c flour

Corn flour, also known as cornmeal or maize flour, is a fine powder milled from dried corn (maize, Zea mays). It is produced by grinding dried corn kernels to varying degrees of fineness, resulting in a golden to white powder depending on the corn variety and milling process. Corn flour has a slightly sweet, earthy flavor and a gritty texture that distinguishes it from wheat flour. The ingredient is naturally gluten-free and has been used for millennia, particularly in Mesoamerican cuisines, and gained prominence globally following the arrival of maize to Europe and other continents.

Common varieties include masa harina (nixtamalized corn flour used in Mexican cooking), polenta (Italian-style coarse cornmeal), and fine cornflour used for baking. The color and granulation depend on whether the corn is dent corn, flint corn, or flour corn, and whether it has undergone nixtamalization—an alkaline treatment that enhances nutritional bioavailability.

Corn flour serves multiple functions in global cuisines. In Mexican cooking, nixtamalized masa harina is the foundation of tortillas, tamales, and arepas. In Italian cuisine, polenta (coarse cornmeal) is cooked into a porridge-like dish or fried and grilled. Fine cornflour is used as a thickening agent in sauces and gravies, and as a baking ingredient in cornbread, muffins, and gluten-free baked goods. Corn flour is also used for coating and frying, lending a crispy exterior to foods. It pairs well with beans, chiles, cheese, and dairy products, and appears in African, Caribbean, and Asian cuisines in various forms.