A report on Cornmeal

Sugar-rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, various corn-based human food uses (including grinding into cornmeal or masa, pressing into corn oil, fermentation and distillation into alcoholic beverages like bourbon whiskey), and as feedstocks for the chemical industry.

As a result, while cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, the chemical changes in masa allow dough formation.

Nsima is a dish made from maize flour (white cornmeal) and water and is a staple food in Zambia (nshima/nsima/ubwali) and Malawi (nsima).

Polenta is a dish of boiled cornmeal that was historically made from other grains.

Atole, a Mexican dish of corn flour in water or milk.

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine.

For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.

Grits are a porridge made from boiled cornmeal.

Mielie meal, also known as mealie meal or maize meal, is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize or mealies in Southern Africa, from the Portuguese milho.

By contrast, untreated cornmeal is unable to form a dough on the addition of water, and a diet heavily reliant on its consumption is a risk factor for pellagra.