Cornmeal is a meal (coarseflour) ground from driedmaize. It is a commonstaple food and isground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be.[1][2][3] InMexico and Louisiana, very finely ground cornmeal is referred to ascorn flour.[1][4] When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g.,limewater (a process known asnixtamalization), it is calledmasa harina (or masa flour), which is used for makingarepas,tamales, andtortillas.[5] Boiled cornmeal is calledpolenta in Italy and is also atraditional dish and bread substitute inRomania.[6]
Blue cornmeal is light blue or violet in color. It is ground from wholeblue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture.[7][8]
Steel-ground yellow cornmeal, which is common mostly in the United States, has thehusk andgerm of the maizekernel almost completely removed. It will remain fresh for about a year if stored in an airtight container in a cool, dry place.[9][10]
Stone-ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However, it too can have a shelf life of many months if kept in a reasonably cool place.[7][11]
Cornmeal porridge - a popular meal served for breakfast in Jamaica.[34]
Cou-cou - part of the national dish ofBarbados, "cou-cou and flying fish".[35]
Funche - a typical breakfast inPuerto Rico cornmeal cooked with coconut milk, milk, raisins, butter, cloves, vanilla, ginger, sugar or honey and topped with fruit and cinnamon. There is also a savory funche made with cornmeal, coconut milk, chicken stock,sofrito and other ingredients. These are usually served with fish.[36][37]
Rolled corn porridge known as 糝糝飯 (Jin Chinese:[ʂaʔʂaʔfã] or[səŋsəŋfã]) is far more common than millet porridge in Shanxi and Shaanxi due to their disparity of local production.[41][42][43] Even if foxtail millet porridge is made, it is usually topped with rolled corn.[41] InJi-lu Mandarin, rolled corn porridge is known as 棒子面粥bangzimianzhou.[44]
Wo tou (窩頭) - Shaped like a hollow cone, this cornbread looks like a bird's nest, after which it is named. It is commonly eaten in northern China, and may contain driedjujubes and other flavoring agents.[45][46][47]
Arapash orharapash - Albania (similar to the Romanian style but often combined with lamb organs, or/and goat cheese)[48]
Farina di granturco - Italy (not the same asfarina, which is made fromwheat)[49]
G'omi (Georgian:ღომი,romanized:ghomi),mchadi (Georgian:მჭადი,romanized:mch'adi),tchvishtari - Georgia (g'omi is similar to polenta,mchadi - cornbread,tshvishtari - cheese cornbread). Known by different names in local languages (Abkhaz:абысҭаabysta,Adyghe:мамрысmamrys,Ingush:журан-хударjuran-hudar,Nogai: мамырзаmamyrza,Ossetian:дзыккаdzykka or сераsera), it is also widespread in otherCaucasian cuisines.[50][51]
Banush - Ukraine (the dish prepared from cornmeal with added śmietana, topped with pork rind or mushrooms and bryndza etc. The dish is popular in the Carpathian region of western Ukraine)[59][60][61]
Kuymak - Turkey, especially in the northern parts around the Black Sea.
A cornmuffin fromDunkin' DonutsGrindstones inside Mingus Mill, in theGreat Smoky Mountains ofNorth Carolina. Corn is placed in a hopper (top right) which slowly feeds it into the grindstone (center). The grindstone grinds the corn into cornmeal, and empties it into a bucket (lower left). The grindstones are turned by the mill's water-powered turbine.
Karoe papa (cornmeal porridge, mais pap) - a staple meal served in Suriname as breakfast or dessert with vanilla and/or almond essence, cinnamon and nutmeg.[79]
In parts of northern India and Pakistan ground corn flour is used to make thick slabs of bread which can be eaten with a wide variety of curry dishes or it can be coated inclarified butter or ghee and eaten with yogurt orlassi, a yogurt-based drink.
Bugas mais - dried and coarsely groundVisayan white corn are eaten as an alternative to steamedwhite rice, due to its slightly sweet flavor similar to rice. It is known asbugas mais (Cebuano for "milled corn grains").[82] It is widely considered to bepoverty food due to its relative cheapness.Bugas mais is considered a secondarystaple food in the Philippines after white rice. It is a staple for around 20% of the Filipino population, particularly in farming regions inVisayas andMindanao.[83][84][85]
^"Mauritian Polenta Pudding aka "Poudine Maïs"".à table with Aulson. 2020-09-29. Retrieved2022-05-06.This is a local dessert dish made from maize flour in which milk, sugar, dried sultanas and cardamon powder are cooked together. The cooked paste is poured on a tray and coconut powder is sprinkled thereon and left to cool. This dessert is often cut into triangular shapes and can be bought from food vendors in the streets of Port Louis and also in market fairs around the island.
^"La storia della polenta" [The history of polenta].I primi d'Italia (in Italian). Archived fromthe original on 2 December 2013. Retrieved31 January 2016.
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