Cornmeal

Cornmeal is a meal (coarse flour) ground from dried maize (corn).

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, and fermentation and distillation into alcoholic beverages like bourbon whiskey), and as chemical feedstocks.

Cornmeal is a meal (coarse flour) ground from dried maize (corn).

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

Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.

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

Mielie Meal or mielie pap or maize meal is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize which is known as mielies or mealies in southern Africa, from the Portuguese milho.

Cornbread is any quick bread containing cornmeal, and a Native American cuisine.

When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa flour, which is used for making arepas, tamales and tortillas.

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.

Mush is a type of cornmeal pudding (or porridge) which is usually boiled in water or milk.

Grits is a food made from a dish of boiled cornmeal.

Wotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.

Blue corn meal is a corn meal that is ground from whole blue corn and has a sweet flavor.

It consists mainly of cornmeal (corn flour) and okra (ochroes).

When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa flour, which is used for making arepas, tamales and tortillas.

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.

When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa flour, which is used for making arepas, tamales and tortillas.

In the Mississippi Delta, African Americans developed a spicy tamale made from cornmeal (rather than masa), which is boiled in corn husks.

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

The dish is made of cornmeal.

A corn dog (also spelled corndog) is a sausage (usually a hot dog) on a stick that has been coated in a thick layer of cornmeal batter and deep fried.

Johnnycake (also called journey cake, spider cornbread, shawnee cake or johnny bread) is a cornmeal flatbread.

A hushpuppy is a small, savory, deep-fried round ball made from cornmeal-based batter.

In Antigua, fufu is served as part of the national dish but is called fungi/fungee and is made using cornmeal and okra.

Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.

"Mealie meal", also known as cornmeal, is used to prepare sadza or isitshwala, as well as porridge known as bota or ilambazi.

Corn chips are a snack food made from cornmeal fried in oil or baked, usually in the shape of a small noodle or scoop.

Unlike the similar tortilla chips, which are made from cornmeal and use the nixtamalization process (known as masa), Fritos are made by deep-frying extruded whole cornmeal.