corn flour

Corn flour is a finely ground powder produced from dried corn (maize) kernels, typically made from either dent corn or flint corn varieties. The production process involves drying mature corn kernels and milling them into a fine, smooth flour. Corn flour differs from cornmeal in its fineness—cornmeal retains some granular texture, while corn flour is ground to a powder consistency. It is naturally gluten-free and has a mild, slightly sweet flavor with a pale yellow color, though white and blue corn varieties also produce their respective flour colors. The flour contains the germ, endosperm, and bran unless it has been refined to remove the germ.

Corn flour serves as both a thickening agent and a base ingredient across global cuisines. In baking, it is used to create tender cakes, muffins, and breads, often blended with wheat flour or used alone for gluten-free formulations. It functions as a thickener for soups, gravies, and sauces, providing a silky texture without a pronounced starchy taste. In Latin American cooking, corn flour is essential for making polenta, arepas, and tortillas, while in Asian cuisines it is used for coating fried foods and creating custards. Corn flour is also employed in batters, batters for tempura, and as a binding agent in various preparations. Its neutral flavor makes it suitable for both sweet and savory applications.