Corn Kernel, dried

            Dried corn kernels are for those who prefer to grind their own meal…And that cannot be beat! These kernel are not meant for cooking whole, as they take forever and a day to soften. See also cornmeal.

Corn Flour

            Finely ground kernels of corn yield a flour – white, yellow or (in the southwest United States) blue, depending on the type of corn used – that has a distinctive corn taste, but does not have the mealy texture one usually associates with ground corn products. It is good added to soups and stews as a thickener and can be substituted in bread recipes for a portion of wheat flour. If you feel adventurous, try using it instead of meal in cornmeal recipes – you will be inventing a new dish all your own, and one bound to taste good. See also Cornmeal.