Cornmeal

[나경실]

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"Indian meal" redirects here. For food of India, see Indian cuisine.

Cornmeal

Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.^[1] In the United States, very finely ground cornmeal is also referred to as corn flour.^[1] 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, which is used for making tamales and tortillas. Boiled cornmeal is called polenta.

Contents

 [hide] 

• 1 Types
• 2 Regional usage
  • 2.1 Caribbean
  • 2.2 East Asia
  • 2.3 Equatorial Africa
  • 2.4 Europe
  • 2.5 Horn of Africa
  • 2.6 Indian Ocean
  • 2.7 Mesoamerica and South America
  • 2.8 North America
  • 2.9 South Asia
• 3 See also
• 4 References

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.^[2]
• 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 is conserved for about a year if stored in an airtight container in a cool, dry place.^[3]
• 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.^[2]
• 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.^[2]

Regional usage[edit]

Caribbean[edit]

• Cou-cou - part of the national dish of Barbados, "cou-cou and flying fish".^{[citation needed]}
• Funchi also known as fungi/fungee - a cornmeal mush cooked and cooled into a stiff pudding, sometimes eaten with saltfish and/or pepperpot. It is consumed on the island of Curaçao and is part of the national dish of Antigua and Barbuda.^{[citation needed]}

East Asia[edit]

• 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]}
• 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.^{[citation needed]}
• 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 jujubes and other flavoring agents.^{[citation needed]}

Equatorial Africa[edit]

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

• Mielie-meal or mealie pap - Southern Africa^{[citation needed]}
• Nomadi - Democratic Republic of the Congo^{[citation needed]}
• Nshima or bwali - Zambia^{[citation needed]}
• Nsima - Malawi^{[citation needed]}
• Oshifima or Oshimbob - Namibia^{[citation needed]}
• Sadza - Zimbabwe^{[citation needed]}
• Ugali - Great Lakes (sima and posho in Uganda)^{[citation needed]}
• Recipes that may use cornmeal as an additional ingredient are fufu (foufou) in Central and West Africa.^{[citation needed]}

Europe[edit]

• Arapash or harapash - Albania (similar to the Romanian style but often combined with lamb organs, or/and goat cheese)^{[citation needed]}
• Farina di granturco - Italy (not the same as farina, which is made from wheat)^{[citation needed]}
• G'omi ( Georgian: ღომი), mchadi (Georgian: მჭადი), 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.^{[citation needed]}
• Kachamak (качамак) - Republic of Macedonia, Bulgaria and Serbia^{[citation needed]}
• Mălai - Romania (the cornmeal itself; prepared as mămăligă)^{[citation needed]}
• Polenta - southern Europe, especially Italy^{[citation needed]}

Horn of Africa[edit]

• Soor - Somalia^{[citation needed]}
• 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.^{[citation needed]}

Indian Ocean[edit]

• Poudine maïs - Mauritius^{[citation needed]}

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. Simple and delicious, this is a popular dish loved by many. 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.

Mesoamerica and 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.

• Fubá - Brazil
• Masa or Masa harina - Nixtamalized corn used for making tamales and tortillas in Central America, Mexico, and South America.^[4]
• Masarepa - Soaked and cooked corn, ground fine into a flour, used to make arepas and empanadas.^[4]
• Polenta - a typical dish in many Latin American countries, including Argentina, Brazil, Chile, Mexico, Paraguay, Venezuela and Uruguay.^[5]

North America[edit]

A corn muffin.

• As a batter for a fried food, such as corn dogs^{[citation needed]}
• Made into bread, as in corn fritters, cornbread, hushpuppies, jonnycakes, or spoonbread^{[citation needed]}
• As breading for fried or baked foods, such as fried fish^{[citation needed]}
• As a breakfast cereal ingredient^{[citation needed]}
• Cheese curl-type snack foods, such as Cheetos and Cheezies
• In corn chips such as Fritos, but not tortilla chips or corn tortillas, which are made from nixtamalized maize flour^{[citation needed]}
• As a release agent to prevent breads and pizza from sticking to their pans when baking^{[citation needed]}
• As grits^{[citation needed]}
• As a porridge, such as cornmeal mush, which is often then sliced and grilled^{[citation needed]}
• Known as "samp", it was used in colonial times as a kind of porridge.^{[citation needed]}

South Asia[edit]

• Makki di roti - a traditional Punjabi bread often eaten with saag in Punjab province of northern India and eastern Pakistan^{[citation needed]}

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 lassie which is a yogurt based drink especially in summer.

See also[edit]

• Food portal

• List of maize dishes

References[edit]

1. ^ Jump up to: ^{a b} Herbst, Sharon, Food Lover's Companion, Third Edition, Pg. 165, Barrons Educational Series Inc, 2001
2. ^ Jump up to: ^{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. 
3. Jump up ^ "Section II: Food Commodity Fact Sheets". Commodities Reference Guide. USAID. 
4. ^ Jump up to: ^{a b} Blazes, Marian. "Masarepa - - Precooked Corn Flour for Making Arepas". About Food. Retrieved July 8, 2015. 
5. Jump up ^ "La storia della polenta" [The history of polenta]. I primi d'Italia (in Italian). Retrieved 31 January 2016. 

[hide]

• v
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• e

Maize (corn)

Varieties

• Baby
• Blue
• Dent
• Field
• Flint
• Flour
• MON 810
• MON 863
• Quality Protein Maize
• Shoepeg
• Sweet
• Transgenic maize
• Waxy
• Bolivia varieties
• Ecuador varieties
• Italian varieties
• Sweetcorn varieties

Parts

• Cob
• Kernel
• Stover

Processing

• Amylomaize
• Corn construction
• Maize milling
• Nixtamalization
• Wet-milling
• Popcorn maker

Pathology

• BBCH-scale
• Corn allergy
• Maize streak virus

Corn-based
products

Raw materials	Cornmeal Masa Mielie-meal Oil Samp Starch Steep liquor Syrup
Beverages	Atole Bourbon Champurrado Chicha Colada morada Pinolillo Pozol Tejate Tejuino Tesgüino
Dishes	Arepa Bread Conkies Cookie Corn flakes Corn on the cob Cou-cou Fufu Grits Hallaca Hominy Humita Johnnycake List of maize dishes Mazamorra Mămăligă Milho Frito Mush Nachos Nshima Pamonha Pap Pashofa Piki Polenta Popcorn Pudding corn Pupusa Sadza Sagamite Taco Tamale Tortilla Ugali
Corn syrup	Glucose syrup High fructose corn syrup Public relations High maltose corn syrup
Non-food	Biofuel Cornstalk fiddle
Misc.	List of popcorn brands

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Categories:

• Cuisine of the Southern United States
• Flour
• Maize products