Cornmeal

Andrew Mark Cuomo ( KWOH-moh; born December 6, 1957) is an American politician, author, and lawyer serving since 2011 as the 56th governor of New York. A member of the Democratic Party, he was elected to the same position his father, Mario Cuomo, held for three terms. Born in New York City, Cuomo is a graduate of Fordham University and Albany Law School of Union University, New York. He began his career working as the campaign manager for his father, then as an assistant district attorney in New York City before entering private law practice. He founded Housing Enterprise for

Cornmeal is also often used as an additional ingredient in the preparation of injera or lahoh, flatbread that is traditionally eaten in the countries of the Horn of Africa (Djibouti, Eritrea, Ethiopia and Somalia) and nearby Yemen.


In corn chips such as Fritos, but not tortilla chips or corn tortillas, which are made from nixtamalized maize flour


  • traditional
  • province
  • northern
  • northern
  • variety
  • clarified
  • especially
  • dessert
  • sultanas
  • cardamon


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


Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa flour, which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.


Corn congee (棒子麵粥) - A porridge made from plain cornmeal. It is normally thinner than grits or polenta and is often eaten with Chinese pickles.




Blue cornmeal is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture.


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 shelf life of many months if kept in a reasonably cool place.


Arapash or harapash - Albania (similar to the Romanian style but often combined with lamb organs, or/and goat cheese)


Wo tou (窩頭 nest head) - Shaped like a hollow cone, this cornbread looks like a bird's nest, after which it is named. It is commonly eaten in northern China, and may contain dried jujubes and other flavoring agents.


Tie Bing (貼餅 sticking bread) - This product can either be fluffy like a mantou or more flatbread-like. It is traditionally stuck around the outer rim of a large wok while meat or fish is being cooked. Generally, an alkalizing agent such as baking soda is added to increase the nutrient value. It is also found in northern China.


Makki di roti - a traditional Punjabi bread often eaten with saag in Punjab province of northern India and eastern PakistanIn parts of northern India and Pakistan ground corn flour is used to make thick slabs of bread which can be eaten with a wide variety of curry dishes or it can be coated in clarified butter or ghee and eaten with yogurt or lassie which is a yogurt based drink especially in summer.


Recipes that may use cornmeal as an additional ingredient are fufu (foufou) in Central and West Africa.


Funchi also known as fungi/fungee - a cornmeal mush cooked and cooled into a stiff pudding, sometimes eaten with saltfish and/or pepperpot. It is consumed on the island of Curaçao and is part of the national dish of Antigua and Barbuda.


Masa or Masa harina - Nixtamalized corn used for making tamales and tortillas in Central America, Mexico, and South America.


White cornmeal (mielie-meal), made from white corn, is more common in parts of Africa. It is also popular in the Southern United States for making cornbread.


Poudine maïs - MauritiusThis is a local dessert dish made from maize flour in which milk, sugar, dried sultanas and cardamon powder are cooked together. The cooked paste is poured on a tray and coconut powder is sprinkled thereon and left to cool. This dessert is often cut into triangular shapes and can be bought from food vendors in the streets of Port Louis and also in market fairs around the island.


Masarepa - Soaked and cooked corn, ground fine into a flour, used in Venezuela and Colombia to make arepas and empanadas.


G'omi ( Georgian: ღომი), mchadi (Georgian: მჭადი), tchvishtari - Georgia (g'omi is similar to polenta, mchadi - cornbread, tshvishtari - cheese cornbread). Known by different names in local languages (Abkhazian: абысҭа abysta, Adyghe: мамрыс mamrys, Ingush: журан-худар juran-hudar, Nogai: мамырза mamyrza, Ossetian: дзыкка dzykka or сера sera), it is also widespread in other Caucasian cuisines.