cornmeal

Cornmeal is a meal-ground product made from dried field corn (maize). It comes in a range of textures from fine to medium to coarse and in colors such as white or yellow, depending on the corn variety. Versions are available as whole-grain (retaining bran and germ) or refined/degermed (with much of the bran and germ removed). Some varieties are labeled instant or quick-cooking, meaning they have been precooked and dried for faster preparation.

Production typically involves milling dried kernels. Milling methods include stone-ground or steel-roller processes, and grinding can be dry or slightly heat-assisted, which can influence flavor and texture. Whole-grain cornmeal preserves more nutrients and fiber than degermed forms, which have a longer shelf life and lighter color. Enriched cornmeal may have added vitamins and minerals in some markets.

Common culinary uses include cornbread, corn muffins, pancakes, and porridge. It is a key ingredient in polenta, a staple of Italian cooking, and in certain regional dishes it functions as a coating or thickener. In some cuisines, cornmeal dough is used for traditional breads or as a filling element, though masa harina, made from nixtamalized corn, is used for many masa-based dishes rather than plain cornmeal.

Nutrition and storage considerations: cornmeal is gluten-free, though cross-contamination can occur in facilities handling other grains. Whole-grain varieties offer more fiber and micronutrients than refined types. Store in a cool, dry place; refrigerating or freezing whole-grain cornmeal can extend its shelf life. Cornmeal has a long history as a staple in many cultures, reflecting the central role of maize in global cuisines.