Corn meal

Corn meal is a type of flour made from dried maize (or corn). The grinding process can be done in a variety of ways, each producing a different texture and color, ranging from fine to coarse and white to yellow. Corn meal is a staple food in many parts of the world and is used in a variety of culinary applications.

History

Corn meal has been a staple food in many cultures for thousands of years. The Native Americans were the first to cultivate maize and used stone tools to grind the kernels into meal. This technique was later adopted by European settlers, who introduced the crop to the rest of the world.

Production

The production of corn meal involves the drying of maize kernels, followed by grinding. The dried kernels are ground using either a stone or steel mill. The type of mill used can affect the texture of the final product. Stone-ground corn meal retains some of the hull and germ, giving it a more robust flavor and higher nutritional content. Steel-ground corn meal, on the other hand, is more refined and has a longer shelf life.

Uses

Corn meal is used in a variety of dishes around the world. In the United States, it is commonly used to make cornbread, corn muffins, and cornmeal pancakes. In Italy, it is used to make polenta, a type of cornmeal porridge. In Africa, it is used to make ugali, a type of cornmeal mush.

Nutritional Value

Corn meal is a good source of fiber, vitamin B complex, and iron. It is also low in fat and cholesterol, making it a healthy choice for those looking to maintain a balanced diet.

See Also

• Maize
• Flour
• Polenta
• Cornbread