cornmealbased

Cornmealbased refers to foods in which cornmeal is the primary ingredient. Cornmeal itself is produced by grinding dried maize kernels and is available in yellow, white, or blue varieties. It can be ground to different textures, from coarse meal used for polenta and grits to medium and fine textures used in breads, batters, and cookies. Some corn products are nixtamalized to create masa harina, a distinct product used to make arepas, tamales, and tortillas; these are related to cornmeal but are not the same product.

Common cornmeal-based dishes span many cuisines. Polenta is an Italian dish made from boiled cornmeal that can be served soft or cooled and baked. Grits and cornmeal mush are traditional to the southern United States and parts of the Caribbean, often served as porridge or side dishes. Cornbread and spoon bread are baked breads that use cornmeal as a base. Johnnycakes are flatbreads made from cornmeal batter. In Latin America, arepas are thick patties made from ground cornmeal and cooked by frying, baking, or grilling. Batter-coated or battered foods, such as hush puppies, also rely on cornmeal as a principal ingredient.

Nutrition and dietary notes vary with preparation. Cornmeal-based foods are typically gluten-free, though cross-contamination and processing in facilities handling gluten-containing grains can occur. They are generally high in carbohydrates and can be enriched with dairy, fats, or proteins depending on the recipe. Proper storage in a cool, dry place helps prevent spoilage of ground cornmeal.