Corn Flour: Properties and Uses in the Kitchen
Cornmeal is a fundamental ingredient in Italian and international cuisine, thanks to its intense flavor and grainy texture. Also known as corn flour, it is obtained by grinding the polenta cereal par excellence: corn. In this collection we will discover the nutritional properties of corn flour, its uses in the kitchen and its possible variations.
Nutritional properties of cornmeal
Cornmeal is not particularly rich in nutrients compared to other flours, but still has a nutritional value in line with other grains. However, there is one feature that distinguishes cornmeal from the others: it belongs to the category of gluten-free flours, being free of this substance. This makes it suitable for those suffering from celiac disease or gluten intolerance. In summary, although cornmeal does not offer unique nutritional benefits, its absence of gluten makes it an ideal choice for those who follow a gluten-free diet.
Uses in the kitchen
Cornmeal is a versatile ingredient that can be used in many culinary preparations. Here are some of its most common uses:
For polenta
To prepare polenta it is one of the most typical uses of cornmeal. Polenta is a poor but very tasty dish, widespread above all in northern Italy, made with cornmeal cooked in salted water and served with meat or vegetable sauces. There are also baked or deep-fried crusted variations.
Corn bread
Cornmeal can also be used in the preparation of bread, giving it a rustic taste and crunchy texture. Cornbread flour is used in combination with other flours such as wheat or wholemeal flour.
Sweets
Even desserts can be prepared with cornmeal: the cornmeal donut is a classic example of Italian cuisine. Furthermore, sweet polenta is a sweet version of polenta, enriched with milk, sugar and flavourings.
Alternative Uses
Cornmeal can also find alternative uses: for example, it can be used to sprinkle pudding molds instead of the classic flour. Furthermore, it lends itself well to the preparation of savory crepes or to flavor soups.
Variants of Corn Flour
There are several variations of cornmeal:
Gluten free flour
As we have already said, corn flour is gluten-free and is therefore suitable for coeliacs. However, it is important to check the production methods of the product to avoid contamination.
Instant polenta
Instant polenta is a preparation made from pre-cooked cornmeal, very convenient to use in the kitchen. It is often used to prepare quick and tasty dishes.
The bramata flour is obtained by processing the corn without removing the whole grain. It is therefore more full-bodied and with a greater grainy consistency.
Fioretto di corn is a medium-grained flour, finer than bramata, mainly used for the preparation of polenta. Compared to traditional cornmeal, the result obtained with foil is less coarse and more velvety, which makes it an excellent choice as an accompaniment or side dish. Thanks to its consistency, in fact, it is difficult to perceive the individual grains with the fingers and this increases the creaminess of the dish. Despite this, the use of foil does not substantially alter the preparation of the polenta: it must in any case be cooked over low heat and stirred constantly to avoid the formation of lumps. In conclusion, if you want to enhance the creaminess of polenta without sacrificing the Italian culinary tradition, corn foil could be the perfect choice.
Corn fumet is a fine-grained flour, which is similar to wheat flour to the touch. Thanks to its consistency, this flour is easy to work with and is often used to prepare mixtures for the creation of pasta, sweets, biscuits and other typical products. However, despite its positive characteristics, the comic corn is a less known product and more difficult to find than other varieties of cornmeal. This is mainly due to the fact that the final consumer does not show particular interest in this type of flour. In any case, corn fumet is a particular and interesting choice for those who want to experiment with new flavors and textures in their dishes.
History of Corn Cultivation
Corn is one of the oldest crops in the world: the first remains date back to about 5,000 years ago in Mexico, where the natives made extensive use of it in their diet. With the arrival of the Spanish colonizers, corn then spread throughout Europe and subsequently throughout the world.
Conclusions
Cornmeal is a precious ingredient in Italian and international cuisine, thanks to its versatility and intense flavour. Rich in nutritional properties and gluten-free, it can be used in the preparation of savory dishes such as polenta or for the preparation of bread and desserts. Organic corn flour represents a conscious choice for those who want to have an environmentally friendly product. The cultivation of corn has ancient roots in Mexico and then spread throughout the world, becoming one of the most cultivated cereals in the world. 
