It serves as a thickening agent. Corn starch is also paired with flour in baking formulas to give the baked item greater crumb strength, while at the same time increasing the tenderness of the grain.

Why is corn flour used in baking?

Like all flours, corn flour gives structure to baked goods and other foods. It's often combined with a binder like eggs to provide shape. Corn flour doesn't taste very good raw, but cooking—whether it's baking, frying, or grilling—unlocks its earthy, sweet flavor.

What can I substitute corn flour with?