Corn flour recipes

A competition-style Texas chili with coarse-ground beef chuck, no beans, and a bold spice blend of cumin, oregano, woodruff, and pequin chilis. Simmered for hours and thickened with corn flour.

Quinoa corn pasta blends quinoa flour, cornmeal, and tapioca flour into a gluten-free fresh pasta dough. Roll into thicker shapes like fettuccine for the best texture.

Old-fashioned corn chowder made from fresh ears of corn, potatoes, and milk with no cream or flour. The corn cobs cook first to build a sweet corn broth, then everything simmers until thick and rich.

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.

Maple syrup corn bread made with yellow cornmeal, wheat flour, and real maple syrup instead of sugar. A quick, lightly sweet corn bread baked in 20 minutes.

Cheesy corn chowder thickens with ground rolled oats instead of flour, with crispy bacon, sweet corn, and sharp cheddar. A creamy whole-grain take on the chowder classic.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Bread machine cornmeal bread that bakes up high and golden with a sturdy crumb. Yellow cornmeal, bread flour, and an egg give the loaf a tender bite with subtle corn sweetness.

Savory sausage corn muffins with bulk sausage baked into a cornmeal and flour batter. Golden, hearty breakfast muffins with a slightly sweet, crumbly crumb.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple vegan-friendly cornbread muffin that bakes golden in 20 minutes.

Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.

Buttermilk corn muffins with a kick from green chilies and melted cheddar cheese. Soy flour adds extra protein to these quick and easy savory muffins.

Vegan corn muffins bound with blended silken tofu instead of eggs. Whole wheat pastry flour, cornmeal, and just four other ingredients. Dairy-free and oil-free.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.