Cornmeal
Cookbook: Cornmeal
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Media: Cornmeal
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][6] Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.[7]
Types
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.[8][9]
- 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.[10][11]
- 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.[8][12]
- 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.[8][13]
Regional usage
Caribbean
- Cornmeal porridge - a popular meal served for breakfast in Jamaica and Southern Africa.[14]
- Cou-cou - part of the national dish of Barbados, "cou-cou and flying fish".[15]
- 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.[16][17]
- 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.[18][19]
- Mayi moulen - a cornmeal dish in Haiti often cooked with fish or spinach. Can be eaten with avocado.[20]
East Asia
- 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.[21][22][23] Even if foxtail millet porridge is made, it is usually topped with rolled corn.[21] In Ji-lu Mandarin, rolled corn porridge is known as 棒子面粥 bangzimianzhou.[24]
- 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.[25][26][27]
Africa
- Tuwo masara - Northern Nigeria[28][29]
- Mielie-meal or maize meal - Southern Africa[30]
- Nomadi - Democratic Republic of the Congo[31]
- Nshima or bwali - Zambia[32][33][34]
- Nsima - Malawi[35][36]
- Oshifima or Oshimbob - Namibia[citation needed]
- Sadza / Isitshwala/ - Zimbabwe[37][38][39]
- Ugali - Great Lakes (sima and posho in Uganda)[40]
- Recipes that may use cornmeal as an additional ingredient are fufu (foufou) in Central and West Africa.
- Soor - Somalia[41][42]
- 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.[43][44][45][46]
- Poudine maïs - Mauritius[47][48]
Europe
- Arapash or harapash - Albania (similar to the Romanian style but often combined with lamb organs, or/and goat cheese)[49]
- Farina di granturco - Italy (not the same as farina, which is made from wheat)[50]
- G'omi (Georgian: ღომი, romanized: ghomi), 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.[51][52]
- Indian Meal - Ireland
- Kachamak (качамак) - Bulgaria, North Macedonia and Serbia[53][54]
- Mălai - Romania (the cornmeal itself; prepared as mămăligă)[55][56]
- Polenta - southern Europe, especially North Italy[57][58][59]
- 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)[60][61][62]
- Kuymak - Turkey, especially in the northern parts around the Black Sea.
South America
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Mingus-mill-interior1.jpg/200px-Mingus-mill-interior1.jpg)
- Fubá - Brazil.
- Masarepa - Soaked and cooked corn, ground fine into a flour, used in Colombia and Venezuela to make arepas, almojábanas and empanadas.[63][64]
- Polenta - a typical dish in many countries, including Argentina, Brazil, Paraguay and Uruguay.[65]
- 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.[66]
North America
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Dunkin-Donuts-Corn-Muffin.jpg/250px-Dunkin-Donuts-Corn-Muffin.jpg)
- Masa or masa harina - Nixtamalized corn used for making tamales and tortillas in Central America, Mexico, and South America.[63]
- As a batter for a fried food, such as corn dogs[67][68]
- Made into bread, as in corn fritters, cornbread, hushpuppies, jonnycakes, or spoonbread[69][70][71]
- 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]
- Peameal bacon, back bacon rolled in cornmeal, known colloquially in the U.S. as ‘Canadian bacon’
- As a release agent to prevent breads and pizza from sticking to their pans when baking[citation needed]
- As grits[72][73][74]
- As a porridge, such as cornmeal mush, which is often then sliced and grilled[75][76]
- Known as "samp", it was used in colonial times as a kind of porridge.[77]
South Asia
- Makki di roti - a traditional Punjabi bread often eaten with saag in Punjab province of northern India and eastern Pakistan[78][79]
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
References
- ^ a b Herbst, Sharon, Food Lover's Companion, Third Edition, Pg. 165, Barrons Educational Series Inc, 2001
- ^ Schlette, Jennifer (2021-10-26). "What's the Difference Between Corn Flour and Cornmeal? Solved". Kitchen Substitute. Retrieved 2022-05-04.
- ^ "Difference Between Cornmeal and Corn Flour". Compare the Difference Between Similar Terms. 29 April 2014. Retrieved 2022-05-04.
- ^ "What is corn meal in Mexico?". onebigpoint.com. Retrieved 2022-05-04.
- ^ "What is Masa Harina?". WebstaurantStore. Retrieved 2022-05-04.
- ^ "It's Easy to Make Your Own Tortillas With Masa Harina". The Spruce Eats. Retrieved 2022-05-04.
- ^ "Cornmeal". www.chefsteps.com. Retrieved 2022-05-04.
- ^ 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.
- ^ GourmetSleuth. "Cornmeal". Gourmet Sleuth. Retrieved 2022-05-04.
- ^ "Section II: Food Commodity Fact Sheets". Commodities Reference Guide. USAID. Archived from the original on 2013-02-17. Retrieved 2013-10-26.
- ^ "Cornmeal". Gourmet Sleuth. Retrieved 2022-05-04.
- ^ "Stone-ground Cornmeal vs. Regular Grocery Store Cornmeal: What's the Difference?". Stoney Creek Farm. 2021-11-12. Retrieved 2022-05-04.
- ^ "Difference Between White and Yellow Cornmeal (With Table) – Ask Any Difference". askanydifference.com. 8 January 2021. Retrieved 2022-05-04.
- ^ Murphy, Winsome (2004-03-14). "Jamaican Cornmeal Porridge Recipe". Jamaicans.com. Retrieved 2022-05-05.
- ^ Sacirbey, Omar (2009-11-11). "Flying fish dish is a taste of Barbados". Boston.com. Retrieved 2022-05-05.
- ^ "Funche (Puerto Rican Polenta)". Hispanic Kitchen. 2014-03-09. Retrieved 2022-05-05.
- ^ "8 Best Puerto Rican Breakfast Foods for a True Boricua Breakfast". Amigofoods. 2020-07-19. Retrieved 2022-05-05.
- ^ "Fungee and Pepperpot National Dish of Antigua". Jirie Caribbean. 2022-02-04. Retrieved 2022-05-05.
- ^ "National Dish of Antigua and Barbuda – Fungee". Nationalfoody. Retrieved 2022-05-05.
- ^ JB, Nathalie (2013-01-17). "Mayi moulen ak Epina e Zaboka (Cornmeal with Spinach and Avocado)". PILON LAKAY. Retrieved 2022-05-05.
- ^ a b 郝妙海 (2021-09-08). "糁糁饭" (PDF). 太原日报. p. 7. Archived from the original (PDF) on 2023-08-20.
- ^ "山西日常饮食风俗". 山西新闻网. 2006-05-11 – via Sina.
- ^ 邢向东; 王兆富 (2014). 吴堡方言调查研究. 中华书局. pp. 51, 54, 57.
- ^ 曹克谦 (2022-04-16). "【武垣风】家乡的棒子面粥". 肃宁周报.
- ^ Kasell, Frank. "Cornbread!". Retrieved 2022-05-05.
- ^ "Royal Steamed Cornbread Recipe". My Chinese Recipes. 3 October 2019. Retrieved 2022-05-05.
- ^ "Food Folk Tales: Woutou". BITE. Retrieved 2022-05-05.
- ^ Eshemokha, Udomoh (2020-07-31). "TUWO MASARA: Health Benefits, How to prepare Tuwo Masara, Tuwo Masara Recipes". Nigerian Health Blog. Retrieved 2022-05-05.
- ^ "Recipe of Ultimate Corn meal swallow (tuwon masara) - cookandrecipe.com". cookandrecipe.com. Retrieved 2022-05-05.
- ^ Heerden, Ingrid van. "Mieliepap (maize meal porridge) and the glycaemic index". Health24. Retrieved 2022-05-05.
- ^ "About Corn Meal". ifood.tv. Retrieved 2022-05-05.
- ^ "Nshima and Ndiwo – Mwizenge S. Tembo". Retrieved 2022-05-05.
- ^ "Nshima: A Staple Food in Zambia". The Turquoise Table. 2012-08-03. Retrieved 2022-05-05.
- ^ "What Is Nshima? (with pictures)". www.wise-geek.com. Retrieved 2022-05-05.
- ^ "Learn to Make Nsima, Malawi's Staple Food". Orant Charities Africa. 2021-05-06. Retrieved 2022-05-05.
- ^ "UNESCO - Nsima, culinary tradition of Malawi". ich.unesco.org. Retrieved 2022-05-05.
- ^ "Sadza | Traditional Porridge From Zimbabwe | TasteAtlas". www.tasteatlas.com. Retrieved 2022-05-06.
- ^ "Sadza - Ugali (African Cornmeal)". Chef Lola's Kitchen. 2020-09-04. Retrieved 2022-05-06.
- ^ "How to make plain Sadza". ZimboKitchen. 2012-10-22. Retrieved 2022-05-06.
- ^ chefbrad (2008-05-02). "Ugali Recipe (African cornmeal mush)". Whats4eats. Retrieved 2020-05-28.
- ^ "Somali Corn Grits (Soor Furfur ah) (Zijjo zaa Gelle) Semoule de Maïs Somali | Xawaash.com". Retrieved 2022-05-06.
- ^ Johnson, Alex (2020-12-24). "11 Traditional Somalian Foods Everyone Should Try". Medmunch. Retrieved 2022-05-06.
- ^ "Injera". Immaculate Bites. 2015-10-15. Retrieved 2022-05-06.
- ^ "Lahoh Sana'ani". Sheba Yemeni Food. Retrieved 2022-05-06.
- ^ Kristi. "National Dish of Somalia Lahoh". National Dishes of the World. Retrieved 2022-05-06.
- ^ "Ethiopian Flat Bread Injera". Gayathri's Cook Spot. 2015-09-03. Retrieved 2022-05-06.
- ^ "Poudine Mais-Mauritian Sweet". Gayathri's Cook Spot. 2012-08-14. Retrieved 2022-05-06.
- ^ "Mauritian Polenta Pudding aka "Poudine Maïs"". à table with Aulson. 2020-09-29. Retrieved 2022-05-06.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.
- ^ "10 Most Popular Southeastern European Porridges". www.tasteatlas.com. Retrieved 2022-05-06.
- ^ Etherington, Daniel (2013-06-11). "Italian flour: types and terminology". Bread, Cakes And Ale. Retrieved 2022-05-06.
- ^ "Corn bread with cheese (chvishtari ჭვიშტარი)". Georgiancook. 2017-07-05. Retrieved 2022-05-06.
- ^ "MCHADI (GEORGIAN CORNBREAD)". Georgian Recipes. 2013-03-29. Retrieved 2022-05-06.
- ^ "Kachamak Recipe". www.food.com. Retrieved 2022-05-06.
- ^ "Kachamak /Polenta Balkan style/". SooFoodies. Retrieved 2022-05-06.
- ^ Reznic, Michal. "Mamaliga (Romanian Polenta)". Jamie Geller. Retrieved 2022-05-06.
- ^ "Mămăligă: A Romanian-Style Cornmeal Porridge Similar to Polenta". The Spruce Eats. Retrieved 2022-05-06.
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- ^ "Smooth and Creamy Polenta Recipe". Serious Eats. Retrieved 2022-05-06.
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- ^ "Hutsul Dish Banosh/ Banush Recipe". Chef's Pencil. 20 April 2022. Retrieved 2022-05-06.
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- ^ "Banush - Recipe With Photo | Recipes 2022". Culinary food recipes. Retrieved 2022-05-06.
- ^ a b Blazes, Marian. "Masarepa - - Precooked Corn Flour for Making Arepas". About Food. Archived from the original on December 20, 2016. Retrieved July 8, 2015.
- ^ "Masarepa (Arepa Flour)". My Colombian Recipes. 2009-02-12. Retrieved 2022-05-06.
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- ^ Jenny (2014-10-10). "Mais pap (Korenmeel pap)". Surinamcooking (in Dutch). Retrieved 2024-05-24.
- ^ Suzzanna. "Corn Dogs". Allrecipes. Retrieved 2022-05-06.
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- ^ "Fried Cornmeal Mush Recipe". Allrecipes. Retrieved 2018-11-26.
- ^ "A Southern Comfort: Fried Cornmeal Mush". The Spruce Eats. Retrieved 2022-05-07.
- ^ "Samp - Recipe". www.cooks.com. Retrieved 2018-11-26.
- ^ "Makki Ki Roti Recipe - Punjabi Makki Di Roti in 10 Easy Steps". foodviva.com. Retrieved 2022-05-07.
- ^ "Makki ki roti". RuchisKitchen. 2021-01-12. Retrieved 2022-05-07.
External links
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- Maize streak virus
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- By country
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