Title: Cornmeal - Wikipedia
Headings: Cornmeal
Cornmeal
Contents
Types
Regional usage
Caribbean
East Asia
Sub-Saharan Africa
Europe
Horn of Africa
East Africa
Indian Ocean
South America
North America
South Asia
See also
References
External links

Content: The grindstones are turned by the mill's water-powered turbine. Fubá - Brazil
Masarepa - Soaked and cooked corn, ground fine into a flour, used in Venezuela and Colombia to make arepas and empanadas. Polenta - a typical dish in many countries, including Argentina, Brazil, Paraguay and Uruguay. North America
A corn muffin. Masa or Masa harina - Nixtamalized corn used for making tamales and tortillas in Central America, Mexico, and South America. As a batter for a fried food, such as corn dogs
Made into bread, as in corn fritters, cornbread, hushpuppies, jonnycakes, or spoonbread
As breading for fried or baked foods, such as fried fish
As a breakfast cereal ingredient
Cheese curl -type snack foods, such as Cheetos and Cheezies
In corn chips such as Fritos, but not tortilla chips or corn tortillas, which are made from nixtamalized maize flour
As a release agent to prevent breads and pizza from sticking to their pans when baking
As grits
As a porridge, such as cornmeal mush, which is often then sliced and grilled
Known as " samp ", it was used in colonial times as a kind of porridge. South Asia
Makki di roti - a traditional Punjabi bread often eaten with saag in Punjab province of northern India and eastern Pakistan
In 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. See also
List of maize dishes
References
^ a b Herbst, Sharon, Food Lover's Companion, Third Edition, Pg. 165, Barrons Educational Series Inc, 2001
^ a b cKilbride, Philip; Goodale, Jane;