• Best for cornbread, polenta, pispili, harapash, and traditional dishes.
• Use warm liquids to help the flour hydrate evenly.
• Let the batter rest 10–15 minutes before cooking or baking.
• Combine with wheat flour for lighter texture and better structure.
• Do not overmix, corn flour has no gluten and becomes dense.
• Add oil or butter to improve softness and flavor.
• Cook at moderate heat to avoid drying or burning.