Corn flour is finely ground cornmeal. Corn flour comes from dried corn that is slaked, or soaked in lime water. Some of its most popular uses are for breading or combining with other flours for baked goods. More »

The most commonly found flour is all-purpose flour, or APF, often called plain flour, which comes bleached and unbleached, and it is used for everything from pie crusts to pancakes to breads. Other popular and consistent... More »

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To make one cup of cake flour, combine 1 cup minus 2 tablespoons all-purpose flour with 2 tablespoons corn starch, and sift well. Instructions for making cake flour are available on JoyTheBaker.com, NatashasKitchen.com a... More »

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Corn flour is finely ground cornmeal. Cornstarch, on the other hand, is derived only from the endosperm of a corn kernel. More »

Corn meal mush is prepared similarly to grits but uses cornmeal instead. If served as a soft breakfast cereal, its texture is similar to cream of wheat. Mush can also be cooked, chilled, sliced and fried. More »

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Corn maltodextrin is made from organic or genetically modified corn. Corn starch is extracted from the white tissue inside a corn kernel and broken down into smaller polymers of dextrose to form maltodextrin. More »

Corn on the cob needs to be blanched before freezing because blanching slows down enzymes that destroy the flavor, texture and color of the corn. Blanching corn before freezing also helps remove dirt from the corn and br... More »