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{{Infobox food
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{{Short description|Meal (coarse flour) ground from dried corn}}
| image = Polenta uncooked.jpg
| main_ingredient = Corn
| cookbook = Cornmeal
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}}{{Short description|Meal (coarse flour) ground from dried corn}}
{{About|coarsely ground corn flour|finely ground corn flour|Maize flour}}
{{About|coarsely ground corn flour|finely ground corn flour|Maize flour}}
{{Redirect|Indian meal|food of India|Indian cuisine}}
{{Redirect|Indian meal|food of India|Indian cuisine}}
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'''Cornmeal''' is a meal (coarse [[flour]]) ground from dried [[maize|corn (maize)]]. It is a common [[staple food]] and is [[Mill (grinding)|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 '''[[maize flour|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}}</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 [[arepa]]s, [[tamale]]s, and [[tortilla]]s.<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>
[[File:Polenta_uncooked.jpg|right|thumb|250px|Cornmeal]]
⚫
'''Cornmeal''' is a meal (coarse [[flour]]) or a [[cell membrane]] ground from dried [[maize|corn]]. It is a common [[staple food]], and is [[Mill (grinding)|ground]] to coarse, medium, and fine consistencies, but 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 |language=en-US}}</ref> In [[Mexico]], very finely ground cornmeal is referred to as '''[[maize flour|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}}</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 [[arepa]]s, [[tamale]]s and [[tortilla]]s.<ref>{{Cite web |title=What is Masa Harina? |url=https://www.webstaurantstore.com/blog/3246/what-is-masa-harina.html |access-date=2022-05-04 |website=WebstaurantStore |language=en}}</ref><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==
==Types==
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*''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 |access-date=2022-05-04 |website=Gourmet Sleuth |language=en-US}}</ref>
*''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 |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 [[Cereal germ|germ]] of the maize [[seed|kernel]] almost completely removed. It is [[Food preservation|conserved]] 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|url-status=dead}}</ref><ref>{{Cite web |title=Cornmeal |url=https://www.gourmetsleuth.com/ingredients/detail/cornmeal |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 [[Cereal germ|germ]] of the maize [[seed|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|url-status=dead}}</ref><ref>{{Cite web |title=Cornmeal |url=https://www.gourmetsleuth.com/ingredients/detail/cornmeal |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 [[recipe]]s. 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>
*''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 |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==
==Regional usage==

===Caribbean===
===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=http://jamaicans.com/cporridge/ |access-date=2022-05-05 |website=Jamaicans.com |language=en-US}}</ref>
*Cornmeal porridge - a popular meal served for breakfast in Jamaica and Southern Africa.<ref>{{Cite web |last=Murphy |first=Winsome |date=2004-03-14 |title=Jamaican Cornmeal Porridge Recipe |url=http://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=http://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>
*''[[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=http://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's 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>
*''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 (cornmeal)|mush]] cooked and cooled into a stiff pudding, sometimes eaten with [[saltfish]] or [[Guyana Pepperpot|pepperpot]]. It is consumed on the island of [[Curaçao]] 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>
*''Funchi also known as fungi/fungee'' - a cornmeal [[Mush (cornmeal)|mush]] cooked and cooled into a stiff pudding, sometimes eaten with [[saltfish]] or [[Guyana Pepperpot|pepperpot]]. It is consumed on the islands of [[Curaçao]], [[Saint Martin (island)|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>
*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===
===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|archiveurl=https://web.archive.org/web/20230820173142/http://epaper.tyrbw.com/tyrb/resfile/2021-09-08/07/tyrb2021090807.pdf |archivedate=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>
* ''[[Bing (bread)|Tie Bing]]'' (貼餅 sticking bread) - This product can either be fluffy like a [[mantou]] or more flatbread-like. It is traditionally stuck around the outer rim of a large [[wok]] while meat or fish is being cooked. Generally, an alkalizing agent such as baking soda is added to increase the nutrient value. It is also found in northern China.{{citation needed|date=March 2015}}
* [[Congee|Corn ''congee'']] (棒子麵粥) - A porridge made from plain cornmeal. It is normally thinner than [[grits]] or [[polenta]] and is often eaten with Chinese pickles.<ref>{{Cite web |last1=Porter |first1=Todd |last2=Cu |first2=Diane |title=Sweet Corn Congee Recipe |url=https://www.foodandwine.com/recipes/sweet-corn-congee |access-date=2022-05-05 |website=Food & Wine |language=en}}</ref><ref>{{Cite web |title=Porridge vs Congee? Let's stick with Bubur Senopati. |url=http://umi.codes/eats/porridge-vs-congee-lets-stick-with-bubur-seno |access-date=2022-05-05 |website=UMI SYAM |language=en-US}}</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 [[jujube]]s and other flavoring agents.<ref>{{Cite web |last=Kasell |first=Frank |title=Cornbread! |url=http://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>
* ''[[Wo tou]]'' (窩頭 nest head) - 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 [[jujube]]s and other flavoring agents.<ref>{{Cite web |last=Kasell |first=Frank |title=Cornbread! |url=http://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 |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 |language=en-US}}</ref>


===Sub-Saharan Africa===
===Africa===
[[File:Nsima Relishes.JPG|thumb|250px|Southern Africa's ''[[Nshima]]'' cornmeal (top right corner), served with three [[relish]]es.]]
[[File:Nsima Relishes.JPG|thumb|250px|Southern Africa's ''[[Nshima]]'' cornmeal (top right corner), served with three [[relish]]es.]]
* [[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>
* [[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>
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* ''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>
* ''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}}
* ''Oshifima'' or ''Oshimbob'' - [[Namibia]]{{citation needed|date=March 2015}}
* ''[[Sadza]]'' - [[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>
* ''[[Sadza]] /'' [[Ugali|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]]'' - [[African Great Lakes|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>
* ''[[Ugali]]'' - [[African Great Lakes|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 Africa|Central]] and [[West Africa]].
* Recipes that may use cornmeal as an additional ingredient are ''[[fufu]]'' (''foufou'') in [[Central Africa|Central]] and [[West Africa]].
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* ''Soor'' - [[Somalia]]<ref>{{Cite web |title=Somali Corn Grits (Soor Furfur ah) (Zijjo zaa Gelle) Semoule de Maïs Somali {{!}} Xawaash.com |url=http://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>
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*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>
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* ''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]]


===Europe===
===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>
* ''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 (food)|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>
* ''Farina di granturco'' - Italy (not the same as [[Farina (food)|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]]'' (Georgian: {{lang|ka|მჭადი|tr}}), ''tchvishtari'' - Georgia (''g'omi'' is similar to polenta, ''[[mchadi]]'' - cornbread, ''tshvishtari'' - cheese cornbread). Known by different names in local languages ({{lang-ab|абысҭа}} ''abysta'', {{lang-ady|мамрыс}} ''mamrys'', {{lang-inh|журан-худар}} ''juran-hudar'', [[Nogai language|Nogai]]:&nbsp;мамырза ''mamyrza'', {{lang-os|дзыкка}} ''dzykka'' or сера ''sera''), it is also widespread in other [[Caucasian cuisine]]s.<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>
* ''G'omi'' ({{lang-ka|ღომი|tr}}), ''[[mchadi]]'' (Georgian: {{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 language|Nogai]]:&nbsp;мамырза ''mamyrza'', {{langx|os|дзыкка}} ''dzykka'' or сера ''sera''), it is also widespread in other [[Caucasian cuisine]]s.<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 - 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>
* ''[[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>
* ''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>
* ''[[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>
* ''[[Banusz|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>
* ''[[Banosh|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.

===Horn of Africa===
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* ''Soor'' - [[Somalia]]<ref>{{Cite web |title=Somali Corn Grits (Soor Furfur ah) (Zijjo zaa Gelle) Semoule de Maïs Somali {{!}} Xawaash.com |url=http://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>

===East Africa===

* ''Ugali'' - Kenya, Tanzania<ref>{{Cite web |date=2016-11-26 |title=How to Cook Ugali - African Food Network |url=https://afrifoodnetwork.com/recipes/ugali/ |access-date=2022-05-06 |language=en-US}}</ref>
* ''Posho'' or ''kawunga'' - Uganda
*Cornmeal is a staple food in the East Africa region. It is used to make ''ugali'' and ''uji''.<ref>{{Cite web |last=Wanjala |first=G. W. |date=2016 |title=The diversity of thick (ugali) and thin (uji) porridges consumed in Kenya |url=http://erepo.usiu.ac.ke:8080/xmlui/handle/11732/2972 |url-status=dead |archive-url=https://web.archive.org/web/20191105143201/erepo.usiu.ac.ke:8080/xmlui/handle/11732/2972 |archive-date=2019-11-05}}</ref>

===Indian Ocean===
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* ''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}}</ref>
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.


===South America===
===South America===
[[File:Mingus-mill-interior1.jpg|right|thumb|200px|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.]]
[[File:Mingus-mill-interior1.jpg|right|thumb|200px|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.]]
* ''[[:pt:Fubá|Fubá]]'' - [[Brazil]].
* ''[[:pt:Fubá|Fubá]]'' - [[Brazil]].<ref>{{Cite web |title=Bolo de Fubá - Brazilian Cornmeal Cake |url=https://www.goya.com/en/recipes/brazilian-cornmeal-cake |access-date=2022-05-06 |website=www.goya.com |language=en}}</ref><ref>{{Cite web |date=2016-09-20 |title=RECIPE: Bolo de Fuba (Brazilian Cornmeal Cake) |url=https://blog.goway.com/globetrotting/recipe-bolo-de-fuba-brazilian-cornmeal-cake/ |access-date=2022-05-06 |website=Globetrotting with Goway |language=en-CA}}</ref>
* ''[[Masarepa]] -'' Soaked and cooked corn, ground fine into a flour, used in [[Colombia]] and [[Venezuela]] to make [[arepa]]s, [[almojábana]]s and [[empanada]]s.<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>
* ''[[Masarepa]] -'' Soaked and cooked corn, ground fine into a flour, used in [[Colombia]] and [[Venezuela]] to make [[arepa]]s, [[almojábana]]s and [[empanada]]s.<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 |url-status=dead |archive-url=https://web.archive.org/web/20131202110652/http://www.iprimiditalia.it/proposito_primi_singola.php?&idcat=126 |archive-date=2 December 2013 }}</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 |url-status=dead |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>


===North America===
===North America===
[[File:Dunkin-Donuts-Corn-Muffin.jpg|thumb|250px|A corn [[muffin]]]]
[[File:Dunkin-Donuts-Corn-Muffin.jpg|thumb|250px|A corn [[muffin]]]]
*''[[Masa]]'' or ''masa harina'' - Nixtamalized corn used for making [[tamale]]s and [[tortilla]]s 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}}</ref>
*''[[Masa]]'' or ''masa harina'' - Nixtamalized corn used for making [[tamale]]s and [[tortilla]]s 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|url-status = dead}}</ref>
* As a [[Batter (cooking)|batter]] for a [[fried food]], such as [[corn dog]]s<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>
* As a [[Batter (cooking)|batter]] for a [[fried food]], such as [[corn dog]]s<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]], [[Hushpuppy|hushpuppies]], [[jonnycake]]s, 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>
* Made into [[bread]], as in [[corn fritters]], [[cornbread]], [[Hushpuppy|hushpuppies]], [[jonnycake]]s, 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. |year=1940 |edition=1st |location=New York |pages=15 |language=English}}</ref>[[fried fish|, 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 |year=1931 |edition=1st |location=New York |publication-date=1931 |pages=73 |language=English}}</ref>[[fried fish|, 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 |year=1983 |edition=1st |location=Donaldsonville, LA |publication-date=1983 |pages=196 |language=English}}</ref>
* As [[breading]] for fried or baked foods, such as [[fried fish]]{{citation needed|date=March 2015}}
* As a breakfast cereal ingredient{{citation needed|date=March 2015}}
* As a breakfast cereal ingredient{{citation needed|date=March 2015}}
* [[Cheese curl]]-type [[snack foods]], such as [[Cheetos]] and [[Cheezies]]
* [[Cheese curl]]-type [[snack foods]], such as [[Cheetos]] and [[Cheezies]]
Line 85: Line 79:
===South Asia===
===South Asia===
* ''[[Makki di roti]]'' - a traditional [[Punjabi cuisine|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>
* ''[[Makki di roti]]'' - a traditional [[Punjabi cuisine|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 which is a yogurt based drink especially in summer.
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.


==See also==
==See also==
Line 91: Line 86:
* [[Semolina]]
* [[Semolina]]
* [[List of maize dishes]]
* [[List of maize dishes]]
{{clear}}


==References==
==References==

Latest revision as of 15:41, 22 October 2024

Cornmeal
Main ingredientsCorn
This article is about coarsely ground corn flour. For finely ground corn flour, see Maize flour.
"Indian meal" redirects here. For food of India, see Indian cuisine.

Cornmeal is a meal (coarse flour) ground from dried corn (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.[1][2][3] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour.[1][4] 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.[5] Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.[6]

Types

[edit]

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.[7][8]
  • 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.[9][10]
  • 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.[7][11]
  • 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.[7][12]

Regional usage

[edit]

Caribbean

[edit]
  • Cornmeal porridge - a popular meal served for breakfast in Jamaica and Southern Africa.[13]
  • Cou-cou - part of the national dish of Barbados, "cou-cou and flying fish".[14]
  • 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.[15][16]
  • 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.[17][18]
  • Mayi moulen - a cornmeal dish in Haiti often cooked with fish or spinach. Can be eaten with avocado.[19]

East Asia

[edit]
  • Rolled corn porridge known as 糝糝飯 (Jin Chinese: [ʂaʔ ʂaʔ fã] or [səŋ səŋ fã]) is far more common than millet porridge in Shanxi and Shaanxi due to their disparity of local production.[20][21][22] Even if foxtail millet porridge is made, it is usually topped with rolled corn.[20] In Ji-lu Mandarin, rolled corn porridge is known as 棒子面粥 bangzimianzhou.[23]
  • 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.[24][25][26]

Africa

[edit]
Southern Africa's Nshima cornmeal (top right corner), served with three relishes.

Europe

[edit]
  • Arapash or harapash - Albania (similar to the Romanian style but often combined with lamb organs, or/and goat cheese)[48]
  • Farina di granturco - Italy (not the same as farina, which is made from wheat)[49]
  • G'omi (Georgian: ღომი, romanized: ghomi), mchadi (Georgian: [მჭადი] Error: {{Lang}}: invalid parameter: |3= (help)), tchvishtari - Georgia (g'omi is similar to polenta, mchadi - cornbread, tshvishtari - cheese cornbread). Known by different names in local languages (Abkhaz: абысҭа abysta, Adyghe: мамрыс mamrys, Ingush: журан-худар juran-hudar, Nogai: мамырза mamyrza, Ossetian: дзыкка dzykka or сера sera), it is also widespread in other Caucasian cuisines.[50][51]
  • Indian Meal - Ireland
  • Kachamak (качамак) - Bulgaria, North Macedonia and Serbia[52][53]
  • Mălai - Romania (the cornmeal itself; prepared as mămăligă)[54][55]
  • Polenta - southern Europe, especially North Italy[56][57][58]
  • 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)[59][60][61]
  • Kuymak - Turkey, especially in the northern parts around the Black Sea.

South America

[edit]
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.

North America

[edit]
A corn muffin

South Asia

[edit]

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.

See also

[edit]

References

[edit]
  1. ^ a b Herbst, Sharon, Food Lover's Companion, Third Edition, Pg. 165, Barrons Educational Series Inc, 2001
  2. ^ Schlette, Jennifer (2021-10-26). "What's the Difference Between Corn Flour and Cornmeal? Solved". Kitchen Substitute. Retrieved 2022-05-04.
  3. ^ "Difference Between Cornmeal and Corn Flour". Compare the Difference Between Similar Terms. 29 April 2014. Retrieved 2022-05-04.
  4. ^ "What is corn meal in Mexico?". onebigpoint.com. Retrieved 2022-05-04.
  5. ^ "It's Easy to Make Your Own Tortillas With Masa Harina". The Spruce Eats. Retrieved 2022-05-04.
  6. ^ "Cornmeal". www.chefsteps.com. Retrieved 2022-05-04.
  7. ^ a b c Kilbride, Philip; Goodale, Jane; Ameisen, Elizabeth, eds. (1990). Encounters With American Ethnic Cultures. Tuscaloosa, Alabama: University of Alabama. p. 82. ISBN 0-8173-0471-1. Retrieved July 24, 2010.
  8. ^ GourmetSleuth. "Cornmeal". Gourmet Sleuth. Retrieved 2022-05-04.
  9. ^ "Section II: Food Commodity Fact Sheets". Commodities Reference Guide. USAID. Archived from the original on 2013-02-17. Retrieved 2013-10-26.
  10. ^ "Cornmeal". Gourmet Sleuth. Retrieved 2022-05-04.
  11. ^ "Stone-ground Cornmeal vs. Regular Grocery Store Cornmeal: What's the Difference?". Stoney Creek Farm. 2021-11-12. Retrieved 2022-05-04.
  12. ^ "Difference Between White and Yellow Cornmeal (With Table) – Ask Any Difference". askanydifference.com. 8 January 2021. Retrieved 2022-05-04.
  13. ^ Murphy, Winsome (2004-03-14). "Jamaican Cornmeal Porridge Recipe". Jamaicans.com. Retrieved 2022-05-05.
  14. ^ Sacirbey, Omar (2009-11-11). "Flying fish dish is a taste of Barbados". Boston.com. Retrieved 2022-05-05.
  15. ^ "Funche (Puerto Rican Polenta)". Hispanic Kitchen. 2014-03-09. Retrieved 2022-05-05.
  16. ^ "8 Best Puerto Rican Breakfast Foods for a True Boricua Breakfast". Amigofoods. 2020-07-19. Retrieved 2022-05-05.
  17. ^ "Fungee and Pepperpot National Dish of Antigua". Jirie Caribbean. 2022-02-04. Retrieved 2022-05-05.
  18. ^ "National Dish of Antigua and Barbuda – Fungee". Nationalfoody. Retrieved 2022-05-05.
  19. ^ JB, Nathalie (2013-01-17). "Mayi moulen ak Epina e Zaboka (Cornmeal with Spinach and Avocado)". PILON LAKAY. Retrieved 2022-05-05.
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[edit]
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