Deutsch: Maismehl / Español: Harina de maíz / Português: Farinha de milho / Français: Farine de maïs / Italiano: Farina di mais

Cornmeal in the context of food is a coarse or finely ground flour made from dried corn (maize). It is used in a variety of dishes worldwide and can vary in texture from fine to coarse, depending on the specific culinary application. Cornmeal is known for its slightly sweet, nutty flavour and bright yellow or white colour, depending on the type of corn used.

Description

Cornmeal is a versatile staple in many cuisines, serving as the foundation for both savoury and sweet dishes. It is produced by grinding dried kernels of corn into a fine, medium, or coarse texture. This product can be found in a variety of forms, such as whole grain, enriched, or degerminated cornmeal. The whole grain type retains the bran and germ, offering more nutrients and a fuller flavour, while degerminated cornmeal has the bran and germ removed, leading to a longer shelf life but fewer nutrients.

The main types of cornmeal include yellow cornmeal, which is popular in the U.S. and made from yellow corn, and white cornmeal, more common in parts of Africa and the southern U.S. Cornmeal has been a dietary staple for centuries, featuring prominently in indigenous American diets before European colonisation.

Application Areas

• Baking: Essential for making cornbread, muffins, and cakes.
• Fried Foods: Used as a coating for frying fish, chicken, or vegetables to create a crispy texture.
• Polenta: A dish made by cooking cornmeal with water or broth until it reaches a smooth, creamy consistency.
• Porridge: Served as a warm cereal dish in many cultures, similar to oatmeal or grits.
• Tortillas and Tamales: In some regions, cornmeal is a key ingredient in preparing traditional Latin American dishes.
• Thickening Agent: Used to add body to soups, stews, and sauces.

Well-Known Examples

• Cornbread: A classic American dish that combines cornmeal, flour, eggs, and milk for a moist, crumbly bread.
• Polenta: Popular in Italian cuisine, made by simmering cornmeal and serving it as a soft, creamy dish or allowing it to set and be sliced and fried.
• Hush Puppies: A Southern U.S. food made from a cornmeal batter, deep-fried to golden perfection.
• Arepas: A South American dish, particularly popular in Venezuela and Colombia, made from pre-cooked cornmeal and formed into round cakes.
• Johnnycakes: A traditional cornmeal flatbread cooked on a griddle, popular in New England and the Caribbean.

Risks and Challenges

One challenge associated with cornmeal is ensuring it remains fresh, as whole grain versions can become rancid if not stored properly. Keeping cornmeal in a cool, dry place or in the refrigerator can extend its shelf life. Additionally, while cornmeal is gluten-free, cross-contamination during production can be a concern for those with celiac disease or gluten sensitivity. Always check for certified gluten-free labels if necessary.

Similar Terms

• Cornflour: A finer ground version of cornmeal used primarily as a thickening agent in soups and sauces.
• Polenta: Both the name of a dish and the type of cornmeal used to make it, often coarser in texture.
• Grits: Made from hominy, which is corn treated with an alkali in a process called nixtamalisation, and has a finer texture than typical cornmeal.
• Maize Flour: Another term for finely ground cornmeal, often interchangeable with cornflour in some countries.

Summary

Cornmeal is a fundamental ingredient in various global cuisines, known for its versatility and ability to be used in a range of dishes from cornbread to polenta. It is available in different textures and types, each suited for specific recipes. Proper storage and attention to cross-contamination are essential for maintaining its quality and ensuring safety for those with dietary restrictions.

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