Corn flour

Corn is a primary ingredient for corn collets and many pellet products.  Cornmeal, corn grits, corn flour and corn cones are all a different form of dry-milled dent corn, and in general vary only in particle size distribution.

Corn meal which has been leached with lye is called masa harina and is used to make tortillas and tamales in Mexican cooking.

Corn flour, a finer form of corn meal, is yellow four milled form corn. It is very popular in the southern United States and in Mexico. Coarse whole-grain corn flour is usually called corn meal.

Corn flour on its own produces a denser, drier product because it absorbs greater amount of liquid due to the higher carbohydrate content and the type of carbohydrate.

It adds strength to dough and batters and a nice depth of flavor. It tastes sweet, and slightly nutty.
The flour can be used in all baked goods such as breads, tortilla, muffins, loaves, cakes, biscuits, pancakes, crepes, waffles, cookies, pie dough and pasta.

Corn flour is suitable for yeast bread baking when used in conjunction with wheat flour.
Corn flour