Can You Make Corn Flour From Cornmeal? Here’s The Surprising Answer!

Corn flour and cornmeal are two essential ingredients in many kitchens, but are they interchangeable? Can you make corn flour from cornmeal? The answer is yes, but it’s not as straightforward as you might think. In this comprehensive guide, we’ll explore the differences between corn flour and cornmeal, provide step-by-step instructions for making corn flour from cornmeal, and answer all your frequently asked questions.

Corn Flour vs. Cornmeal: What’s the Difference?

Corn flour and cornmeal are both made from ground corn kernels, but they have distinct textures and uses:

• Corn flour: Also known as cornstarch, corn flour is a fine, white powder made from the endosperm of the corn kernel. It’s used as a thickening agent in sauces, gravies, and soups.
• Cornmeal: Cornmeal is a coarse, yellow meal made from the entire corn kernel, including the germ and the bran. It’s used in cornbread, polenta, and other baked goods.

Can You Make Corn Flour from Cornmeal?

Yes, you can make corn flour from cornmeal, but it requires a bit of processing. Here’s a step-by-step guide:

1. Grind the cornmeal: Use a coffee grinder or a blender to grind the cornmeal into a fine powder.
2. Sift the powder: Use a fine-mesh sieve to sift the ground cornmeal. The fine powder that passes through the sieve is your corn flour.
3. Discard the bran: The coarser particles that remain in the sieve are the bran. Discard them or use them for other purposes, such as making cornmeal bread.

How to Use Corn Flour

Corn flour is a versatile ingredient that can be used in various recipes:

• As a thickening agent: Corn flour is an excellent thickening agent for sauces, gravies, and soups. It creates a smooth, glossy texture without overpowering the flavor.
• In baked goods: Corn flour can be used in baked goods, such as muffins, cakes, and cookies, to add a light, crumbly texture.
• As a dusting agent: Corn flour can be used to dust baking sheets and pans to prevent food from sticking.

Tips for Making Corn Flour from Cornmeal

• Use fresh cornmeal for the best results.
• Grind the cornmeal finely to ensure a smooth corn flour.
• Sift the corn flour thoroughly to remove any coarse particles.
• Store the corn flour in an airtight container in a cool, dry place.

Troubleshooting

If you encounter any problems while making corn flour from cornmeal, here are some troubleshooting tips:

• The corn flour is too coarse: Grind the cornmeal more finely.
• The corn flour is not thickening: Make sure you’re using the correct ratio of corn flour to liquid.
• The corn flour has a bitter taste: Discard the bran and use only the fine corn flour.

In a nutshell: Unleashing the Versatility of Cornmeal

Making corn flour from cornmeal is a simple yet rewarding process that unlocks the full potential of this versatile ingredient. By following these steps and tips, you can easily transform your cornmeal into a fine corn flour that will elevate your cooking and baking endeavors.

Questions We Hear a Lot

1. Can I use corn flour and cornmeal interchangeably?

No, corn flour and cornmeal are not interchangeable due to their different textures and uses.

2. How long does homemade corn flour last?

Homemade corn flour can last for several months when stored in an airtight container in a cool, dry place.

3. Can I use corn flour to make cornbread?

No, corn flour is not suitable for making cornbread. It will not provide the necessary texture and flavor.

4. Can I make corn flour from white cornmeal?

Yes, you can make corn flour from white cornmeal, but it will be a lighter color than corn flour made from yellow cornmeal.

5. Can I use corn flour to make tortillas?

Yes, corn flour can be used to make tortillas, but it will result in a more delicate and crumbly tortilla than if you used masa harina.