Corn Flour


Corn flour is popular in the Southern and Southwestern US, Mexico, South America, and Punjab regions of India and Pakistan. Corn flour should not be confused with cornstarch, which is known as "cornflour" in British English.


Other names: maize, masa repa, masa, Cornmeal
Translations: Kukurūzas milti, Kukurūzų miltų, Făină de porumb, Kukuruzno brašno, Bột bắp, Mąka kukurydziana, Maïsmeel, मकई का आटा, Farinha de Milho, Кукурузной муки, Αλεύρι καλαμποκιού, طحين الذرة, 옥수수 밀가루, Kukuřičné mouky, Tepung Jagung, 玉米粉, Farina de Blat de moro, Kukuričnej múky, Farina di mais, קמח תירס, MAJSENA, Кукурузно брашно, コーンフラワー, Farine de maïs, Majsmel, Harina de Maíz, Кукурудзяного борошна, Maissijauhoja, Ситно царевично брашно

Physical Description

Corn flour is finely ground corn kernels. Corn flour is best descibed as a yellow powder.

Colors: Yellow

Tasting Notes

Flavors: Starchy, Sweet
Mouthfeel: Bready, Rich, Full flavored
Food complements: Corn flour can be cooked to compliment almost any meal.
Wine complements: Red, White
Beverage complements: Beer, Soda
Substitutes: Cornstarch

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: june, july, august
Choosing: Most corn flour is standard
Buying: Buying stone ground corn flour will yield better and fuller taste than steel ground.
Procuring: You can ground your own corn into corn flour.

Preparation and Use

Most corn flour is standard

Cleaning: Corn flour can be sifted to ensure pure product

Conserving and Storing

Store in dry places. Use a seal-able bag or put in a storage container.


Corn flour is a key ingredient in many South American and Southern American meals.

History: Corn flour was used by early the early Aztecs and Mayans.



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