In this post, we’ll show you how to:
- Use unrefined, wholegrain corn flour to get a lighter, bakery-style crumb.
- Choose between white and yellow corn flour.
- Combine corn flour with other flours (like plantain) for fluffier, tastier bakes.
- Try two simple recipes you can make any day of the week.
Throughout, we’ll be talking about Green Unison Silky White/Yellow Corn Flour – our unsieved, additive-free, wholegrain corn flour that’s finely milled for smooth batters and lump-free tuwo.
If you prefer to watch a video, take a look at our 47-second YouTube short:
1. Meet Green Unison Corn Flour (Unrefined & Wholegrain)
There are many “corn flours” out there. Here’s what makes ours different:
- Unrefined, wholegrain: the flour is milled from the whole corn kernel, so you’re getting the bran, germ and endosperm, not just starch.
- Unsieved & additive-free: nothing is taken out, nothing is added. No bleaching, no mysterious “improvers”.
- Finely milled: engineered to mix quickly into smooth batters and silky tuwo – no gritty bits.
- Naturally gluten-free: pure maize with no wheat blended in.
- Two colours, same quality:
- White corn flour – lighter colour, delicate flavour.
- Yellow corn flour – warmer golden colour, slightly deeper corn taste.
You can order it directly here:
2. Quick Science: Corn Flour vs Cornstarch vs Cornmeal
A lot of people online use these words interchangeably. They’re not the same:
- Corn flour (what we sell):
Finely ground whole dried corn. It behaves like other flours – you can use it in batters, doughs, and as a thickener. - Cornstarch:
Pure starch extracted from the inside of the corn kernel. It’s mostly used to thicken sauces, custards and stir-fries. It doesn’t bring flavour or fibre and can’t replace flour one-for-one in baking recipes. - Cornmeal:
Also made from dried corn, but more coarse. Great for rustic cornbread and crunchy coatings. If you used cornmeal in a soft cake, it would feel grainy.
For bakery-style bakes with a tender crumb, we want fine, wholegrain corn flour – exactly what’s in every pouch of Green Unison corn flour.
3. Three Simple Moves for Bakery-Style Bakes
These are the same core tips we shared on social, just expanded so you can actually bake with them.
Move 1: Swap 25% of Your Wheat Flour for Corn Flour
This is the hero tip from the reel:
Pro tip: replace around 25% of your wheat flour with corn flour for a softer, bakery-style crumb.
Why it works:
- Wheat flour brings gluten, which gives structure but can make bakes tough if overworked.
- Wholegrain corn flour has no gluten, so when you blend it in, you gently soften the overall structure.
- The result is a tender, slightly more moist crumb with a subtle corn flavour.
How to do it
- If your recipe calls for 2 cups of flour, try:
- 1½ cups all-purpose flour
- ½ cup Green Unison corn flour
- For most cakes, muffins, cupcakes and quick breads, you can go up to 30% corn flour without changing anything else in the recipe.
Start with a favourite recipe (banana bread, vanilla cake, pancakes) and do the 25% swap. You’ll notice the difference in the very first slice.
Move 2: Go Higher on Corn Flour (or Gluten-Free) – Add a Binder
Want to use more corn flour or skip wheat flour completely?
Because corn flour is gluten-free, it needs a binder to help your bake hold together. Good binders include:
- Eggs – simple and reliable for most home bakes.
- Flax “egg” – for vegan or egg-free baking:
- Mix 1 tablespoon ground flaxseed with about 3 tablespoons of water.
- Let it sit 5–10 minutes until it turns gel-like.
- Use this in place of 1 egg in softer bakes like pancakes, muffins and quick breads.
When you go above 30–40% corn flour in a recipe, make sure you:
- Use enough binder (egg or flax egg).
- Avoid over-mixing, so the batter stays soft.
- Grease and line your pan well, because gluten-free bakes can be more delicate when hot.
This move is perfect if you’re experimenting with lighter, gluten-free-leaning recipes but still want simple, everyday ingredients.
Move 3: Pair Corn Flour with Plantain Flour for Moist, Fluffy Crumb
In the reel we also talked about pairing our corn flour with other flours. One combo we love in the test kitchen:
10% plantain flour + 15% corn flour + 75% wheat flour
Why it’s powerful:
- Corn flour adds tenderness and gentle corn flavour.
- Plantain flour brings natural sweetness and extra body.
- Wheat flour keeps structure and lift.
In real life, that could look like this for a cake or pancake recipe using 2 cups flour:
- 1½ cups all-purpose flour
- ÂĽ cup Green Unison corn flour
- ÂĽ cup Green Unison plantain flour
You get a moist, slightly sweet, bakery-style crumb – great for:
- Pancakes and waffles
- Muffins and snack loaves
- Cornbread-style bakes with a softer bite
You can grab the flours here:
4. Try It Today: Two Easy Recipes
These are simple, everyday recipes built around our unrefined, wholegrain corn flour – perfect for testing the tips above.
Recipe 1: Corn Flour & Plantain Pancakes (Soft & Satisfying)
Serves: 3–4 (about 8 medium pancakes)
Dry ingredients
- ½ cup Green Unison corn flour (white or yellow)
- ½ cup Green Unison plantain flour
- ½ cup all-purpose flour (optional – or use more plantain flour for gluten-free)
- 2 tablespoons sugar (or to taste)
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet ingredients
- 2 eggs (or 2 flax eggs)
- 1ÂĽ cups milk or plant-based milk
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla (optional)
Method
- In a bowl, whisk together all the dry ingredients.
- In a separate bowl, whisk the eggs, milk, oil and vanilla.
- Pour wet into dry and stir gently until just combined. If the batter looks too thick, loosen with a splash of milk.
- Heat a lightly oiled pan on medium. Scoop about ÂĽ cup batter per pancake.
- Cook until bubbles form on top and the edges look set, then flip and cook until golden.
- Serve warm with honey, fruit, or your favourite syrup.
These pancakes are soft, slightly sweet and keep you full for longer thanks to the wholegrain blend.
Recipe 2: 25% Corn Flour Banana Bread (Bakery-Style Crumb)
Makes: 1 loaf
Dry ingredients
- 1½ cups all-purpose flour
- ½ cup Green Unison corn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet ingredients
- 3 medium very ripe bananas, mashed
- ½ cup sugar (white, brown, or a mix)
- 2 eggs (or 2 flax eggs)
- â…“ cup neutral oil or melted butter
- 1 teaspoon vanilla
Optional mix-ins
- ½ cup chopped nuts or chocolate chips
Method
- Preheat oven to 175°C (350°F). Grease and line a standard loaf tin.
- In a bowl, whisk together the all-purpose flour, corn flour, baking soda, baking powder and salt.
- In another bowl, combine mashed bananas, sugar, eggs, oil and vanilla until smooth.
- Gently fold the dry ingredients into the wet, mixing just until you no longer see streaks of flour. Fold in nuts or chocolate if using.
- Pour into the prepared tin and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin for 10 minutes, then move to a rack to cool completely.
You’ll notice the loaf slices cleanly, with a slightly more tender and moist crumb than all-wheat banana bread – that’s the corn flour doing its quiet work.
5. Common Questions About Baking with Corn Flour
“Can I use your corn flour for tuwo and swallow too?”
Yes. Our wholegrain corn flour is designed for silky tuwo / corn swallow as well as baking. Follow the simple ratio on the pack (about 1 cup flour to 2–2½ cups water), whisk into boiling water and stir until smooth and stretchy. Then enjoy with any soup of choice.
“Is your corn flour the same as cornstarch?”
No. Cornstarch is pure starch and mostly used a spoon at a time to thicken sauces. Our Green Unison corn flour is wholegrain flour – it goes into batters, doughs and tuwo, and also adds flavour, fibre and colour.
“What’s the difference between white and yellow corn flour when I bake?”
They behave the same in recipes. The difference is mostly:
- White corn flour: lighter colour, very subtle flavour – great when you don’t want to change the colour of a cake.
- Yellow corn flour: warmer golden crumb and a slightly more pronounced corn taste – beautiful in pancakes, muffins and cornbread-style bakes.
You can keep one or both in your pantry and swap freely depending on the look you want.
“Is this medical or nutrition advice?”
No. This post is for general food and cooking information only. It’s not medical advice and doesn’t replace talking to a qualified health professional about your diet or any health condition.
6. Ready to Bake Bakery-Style at Home?
If you’ve been curious about that “Pro tip: replace 25% of wheat with corn flour” from our social content, this is your sign to actually try it.
- Start with one recipe you already love.
- Do the 25% swap with Green Unison corn flour.
- Taste the difference in the crumb, colour and flavour.
Then come back and experiment with:
- The corn + plantain + wheat blend for fluffier pancakes and muffins.
- Higher corn flour ratios + binders for more gluten-free-leaning baking.
- Using the same corn flour bag for both tuwo and baking, so your pantry works harder for you.
Shop the Flours
- 🌽Silky White/Yellow Corn Flour (Wholegrain, Unsieved, Unrefined)
- 🍌Smooth Plantain Flour (Elubo Ogede)
- đź›’Browse all flours
Prefer to Order on WhatsApp?
We’ll help you choose the right pack size (from small trial pouches to family and bulk sizes) and arrange fast delivery.
Happy baking – and tag us when you try your first corn-flour upgrade!