Cookbook:Cornmeal

Cookbook | Recipes | Ingredients | Basic foodstuffs | Cereal | Corn

Cornmeal is ground up corn. It is not to be confused with cornstarch or corn masa. Both cornstarch and finely-ground cornmeal are sometimes called cornflour; thus, this term can be imprecise or vague.

Cornmeal is commonly used to keep baked goods from sticking, though it is not typically used on sweets. It most commonly used for pizza or bread.

Cornmeal can be applied to wet items, drying them off so that batter will stick. This is commonly done for deep-fat frying. When a recipe uses cornmeal in this way, you can often substitute flour or cornstarch. Some variations of the batter for deep-fat frying also contains cornmeal.

Cornmeal is an essential ingredient for corn bread and corn muffins.

Recipes using cornmealEdit