Corn starch, maize starch, or cornflour is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.
About this item
- Corn flour is extremely versatile, and you can incorporate it into recipes for breads, muffins, waffles, pancakes, battered and fried foods, blinis, and more.
- Corn flour doesn’t taste very good raw but cooking—whether baking, frying, or grilling—unlocks its earthy, sweet flavor
- Cakes: Try a mixture of all-purpose flour and corn flour in a stone fruit upside-down cake.
- Gluten-free baking: As a gluten-free flour, corn flour is a popular choice for wheatless baked goods, from bread to waffles.
- Breading: In the Southern United States, corn flour has long been used to coat fried foods, such as shrimp. It adds a pleasant corn flavor and crispy crunch—without the grittiness of cornmeal.
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