what is the difference between cornflour and cornmeal flour?

Question

they are both used in cooking but they are different in England and the USA.

Answer 1

There are no universally accepted standards. There are local, regional and national definitions that seem to change at will. Here is my understanding and definitions -

Corn starch - the white thickening agent
Corn flour - the product used to make tortillas and generally in Mexican cooking; the best is made from flint corn that has been processed with lye like hominy to remove the tough hull.
Corn Meal - a slightly coarser grind, the equivalent to graham flour. You'll see some small flakes; this is what I routinely use for corn bread, pancakes and the like, #2 whole grain corn meal.
Corn grits - slightly coarser to quite a bit coarser; definitely "gritty" feel to it. This is nearly always degerminated.
Cracked corn - even coarser grind, now rarely used for human consumption, my grandfather liked it for breakfast with sorghum. It takes a long time to cook.
Polenta - the Italian term for grits. As with grits, the coarseness has a wide range.
Instant Polenta - a mixture of corn meal and corn flour that is molded into small diamond shaped pieces

Answer 2

Cornmeal is flour ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies. In the United States, the finely ground cornmeal is also referred to as cornflour.However, the word cornflour denotes cornstarch in recipes from the United Kingdom Cornflour may be: Cornmeal, flour ground from dried corn Cornstarch, the white, powdered starch of the maize grain (in UK usage, cornflour normally has this particular meaning) Masa, the flour of hominy Wheat starch, in Australia

Answer 3

Cornflour is used in sauces, puddings, etc to thicken them - it's a fine white powder like ordinary (wheat) flour.
It's usually used because it dissolves in water easily, then you add it to the sauce and boil it for a few seconds and it thickens.
It has a strange property, by the way, of being thixotropic when mixed with a small amount of water - it gets thicker when it's stirred, returning to normal when you stop stirring.

Cornmeal (also known as polenta) is a grain-like consistency, used to make a sort of porridgy thing, to eat as a side dish instead of potatoes or rice; or you can let it get cold (it sets), slice it and eat it grilled with cheese and tomatoes.

Answer 4

cornflour
Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure. It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste.

corn-meal
Cornmeal is flour ground from dried maize (corn) with usage ranging from bread to pesticides. It is a common staple food in many regions of the world.

Answer 5

British "cornflour" is American "corn starch". It is not really a flour; it is a refined starch used for thickening liquids.

I don't know what the British call what in America is "corn meal". It is a coarsely ground corn flour. Supposedly in America, there is something called "corn flour" (which is a *finely* ground flour), but I've never seen it.

Answer 6

one is bleach and processed