Maismel, Maisena, Кукурузная мука, Καλαμποκάλευρο, النشاء, 콘스타치, Kukuřičná mouka, Tepung jagung, Galapong, 玉米粉, Farina de blat de moro, Koruzno moko, Kukuričná múka, Farina di mais, קורנפלור, Majsmjöl, Кукурузно брашно, コーンフラワー, Farine de maïs, Maismehl, Majsmel, Harina de maíz, Кукурудзяна борошно, Maissijauho

Physical Description

Generally yellowish in color, the texture depends on how fine the grain is ground.

Corn flour is finely ground from the whole kernel and can be either white or yellow. In comparison, corn starch comes only from the endosperm of the grain.

Colors: light pale yellow to dark golden yellow. White corn (maize).

Tasting Notes

Flavors: sweet
Mouthfeel: Denser than regular flour, Heavier and grainier.
Food complements: Corn, Honey, Chilies, Beef, Pork, Fish
Wine complements: Reisling, Sparkiling wine
Beverage complements: Beer, Lemonade, Fruit beverages
Substitutes: Wheat flour, White flour, Rye flour, Corn meal further ground in a food processor

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Preparation and Use

For thicken sauces, it need to be mixed with cold water before being heated.

Traditional cornmeal recipes can often be made with cornflour, resulting in a richer, less crumbly dish.

Cornflour is naturally gluten free, and may be sold that way, but sometimes is processed on equipment that processes wheat or mixed wit wheat.



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