Corn flour is a fine powder made by grinding dried corn kernels (maize). Corn flour is naturally gluten-free, which means baked goods featuring corn flour won't produce the same rise as those made with wheat flour, but they will be tender and full of corn flavor.
- Gluten-free baking: As a gluten-free flour, corn flour is a popular choice for wheatless baked goods, from bread to waffles.
- Breading: In the Southern United States, corn flour has long been used to coat fried foods, such as shrimp. It adds a pleasant corn flavor and crispy crunch—without the grittiness of cornmeal.
- Chess pie: This classic Southern pie is even better when you swap the cornmeal in the custard for corn flour.
- Cakes: Try a mixture of all-purpose flour and corn flour in a stone fruit upside-down cake.