Are Masa & Fine Cornmeal Used for Thickening?

Masa harina comes from dried hominy, which is a corn product. Hominy results after corn soaks in boiling water and lye. After removing the kernels from the hulls, they must soak in water and wood ash until they become puffy. The puffy corn kernels are hominy. After the hominy dries, it can then be ground into a fine powder called masa harina. Cooks use masa harina for making tortillas as well as thickening soups and sauces.

Corn meal can have a variety of different textures and consistencies. The coarsest corn meal may have granules as large as coarse salt. The finest corn meal may resemble fine flour. Corn meal might be stone ground for added flavor and texture or it might be machine ground. Some cooks like to use freshly ground corn meal to thicken sauces and soups, appreciating the enhanced flavor that comes from fresh grinding.

Corn flour comes from finely milled yellow corn. The difference between fine corn meal and corn flour is the texture and consistency of the grinding. Corn flour is finer than even fine corn meal. Cornstarch comes from the white center of corn kernels. The difference between corn flour and cornstarch is that corn flour comes from the whole corn kernel and cornstarch comes from the center of the kernel. The super-fine consistency of cornstarch makes it a popular ingredient for thickening cooked soups, sauces and desserts.

Make a paste with the masa harina or the fine corn meal before adding it to warm liquids to avoid lumps. Add enough water to the masa or corn meal to make a stirable, thick paste. After stirring the paste until smooth, pour it into chili, soup, stew or savory sauces. Cook and stir the liquid after adding the paste. You should detect thickening within minutes. Mix cornstarch with water before using it to thicken both sweet and savory liquids. Because cornstarch has no flavor, it is better suited for thickening liquids in which you do not want corn flavors, such as custards and puddings.