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Cornmeal is flour ground from dried corn, and is a common staple food. In the United States it is also called cornflour. (In the United Kingdom, the word cornflour denotes cornstarch.)
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Types
Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.
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 fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes.
White cornmeal (mealie meal) is more traditional in Africa. It is also popular in the Southern United States for making cornbread. Blue cornmeal is made from the rarer blue corn or by adding blue food coloring.
Regional usages
Africa: synonymous and similar side dishes
- Nshima and Nsima, Zambia and Malawi respectively
- Nomadi, Democratic Republic of the Congo
- Sadza, Zimbabwe
- Ugali, East Africa (aka. Sima, and Posho in Uganda)
- Mielie-meal or mealie pap, southern Africa
- Recipes that may utilize cornmeal as an additional ingredient are Fufu (aka. foufou) in Central and West Africa, and Injera in Ethiopia, Somalia and Eritrea (aka Lahoh in Eritrea).
Europe
- Kachamak (Bulgarian: качамак), Bulgaria
- Mămăligă, Romania
- Farina di granturco, Italy (not the same as farina which is made from wheat.)
- Polenta, southern Europe - especially Italy
- Arapash or Harapash, Albania - similar to the Romanian style but often combined with lamb organs, or/and feta cheese (like the Greek feta)
South Asia
- Makki di roti, A traditional Punjabi bread often eaten with Saag in India and Pakistan
Meso- and South America
- Masa, used for making tortillas arepas and tamales in Mexico, Central America, and South America
- Fubá, Brazil
- Funchi, a cornmeal mush consumed on the island of Curaçao
USA
Other uses
- As a release agent to prevent breads and pizza from sticking to their pans when baking.
- Cornstarch, ground from the endosperm, or white heart of the corn kernel, is used as a binder in puddings and similar foods.
- As a natural pesticide as some insects' digestive organs will swell after consuming cornmeal and water, causing them to die.
- Added with a detergent in a 50/50 mix for skin decontamination.
- As an ingredient used for corn dog or cornbrats batter
- Used to coat English muffins
