Cornmeal is a coarse flour made from dried maize (corn) kernels, which comes in fine, medium, and coarse grinds. It is a staple food used in dishes like cornbread, polenta, and tortillas, and is naturally gluten-free.
Composition: It is made from whole dried corn kernels, though commercial cornmeal is often "degerminated," meaning the oily germ and bran are removed during processing.
Texture and types: The texture varies from fine to coarse and can be white or yellow, depending on the type of corn used.
Corn flour: Extremely finely ground cornmeal is sometimes called corn flour.
Masa harina: When cornmeal is made from corn soaked in an alkaline solution (a process called nixtamalization), it is called masa harina, used for making tortillas and tamales.
Polenta: The term "polenta" refers to boiled cornmeal, often served as a porridge or bread substitute.
Uses: It is used in a wide variety of recipes, including quick breads, muffins, and as a coating for fried foods.
Dietary notes: Cornmeal is naturally gluten-free, making it suitable for those with gluten allergies or celiac disease.
Type
Sauce
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