g/4oz corn flour
Corn flour is a good source of carbohydrates and provides B vitamins (particularly niacin and thiamine), though it is lower in protein than some grains and typically lacks lysine (an essential amino acid). Whole grain varieties retain fiber, while enriched refined corn flour may be fortified with additional vitamins and minerals.
About
Corn flour, also known as maize flour or cornmeal flour, is a finely ground powder produced from dried corn (maize) kernels. The kernels are typically dried and then milled to create a powder ranging from coarse to fine depending on grinding duration and mesh size. Corn flour is a staple grain product derived from Zea mays, native to Mesoamerica and now cultivated worldwide. The flour is gluten-free and has a mild, slightly sweet flavor with a characteristic corn taste. The color varies from white to yellow depending on the corn variety used, and the texture is distinctly powdery with a slight granularity in coarser versions.
The nutritional composition and culinary characteristics depend on whether the germ and bran are retained or removed during milling. Whole grain corn flour retains all components of the kernel, while refined versions remove the bran and germ, creating a lighter product with longer shelf stability.
Culinary Uses
Corn flour serves multiple functions in global cuisines. It is used as a thickening agent in soups, stews, and sauces where it provides body without the gluten concern of wheat flour. In baking, it creates tender crumbs in breads, muffins, and pastries when combined with other flours, and is essential in cornbread and polenta-based dishes. Latin American cuisines rely on corn flour for masa (corn dough) in tortillas, tamales, and arepas. As a coating for fried foods, it produces a crispy exterior. Corn flour also serves as a base for porridges and breakfast foods in African cuisines. Its neutral flavor and gluten-free nature make it valuable for both sweet and savory applications.