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Cornmeal

Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be.[1][2][3] In Mexico, very finely ground cornmeal is referred to as corn flour.[1][4] 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 harina (or masa flour), which is used for making arepas, tamales, and tortillas.[5][6] Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.[7]

This article is about coarsely ground corn flour. For finely ground corn flour, see Maize flour.

Blue cornmeal is light blue or violet in color. It is ground from whole and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture.[8][9]

blue corn

Steel-ground yellow cornmeal, which is common mostly in the United States, has the and germ of the maize kernel almost completely removed. It will remain fresh for about a year if stored in an airtight container in a cool, dry place.[10][11]

husk

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.[12]

[8]

White cornmeal (), made from white corn, is more common in parts of Africa. It is also popular in the Southern United States for making cornbread.[8][13]

mielie-meal

There are various types of cornmeal:

Cornmeal porridge - a popular meal served for breakfast in Jamaica and Southern Africa.

[14]

- part of the national dish of Barbados, "cou-cou and flying fish".[15]

Cou-cou

Funche - a typical breakfast in 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.[16][17]

Puerto Rico

Funchi also known as fungi/fungee - a cornmeal cooked and cooled into a stiff pudding, sometimes eaten with saltfish or pepperpot. It is consumed on the island of Curaçao and is part of the national dish of Antigua and Barbuda.[18][19]

mush

Mayi moulen - a cornmeal dish in Haiti often cooked with fish or spinach. Can be eaten with avocado.

[20]

Maize flour

Semolina

List of maize dishes