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Sep 6, 2012 12:17 AM

Uses of corn flour???

A couple of weeks ago, my husband, who knows how much I love eating (and cooking) Mexican food, was grocery shopping when he stumbled across a package of corn flour.  He immediately snapped it up, thinking I could make corn tortillas with it.  Alas, he did not know about the special process of making masa de harina, and this is not masa de harina.  It is not made with wood ash or slaked lime.  It does not stick together like other flours,  cannot be kneaded, and cannot be formed into tortillas, or anything else, as far as I can tell.
The only thing I've ventured to use it for so far(aside from my little miserably failed, as predicted,"tortilla test") has been to put a small amount into a multi-grain bread dough.  It proved itself, at least in that quantity and situation, to be essentially harmless, but also essentially undetectable.  Nothing lost, but nothing really gained either...
So I'm wondering, what do people use corn flour for? I am clueless!  What can I do with it? Does anyone have a recipe they could share?
Just to clarify, this really is finely ground, powdery yellow corn flour, not cornmeal or grits.

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  1. Corn flour is a fine gift.
    It is the secret to really good fried food.
    Use a 50/50 mix of regular flour and corn flour to dredge fish, clams, onion rings, meat for chicken fried steak or whatever else you are frying. (egg and water wash first)

    1. Decades ago I made some delicate corn cakes using a recipe from one of Chez Panisse's cookbooks. I recall having to drive across the bay from San Francisco to Ratto's in Oakland to buy the corn flour.

      6 Replies
      1. re: Melanie Wong

        Do you still have the recipe? I am not able to use any grain at all, so I would appreciate having this to try.


        1. re: JOzzie

          Here's the adaption of Alice Waters recipe by David Lebovitz,

          One nice thing is that it only uses corn flour and no other grain. They're a lovely accompaniment to smoked salmon. Now that we're coming into fresh corn season in the US, I hope you'll try it and let us know how you like it.

          1. re: Melanie Wong

            For some reason, even though you mentioned fresh corn, I was expecting a sweet cake, like this
            (read the linked essay, too, that's how I became aware of this).
            Though corn pancakes have always been my preference, as I'm more of a fan of savory breakfasts.

            1. re:

              Good point, these are little blini. The texture is quite soft and creamy, so don't make them any bigger because they'll fall apart. Considering how much I liked them and still remember them decades later, it's surprising that I've not made them again. Will have to find some corn flour and recreate them when local corn is in the markets this summer.

              1. re: Melanie Wong

                Thanks for tip on keeping them blini sized, they worked out great.
                I got my corn flour from Berkeley Bowl.

      2. The original comment has been removed
          1. Swap in some of it for AP flour in your cornbread, corn waffles or pancakes.