Corn, more often known outside the United States as maize, is actually a kind of
grass with huge seed heads, or cobs.
Fresh sweet corn in season is a treat; for example popcorn is a perennial favorite as a snack and a treat; cornmeal, corn syrup and corn starch remains an integral part of American cooking in the form of corn bread, grits, and tortillas; and Italian polenta has now become vert popular.
Eating corn with beans creates a complementary mix of amino
acids that raises the protein value. If possible, avoid labels that say “degerminated”
when buying corn products; you want the whole grain.
When used as a thickener for sauces, silky white cornstarch gives a glossy finish. Corn flour is especially useful in baking cakes and breads. It helps to smooth out the slightly coarse texture of many gluten- free flours, but similar to its fellow starches – Cornflour has little or next to no nutritional value.
Cornstarch is generally interchangeable with potato starch and Asian rice flour or sweet white rice flour in baking.
Cornflour has little or next to no nutritional value.