Cornmeal

Also known as maizemeal, this flour-like substance is produced from grinding dried kernels of white, yellow or blue corn to a coarse, medium or fine consistency. Traditional stone-ground cornmeal is considered to be the finest flavoured, although this variety does not keep as well as cornmeal ground by more modern processes, and so must be stored in the refrigerator.

Coarse and medium yellow or white cornmeal is most commonly used to make the traditional northern Italian dish of polenta, a porridge-like substance that is served either soft or set and then sliced for baking, frying or grilling.

Finely ground cornmeal is sold as gluten-free flour that can be used to make a variety of baked goods, including gluten-free cornbreads. These baked goods have a granular crumb with a course, gritty texture and a flavour of sweetcorn. However, as cornmeal does not contain gluten, it must be blended with wheat flour in order to form leavened breads.

The flour is also used in the States to produce a number of traditional cornmeal dishes, such as jonnycakes (unleavened pancakes) and hushpuppies (deep-fried cornmeal breads). In Central America, finely ground white maize (masa harina) forms the basis of tortillas.