What is the composition of corn flour and how is this product eaten? Useful properties of flour and contraindications for use. Recipes for meals using a free-flowing product.
Corn flour is a free-flowing product that is obtained from corn kernels. It is customary to use it for baking, baked goods, healthy cereals and even cosmetic masks. Corn product is classified as a low-calorie and diet food, so it can be quite beneficial for your body. Despite this, there are a number of contraindications to the use of dishes made from this type of flour.
Composition and calorie content of corn flour
For the production of corn flour, a special variety of yellow corn is used, which has many beneficial properties for the human body (rich in minerals, starch, vitamins, amino acids and more).
The calorie content of corn flour per 100 g is 331 kcal, of which:
- Proteins - 7, 2 g;
- Fat - 1.5 g;
- Carbohydrates - 72, 1 g;
- Dietary fiber - 4, 4 g;
- Water - 14 g.
The ratio of proteins, fats and carbohydrates: 1: 0, 2:10
Vitamins per 100 g of product:
- Vitamin PP - 3 mg;
- Vitamin E - 0.6 mg;
- Vitamin B2 - 0.13 mg;
- Vitamin B1 - 0.35 mg;
- Vitamin A - 33 mcg;
- Beta Carotene - 0.2 mg
Minerals in corn flour per 100 g:
- Iron, Fe - 2.7 mg;
- Phosphorus, P - 109 mg;
- Potassium, K - 147 mg;
- Sodium, Na - 7 mg;
- Magnesium, Mg - 30 mg;
- Calcium, Ca - 20 mg.
Note to the hostess! One teaspoon holds 8 g of corn flour, and a tablespoon holds 25 g.
Useful properties of corn flour
The benefits of cornmeal for the human body have been well studied by experts in the organization of a healthy diet. It is known that this product is able to cleanse the intestines and even human blood from toxins and bad cholesterol. Products made from corn flour are considered to be low in calories, so they are quickly absorbed and optimize metabolism.
Doctors focus not only on the dietary, but also on the medicinal properties of corn flour: regular use of this product will prevent the development of hemorrhoids.
Bread made from cornmeal is rich in vegetable proteins, so it quickly saturates a person with energy, which is enough for a long period of time. Because of this property, cornbread is included in the diet of athletes. It is also convenient to take it on long hikes, due to its long shelf life.
The main beneficial properties of corn flour:
- Strengthens the cardiovascular system … Thanks to a wide range of minerals and vitamins, it strengthens the heart, makes blood vessels more elastic and stronger, and optimizes blood circulation. The product also contains iron - an element involved in hematopoiesis. Some doctors use cornmeal to treat anemia. For a long time, drug manufacturers have been adding this product to the composition of medicines designed to combat hypertension.
- Normalizes blood sugar, therefore, it is especially useful for diabetics - this is due to the high amount of carbohydrates in the product.
- Improves skin condition - flour is used as an ingredient in face masks. Regular passage of such a procedure allows you to smooth out superficial wrinkles and rejuvenate the skin. You can also improve the condition of the epithelium by eating dishes made from yellow and aromatic flour, because this product nourishes the skin cells from the inside with useful substances.
- Beneficial and safe for people suffering from cereal protein intolerance - There is no gluten in corn flour.
- Normalizes the digestive tract … Flour is rich in fiber, the consumption of which prevents the occurrence of constipation and disturbance of intestinal motility.
- It is useful for certain diseases of the liver and urinary system - the product has a choleretic effect.
- Supports the normal functioning of the nervous system and brain - contains a large amount of vitamin B1.
On a note! Corn flour bread is considered a low-calorie product and is recommended for overweight people suffering from tuberculosis and indigestion.
Sometimes cornmeal products can cause serious dermatological problems and other allergies in healthy people. This is due to the dishonesty of producers who grow corn using a large amount of chemical fertilizers and pesticides. All chemicals are absorbed into the final product of production, like a sponge, and poison the human body with toxins. In order not to become a victim of a "chemical attack", buy flour only from trusted manufacturers with a good reputation.
Nutritional advice! If you are eating a healthy diet and minimizing your intake of unnatural foods, buy only locally produced corn flour. The fact is that in the states of the European Union, it is allowed to grow genetically modified corn.
How to make cornmeal?
You can buy this product in a store or prepare it yourself.
Corn flour is made at industrial enterprises according to the following algorithm of actions:
- Cleans corn kernels from the top shell.
- The processed material is sent for moistening (this is necessary so that the coarse layers of grains peel off better from the valuable core).
- Grind the grains and grind them into flour.
- Unnecessary particles of corn grains are sifted out in order to obtain finished flour without impurities.
Buyer advice! Take the choice of flour in the store with the utmost seriousness, otherwise you may purchase a spoiled product without even knowing it. Packaging of corn flour must be airtight and contain detailed information about the date of manufacture, country of origin and expiration date.
If for some reason you cannot purchase the finished product in the store, learn how to make cornmeal yourself in your home kitchen. This process will take no more than 20 minutes of your free time.
So, the most simple and step-by-step recipe for corn flour at home:
- Buy corn grits from the grocery store.
- Grind the cereal into powder. To do this, use a regular coffee grinder or blender.
- The flour is ready for further use! Store it in an airtight container, preferably in a dark place with low air humidity.
Read also how to make rice flour at home.
Corn flour recipes
Corn flour can be used to prepare both main courses and desserts:
- Cupcake "Malay" … Beat 3 granulated chicken eggs (1, 5 tbsp.). Add 2 tbsp to the resulting mixture. kefir, a little salt, 4 tbsp. l. sunflower oil and 20 g baking powder for the dough. Beat the mixture again with a mixer and start kneading the dough. To do this, add 2 tbsp. corn flour and the same amount of wheat. To make the cake even tastier, add some walnuts and raisins to the dough. If you love lemon, add a little zest of this citrus product to the dough. As a result, you should have a medium liquid dough, so it should be baked in a mold with high sides. Sprinkle nuts and dried fruits over the dough before putting it in the oven (you can also use sesame seeds, cinnamon, and other seasonings). The cupcake should be in the oven for at least 1.5 hours. Bon Appetit!
- Gingerbread cookies for a quick hand … Mix 1 tbsp. medium fat kefir with 2 tbsp. l. refined sunflower oil. Add 300 g of sugar to the mixture. Stir all ingredients as thoroughly as possible. In a separate bowl, combine 3 tbsp. corn flour with 1 tsp. baking powder. Gradually add flour to the liquid mixture. The resulting dough must be kneaded until it stops clinging to your hands. Form the dough into balls of the desired size and place them on a baking sheet lined with parchment paper (it is better to grease the paper with butter so that the gingerbread cookies will not stick to it for sure). Press down on the balls with your palm until they take on the shape of a gingerbread, and sprinkle with a little cocoa powder. Bake the treat until tender. Store the gingerbread cookies in a container with a tight lid if you want to keep them soft.
- Porridge … Combine 1 tbsp. corn flour with the same amount of water. In a separate saucepan, combine 1 tbsp. cow's milk and 3 tbsp. water. When the mixture comes to a boil, turn the heat down and add corn to the milk. At this moment, it is necessary to start actively mixing the porridge, it is better to do this with a whisk. Otherwise, lumps will form in it, which will be difficult to get rid of later. Cook the porridge for 10 minutes. Add 50 g of condensed milk to an almost finished dish (or more, at your discretion). Boil the porridge for a few more minutes and serve hot.
See also recipes with chickpea flour.
Cornmeal Drink Recipes
TOP 4 recipes for drinks using corn flour:
- Hot chocolate … Heat 500 ml of cow's milk so that it begins to boil - at this moment, add 120 g of dark chocolate with a high percentage of cocoa to it (the chocolate must first be broken into small pieces). Reduce heat and stir vigorously. When the base for the drink acquires a uniform consistency and begins to boil a little, add sugar to your taste and thicken with 1 tsp. corn flour. Hot chocolate is ready to drink, pour it into portioned cups! Please note that if you pour the flour directly into the pan with the milk-chocolate liquid, lumps may form from it. To prevent this from happening, combine the cornmeal with a few tablespoons of the hot milk mixture in a separate glass and stir thoroughly. Only then can the flour be poured into the total chocolate mass.
- Champurrado … This drink can be called Mexican hot chocolate. Mix 250 ml of cow's milk with 200 ml of water. Season the liquid with 1 tsp. cinnamon and the same amount of nutmeg. Boil the resulting mass. In a boiling liquid, add 50 g of granulated sugar and 30 g of corn flour. Stir the contents of the saucepan constantly with a whisk during this cooking step. To thicken the mixture, boil it over low heat. Pour 100 g of finely chopped dark chocolate into the almost thick mixture. Champurrado is ready when the chocolate is completely melted.
- Atole … Another Mexican drink. Pour 2 cups of water into a saucepan or saucepan. Gradually add 0.5 tbsp into the water. corn flour. Stir the mixture thoroughly to get a homogeneous mass without lumps. In a separate bowl, combine 1 tbsp. water with 2 tbsp. milk. Add seasonings that you like to the liquid, for example, cocoa, vanillin, of course, sugar and others. Bring milk and water to a boil and pour prepared corn liquid into it. Cook the resulting solution over moderate heat for 10 minutes after boiling. The drink is ready! Serve paired with bread, rolls, or corn tortillas.
- Kvass "braga" … Pour 4 kg of cornmeal with 10 liters of warm water (but not hot). Leave the mixture to infuse all day (at least 10 hours). Dilute the slightly thickened mass with a little water and cook a full, thick porridge from it. Remove the porridge from the heat when grease spots appear on its surface. Cool the dish to room temperature, add a little sugar (0.5 kg) and yeast (30 g) to it. Leave the porridge alone to ferment. When fermentation is over, dilute the porridge with boiled water and strain through cheesecloth or a fine sieve. Leave the drink for 4 hours in a cool place (you can even in the refrigerator). Thick kvass is ready!
Read also about what you can bake with rye wallpaper flour.
Interesting facts about corn flour
Corn flour does not acquire the main part of its useful properties immediately, but several weeks after its preparation. Therefore, if you want to feel the full benefits of this product, choose a flour package in the store with the corresponding production date.
This product has been known to the world for a long time - even the Indians, who do not know what colonies are, actively used corn flour for cooking. Historians suggest that corn was first cultivated around the 20th century BC.
For the South American people, this product is one of the key products in the national cuisine. Corn tortillas are mentioned in many literary works by writers such as Jack London or Fenimore Cooper. But in the culinary traditions of the Slavic peoples, corn flour is used quite rarely.
Modern enterprises produce several types of corn flour, which depend on the characteristics of the grinding:
- Large - ideal for baking sweets and making dietary products;
- Medium - used mainly in enterprises producing alcohol or animal feed;
- Small - suitable for baking bread and other unsweetened flour products, can act as an independent product for cooking porridge.
See also interesting facts about peeled rye flour.
Watch the video about corn flour:
Cornmeal is a dietary and extremely healthy product that should be included in the diet of pregnant women, young children, athletes and other people who regularly perform heavy physical activity. It is necessary to refuse the product for people with gastrointestinal diseases and increased blood clotting. Corn flour baked goods have a persistent and unusual aroma, as well as a rich yellow tint.
