{{Short description|Meal (coarse flour) ground from dried maize}} {{About|coarsely ground maize flour|finely ground maize flour|Maize flour}} {{Redirect|Indian meal|food of India|Indian cuisine}}{{Infobox food | image = Polenta uncooked.jpg | main_ingredient = Maize | cookbook = Maize meal }} '''Cornmeal''' is a meal (coarse flour) ground from dried 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.<ref name="Herbst">Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001</ref><ref>{{Cite web |last=Schlette |first=Jennifer |date=2021-10-26 |title=What's the Difference Between Corn Flour and Cornmeal? Solved |url=https://kitchensubstitute.com/corn-flour-vs-cornmeal/ |access-date=2022-05-04 |website=Kitchen Substitute |language=en-US}}</ref><ref>{{Cite web |title=Difference Between Cornmeal and Corn Flour |url=https://www.differencebetween.com/difference-between-cornmeal-and-vs-corn-flour/ |access-date=2022-05-04 |website=Compare the Difference Between Similar Terms |date=29 April 2014 |language=en-US}}</ref> In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour.<ref name="Herbst" /><ref>{{Cite web |title=What is corn meal in Mexico? |url=https://onebigpoint.com/what-is-corn-meal-in-mexico |access-date=2022-05-04 |website=onebigpoint.com }}{{Dead link|date=January 2026 |bot=InternetArchiveBot }}</ref> 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.<ref>{{Cite web |title=It's Easy to Make Your Own Tortillas With Masa Harina |url=https://www.thespruceeats.com/what-is-masa-harina-4778541 |access-date=2022-05-04 |website=The Spruce Eats |language=en}}</ref> Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.<ref>{{Cite web |title=Cornmeal |url=https://www.chefsteps.com/ingredients/cornmeal--2 |access-date=2022-05-04 |website=www.chefsteps.com |language=en}}</ref>
==Types== There are various types of cornmeal:
*''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture.<ref name="AmEthnic">{{cite book | editor1-first= Philip |editor1-last=Kilbride |editor2-first=Jane |editor2-last=Goodale |editor3-first=Elizabeth |editor3-last=Ameisen |title=Encounters With American Ethnic Cultures |url=https://books.google.com/books?id=kGMTH77C6RwC |access-date=July 24, 2010 |year=1990 |publisher=University of Alabama |location=Tuscaloosa, Alabama |isbn=0-8173-0471-1 |page=82}}</ref><ref>{{Cite web |last=GourmetSleuth |title=Cornmeal |url=https://www.gourmetsleuth.com/ingredients/detail/cornmeal |archive-url=https://web.archive.org/web/20150107120158/http://www.gourmetsleuth.com/ingredients/detail/cornmeal |url-status=usurped |archive-date=January 7, 2015 |access-date=2022-05-04 |website=Gourmet Sleuth |language=en-US}}</ref> *''Steel-ground yellow cornmeal'', which is common mostly in the United States, has the husk 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.<ref>{{cite news|publisher=USAID|url=http://transition.usaid.gov/our_work/humanitarian_assistance/ffp/crg/fscornmeal.htm|work=Commodities Reference Guide|title=Section II: Food Commodity Fact Sheets|access-date=2013-10-26|archive-url=https://archive.today/20130217224355/http://transition.usaid.gov/our_work/humanitarian_assistance/ffp/crg/fscornmeal.htm|archive-date=2013-02-17}}</ref><ref>{{Cite web |title=Cornmeal |url=https://www.gourmetsleuth.com/ingredients/detail/cornmeal |archive-url=https://web.archive.org/web/20150107120158/http://www.gourmetsleuth.com/ingredients/detail/cornmeal |url-status=usurped |archive-date=January 7, 2015 |access-date=2022-05-04 |website=Gourmet Sleuth |language=en-US}}</ref> *''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.<ref name="AmEthnic"/><ref>{{Cite web |date=2021-11-12 |title=Stone-ground Cornmeal vs. Regular Grocery Store Cornmeal: What's the Difference? |url=https://stoneycreekfarmtennessee.com/stone-ground-cornmeal-vs-regular-grocery-store-cornmeal-whats-the-difference/ |access-date=2022-05-04 |website=Stoney Creek Farm |language=en-US}}</ref> *''White cornmeal'' (mielie-meal), made from white corn, is more common in parts of Africa. It is also popular in the Southern United States for making cornbread.<ref name="AmEthnic"/><ref>{{Cite web |title=Difference Between White and Yellow Cornmeal (With Table) – Ask Any Difference |url=https://askanydifference.com/difference-between-white-and-yellow-cornmeal/ |access-date=2022-05-04 |website=askanydifference.com |date=8 January 2021 |language=en-us}}</ref>
==Regional usage==
===Africa=== [[File:Nsima Relishes.JPG|thumb|250px|Southern Africa's ''nshima'' cornmeal (top right corner), served with three relishes.]] * Tuwo masara - Northern Nigeria<ref>{{Cite web |last=Eshemokha |first=Udomoh |date=2020-07-31 |title=TUWO MASARA: Health Benefits, How to prepare Tuwo Masara, Tuwo Masara Recipes |url=https://nimedhealth.com.ng/2020/07/31/tuwo-masara-health-benefits-how-to-prepare-tuwo-masara-tuwo-masara-recipes/ |access-date=2022-05-05 |website=Nigerian Health Blog |language=en-US}}</ref><ref>{{Cite web |title=Recipe of Ultimate Corn meal swallow (tuwon masara) - cookandrecipe.com |url=https://cookandrecipe.com/us/2958-recipe-of-ultimate-corn-meal-swallow-tuwon-masara.html |access-date=2022-05-05 |website=cookandrecipe.com}}</ref> * Mielie-meal or maize meal - Southern Africa<ref>{{Cite web |last=Heerden |first=Ingrid van |title=Mieliepap (maize meal porridge) and the glycaemic index |url=https://www.news24.com/health24/diet-and-nutrition/nutrition-basics/Mieliepap-maize-meal-porridge-and-the-glycaemic-index-20130210 |access-date=2022-05-05 |website=Health24}}</ref> * ''Nomadi'' - Democratic Republic of the Congo<ref>{{Cite web |title=About Corn Meal |url=https://ifood.tv/corn/corn-meal/about |access-date=2022-05-05 |website=ifood.tv |language=en}}</ref> * ''Nshima'' or ''bwali'' - Zambia<ref>{{Cite web |title=Nshima and Ndiwo – Mwizenge S. Tembo |url=https://wp.bridgewater.edu/mtembo/zambian-foods/nshima-and-ndiwo/ |access-date=2022-05-05 |language=en-US}}</ref><ref>{{Cite web |date=2012-08-03 |title=Nshima: A Staple Food in Zambia |url=https://theturquoisetable.com/nshima-a-staple-food-in-zambia/ |access-date=2022-05-05 |website=The Turquoise Table |language=en-US}}</ref><ref>{{Cite web |title=What Is Nshima? (with pictures) |url=https://www.wise-geek.com/what-is-nshima.htm |access-date=2022-05-05 |website=www.wise-geek.com |language=en-US}}</ref> * ''Nsima'' - Malawi<ref>{{Cite web |date=2021-05-06 |title=Learn to Make Nsima, Malawi's Staple Food |url=https://orantcharitiesafrica.org/learn-to-make-nsima-malawis-staple-food/ |access-date=2022-05-05 |website=Orant Charities Africa |language=en-US}}</ref><ref>{{Cite web |title=UNESCO - Nsima, culinary tradition of Malawi |url=https://ich.unesco.org/en/RL/nsima-culinary-tradition-of-malawi-01292 |access-date=2022-05-05 |website=ich.unesco.org |language=en}}</ref> * ''Oshifima'' or ''oshimbob'' - Namibia{{citation needed|date=March 2015}} * ''Sadza /'' isitshwala''/'' - Zimbabwe<ref>{{Cite web |title=Sadza {{!}} Traditional Porridge From Zimbabwe {{!}} TasteAtlas |url=https://www.tasteatlas.com/sadza |access-date=2022-05-06 |website=www.tasteatlas.com}}</ref><ref>{{Cite web |date=2020-09-04 |title=Sadza - Ugali (African Cornmeal) |url=https://cheflolaskitchen.com/sadza-ugali/ |access-date=2022-05-06 |website=Chef Lola's Kitchen |language=en-US}}</ref><ref>{{Cite web |date=2012-10-22 |title=How to make plain Sadza |url=https://www.zimbokitchen.com/how-to-make-plain-sadza/ |access-date=2022-05-06 |website=ZimboKitchen |language=en-US}}</ref> * ''Ugali'' - Great Lakes (''sima'' and ''posho'' in Uganda)<ref>{{Cite web|title=Ugali Recipe (African cornmeal mush)|url=https://www.whats4eats.com/grains/ugali-recipe|last=chefbrad|date=2008-05-02|website=Whats4eats|language=en|access-date=2020-05-28}}</ref> * Recipes that may use cornmeal as an additional ingredient are ''fufu'' (''foufou'') in Central and West Africa. * ''Soor'' - Somalia<ref>{{Cite web |title=Somali Corn Grits (Soor Furfur ah) (Zijjo zaa Gelle) Semoule de Maïs Somali {{!}} Xawaash.com |url=https://xawaash.com/?p=2125 |access-date=2022-05-06 |language=en-US}}</ref><ref>{{Cite web |last=Johnson |first=Alex |date=2020-12-24 |title=11 Traditional Somalian Foods Everyone Should Try |url=https://medmunch.com/somalia-food/ |access-date=2022-05-06 |website=Medmunch |language=en-US}}</ref> *Cornmeal is also often used as an additional ingredient in the preparation of ''injera'' or ''lahoh'', flatbread that is traditionally eaten in the countries of the Horn of Africa (Djibouti, Eritrea, Ethiopia and Somalia) and nearby Yemen.<ref>{{Cite web |date=2015-10-15 |title=Injera |url=https://www.africanbites.com/injera/ |access-date=2022-05-06 |website=Immaculate Bites |language=en-US}}</ref><ref>{{Cite web |title=Lahoh Sana'ani |url=http://www.shebayemenifood.com/content/lahoh-sanaani |access-date=2022-05-06 |website=Sheba Yemeni Food}}</ref><ref>{{Cite web |last=Kristi |title=National Dish of Somalia Lahoh |url=https://nationalfoods.org/recipe/national-dish-of-somalia-lahoh/ |access-date=2022-05-06 |website=National Dishes of the World |language=en-US}}</ref><ref>{{Cite web |date=2015-09-03 |title=Ethiopian Flat Bread Injera |url=https://gayathriscookspot.com/2015/09/ethiopian-flat-bread-injera/ |access-date=2022-05-06 |website=Gayathri's Cook Spot |language=en-US}}</ref> * ''Poudine maïs'' - Mauritius<ref>{{Cite web |date=2012-08-14 |title=Poudine Mais-Mauritian Sweet |url=https://gayathriscookspot.com/2012/08/poudine-mais-mauritian-sweet/ |access-date=2022-05-06 |website=Gayathri's Cook Spot |language=en-US}}</ref><ref>{{Cite web |date=2020-09-29 |title=Mauritian Polenta Pudding aka "Poudine Maïs" |url=https://atablewithaulson.com/blog/mauritian-polenta-pudding-aka-poudine-mais/ |access-date=2022-05-06 |website=à table with Aulson |language=en-US}}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.</ref> *''Sosso maïs''- Reunion Island
===Caribbean=== *Cornmeal porridge - a popular meal served for breakfast in Jamaica.<ref>{{Cite web |last=Murphy |first=Winsome |date=2004-03-14 |title=Jamaican Cornmeal Porridge Recipe |url=https://jamaicans.com/cporridge/ |access-date=2022-05-05 |website=Jamaicans.com |language=en-US}}</ref> *''Cou-cou'' - part of the national dish of Barbados, "cou-cou and flying fish".<ref>{{Cite news |last=Sacirbey |first=Omar |date=2009-11-11 |title=Flying fish dish is a taste of Barbados |work=Boston.com |url=https://archive.boston.com/lifestyle/food/articles/2009/11/11/cou_cou_and_flying_fish_is_a_favorite_traditional_dish_with_barbadians/ |access-date=2022-05-05}}</ref> *''Funche'' - a typical breakfast in Puerto 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.<ref>{{Cite web |date=2014-03-09 |title=Funche (Puerto Rican Polenta) |url=https://hispanickitchen.com/2014/03/09/funche-puerto-rican-polenta/ |access-date=2022-05-05 |website=Hispanic Kitchen |language=en-US}}</ref><ref>{{Cite web |date=2020-07-19 |title=8 Best Puerto Rican Breakfast Foods for a True Boricua Breakfast |url=https://blog.amigofoods.com/index.php/puerto-rican-foods/puerto-rican-breakfast-foods/ |access-date=2022-05-05 |website=Amigofoods |language=en-US}}</ref> *''Funchi also known as fungi/fungee'' - a cornmeal mush cooked and cooled into a stiff pudding, sometimes eaten with saltfish or pepperpot. It is consumed on the islands of Curaçao, Saint Martin and is part of the national dish of Antigua and Barbuda.<ref>{{Cite web |date=2022-02-04 |title=Fungee and Pepperpot National Dish of Antigua |url=https://jiriecaribbean.com/fungee-and-pepperpot-national-dish-of-antigua/ |access-date=2022-05-05 |website=Jirie Caribbean |language=en-US}}</ref><ref>{{Cite web |title=National Dish of Antigua and Barbuda – Fungee |url=https://nationalfoods.org/recipe/fungee-national-dish-of-antigua-and-barbuda/ |access-date=2022-05-05 |website=Nationalfoody |language=en-US}}</ref> *Mayi moulen - a cornmeal dish in Haiti often cooked with fish or spinach. Can be eaten with avocado.<ref>{{Cite web |last=JB |first=Nathalie |date=2013-01-17 |title=Mayi moulen ak Epina e Zaboka (Cornmeal with Spinach and Avocado) |url=https://mangeonslakay.wordpress.com/2013/01/17/mayi-moulen-ak-epina-e-zaboka-cornmeal-with-spinach-and-avocado/ |access-date=2022-05-05 |website=PILON LAKAY |language=en}}</ref>
===East Asia=== *Rolled corn porridge known as 糝糝飯 (Jin Chinese: {{IPA|cjy|ʂaʔ ʂaʔ fã|}} or {{IPA|cjy|səŋ səŋ fã|}}) is far more common than millet porridge in Shanxi and Shaanxi due to their disparity of local production.<ref name="tyrb 20210908"/><ref>{{cite news|title=山西日常饮食风俗|date= 2006-05-11|work= 山西新闻网|via=Sina|url=https://news.sina.com.cn/c/2006-05-11/20359834007.shtml }}</ref><ref>{{cite book|title=吴堡方言调查研究|date=2014|last=邢向东|last2=王兆富|publisher=中华书局|pages=51, 54, 57}}</ref> Even if foxtail millet porridge is made, it is usually topped with rolled corn.<ref name="tyrb 20210908">{{cite news|title=糁糁饭|last=郝妙海|work=太原日报|page=7|date= 2021-09-08|url=http://epaper.tyrbw.com/tyrb/resfile/2021-09-08/07/tyrb2021090807.pdf|archive-url=https://web.archive.org/web/20230820173142/http://epaper.tyrbw.com/tyrb/resfile/2021-09-08/07/tyrb2021090807.pdf |archive-date=2023-08-20}}</ref> In Ji-lu Mandarin, rolled corn porridge is known as 棒子面粥 ''bangzimianzhou''.<ref>{{cite news|last=曹克谦|title=【武垣风】家乡的棒子面粥|work=肃宁周报|date= 2022-04-16|url=https://mp.weixin.qq.com/s/sBJOw_9sBQ7_gPD29kQYHA}}</ref> * ''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 dried jujubes and other flavoring agents.<ref>{{Cite web |last=Kasell |first=Frank |title=Cornbread! |url=https://www.chinesestreetfood.com/2013/01/cornbread.html |access-date=2022-05-05 |language=en}}</ref><ref>{{Cite web |title=Royal Steamed Cornbread Recipe |url=https://www.mychineserecipes.com/recipe/royal-steamed-cornbread-recipe/ |access-date=2022-05-05 |website=My Chinese Recipes |date=3 October 2019 |language=en-US}}</ref><ref>{{Cite web |title=Food Folk Tales: Woutou |url=https://uchicagobite.com/blog/2021/5/3/food-folk-tales-woutou |access-date=2022-05-05 |website=BITE}}</ref>
===Europe=== * ''Arapash'' or ''harapash'' - Albania (similar to the Romanian style but often combined with lamb organs, or/and goat cheese)<ref>{{Cite web |title=10 Most Popular Southeastern European Porridges |url=https://www.tasteatlas.com/most-popular-porridges-in-southeastern-europe |access-date=2022-05-06 |website=www.tasteatlas.com}}</ref> * ''Farina di granturco'' - Italy (not the same as farina, which is made from wheat)<ref>{{Cite web |last=Etherington |first=Daniel |date=2013-06-11 |title=Italian flour: types and terminology |url=https://breadcakesandale.com/2013/06/11/italian-flour-types-and-terminology/ |access-date=2022-05-06 |website=Bread, Cakes And Ale |language=en}}</ref> * ''G'omi'' ({{lang-ka|ღომი|tr}}), ''mchadi'' ({{lang-ka|მჭადი|tr}}), ''tchvishtari'' - Georgia (''g'omi'' is similar to polenta, ''mchadi'' - cornbread, ''tshvishtari'' - cheese cornbread). Known by different names in local languages ({{langx|ab|абысҭа}} ''abysta'', {{langx|ady|мамрыс}} ''mamrys'', {{langx|inh|журан-худар}} ''juran-hudar'', Nogai: мамырза ''mamyrza'', {{langx|os|дзыкка}} ''dzykka'' or сера ''sera''), it is also widespread in other Caucasian cuisines.<ref>{{Cite web |date=2017-07-05 |title=Corn bread with cheese (chvishtari ჭვიშტარი) |url=https://georgiancook.com/corn-bread-cheese-chvishtari-ჭვიშტარი/ |access-date=2022-05-06 |website=Georgiancook |language=en-US}}</ref><ref>{{Cite web |date=2013-03-29 |title=MCHADI (GEORGIAN CORNBREAD) |url=https://georgianrecipes.net/2013/03/29/mchadi-georgian-cornbread/ |access-date=2022-05-06 |website=Georgian Recipes |language=en}}</ref> * Indian Meal or Yellowmeal - Ireland * ''Kachamak'' (качамак) - Bulgaria, North Macedonia and Serbia<ref>{{Cite web |title=Kachamak Recipe |url=https://www.food.com/recipe/kachamak-488539 |access-date=2022-05-06 |website=www.food.com |language=en}}</ref><ref>{{Cite web |title=Kachamak /Polenta Balkan style/ |url=https://www.soofoodies.com/recipe/kachamak-polenta/ |access-date=2022-05-06 |website=SooFoodies |language=en-US}}</ref> * ''Mălai'' - Romania (the cornmeal itself; prepared as ''mămăligă'')<ref>{{Cite web |last=Reznic |first=Michal |title=Mamaliga (Romanian Polenta) |url=https://jamiegeller.com/recipes/mamaliga-romanian-polenta/ |access-date=2022-05-06 |website=Jamie Geller |language=en-us}}</ref><ref>{{Cite web |title=Mămăligă: A Romanian-Style Cornmeal Porridge Similar to Polenta |url=https://www.thespruceeats.com/romanian-cornmeal-porridge-recipe-mamaliga-1137442 |access-date=2022-05-06 |website=The Spruce Eats |language=en}}</ref> * ''Polenta'' - southern Europe, especially North Italy<ref>{{Cite web |title=What Is Polenta? |url=https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-polenta |access-date=2022-05-06 |website=Food Network |language=en}}</ref><ref>{{Cite web |title=Smooth and Creamy Polenta Recipe |url=https://www.seriouseats.com/smooth-creamy-polenta-recipe |access-date=2022-05-06 |website=Serious Eats |language=en}}</ref><ref>{{Cite web |title=Polenta |url=https://www.bbcgoodfood.com/glossary/polenta-glossary/amp |access-date=2022-05-06 |website=BBC Good Food |language=en-US}}</ref> * ''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)<ref>{{Cite web |title=Hutsul Dish Banosh/ Banush Recipe |url=https://www.chefspencil.com/recipe/hutsul-dish-banosh-banush/ |access-date=2022-05-06 |website=Chef's Pencil |date=20 April 2022 |language=en-US}}</ref><ref>{{Cite web |title=Hutsul Banush, Ukraine National Cuisine - Recipes, Pictures, Info. |url=https://ukrainefood.info/recipes/mains/125-hutsul-banush |access-date=2022-05-06 |website=ukrainefood.info |language=en}}</ref><ref>{{Cite web |title=Banush - Recipe With Photo {{!}} Recipes 2022 |url=https://culinaryfoodrecipes.com/7985272-banush-recipe-with-photo |access-date=2022-05-06 |website=Culinary food recipes |language=en}}</ref> * Kuymak - Turkey, especially in the northern parts around the Black Sea.
===North America=== [[File:Dunkin-Donuts-Corn-Muffin.jpg|thumb|A corn muffin from Dunkin' Donuts]] [[File:Mingus-mill-interior1.jpg|right|thumb|Grindstones inside Mingus Mill, in the Great Smoky Mountains of North 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.]] *''Masa'' or ''masa harina'' - Nixtamalized corn used for making tamales and tortillas in Central America, Mexico, and South America.<ref name=":0">{{Cite web|url = http://southamericanfood.about.com/od/glossaryofterms/g/arepaflour.htm|title = Masarepa - - Precooked Corn Flour for Making Arepas|access-date = July 8, 2015|website = About Food|last = Blazes|first = Marian|archive-date = December 20, 2016|archive-url = https://web.archive.org/web/20161220031130/http://southamericanfood.about.com/od/glossaryofterms/g/arepaflour.htm}}</ref> * As a batter for a fried food, such as corn dogs<ref>{{Cite web |last=Suzzanna |title=Corn Dogs |url=https://www.allrecipes.com/recipe/35149/corn-dogs/ |access-date=2022-05-06 |website=Allrecipes |language=en}}</ref><ref>{{Cite web |last=Dobby |date=2020-08-05 |title=Corn Dogs Recipe |url=https://dobbyssignature.com/corn-dogs-recipe/ |access-date=2022-05-06 |website=Dobby's Signature |language=en-US}}</ref> * Made into bread, as in corn fritters, cornbread, hushpuppies, jonnycakes, or spoonbread<ref>{{Cite web |title=cornbread {{!}} Definition, Ingredients, & Variations {{!}} Britannica |url=https://www.britannica.com/topic/cornbread |access-date=2022-05-06 |website=www.britannica.com |language=en}}</ref><ref>{{Cite web |date=2015-06-02 |title=My Favorite Cornbread Recipe |url=https://sallysbakingaddiction.com/my-favorite-cornbread/ |access-date=2022-05-06 |website=Sally's Baking Addiction |language=en-US}}</ref><ref>{{Cite web |date=2021-03-03 |title=Corn Fritters |url=https://lifemadesimplebakes.com/corn-fritters/ |access-date=2022-05-06 |website=Life Made Simple |language=en-US}}</ref> * As breading for fried or baked foods, such as fried fish<ref>{{Cite book |last=Richard |first=Lena |title=New Orleans Cookbook |date=1940 |publisher=Houghton, Mifflin & Co. |location=New York |page=15 |language=English}}</ref>, fried oysters<ref>{{Cite book |last=Scott |first=Natalie V. |title=200 Years of New Orleans Cooking |date=1931 |publisher=Jonathon Cape and Harrison Smith |location=New York |publication-date=1931 |page=73 |language=English}}</ref>, or fried frog legs<ref>{{Cite book |last=Folse |first=John |title=The Encyclopedia of Cajun and Creole Cuisine |date=1983 |publisher=The Encyclopedia Cookbook Committee |location=Donaldsonville, LA |publication-date=1983 |page=196 |language=English}}</ref> * As a breakfast cereal ingredient{{citation needed|date=March 2015}} * Cheese curl-type snack foods, such as Cheetos and Cheezies * In corn chips such as Fritos, but not tortilla chips or corn tortillas, which are made from nixtamalized maize flour{{citation needed|date=March 2015}} *Peameal bacon, back bacon rolled in cornmeal, known colloquially in the U.S. as 'Canadian bacon' * As a release agent to prevent breads and pizza from sticking to their pans when baking{{citation needed|date=March 2015}} * As grits<ref>{{Cite web |date=March 19, 2019 |first=Kelly |last=Vaughan |title=What Are Grits? |url=https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/what-are-grits |access-date=2022-05-07 |website=Real Simple |language=en}}</ref><ref>{{Cite web |title=How To Make True Southern-Style Grits |url=https://www.thekitchn.com/grits-22956033 |access-date=2022-05-07 |website=Kitchn |language=en}}</ref><ref>{{Cite web |title=What Are Grits? |url=https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-are-grits |access-date=2022-05-07 |website=Food Network |language=en}}</ref> * As a porridge, such as cornmeal mush, which is often then sliced and grilled<ref>{{Cite news|url=https://www.allrecipes.com/recipe/21006/fried-cornmeal-mush/|title=Fried Cornmeal Mush Recipe|work=Allrecipes|access-date=2018-11-26|language=en-us}}</ref><ref>{{Cite web |title=A Southern Comfort: Fried Cornmeal Mush |url=https://www.thespruceeats.com/southern-fried-cornmeal-mush-recipe-4128798 |access-date=2022-05-07 |website=The Spruce Eats |language=en}}</ref> * Known as "samp", it was used in colonial times as a kind of porridge.<ref>{{Cite web|url=https://www.cooks.com/recipe/dg8iv4b0/samp.html|title=Samp - Recipe|website=www.cooks.com|access-date=2018-11-26}}</ref>
===South America=== * {{Lang|pt|Fubá}} - Brazil. * ''Masarepa -'' Soaked and cooked corn, ground fine into a flour, used in Colombia and Venezuela to make arepas, almojábanas and empanadas.<ref name=":0" /><ref>{{Cite web |date=2009-02-12 |title=Masarepa (Arepa Flour) |url=https://www.mycolombianrecipes.com/masarepa/ |access-date=2022-05-06 |website=My Colombian Recipes |language=en}}</ref> * ''Polenta'' - a typical dish in many countries, including Argentina, Brazil, Paraguay and Uruguay.<ref name=primiditalia>{{cite web |url=http://www.iprimiditalia.it/proposito_primi_singola.php?&idcat=126 |title=La storia della polenta |website=I primi d'Italia |language=it |trans-title=The history of polenta |access-date=31 January 2016 |archive-url=https://web.archive.org/web/20131202110652/http://www.iprimiditalia.it/proposito_primi_singola.php?&idcat=126 |archive-date=2 December 2013 }}</ref> * 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.<ref>{{Cite web |last=Jenny |date=2014-10-10 |title=Mais pap (Korenmeel pap) |url=https://surinamcooking.com/mais-pap-korenmeel-pap/ |access-date=2024-05-24 |website=Surinamcooking |language=nl-NL}}</ref>
===South Asia=== * ''Makki di roti'' - a traditional Punjabi bread often eaten with ''saag'' in Punjab province of northern India and eastern Pakistan<ref>{{Cite web |title=Makki Ki Roti Recipe - Punjabi Makki Di Roti in 10 Easy Steps |url=https://foodviva.com/punjabi-recipes/makki-ki-roti/ |access-date=2022-05-07 |website=foodviva.com |language=en-US}}</ref><ref>{{Cite web |date=2021-01-12 |title=Makki ki roti |url=https://www.ruchiskitchen.com/makki-ki-roti/ |access-date=2022-05-07 |website=RuchisKitchen |language=en-US}}</ref>
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 in clarified butter or ghee and eaten with yogurt or lassi, a yogurt-based drink.
===Southeast Asia=== [[File:Bugas mais (Visayan white corn grits), Philippines 03.jpg|thumb|{{lang|ceb|Bugas mais}}, from coarsely ground Visayan white corn, a common traditional rice alternative and a secondary staple cereal in the Philippines]] *''Bugas mais'' - dried and coarsely ground Visayan white corn are eaten as an alternative to steamed white rice, due to its slightly sweet flavor similar to rice. It is known as {{lang|ceb|bugas mais}} (Cebuano for "milled corn grains").<ref name="Polistico">{{cite book |last1=Polistico |first1=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Incorporated |isbn=978-621-420-087-0}}</ref> It is widely considered to be poverty food due to its relative cheapness. {{lang|ceb|Bugas mais}} is considered a secondary staple food in the Philippines after white rice. It is a staple for around 20% of the Filipino population, particularly in farming regions in Visayas and Mindanao.<ref name="Elca"/><ref name="slowfood">{{cite web |title=Tinigib Visayan White Corn |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/native-visayan-white-corn/ |website=Ark of Taste |publisher=Slow Food Foundation for Biodiversity |access-date=17 April 2025}}</ref><ref name="Kimilat">{{cite news |last1=Kimilat |first1=Vaneza |title=Sira-sira Store: How you eat corn (Part 1) |url=https://www.sunstar.com.ph/more-articles/sira-sira-store-how-you-eat-corn-part-1 |access-date=17 April 2025 |work=SunStar |date=18 September 2015}}</ref>
==See also== * Maize flour * Semolina * List of maize dishes {{clear}}
==References== {{Reflist}}
==External links== {{Commons category|Cornmeal}}
{{Portal bar|Food}} {{corn}} {{Authority control}}
Category:Cuisine of the Southern United States Category:Flour Category:Maize products Category:By-products