The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What is exactly cornflour?

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nicodvb's picture
nicodvb

What is exactly cornflour?

Sorry if the question is stupid, but someone wrote me that cornflour is actually corn *starch* rather than a more finely milled corn *meal*.


Can someone disambiguate the term, please? I'm losing my sleep :-)


Thanks.

Mebake's picture
Mebake

True, Nico, Corn flour is a highly refined Corn Flour containing only the starch in the endosperm.


True Corn Flour however is named Corn meal due to its gritty consistency.


 

mrfrost's picture
mrfrost

"Cornflour" as explained by Wikipedia:


http://en.wikipedia.org/wiki/Cornstarch



  • Called corn starch in the USA.

  • Called cornflour in the United Kingdom and Commonwealth countries, except in Canada, where it is also known as corn starch. Not to be confused with cornmeal.

  • Called maize starch in Europe.

  • Often called maizena in the Netherlands, Belgium, France, Portugal, Denmark, Sweden, Switzerland and Spain, Latin America, and Indonesia after the brand.


In the US, what is called "corn flour" is pretty much exactly that; finely ground corn meal. And of course, we also have corn starch(not pictured)


nicodvb's picture
nicodvb

mess:-))


 


Thanks!

Mini Oven's picture
Mini Oven

Mine in Austria (they have several names as previously mentioned) the one in my kitchen is called  Mais Stärkemehl  or  Corn starch flour.  


Broken down there is no protein, no fat, and all carbohydrate 87g to a 100g.  So it is starch in flour form.  


I know corn whole corn contains protein and fat so if the whole is ground into flour, the value information would contain more than just carbohydrates.


Does that help? 


 

Daisy_A's picture
Daisy_A

Hi nico,


Khalid's explanation is pretty concise and accurate from a UK point of view.


What we call 'cornflour' (nearly always written as one word), is a highly-refined starchy white powder used typically to thicken soups, stews and blancmanges. 


I find it pretty slimy stuff when mixed with water and also find I don't need it much. I prefer to use good quality stocks or juices and reduce them sufficiently, include starchy ingredients such as potatoes in soups and use other setting agents for puddings.


Hence I have a ton of the stuff sitting at the back of the cupboard and am able to provide the picture below! This is what most Brits would think of if you united 'corn' and 'flour'.


We can buy corn meal here. I can get a great organic coarse grind of yellow corn to make tortillas. I get it at my local whole food cooperative. For disambiguation and to prevent confused Britons having yellow gravy, they call it 'maize flour'. This to me is a more American phrase, but I see from Mr Frost's post that the preferred phrase stateside is 'corn meal'. Interesting world…


Pictures below: Cornflour, UK style


Just used up my organic maize flour so here is a picture of a homemade maize flour tortilla instead!


Kind regards, Daisy_A


 


gary.turner's picture
gary.turner

As a Texian, I've grown up eating tortillas.  They are an inseparable part of any Tex-Mex meal. As a lifelong fan of the tortilla, a bit of a tortilla nazi even, I should point out that the proper tortilla is not made with cornmeal, but with ground hominy (see Wikipedia), corn treated with lye, lime, or soda in a process called nixtamalization. Hominy is a more digestible and more nutritious form of corn. The poor, who cannot afford meat, and depend on corn as their dietary staple, tend to suffer from pellagra unless their corn is nixtamalized. Converting to hominy makes the niacin available, and in my opinion, improves the taste.


If you don't wish to make the ground hominy from scratch* (though not difficult, it is time consuming), start with packaged hominy grits, or with masa harina (hominy flour) and a bit of cornmeal for texture and color.


cheers,


gary


* The lady who comes to deep clean my house, which I am disinclined to do myself, will occasionally bring a jar of hominy and her mortar (an inclined trough of lava rock) and pestle (a rolling pin shaped lava rock) to make fresh tortillas for  tacos or enchiladas or to go with her homemade pozole or caldo de res. I have come to the opinion that women are constitutionally unable to believe that a single retired man is capable of feeding himself. :-p --gt

Daisy_A's picture
Daisy_A

Thanks Gary for the lowdown!


¡Ya lo se! Wish I could get authentic hominy in the UK but it's pretty tough outside of specialist Spanish or Latin American stores, which are rarer outside of London and other larger cities. I don't think I've ever seen hominy grits in my life...


I've read about nixtamalization on A Little Bit of Spain in Iowa and understand the lye has a softening effect. Bet the homemade hominy tortillas are the bees' knees!


http://www.spain-in-iowa.com/2010/01/posole-mexican-pork-and-hominy-stew/


Picture was there to show nico what passes for maize/corn flour in the UK, as opposed to cornflour, not to say this is an authentic tortilla, as made in Texas/Latin America... I've looked into what tortillas are made of and if I could have got hominy I would have been delighted to have used it...


I like to support the whole food coop and this is the nearest they get and it's organic.  I have seen some 'masa harina' online but postage is quite prohibitive. Would like to make these as authentically as I can, having honed my technique on the best of what was to hand. i will have to have another look for ingredients when I 'go to town'...


Kind regards, Daisy_A

gary.turner's picture
gary.turner

Use freshly ground coriander instead of cilantro. Cilantro's flavor and aroma are lost due to the heat. Char the anchos over a flame if you have a gas range. Otherwise, use your broiler. To the garnishes, add sliced, fresh jalapeños and shredded cabbage. Both supply flavor and textural focal points to an otherwise homogeneous stew.  Don't skimp on the lime; the juice mitigates the peppers' heat and enhances the flavor and aroma of the coriander and cilantro. Lose the cheese. It is not appropriate to this dish.


If you like tripe, use it instead of the pork tenderloin. The pozole (hominy) is optional. The dish becomes menudo, the traditional morning after the night before cure-all, if you know what I mean, and I'm sure you do. For me, pozole is the choice. If we were meant to eat tripe, we wouldn't call it tripe, we'd call it meat.


I think the recipe's author cut the alkali soak short. I've always given it three days. The bran and nib will separate on their own. Skim off the bran, and remove the nibs through a sieve. When I lived in a commercial loft space, there was a tortilla factory behind me. They made hominy from dried corn in one day, but they boiled the corn for the better part of the night in a more caustic solution of lye than I'd care to mess with.


cheers,


gary

Mary Fisher's picture
Mary Fisher

This thread reminded me of a very interesting video, demonstrating the ability of ... well watch the video and you'll see. It's fascinating. A demonstration by New Scientist, I believe.

I love mixing cornflour (or 'custard powder' which is mostly cornflour) because if you stir it it's liquid but if you hit it with a spoon it's solid.

Watch and enjoy!

Mary

Mary Fisher's picture
Mary Fisher

Looks as though I didn't put the link in so here's another. It's not in English but it's a lot of fun!

http://www.youtube.com/watch?v=f2XQ97XHjVw&feature=related

Epicurious's picture
Epicurious

Hi everyone. I know this thread is a little old, but I just came across it and I wanted to add my 2 cents worth. 

In Canada, we have corn starch and corn flour, and they are definitely not the same thing. Corn starch is, as mentioned above, made from only the starch in the endosperm. It is white, very fine, with a silky texture, as we all know. Corn flour on the other hand is a finely ground corn meal made from the whole kernel. It is yellow in colour and has a much more flour like texture. 

I just purchased a bag of corn flour yesterday for the first time and was Googling it to find out what I can use it for, which is what led me here. I had read before that they are the same thing, but it didn't seem right to me because several recipes on the Internet call for cornstarch in what seems like unusual quantities. I can't imagine adding an entire cup or more of cornstarch to anything. So I think they must be referring to the flour.  

AbeNW11's picture
AbeNW11

And what I thought is corn flour is actually corn starch flour. I've been using it to dust my banneton. Should I use corn meal from now on? And what is the difference between cornmeal and polenta? 

Epicurious's picture
Epicurious

Hi Abe. Sorry for not replying to this sooner. I just stumbled onto this forum during a random search, and randomly decided to leave a random comment. I do that a lot. :)

The answer to your first question regarding the banneton is- I don't have a clue. At the time when I left my comment here, I had never even baked bread. Since then, I have tried some easy french bread recipes, but that's the extent of my experience. My instinct is that the cornmeal would be the better option for dusting though. 

Now the answer to the second question is- absolutely nothing. Polenta is cornmeal. However, the word "polenta" specifically means a dish of boiled cornmeal that originated in Italy. It should not be used to describe cornmeal as an ingredient in a recipe, though it seems it frequently is on the Internet. Just one more thing to confuse and frustrate recipe searchers. 

Epicurious's picture
Epicurious

I tried making batter for deep fried chicken balls using a recipe I found online that called for 1 cup of flour and 1 cup of corn STARCH. I decided to make it the way it said, using the fine, white starch, even though it seemed wrong.

And it was awful. It wouldn't coat the chicken and slid off when I droped it in the oil and made a very thin, tough skin, rather than the light fluffy batter I was looking for. 

So, I added some of my corn FLOUR to the mix and a bit more water and tried again. And I got a nice, thick batter that coated the chicken beautifully and cooked nicely, though it was still not as "fluffy" as I was hoping it would be. I have to try again and omit the corn starch altogether, since it is clearly not the correct ingredient. I am trying to make Chinese take out style chicken balls at home for my husband, who loves them, but I have never been able to get the thick, bread-like coating on them like they do in the restaurants.