Corn Flour

Corn flour is a finely ground powder made from dried whole corn kernels, typically pale yellow and very fine. It tastes mildly sweet and corny, disperses smoothly into liquids, and lends tenderness and light color to batters and doughs; common uses include pancakes, quick breads, and light dredges. Sold as whole‑grain or degermed; distinct from cornstarch and masa harina.

Dry‑milled corn flours developed wherever maize became a staple after domestication in Mesoamerica and its spread across the Americas, Africa, and beyond. It features in Southern U.S. baking, Latin American home cooking, and parts of African cuisine, produced by milling dried kernels to a fine grind.