Cornmeal And Corn Flour The Same Thing
Have you ever found yourself standing in the aisle of a grocery store, staring at the different types of corn products on the shelves, and wondering about the differences between cornmeal and corn flour? It can be confusing, but here's the good news: cornmeal and corn flour are not the same thing. While they may look similar, they have distinct differences in texture, color, and how they're used in cooking. Let's explore these differences in more detail to clear up any confusion.
What is Cornmeal?
Cornmeal is made by grinding dried corn kernels into a coarse or fine powder. It can be yellow or white, depending on the type of corn used, and has a texture that ranges from fine to medium to coarse. The texture of cornmeal is what sets it apart from other corn products. Because it isn't as finely ground as corn flour, it has a slight grainy texture that makes it perfect for use in dishes like cornbread, polenta, and tortillas.
There are different types of cornmeal available, including stone-ground, medium-grind, and fine-grind. Stone-ground cornmeal is made by grinding whole corn kernels, including the germ and bran, which gives it a coarser texture and a more pronounced corn flavor. Medium-grind and fine-grind cornmeal are made by removing the germ and bran before grinding, resulting in a smoother texture and milder flavor.
What is Corn Flour?
Corn flour is made from finely ground cornmeal. It has a finer texture than cornmeal and is usually a bright, white powder. Corn flour is often used as a thickener in recipes or as a substitute for wheat flour in gluten-free baking. It can also be used to make tortillas and other flatbreads, but because it doesn't have the grainy texture of cornmeal, it can be more difficult to work with.
It's important to note that corn flour is not the same thing as masa harina, which is a type of corn flour that has been treated with an alkali, usually lime, to make it more digestible and give it a distinct flavor. Masa harina is used to make traditional Mexican dishes like tamales and corn tortillas.
How Do You Use Cornmeal and Corn Flour?
Because of their different textures and flavors, cornmeal and corn flour are used in different ways in cooking and baking. Cornmeal is often used in dishes that require a slightly gritty texture, like cornbread, hushpuppies, and corn fritters. It's also used to coat fish or chicken before frying, giving it a crispy exterior.
Corn flour is most commonly used as a thickener in soups, stews, and gravies. It can also be used to make a roux, a mixture of fat and flour that is used as the base for sauces and gravies. In gluten-free baking, corn flour is often used in combination with other flours, like rice flour or potato starch, to make bread, cakes, and other baked goods.
Conclusion
While cornmeal and corn flour may look similar, they have different textures and are used in different ways in cooking and baking. Cornmeal is coarser and more grainy, making it perfect for dishes that require a slightly gritty texture, while corn flour is finer and is often used as a thickener or in gluten-free baking. Understanding the differences between these two corn products can help you choose the right one for your recipe and ensure the best possible outcome.