Cornmeal is a meal (coarse flour) ground from dried corn.
- CornmealSugar-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.
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Porridge
3 linksFood made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.
Food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.
Maize porridge:
Atole, a Mexican dish of corn flour in water or milk.
Nixtamalization
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Nixtamalization is a process for the preparation of corn, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates ), washed, and then hulled.
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.
Masa
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Masa (or masa de maíz) is a maize dough that comes from ground nixtamalized corn.
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.
Tamale
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A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf.
In the Mississippi Delta, African Americans developed a spicy tamale made from cornmeal instead of masa, which is boiled in corn husks.
Polenta
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Polenta is a dish of boiled cornmeal that was historically made from other grains.
The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used.
Ugali
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Ugali, or sima, is a type of stiff maize flour porridge made in Africa.
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).
Mămăligă
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Mămăligă is a porridge made out of yellow maize flour, traditional in Romania, Moldova and West Ukraine.
The Romanian version of cornmeal
Flour
0 linksPowder made by grinding raw grains, roots, beans, nuts, or seeds.
Powder made by grinding raw grains, roots, beans, nuts, or seeds.
Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas.
For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.
Cornbread
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Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine.
Native people in the Americas began using corn (maize) and ground corn as food for thousands of years before Europeans arrived in the New World.