Cornmeal and corn flour

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
Cornmeal, consisting of dried corn kernels ground into fine, medium, or coarse textures, is used for breads, griddle cakes, a few desserts, and in bread coatings for deep-fried items. Cornmeal that has been bleached with lye is called masa harina and is used to make traditional Mexican dishes such as tortillas and tamales. Corn flour is finely ground cornmeal that is used in baking and for bread coating. In the United Kingdom, corn flour is the term used for the ingredient referred to in the United States as cornstarch.