Whole grain, dry corn kernels, that have been ground into a fine, medium or coarse meal.
Dried field corn ground into a coarse flour. Used to make creamier polentas, this flour is most commonly used in cornbreads, tortillas and corn chips.
Cornmeal is also known as maize flour. It is produced from corn and can have a texture that's either fine or coarse. You can combine it with flour to make bread.
Dried, ground corn kernels (typically of a variety known as dent); has a white, yellow or blue color, gritty texture, slightly sweet, starchy flavor and available in three grinds (fine, medium and coarse); used in baking, as a coating for fried foods or cooked as polenta.
a granular flour ground from dried kernels of yellow or white corn, has a sweet, robust flavor. Commercial cornmeal is available in fine or coarse grinds. Stone-ground cornmeal, made from whole kernels, produces a richer flour.
Cornmeal comes in three colors: yellow, white, and blue. Look for stone-ground meals, which contain the flavorful germ, lost in many of the supermarket varieties. Yellow cornmeal retains more carotene than the white and is generally more flavorful, but for the most part, the two are interchangeable.
Coarsely ground corn. Nowadays, the corn is ground after removing the hull and germ. Although this lowers its vitamin A content, this formula keeps better because of its lower fat content.
Cornmeal is flour ground from dried maize (corn), and is a common staple food in many regions of the world.