Corn Flour 101: Nutrition, Benefits, How To Make, Buy, Store | Corn Flour: A Complete Guide

What is Corn Flour

Corn flour is a fine, powdery substance made by grinding dried corn kernels. It is sometimes referred to as cornstarch in some regions, although the term “cornstarch” is more commonly used in the United States. Corn flour is primarily used as a thickening agent in cooking and baking.

Here are some common uses of corn flour:

1. Thickening agent: Corn flour is often used to thicken soups, sauces, gravies, and puddings. When mixed with cold water and then added to a hot liquid, it forms a smooth, translucent gel, which helps thicken the mixture.
2. Baking: In baking, corn flour can be used as a part of gluten-free flour blends. It helps improve the texture and tenderness of gluten-free baked goods.
3. Coating for frying: Corn flour is sometimes used as a coating for deep-frying, as it can create a crispy, golden crust on foods like chicken, fish, and vegetables.
4. Desserts: It is used to make various desserts, including custards and fruit pie fillings, where it acts as a thickener.

Corn flour is made from the starchy part of the corn kernel, and it does not contain gluten, making it suitable for those with gluten sensitivities or celiac disease. It is a versatile ingredient commonly found in many kitchens and is used in a variety of culinary applications.

Other Names of Corn Flour

Corn flour is known by various names in different parts of the world, and its terminology can sometimes be confusing due to regional differences. Here are some of the common alternative names for corn flour:

1. Cornstarch: In the United States and Canada, “cornstarch” is the most common term used to refer to corn flour. It is primarily used as a thickening agent in cooking and baking.
2. Maize starch: This term is used in some countries, especially in Europe, to refer to corn flour. “Maize” is another term for corn, and “maize starch” is essentially the same as cornstarch.
3. Cornflour (one word): In the United Kingdom and some other English-speaking countries, “cornflour” is used to describe the same product that Americans call “cornstarch.” It’s essential to note that in the UK, “corn flour” refers specifically to the finely ground white powder used for thickening.
4. Maize flour: In various parts of the world, especially in Africa and Asia, “maize flour” is used to describe finely ground corn kernels, which can be used for thickening and cooking, but may have a coarser texture than the white cornstarch.
5. Cornflour (two words): In some regions, “corn flour” may be used to refer to finely ground cornmeal, which is coarser than cornstarch and often used in recipes for dishes like cornbread and polenta. In this context, it is different from cornstarch.
6. Maizena: In some countries, “Maizena” is a trademarked term for cornstarch. It is often used generically to refer to cornstarch, similar to how “Kleenex” is used to refer to facial tissues.
7. Cornmeal: While not the same as corn flour, cornmeal is also made from corn and is coarser in texture. It is often used for making cornbread, corn muffins, and other baked goods, but it can sometimes be used as a thickener in specific recipes.

The terminology can vary, so it’s essential to understand the regional context when using or buying corn flour or its equivalents in different parts of the world.

Nutritional Value of Corn Flour

Here is a basic nutritional breakdown of corn flour in a tabular form. Please note that the specific nutritional content may vary depending on the brand and any additives used in the production of corn flour:

Nutrient	Amount per 100 grams
Calories	361 calories
Total Fat	0.9 grams
Saturated Fat	0.1 grams
Cholesterol	0 milligrams
Sodium	12 milligrams
Total Carbohydrates	86 grams
Dietary Fiber	1.8 grams
Sugars	0.9 grams
Protein	7.1 grams
Vitamin C	0 milligrams
Calcium	3 milligrams
Iron	0.5 milligrams

Please note that the nutritional content can vary between different brands and types of corn flour. Also, keep in mind that these values are approximate and may not be precise for all corn flours. It’s essential to check the nutrition label on the specific product you are using for more accurate information.

Benefits of Corn Flour

Corn flour, also known as cornstarch in some regions, offers several potential benefits and applications in cooking and various industries. Here are some of the benefits of corn flour:

1. Gluten-Free: Corn flour is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivities who need to avoid wheat-based products.
2. Thickening Agent: One of the primary uses of corn flour is as a thickening agent in cooking and baking. It can thicken sauces, soups, gravies, and puddings, creating a smooth and consistent texture.
3. Neutral Taste: Corn flour has a neutral flavor, which means it doesn’t significantly alter the taste of the dishes it’s added to. This makes it versatile for various recipes.
4. Crispy Coating: Corn flour is commonly used as a coating for fried foods like chicken, fish, and vegetables. It can create a crisp and golden outer layer when used in batters or coatings for deep-frying.
5. Gluten-Free Baking: Corn flour is a valuable ingredient in gluten-free baking. It helps improve the texture and structure of gluten-free baked goods, contributing to their tenderness and lightness.
6. Desserts: Corn flour can be used to make a variety of desserts, such as custards and fruit pie fillings, where it acts as a thickening agent, contributing to the desired consistency and texture.
7. Baby Powders: Cornstarch is a common ingredient in baby powders due to its ability to absorb moisture and help keep the baby’s skin dry.
8. Skin Soothing: Cornstarch can be used topically to soothe skin irritation, such as sunburn or insect bites. It is known for its gentle, cooling properties.
9. Powdered Sugar Substitute: Corn flour can be used as a substitute for powdered sugar (confectioner’s sugar) when making desserts like icings or frostings.
10. Textile and Paper Industries: Cornstarch is used in the textile and paper industries as a sizing agent to add stiffness and smoothness to fabrics and paper products.
11. Adhesive Production: Cornstarch is used in the production of adhesives, including glues and pastes, due to its natural adhesive properties.

It’s important to note that while corn flour has many benefits, its use should be balanced, especially in cooking, to avoid over-thickening and producing a gummy texture. Additionally, individuals with corn allergies should exercise caution when using corn-based products. As with any food or ingredient, moderation and balance are key to incorporating it into a healthy and diverse diet.

Varieties of Corn Flour

There are several varieties of corn flour available, each with distinct characteristics and uses. The choice of corn flour depends on the specific requirements of a recipe or application. Here are some common varieties of corn flour:

1. Cornstarch: Also known as cornstarch in the United States, this is the most common type of corn flour. It is a very fine, white powder made from the endosperm of the corn kernel. Cornstarch is primarily used as a thickening agent in cooking and baking. It has a neutral flavor and is gluten-free.
2. Masa Harina: Masa harina is a special type of corn flour made from corn that has been treated with an alkali, such as lime. It is a key ingredient in making traditional Mexican and Central American dishes like tortillas, tamales, and pupusas. Masa harina has a distinctive flavor and texture, and it’s used to create a dough called masa.
3. Cornmeal: Cornmeal is coarser than cornstarch and is made by grinding dried corn kernels. It comes in various textures, including fine, medium, and coarse. Cornmeal is used for making dishes like cornbread, corn muffins, and polenta. It can also be used as a coating for frying.
4. Blue Corn Flour: Blue corn flour is made from blue corn, which has a distinct color and flavor compared to regular yellow or white corn. It is used in recipes where a unique color and flavor are desired, such as blue corn tortillas and various baked goods.
5. Instant Corn Flour: Instant corn flour is a pre-cooked and dried version of regular corn flour. It dissolves easily in hot or cold liquids and is often used in convenience food products, instant soups, and gravies.
6. Waxy Maize Starch: This type of corn flour is derived from a specific variety of corn known as waxy maize. It is often used in the food and beverage industry as a thickening agent, especially in products that require stability under freeze-thaw conditions.
7. Organic and Non-GMO Corn Flour: Some brands produce corn flour using organic corn or non-genetically modified (non-GMO) corn, catering to consumers who prefer such options for health or environmental reasons.
8. Degermed Corn Flour: Degermed corn flour is made from corn kernels that have had the germ removed. It is typically lighter in color and has a longer shelf life than whole-grain corn flour.
9. Gluten-Free Corn Flour Mixes: Various commercial blends of corn flour are available for gluten-free baking. These mixes often include a combination of corn flour and other gluten-free flours and starches to mimic the texture and structure of wheat flour in gluten-free recipes.

The choice of corn flour depends on the specific recipe or application. It’s important to select the right type of corn flour to achieve the desired taste, texture, and performance in your culinary creations.

What Does Corn Flour Taste Like

Corn flour, particularly the refined white variety often referred to as cornstarch in the United States, has a very mild and neutral flavor. Its primary role in cooking and baking is as a thickening agent, and it is used for its ability to create a smooth, silky texture without adding a strong taste to dishes.

The neutral taste of corn flour makes it versatile, as it does not overpower the flavors of the foods it is used in. When prepared as part of a sauce or gravy, it takes on the flavors of the other ingredients, allowing them to shine. In contrast to other flours like wheat flour, which can have a slightly earthy or wheaty flavor, corn flour’s lack of distinct flavor is one of its key attributes.

It’s important to note that other corn-based flours, like masa harina, may have a more pronounced corn flavor. Masa harina is made from corn that has been treated with an alkali, and it has a unique taste and aroma that is essential for traditional dishes like tortillas and tamales. However, when most people refer to “corn flour,” they are typically talking about the white, neutral-flavored cornstarch.

How to Make Corn Flour

How To Use Corn Flour

Corn flour, also known as cornstarch in some regions, is a versatile ingredient that can be used in a variety of ways in cooking and baking. Here are some common ways to use corn flour:

1. Thickening Agent: One of the primary uses of corn flour is as a thickening agent. It is commonly used to thicken soups, stews, gravies, sauces, and puddings. To use it for thickening, create a slurry by mixing corn flour with cold water (or another cold liquid), and then slowly add this mixture to the hot liquid you want to thicken. Stir constantly until the desired consistency is reached.
2. Baking: Corn flour can be used in baking to improve the texture and tenderness of various recipes. It’s often used in gluten-free baking as part of flour blends. When using it in baking, combine it with other flours to maintain the structure of baked goods.
3. Coating for Frying: Corn flour is excellent for creating a crispy coating on fried foods. You can use it to bread chicken, fish, vegetables, or other items before frying. Simply dip the food in a mixture of corn flour and seasonings, then fry until golden brown.
4. Desserts: Corn flour can be used to make various desserts, including custards, pie fillings, and fruit crisps. It helps create a smooth, silky texture in these sweet treats.
5. Dust for Baking and Thickening: Dusting your work surface or pan with corn flour can prevent dough, pastries, and pizza crusts from sticking. It can also be used to dust fruits or berries before adding them to pie fillings to prevent excess moisture and improve the texture of the filling.
6. Icing Sugar Substitute: In some recipes, you can use corn flour as a substitute for powdered sugar (confectioner’s sugar) to make icings, frostings, or dustings for desserts. Keep in mind that corn flour is not as sweet as powdered sugar, so you may need to adjust the sweetness with other ingredients.
7. Skin Care: Cornstarch can be used topically to soothe skin irritations like sunburn or insect bites. It has a natural cooling effect and can help absorb moisture.
8. Hair Care: Some people use cornstarch as a natural dry shampoo to reduce oiliness in the hair. It can be applied to the roots, allowed to sit, and then brushed out.
9. Textile and Paper Industries: Cornstarch is used in the textile and paper industries for sizing fabrics and paper to add stiffness and smoothness.

When using corn flour in recipes, be mindful of the quantity required, as it can vary depending on the specific application. It’s a versatile ingredient that can add texture, thickness, and smoothness to a wide range of dishes and products.

Substitute for Corn Flour

If you’re looking for a substitute for corn flour (cornstarch) in a recipe, you have several options, depending on the intended purpose of the corn flour in your dish. The choice of substitute may vary based on the specific dish and your dietary preferences. Here are some common alternatives for corn flour:

1. Arrowroot Starch: Arrowroot starch is an excellent substitute for corn flour in most recipes. It has similar thickening properties and leaves a glossy finish. Use it as a 1:1 replacement for corn flour.
2. Potato Starch: Potato starch is another effective thickening agent. It works well in soups, sauces, and gravies. Use it as a 1:1 replacement for corn flour.
3. Tapioca Starch: Tapioca starch, also known as tapioca flour, can be used in place of corn flour. It creates a smooth texture and works well in both sweet and savory dishes. Use it as a 1:1 replacement for corn flour.
4. Rice Flour: Rice flour can be used as a thickening agent in recipes where a neutral flavor is desired. It is a good option for gluten-free cooking and can be used as a 2:1 replacement for corn flour (use twice as much rice flour).
5. All-Purpose Flour: Regular all-purpose flour can be used as a substitute for corn flour in most recipes. However, it is not gluten-free, so it may not be suitable for those with dietary restrictions. Use it as a 1:1 replacement for corn flour.
6. Instant ClearJel: Instant ClearJel is a modified cornstarch that can be used as a direct substitute for corn flour in both hot and cold applications. Use it as a 1:1 replacement.
7. Xanthan Gum: Xanthan gum is a thickening agent commonly used in gluten-free recipes. It can replace corn flour in small amounts, as it is highly effective at thickening. Start with a small pinch and add more as needed.
8. Ground Flaxseed: For recipes that require binding and thickening, such as in baking or meatloaf, you can use ground flaxseed combined with water. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each tablespoon of corn flour in the recipe.
9. Psyllium Husk Powder: Psyllium husk powder can be used in gluten-free baking as a thickening agent. It can be used as a 1:1 replacement for corn flour in recipes.
10. Yogurt or Sour Cream: In some recipes, you can use yogurt or sour cream as a thickening agent, especially in creamy sauces and soups. Stir in a small amount at a time until you reach the desired consistency.

When choosing a substitute for corn flour, consider the flavor, texture, and dietary restrictions of your recipe. It’s a good practice to adjust the amount as needed, as the effectiveness of different thickeners can vary depending on the specific recipe and cooking method.

Where to Buy Corn Flour

You can buy corn flour at a variety of locations, including grocery stores, supermarkets, specialty food stores, and online retailers. Here are some common places where you can find corn flour:

1. Local Grocery Stores: Most large grocery stores and supermarkets carry corn flour, often in the baking aisle or the section with other flours and baking ingredients. Look for it in both white and yellow varieties.
2. Specialty Food Stores: Some specialty or international food stores may stock a wider variety of corn flour, including specialty options like blue corn flour or masa harina.
3. Online Retailers: You can purchase corn flour from online retailers such as Amazon, Walmart, and various specialty food websites. This option offers convenience and often provides access to a broader selection of corn flour types.
4. Health Food Stores: Many health food stores stock corn flour, especially if they cater to customers with dietary restrictions like gluten-free or organic preferences.
5. Ethnic Grocery Stores: If you’re looking for specific types of corn flour, such as masa harina for making tortillas, you may find them in ethnic grocery stores specializing in Latin American or other international cuisines.
6. Farmers’ Markets: In some regions, you might find freshly ground corn flour at farmers’ markets or local mills, especially if you’re looking for artisanal or non-commercial options.

When buying corn flour, be sure to check the product’s label to ensure it meets your specific needs, such as being gluten-free or non-GMO, if that is a consideration for you. The availability of corn flour may vary depending on your location, so it’s a good idea to call ahead or check online for product availability at the stores near you.

How To Store Corn Flour

To store corn flour, also known as cornstarch, properly and maintain its freshness and quality, follow these guidelines:

1. Choose the Right Container: Transfer the corn flour from its original packaging to an airtight container. A glass or plastic container with a secure, tight-fitting lid works well. This helps protect the corn flour from moisture, odors, and contaminants.
2. Label the Container: Clearly label the container with the contents and the date when you transferred the corn flour. This makes it easier to keep track of its freshness.
3. Keep it Dry: Corn flour is sensitive to moisture, and moisture can cause it to clump. Store the container in a cool, dry place, away from direct sunlight and heat sources, such as the stovetop or oven. Avoid storing it near the sink or in humid areas of the kitchen.
4. Prevent Contamination: Keep the container tightly sealed to prevent the absorption of odors and flavors from other foods in your pantry or refrigerator. Corn flour is neutral in flavor and can easily take on the characteristics of its surroundings.
5. Use Dry Utensils: When scooping corn flour out of the container, use a clean and dry utensil to avoid introducing moisture. Don’t use a wet or damp measuring spoon, as this can cause the corn flour to clump.
6. Check for Clumps: Occasionally inspect the corn flour for any clumps or changes in texture. If you notice any, break them up gently with a fork or sift the corn flour to restore its smooth consistency.
7. Store in the Original Bag: If you prefer to store the corn flour in its original packaging, ensure it is properly resealed and stored in an airtight bag. Place the bag inside an airtight container for an extra layer of protection.
8. Keep it Away from Pests: Ensure that the storage area is free from pests. If you live in an area with common pantry pests like flour beetles, consider using pest-resistant storage containers.
9. Shelf Life: Corn flour has a long shelf life when stored correctly, typically lasting up to a year or more. However, it’s a good practice to check for any changes in odor or quality before using it in recipes.

Properly stored corn flour will maintain its quality and effectiveness for thickening and cooking for an extended period. If you notice any signs of spoilage, such as an off odor, unusual texture, or clumps, it’s best to replace it to ensure the best results in your cooking and baking.

Frequently Asked Questions (FAQs)