Cornmeal

Cornmeal is a meal or coarse flour made from dried corn (maize) kernels.

Cornmeal is a meal or coarse flour made from dried corn (maize) kernels. It is used in a wide range of foods, including cornbread, polenta, tortillas, grits, and other baked or fried dishes. Cornmeal is sold in different grinds, such as fine, medium, and coarse, and stone-ground varieties retain more of the germ and hull than highly refined versions.

Definition

Cornmeal refers to dried corn that has been ground into meal or flour, usually with a gritty texture. It is distinct from cornstarch and, in many contexts, from wheat flour. Cornmeal is naturally gluten-free, though cross-contamination is possible. It is typically yellow or white, but blue and other coloured varieties exist.

Production and varieties

Cornmeal may be produced by stone grinding or industrial milling, and it is available in different degrees of fineness. Common varieties include yellow and white cornmeal, with some specialty products made from blue or other coloured corn. Stone-ground cornmeal retains more of the germ and hull than highly refined versions.

Culinary uses

Cornmeal is used in cornbread, muffins, pancakes, polenta, grits, hush puppies, coatings for frying, and as a surface dusting for breads and pizza. In some cuisines, it is also a base for porridges and traditional breads.

Regional terminology

The word cornmeal can overlap with other terms depending on region. In some places, very finely ground cornmeal may be called corn flour, while in the United Kingdom cornflour usually means cornstarch. Canadian readers may also encounter different terminology from U.S. and British sources, especially around corn flour and cornstarch.