What is the difference between maize flour and corn flour?
Maize flour and corn flour are both made from corn kernels, however, there are some key differences between the two. Here are five things to keep in mind when considering which flour to use in your cooking and baking endeavors.
1. Nomenclature:
Maize and corn are often used interchangeably. In certain parts of the world like Europe, Australia and the UK, maize is what Americans know as corn. In the US and Canada, corn is widely accepted to reference the crop used to make cornmeal. In essence, maize flour and corn flour are both derived from the same plant, but their names differ from region to region.
2. Texture:
Despite their common origin, maize flour and corn flour have different textures. Generally, maize flour has a gritty texture while corn flour is much finer. When it comes to baking, those textures affect the final product's texture. Corn flour, with its subtle texture, acts as a binder whereas its grittier counterpart makes heavier baked goods. When making bread, cakes, puddings, and cookies, understanding these differences is very important.
3. Preparation:
Maize flour and corn flour are prepared differently. Maize flour is made from whole kernels of corn that are soaked and ground to form a coarse meal. It’s then dried to the required standard. On the other hand, corn flour is made by grinding yellow or white corn. If the corn is treated with lime, it becomes masa flour—a type of flour that is commonly used in Mexican cuisine.
4. Nutritional value:
Maize flour and corn flour also differ in terms of nutritional value. Maize flour is a good source of dietary fiber and it’s rich in minerals such as magnesium, potassium, and iron. It also has a low glycemic index and can be enjoyed by people following a gluten-free diet. Corn flour, on the other hand, is low in nutrients and has a high glycemic index. It’s also not gluten-free, making it a no-go for people with gluten sensitivities.
5. Culinary usages:
Maize flour lends itself well in dishes like porridge, polenta, grits, and tortillas. Corn flour is best used as a thickening agent in sauces and gravies. In baking, corn flour is great for making bread, muffins, and cakes whereas maize flour works brilliantly for pizza crusts, flatbreads and crackers.
In conclusion, maize flour and corn flour are different in texture, preparation, nutritional value, and culinary usage. With these differences in mind, you’ll be able to make an informed decision regarding which flour to use based on the recipe requirements and your personal diet preferences.
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