• Best for cornbread, pispili, ballokume, biscuits, and traditional recipes.
• Combine with wheat flour for softer texture and better structure.
• Use warm liquids to help hydrate the flour evenly.
• Let the batter rest 10–15 minutes before baking or cooking.
• Do not overmix, corn flour has no gluten and becomes dense.
• Add a little oil or butter to improve softness and flavor.
• Bake at moderate temperature to prevent drying.