Can I make ciabatta with corn flour?
As jolenealaska pointed out in a comment, corn flour has no gluten, which is essential to the texture of most breads and many other baked goods. Unless you replace the gluten with vital wheat gluten or some kind of gluten substitute, your corn flour loaf would have a crumbly texture very uncharacteristic of ciabatta.

rumtscho added:


  If by "corn flour" you mean the white starch from inside the corn, you
  probably won't notice much difference in the ciabatta if you use a
  bread dough like gluten to starch ratio, and if you do, it'll be some
  lack of flavor. If you mean to use whole milled corn, it will be more
  interesting, but also give you texture problems, similar to whole
  wheat ciabatta.


The texture problems you'll get with whole milled corn (commonly sold as "corn meal") will be less if the meal is ground finely and more if the meal is ground coarsely (as for polenta).

Stephen Eure gave this suggestion:


  You might consult a few recipes for Anadama bread - a bread that is
  popular in New England - made with some corn meal and wheat flour. It
  is usually sweetened with molasses. Two things that are common to
  recipes for Anadama bread are cooking the corn meal first (and
  allowing it to cool) to soften the corn and adding sweetener to
  amplify the taste of the corn. ... You might also find you need more
  yeast or a longer fermentation time.