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What is the difference between cornflour and cornmeal flour?

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What is the difference between cornflour and cornmeal flour?

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There are no universally accepted standards. There are local, regional and national definitions that seem to change at will. Here is my understanding and definitions – Corn starch – the white thickening agent Corn flour – the product used to make tortillas and generally in Mexican cooking; the best is made from flint corn that has been processed with lye like hominy to remove the tough hull. Corn Meal – a slightly coarser grind, the equivalent to graham flour. You’ll see some small flakes; this is what I routinely use for corn bread, pancakes and the like, #2 whole grain corn meal. Corn grits – slightly coarser to quite a bit coarser; definitely “gritty” feel to it. This is nearly always degerminated. Cracked corn – even coarser grind, now rarely used for human consumption, my grandfather liked it for breakfast with sorghum. It takes a long time to cook. Polenta – the Italian term for grits. As with grits, the coarseness has a wide range.

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