Share on Facebook Share on Twitter Email
Answers.com

cornmeal

 
Dictionary: corn·meal  corn meal (kôrn'mēl') pronunciation
also n.
Meal made from corn, used in a wide variety of foods. Also called Indian meal.


Search unanswered questions...
Enter a question here...
Search: All sources Community Q&A Reference topics

Dried corn kernels that have been ground in one of three textures-fine, medium or coarse. There are two methods of grinding. The old-fashioned water-ground (also called stone-ground) method-so named because water power is used to turn the mill wheels-retains some of the hull and germ of the corn. Because of the fat in the germ, water-ground cornmeal is more nutritious, but won't keep as long and should be stored (up to 4 months) in the refrigerator. Water-ground cornmeal is available at natural food stores and some supermarkets. The newer style of milling is done by huge steel rollers that remove the husk and germ almost completely. The product can be stored almost indefinitely in an airtight container in a cool, dry place. Water-ground or stone-ground cornmeal is usually so labeled; steel-ground cornmeal rarely carries any designation on the package. Cornmeal is either yellow, white or blue, depending on the type of corn used. Yellow cornmeal has slightly more vitamin A than white. Blue cornmeal is usually available only in specialty markets or the gourmet section of some supermarkets. However, there are an increasing number of blue-corn products available such as blue-cornmeal flakes and chips. See also corn flour.

Nutritional Values: The Nutritional Value for: cornmeal
Top

Description Quantity Energy
(calories)
Carbs
(grams)
Protein
(grams)
Cholesterol
(milligrams)
Weight
(grams)
Fat
(grams)
Saturated Fat
(grams)
bolted, dry form 1 cup 440 91 11 0 122 4 0.5
degermed, enrched, cook 1 cup 120 26 3 0 240 0 0
degermed, enriched, dry 1 cup 500 108 11 0 138 2 0.2
whole-ground, unbolt, dry 1 cup 435 90 11 0 122 5 0.5
Wikipedia: Cornmeal
Top
Cornmeal
Cornmeal products include tortillas and taco shells.

Cornmeal is flour ground from dried corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies[1]. In the United States, the finely ground cornmeal is also referred to as cornflour[1]. However, the word cornflour denotes cornstarch in recipes from the United Kingdom. Cornmeal can also be used to make certain savoury snacks.

Contents

Types

Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.

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 fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes.

White cornmeal (mealie meal) is more traditional in Africa. It is also popular in the Southern United States for making cornbread. Blue cornmeal is made from the rarer blue corn or by adding blue food coloring.

Regional usages

Africa: synonyms and similar side dishes

Europe

  • Kachamak (Bulgarian: качамак), Bulgaria
  • Mămăligă, Romania
  • Farina di granturco, Italy (not the same as farina which is made from wheat.)
  • Polenta, southern Europe - especially Italy
  • Arapash or Harapash, Albania - similar to the Romanian style but often combined with lamb organs, or/and feta cheese (like the Greek feta)

South Asia

Meso- and South America

Caribbean

  • Cou-Cou, is part of the National dish of Barbados which goes by the name "Cou-Cou and Flying fish."
  • Funchi, a cornmeal mush consumed on the island of Curaçao
  • Fungi, cornmeal mush cooked and cooled into a stiff pudding, ate with saltfish and/or pepperpot as part of the National Dish of Antigua and Barbuda.

North America

Other uses

References

  1. ^ a b Herbst, Sharon, Food Lover's Companion, Third Edition, Pg. 165, Barrons Educational Series Inc, 2001
  2. ^ "Ants: Indoor and Outdoor. FACTSHEET FROM SAFER PEST CONTROL PROJECT". http://www.spcpweb.org/factsheets/AntsFactsheet.pdf/. Retrieved 25 Oct 2009. 

Translations: Cornmeal
Top

Dansk (Danish)
n. - majsmel

Nederlands (Dutch)
maïsmeel

Français (French)
n. - farine de maïs

Deutsch (German)
n. - Maismehl

Ελληνική (Greek)
n. - καλαμποκάλευρο

Italiano (Italian)
polenta, farina di granturco

Português (Portuguese)
n. - fubá (m)

Русский (Russian)
кукурузная мука

Español (Spanish)
n. - harina de maíz

Svenska (Swedish)
n. - majsmjöl, majsena

中文(简体)(Chinese (Simplified))
玉蜀黍粉, 麦片, 玉米片

中文(繁體)(Chinese (Traditional))
n. - 玉蜀黍粉, 麥片, 玉米片

한국어 (Korean)
n. - 맷돌에 탄 옥수수나 보리

日本語 (Japanese)
n. - オートミール, コーンミール

العربيه (Arabic)
‏(الاسم) حبوب ذرة خشنه الطحن‏

עברית (Hebrew)
n. - ‮קמח תירס‬


 
 
Learn More
cush (culinary)
corn bread
corn chip

Is cornmeal good for you? Read answer...
Does cornmeal have corn in it? Read answer...
What is cornmeal used for? Read answer...

Help us answer these
What is the benefit of cornmeal?
What can be substituted for cornmeal?
How do you grind cornmeal?

Post a question - any question - to the WikiAnswers community:

 

Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
Answers Corporation Nutritional Values. © 1999-2009 by Answers Corporation. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Cornmeal" Read more
Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved.  Read more