Maize flour or corn flour is a flour ground from dried maize (corn). It is a common staple food, and is ground to coarse, medium, and fine consistencies. Coarsely ground corn flour (meal) is known as cornmeal. Maize flour is used to make bread, muffins, doughnuts, pancake mixes, infant foods, biscuits, wafers, breakfast cereals and breadings, and as a filler, binder and carrier in meat products. Dry-milled maize flour is not to be confused with ‘cornflour’, the term used in the United Kingdom for maize starch obtained as a product of maize wet milling. The inclusion of maize flour in composite flour used for breadmaking and its use alone to make bread of a sort in Latin America. The use of maize flour, in blends with wheat semolina, to make pasta products is mentioned elsewhere in the book, and for making extrusion-cooked ready-to-eat breakfast cereals.