corn meal

Cornmeal is a coarsely or finely ground flour produced from dried corn (maize, *Zea mays*), a staple grain domesticated in Mesoamerica over 9,000 years ago. The kernels are typically dried, sometimes treated with alkali in a process called nixtamalization, and then ground to varying degrees of fineness. The resulting product ranges from coarse polenta-style grinds to fine flour, with a subtly sweet, earthy flavor profile. Color varies from pale yellow to deep golden, depending on the corn variety used, with white and blue corn varieties also producing distinct cornmeal products valued in regional cuisines.

The nutritional composition and texture of cornmeal are influenced by whether the germ and bran have been removed during processing. Stone-ground and whole-grain cornmeals retain these nutrient-rich components, while refined versions are more shelf-stable but nutritionally diminished.

Cornmeal is a foundational ingredient across American, Mediterranean, and Latin American cuisines. It serves as the base for polenta in Italian cooking, where it is cooked into a thick porridge and often served creamed, fried, or baked. In the American South and Appalachia, cornmeal is essential for cornbread, johnnycakes, and traditional corn puddings. Latin American cuisines use cornmeal and its nixtamalized counterpart (masa) in arepas, tamales, and tortillas. Cornmeal also functions as a coating for fried foods, a thickening agent in soups and stews, and an ingredient in baked goods. The coarseness of the grind determines application: coarser meals suit polenta and coatings, while finer cornmeal works best in breads and batters.