The main difference between cornmeal and cornflour is the texture. Cornmeal is a coarse and gritty ground meal, while cornflour is a fine powder with a smooth consistency.

Both cornmeal and cornflour come from dried and milled corn kernels, but they are processed in a different way, resulting in two very different flour alternatives. . Cornmeal and cornflour also have different purposes.

Comparison Chart: Is Cornmeal the Same as Cornflour?

Cornmeal vs. Corn Flour

The chart below outlines the key differences between cornmeal and cornflour.

CornmealCorn flour
ProcessUndergoes a coarse milling process, leaving a gritty textureUndergoes a fine milling process, which gives it a smoother consistency
CuisineIdeal for cornbread, Hush Puppies, and Southern cuisinesPerfect for soups, sauces, and other delicate dishes.
TextureCornmeal is a coarse and gritty ground mealCornflour is a much finer powder with a smooth consistency.
AppearanceCorn flour is mostly whiteCornmeal can be white or yellow, depending on the corn used.
Number of calories211 calories211 calories
FlavorSame flavorSame flavor

Cornmeal Explained 

Cornmeal vs. Corn Flour

Cornmeal is a staple ground meal made from dried and milled corn kernels. It has a coarse and gritty texture, making it ideal for cornbread, hush puppies, and other Southern cuisines.

Background of Cornmeal 

Cornmeal is a traditional American staple used for centuries. Native Americans domesticated corn and developed various cornmeal recipes dating back to 5000 BC.

Ancient Americans would mix ground cornmeal with limestone, ashes and soak in water to give cornmeal a distinct hominy appearance. Cornmeal plays a significant role in American cuisine today, with recipes like cornbread, Hush Puppies, and Johnnycakes incorporating cornmeal in their recipes.

How to Prepare Cornmeal 

Cornmeal is a versatile ingredient ideal for a variety of dishes. The most common way to prepare cornmeal is by using water and a mix of other ingredients like butter, sugar, and salt to form a batter.

Cook the mixture over medium heat until it thickens and forms a soft dough. Use it as cereal or fry the dough in hot oil to create Hush Puppies, cakes, or cornbread.

How to Eat Cornmeal  

Cooked cornmeal has a thick and porridge-like consistency. The best way to enjoy cornmeal is to top it with your favorite fruits, nuts, or sweeteners.

Adding milk or cream to cornmeal enhances the flavor and creates a more comforting texture. Use a spoon to scoop the cornmeal or enjoy it as a crunchy side dish.

Where to Buy Cornmeal 

Cornmeal is a readily available ingredient in most grocery stores. Find it along the baking aisle or in the cereal, grains, or baking ingredients section.

Some stores also sell freshly ground cornmeal for customers who want to cook it fresh. Online retail stores like Amazon also sell a wide range of cornmeal products and ingredients if you prefer to shop online.

Cornmeal Nutritional Information

Whole-grain cornmeal is an excellent source of fiber. A 1/2 cup serving of ground cornmeal contains around 221 calories, 47 grams of carbs, 4.5 grams of protein, and 2.2 grams of fat.

Cornmeal is also rich in magnesium, thiamin, vitamin B6, and selenium. A diet rich in cornmeal has health benefits, like reducing the risk of heart disease and improving digestive health.

Cornflour Explained 

Cornmeal vs. Corn Flour

Cornflour is a fine powdery flour made from dried and ground corn kernels. It has a smooth consistency, making it perfect for soups, sauces, and other delicate dishes.

Background of Cornflour 

Cornflour is a common Italian-influenced ingredient used in a variety of cuisines. Italians use cornflour to make cornmeal pasta, which is pasta made from corn flour dough.

Americans use cornflour to make pancakes, muffins, soup mixes, and soup thickening agents. Using cornflour in place of wheat flour is a common gluten-free substitution.

How to Prepare Cornflour 

Preparing a cornflour recipe is easy. Whisk the cornflour with a small amount of cold water to combine. Heat the mixture in a saucepan over medium heat, and stir regularly until the mixture thickens.

Other recipes may require kneading the cornflour with butter, sugar, and eggs to form a dough. Roll out the dough and use a cookie cutter or knife to cut it into shapes.

How to Eat Cornflour 

Cooked corn flour has a sticky yet smooth texture. It works well as an ingredient in sweet and savory dishes.

Use cornflour to make homemade vanilla pudding, pate choux, or agar-agar. The versatility of cornflour makes it a great gluten-free baking ingredient.

Where to Buy Cornflour 

Cornflour is readily available in most grocery stores alongside other baking ingredients. Find cornflour by the baking aisle, in the pasta section, or the gluten-free food section.

Online retail stores like Amazon also sell a wide range of cornflour products and ingredients. Don’t forget to check the international food section of your grocery store for corn flour products from other parts of the world.

Cornflour Nutritional Information

Cornflour is an excellent substitute for wheat flour. It has fewer calories, carbs, and less gluten than regular flour. A 1/2 cup serving of cornflour contains around 211 calories, 45 grams of carbs, and 2.3 grams of fat.

The same serving also contains 2.5% Vitamin A, 0.3% Calcium, and 7.5% iron. Cornflour is also rich in sodium, magnesium, thiamin, and vitamin B6. Using cornflour as a wheat flour substitute has health benefits, like reducing the risk of heart disease and weight gain.

Choosing Corn Flour vs. Cornmeal 

The difference between corn flour and cornmeal is that corn flour is fine and powdery, while corn flour is coarse.

Corn flour is ideal for sweet baked goods, like cakes and cookies. Foods that require a smooth texture, like soups or sauces, are ideal for cornflour. However, Cornmeal is better for dishes that require a coarser texture, like cornbread, polenta, or pancakes. Cornmeal is also great for coating chicken or fish before frying.

If neither corn flour nor cornmeal is available, rice flour, wheat flour, and ground flaxseed make good substitutes in most recipes.

Author

Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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