Cornmeal
Cornmeal
Cornmeal (/kɔːrnˈmiːl/) is a type of flour ground from dried maize (or corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies. In the United States, the finely ground cornmeal is also referred to as cornflour.
Etymology
The term "cornmeal" comes from the combination of the words "corn" and "meal". "Corn" is derived from the Old English word "corn", which referred to the small, hard seeds of a plant. "Meal" comes from the Old English word "mǣl", which meant a set time for eating.
Types of Cornmeal
There are various types of cornmeal, including:
- White Cornmeal: Made from white corn and is often used in recipes that call for a lightly colored product.
- Yellow Cornmeal: Made from yellow corn and has a slightly sweet flavor.
- Blue Cornmeal: Made from blue corn and has a nuttier flavor than the other types.
- Stone-ground Cornmeal: The corn is ground between two stones, preserving more of the hull and germ of the corn kernels.
Uses
Cornmeal is used in various cuisines worldwide. In the United States, it is associated with southern and southwestern dishes, notably cornbread and grits. Cornmeal is also used to dust the baking surface to prevent baked goods from sticking. In Italy, it is used to make polenta.
Health Benefits
Cornmeal is a good source of fiber and nutrients like iron, thiamine, and niacin. It is also gluten-free, making it a suitable option for those with Celiac Disease or gluten intolerance.
Related Terms
- Cornstarch: A fine, white powder made from the endosperm of corn kernels.
- Corn syrup: A sweet, thick liquid made from cornstarch.
- Hominy: Corn kernels that have been treated with an alkali in a process called nixtamalization.
External links
- Medical encyclopedia article on Cornmeal
- Wikipedia's article - Cornmeal
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