Corn flour is made by finely grounding cornmeal. It is commonly confused with cornflour, which is made from the tissue found in corn kernels. Corn flour can be used in breads and as breading for meat and vegetables. However, before using it you may want to remove any lumps. If the lumps are not removed, they can make your batter or breads lumpy as well. Preparing the corn flour for use will stop any lumps from forming.
- Skill level:
- Moderately Easy
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Things you need
- Measuring cups or spoons
- Corn flour
- Wooden spoon
Measure your corn flour. Sifted flour has an increased volume so read your recipe carefully. For recipes that call for 1/2 cup of corn flour, sifted, you will need to measure first and sift second. A recipe that calls for 1/2 cup of sifted corn flour means you sift and then measure.
Sift the corn flour over the bowl to catch it.
Add the additional dry ingredients according to your recipe.
Use a wooden spoon to combine the corn flour with the wet ingredients. A wooden spoon works best if you are adding the corn flour to hot ingredients. Additionally, its round edges will help you remove clumps as you stir. Add the ingredients slowly and combine well before adding more.
Tips and warnings
- Do not dump all of the corn flour into the wet ingredients or vice versa. Clumps will form immediately and be difficult to remove.
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