cupped handful of cornmeal for each serving
Cornmeal is a good source of carbohydrates and B vitamins, particularly B6 and thiamine. It also contains dietary fiber, especially in whole-grain or stone-ground varieties, and is naturally gluten-free.
About
Cornmeal is a coarsely or finely ground flour derived from dried corn (maize, Zea mays), a cereal grain native to Mesoamerica and domesticated approximately 9,000 years ago. The kernels are dried and milled to varying degrees of fineness, ranging from coarse cornmeal (used in polenta and cornbread) to fine cornmeal (used in baking and coating). Cornmeal may be made from dent corn, flint corn, or sweet corn varieties, with color variations including yellow, white, and blue depending on the corn variety used. The flavor is naturally sweet and slightly nutty, intensifying when toasted or cooked.
Cornmeal is a staple in many culinary traditions, particularly those with historical ties to the Americas, Africa, and Southern Europe. It is gluten-free and serves as a primary grain in both sweet and savory applications.
Culinary Uses
Cornmeal is used extensively across global cuisines in both sweet and savory preparations. In Italian cuisine, polenta—a porridge of cooked cornmeal—serves as a foundational dish, often topped with braises, sauces, or cheese. In American cuisine, cornmeal appears in cornbread, johnnycakes, and corn pudding. African cuisines utilize cornmeal in porridges, couscous-like preparations, and as a binding agent. The ingredient also functions as a coating for fried foods and is essential to Caribbean and Latin American cuisines, appearing in arepas, tamales, and mofongo. Fine cornmeal works well in batters, while coarse cornmeal excels in rustic breads and polenta-style dishes.