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Is cornmeal and corn flour the same thing? What is the distinction?

We’re back to clean up yet another culinary snafu.

Many people (even experienced chefs) mistake cornmeal for cornflour and vice versa because they appear almost identical.

Yet texture is the tell-tale indicator that won’t allow these ground milling, dried corns screw with your thoughts. Cornmeal has a gritty texture, while corn flour is smooth.

Yet that’s not the end of the story. So it’s worth reading the whole thing because in the end you’ll be able to identify which is which and which is best for your particular meal.

What is Cornmeal?

Cornmealis a meal made from crushed dry corn. It is a common staple meal with coarse, medium, and fine grinds but is never as smooth as wheat flour.

Cornmeal grains are around 300-600 micrometers in size and are generally used to make cake-like bread.

Besides from making it crispy, they also offer a delicious taste to the crust of bread.

What is Corn Flour?

Corn flour is a form of flour that is made from dried entire maize kernels. The texture, on the other hand, is fine and smooth, similar to whole wheat flour.

They also have particle sizes less than 200 micrometers. Cornflour, like other flours, provides structure to baked goods and other dishes.

It may be used with a binder, such as eggs, to produce form. While maize flour may not taste great when raw, it develops an earthy, sweet flavor when baked, fried, or grilled.

Is Cornmeal The Same As Corn Flour – Trick To Remember The Difference

I’ve simply cut through the BS and told you exactly what you need to know.

Although we’ve explored how the fundamental distinction between cornmeal and cornflour is texture, you should also be aware that color matters.

To put it simply, cornmeal is not only coarse and gritty, but also yellowish in color. Corn flour, on the other hand, is a fine powder that is generally white.

And you may be asking whether they may be used interchangeably; the answer is not as easy as it seems, but it is worth investigating.

Also see: What Is the Different Between an Enchilada and a Burrito?

Can You Use Cornmeal and Corn Flour Interchangeably?

You certainly can. Corn is used to make a variety of items, both in and out of the kitchen and across the food industry. There are, however, certain exceptions.

Understand that substituting one for the other will result in a somewhat different outcome. If you’re cooking muffins or pancakes, for example, using cornmeal instead of cornflour will give them a grittier texture.

Using corn flour instead of cornmeal, on the other hand, results in finer, less crumbly baked dishes like cornbread. Therefore, BEWARE!

Corn Meal Recipes and Dishes

  • Cornbread with Cast Iron
  • Corn Muffins from Scratch
  • Chia Seed Cornmeal Waffles
  • Corn Dogs Made by Dad
  • Pancakes made with cornmeal
  • Cake with Citrus Cornmeal
  • Soy Mayo Shrimp Corn Cakes
  • Casserole of Ole Polenta
  • Quiche with Chiles Rellenos

Corn flour Recipes and Dishes

  • Christmas Shortbread Cheats
  • Pork with Sweet and Sour Sauce
  • Yellow Beef Curry in the Slow Cooker
  • Slow Cooker Yellow Beef Curry
  • Sliced Pineapple
  • Sponge cake with passionfruit
  • Bars with Papaya and Lime
  • Chiko-Style Rolls from Australia

Additional Suggestion:

It should be noted that if cornflour is put straight to boiling liquid, it will create lumps.

To prevent this, combine one part cornflour and two parts cold liquid until smooth. Then whisk the mixture into the thickening sauce.

Continue to whisk until the sauce comes to a boil; it will gradually thicken.

Also, it is best to simmer the sauce for a few minutes after adding the cornflour to eliminate the little floury flavor.

Also see: Beef Consomme vs. Au Jus


We’ve now addressed the most common corn-fusion: is cornmeal the same as cornflour?

So, which will you choose for your next meal?

Is it corn flour or corn meal?

Still perplexed?

Remember that cornmeal is not only coarse and gritty, but also yellowish in color. Corn flour, on the other hand, is a fine powder that is generally white.

Finally, maize flour is the British term for cornstarch, so don’t get them confused.


Is corn flour and corn meal the same thing?

Corn flour is commonly mistaken with cornmeal, which is a coarser crushed flour manufactured from corn kernels in the United States. Cornmeal has a more pronounced corn flavor than corn flour. Cornstarch, on the other hand, is mainly flavorless and hence provides texture rather than flavor.

What can I substitute for cornmeal?

These are all of my ‘next best’ suggestions for what to do when you run out of cornmeal.
Semolina. For a variety of reasons, this is my very favorite non-corn-based replacement! …
Oatmeal, ground. If you don’t want the corn taste, this would be a great texture alternative. … Rice flour…. Wheat flour.
Flaxseed meal.

Can you make corn flour by grinding corn meal?

What You’ll Need

Corn flour is prepared by finely crushing dry maize kernels. Corn meal may be made by roughly grinding the kernels. Drying ripened maize in the sun has been a method of preservation for many years. Corn can be quickly dried in the oven with contemporary technology.

What is corn flour the same as?

Corn flour and cornstarch are the same substance, a finely powdered maize product used largely for thickening sauces.

What cornmeal to buy for cornbread?

EXPERT TIP: Use fine or medium ground yellow cornmeal for a traditional cornbread appearance and texture. Avoid coarse since it takes longer to cook and has a rough texture. White cornmeal is also good; however, you will not achieve the rich golden hue associated with classic cornbread.

What is cornmeal the same as?

Simply explained, cornmeal is dried and ground field corn (not the same as the sweet corn we eat off the cob) that varies in texture from fine to medium to coarse, with the size of the pieces referring to the texture.

What’s another name for cornmeal flour?

Corn flour is frequently marketed as finely ground cornmeal, although in British recipes, “cornflour” refers to cornstarch, which is not milled from the full corn kernel. Masa harina is a kind of cornmeal prepared from maize kernels that have previously been boiled in limewater.

Does corn flour make food crispy?

Cornstarch has 25 to 28 percent amylose, which is more than wheat or potato starch (which have 20 to 22 percent amylose), and this is why cornstarch works best for generating crispy coatings on fried meals.

What is the shelf life of cornmeal?

Cornmeal comes in 5-pound packages. Instead of an expiry date, there is a “best if used by” date. This indicates that there is a chance to increase the shelf life of cornmeal; if kept properly, cornmeal will keep for around a year.

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