Corn kernels ground into a fine powder. The best flour is made from hard varieties of corn. Corn flour has a yellow color and a slightly sweet taste. It is a valuable dietary product. Corn flour contains calcium, magnesium, potassium, phosphorus, iron, B-group vitamins, E, PP, starch, and beta-carotene. It can be coarse or fine. The fine type is better for baking and is usually mixed with wheat flour to make the dough lighter and fluffier. Corn flour is used to bake bread, flatbreads, pies, cookies, cakes, pancakes, fritters, and to prepare desserts and chips. Coarsely ground flour is used to make traditional porridge — mamaliga — and a nutritious cornmeal porridge. During cooking, the flour becomes sticky, and once cooled, it gains a dense consistency, which makes it perfect for preparing excellent polenta.