<\/a>What is Cornmeal?<\/h3>\n\n\n\n![\"Cornmeal\"](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2021\/08\/Corn-meal.jpg\")
Corn Meal<\/figcaption><\/figure><\/div>\n\n\n\nSimply put, cornmeal is coarsely ground dried corn. Its texture ranges from medium to coarse. There are three main types of cornmeal that you can commonly find at the grocery store:<\/p>\n\n\n\n
- Yellow cornmeal<\/li>
- White cornmeal<\/li>
- Blue cornmeal<\/li><\/ul>\n\n\n\n
The types of cornmeal don\u2019t differ significantly in taste. However, recipes will often specify one type. For example, polenta is commonly made from yellow cornmeal, while grits are usually made from white cornmeal.<\/p>\n\n\n\n
Speaking of grits and polenta, you might find yourself confused when shopping for cornmeal at the grocery store. You\u2019ll often find boxes containing cornmeal labeled with either \u201cgrits\u201d or \u201cpolenta.\u201d<\/p>\n\n\n\n
Just remember that grits and polenta are dishes made with cornmeal, while cornmeal is an ingredient. Sometimes, boxes that sell grits and polenta can have more ingredients in them. Other times, they\u2019ll just indicate that they have the correct texture for making these dishes. If you\u2019re unsure, check the ingredients section on the boxes for any additions.<\/p>\n\n\n\n
<\/a>What is Corn Flour?<\/h3>\n\n\n\n![\"cornflour\"](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2021\/05\/cornflour.jpg\")
Corn Flour<\/figcaption><\/figure><\/div>\n\n\n\nCorn flour is a type of whole grain flour milled from dried corn. It has three components of corn in it\u2014the endosperm, germ, and hull. Corn flour is often yellow, but you can also find white and blue variations.<\/p>\n\n\n\n
Some people will refer to corn flour as finely ground cornmeal, which adds to the confusion. Just remember that finely ground cornmeal is just another name for corn flour.<\/p>\n\n\n\n
Another common mix-up is corn flour and corn starch. In the UK, corn flour is synonymous with corn starch. However, in the US, corn starch is distinct from corn flour. While corn flour uses the whole corn kernel, corn starch extracts just the starch from the corn.<\/p>\n\n\n\n
So, when you\u2019re following a recipe, make sure to check the country of the recipe. If it\u2019s unclear, check how much of the ingredient is needed. <\/p>\n\n\n\n
Since corn starch is a thickener, recipes will usually require a small amount. Since corn flour is often a base, recipes will call for a larger quantity.<\/p>\n\n\n\n
Can’t find corn flour? See corn flour substitutes<\/a>.<\/p>\n\n\n\n<\/a>When to Use Cornmeal and Corn Flour<\/h2>\n\n\n\nCornmeal and corn flour bring different benefits to a recipe. You can elevate your dish if you learn to use each one properly.<\/p>\n\n\n\n
<\/a>Common Uses for Cornmeal<\/h3>\n\n\n\nCornmeal is often soaked and slow-cooked to make grits or polenta. You can also use it to make cornbread, muffins, and some fried crusts. Cornmeal can add more texture and crunch to a dish. Baked goods or desserts made with cornmeal will also fall apart easily. They also tend to be more crumbly.<\/p>\n\n\n\n
Since cornmeal has grounds that range from medium to coarse (or rough), it\u2019s important to know which one you need. Coarse cornmeal provides a stronger flavor and takes the longest to cook. It\u2019s a common ingredient for breading and frying.<\/p>\n\n\n\n
The most widely used cornmeal is medium-ground. You can often find it in recipes for porridges and cornbreads. If a recipe isn\u2019t clear about which ground to use, it\u2019s best to use medium-ground cornmeal. Recipes that require coarse cornmeal will typically specify it.<\/p>\n\n\n\n
<\/a>Common Uses for Corn Flour<\/h3>\n\n\n\nCorn flour is often an ingredient for pancake and waffle batters, bread, and cakes. Batters made with corn flour often result in thin and crispy crusts. Since corn flour binds more easily than cornmeal, baked goods will stay more intact.<\/p>\n\n\n\n
Make sure that you don\u2019t confuse corn flour with masa harina. Masa harina<\/a> is also a type of flour made with corn, and it\u2019s a common ingredient used in Mexican cuisine. However, masa harina corn kernels have the additional process of getting soaked in limewater before milling. Therefore, it\u2019s an ingredient that\u2019s distinct from corn flour.<\/p>\n\n\n\n<\/a>Using Cornmeal and Corn Flour Interchangeably<\/h3>\n\n\n\nIt\u2019s possible to use cornmeal and corn flour interchangeably. There probably won\u2019t be a big difference in flavor. However, there will be a distinct change in the texture.<\/p>\n\n\n\n
Since corn flour is finer, it will result in a smoother texture. Therefore, it\u2019s not ideal to use corn flour specifically for cornbread. Cornbread has a distinct crunch and crumbly form, so using cornmeal is expected.<\/p>\n\n\n\n
You also don\u2019t want to use corn flour in porridges. There would be no texture, and you would just have smooth goop.<\/p>\n\n\n\n
If you want to experiment with cornmeal and corn flour, try testing out fry batters. Batters with corn flour tend to be thin and crispy, while batters with cornmeal are thick and crunchy. If you\u2019re looking to achieve a more balanced texture, you can try mixing your batter with both cornmeal and corn flour.<\/p>\n\n\n\n
You can also experiment with cakes and bread. Corn flour makes baked goods fluffier, while cornmeal makes them dense and fragile. Just remember that you might have to adjust the measurements. Since corn flour is lighter, you might have to use more in a recipe.<\/p>\n\n\n\n
Simply put, cornmeal is coarsely ground dried corn. Its texture ranges from medium to coarse. There are three main types of cornmeal that you can commonly find at the grocery store:<\/p>\n\n\n\n
- Yellow cornmeal<\/li>
- White cornmeal<\/li>
- Blue cornmeal<\/li><\/ul>\n\n\n\n
The types of cornmeal don\u2019t differ significantly in taste. However, recipes will often specify one type. For example, polenta is commonly made from yellow cornmeal, while grits are usually made from white cornmeal.<\/p>\n\n\n\n
Speaking of grits and polenta, you might find yourself confused when shopping for cornmeal at the grocery store. You\u2019ll often find boxes containing cornmeal labeled with either \u201cgrits\u201d or \u201cpolenta.\u201d<\/p>\n\n\n\n
Just remember that grits and polenta are dishes made with cornmeal, while cornmeal is an ingredient. Sometimes, boxes that sell grits and polenta can have more ingredients in them. Other times, they\u2019ll just indicate that they have the correct texture for making these dishes. If you\u2019re unsure, check the ingredients section on the boxes for any additions.<\/p>\n\n\n\n
<\/a>What is Corn Flour?<\/h3>\n\n\n\n
Corn Flour<\/figcaption><\/figure><\/div>\n\n\n\n Corn flour is a type of whole grain flour milled from dried corn. It has three components of corn in it\u2014the endosperm, germ, and hull. Corn flour is often yellow, but you can also find white and blue variations.<\/p>\n\n\n\n
Some people will refer to corn flour as finely ground cornmeal, which adds to the confusion. Just remember that finely ground cornmeal is just another name for corn flour.<\/p>\n\n\n\n
Another common mix-up is corn flour and corn starch. In the UK, corn flour is synonymous with corn starch. However, in the US, corn starch is distinct from corn flour. While corn flour uses the whole corn kernel, corn starch extracts just the starch from the corn.<\/p>\n\n\n\n
So, when you\u2019re following a recipe, make sure to check the country of the recipe. If it\u2019s unclear, check how much of the ingredient is needed. <\/p>\n\n\n\n
Since corn starch is a thickener, recipes will usually require a small amount. Since corn flour is often a base, recipes will call for a larger quantity.<\/p>\n\n\n\n
Can’t find corn flour? See corn flour substitutes<\/a>.<\/p>\n\n\n\n
<\/a>When to Use Cornmeal and Corn Flour<\/h2>\n\n\n\n
Cornmeal and corn flour bring different benefits to a recipe. You can elevate your dish if you learn to use each one properly.<\/p>\n\n\n\n
<\/a>Common Uses for Cornmeal<\/h3>\n\n\n\n
Cornmeal is often soaked and slow-cooked to make grits or polenta. You can also use it to make cornbread, muffins, and some fried crusts. Cornmeal can add more texture and crunch to a dish. Baked goods or desserts made with cornmeal will also fall apart easily. They also tend to be more crumbly.<\/p>\n\n\n\n
Since cornmeal has grounds that range from medium to coarse (or rough), it\u2019s important to know which one you need. Coarse cornmeal provides a stronger flavor and takes the longest to cook. It\u2019s a common ingredient for breading and frying.<\/p>\n\n\n\n
The most widely used cornmeal is medium-ground. You can often find it in recipes for porridges and cornbreads. If a recipe isn\u2019t clear about which ground to use, it\u2019s best to use medium-ground cornmeal. Recipes that require coarse cornmeal will typically specify it.<\/p>\n\n\n\n
<\/a>Common Uses for Corn Flour<\/h3>\n\n\n\n
Corn flour is often an ingredient for pancake and waffle batters, bread, and cakes. Batters made with corn flour often result in thin and crispy crusts. Since corn flour binds more easily than cornmeal, baked goods will stay more intact.<\/p>\n\n\n\n
Make sure that you don\u2019t confuse corn flour with masa harina. Masa harina<\/a> is also a type of flour made with corn, and it\u2019s a common ingredient used in Mexican cuisine. However, masa harina corn kernels have the additional process of getting soaked in limewater before milling. Therefore, it\u2019s an ingredient that\u2019s distinct from corn flour.<\/p>\n\n\n\n
<\/a>Using Cornmeal and Corn Flour Interchangeably<\/h3>\n\n\n\n
It\u2019s possible to use cornmeal and corn flour interchangeably. There probably won\u2019t be a big difference in flavor. However, there will be a distinct change in the texture.<\/p>\n\n\n\n
Since corn flour is finer, it will result in a smoother texture. Therefore, it\u2019s not ideal to use corn flour specifically for cornbread. Cornbread has a distinct crunch and crumbly form, so using cornmeal is expected.<\/p>\n\n\n\n
You also don\u2019t want to use corn flour in porridges. There would be no texture, and you would just have smooth goop.<\/p>\n\n\n\n
If you want to experiment with cornmeal and corn flour, try testing out fry batters. Batters with corn flour tend to be thin and crispy, while batters with cornmeal are thick and crunchy. If you\u2019re looking to achieve a more balanced texture, you can try mixing your batter with both cornmeal and corn flour.<\/p>\n\n\n\n
You can also experiment with cakes and bread. Corn flour makes baked goods fluffier, while cornmeal makes them dense and fragile. Just remember that you might have to adjust the measurements. Since corn flour is lighter, you might have to use more in a recipe.<\/p>\n\n\n\n