Food Guts - Ingredient Information

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Nutritional Information

1 cup, cornmeal

  • Calories 442
  • Calories from Fat 39.42
  • Amount%DV
  • Total Fat 4.38g7%
  • Saturated Fat 0.616g3%
  • Monounsaturated Fat 1.157g
  • Polyunsaturated Fat 1.998g
  • Cholestreol 0mg0%
  • Sodium 43mg2%
  • Potassium 350mg10%
  • Total Carbohydrate 93.81g31%
  • Dietary Fiber 8.9g36%
  • Sugars 0.78g
  • Protein 9.91g20%
  • Calcium 1mg0%
  • Iron 23mg128%
  • Vitamin A 5%
  • Vitamin C 0%

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Cornmeal on Wikipedia:

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (March 2008) Cornmeal Cornmeal products include tortillas and taco shells.

Cornmeal is flour ground from dried corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies [1]. In the United States, the finely ground cornmeal is also referred to as cornflour[1]. However, the word cornflour denotes cornstarch in recipes from the United Kingdom.



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

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 fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes.

White cornmeal (mielie-meal) is more traditional in Africa. It is also popular in the Southern United States for making cornbread.[citation needed] Blue cornmeal is made from the rarer blue corn or by adding blue food coloring.

Regional usages

Africa: synonyms and similar side dishes

Nshima and Nsima, Zambia and Malawi respectively Nomadi, Democratic Republic of the Congo Sadza, Zimbabwe Ugali, East Africa (aka. Sima, and Posho in Uganda) Mielie-meal or mealie pap, southern Africa Recipes that may utilize cornmeal as an additional ingredient are Fufu (aka. foufou) in Central and West Africa, and Injera in Ethiopia, Somalia and Eritrea (aka Lahoh in Eritrea).


Kachamak (Bulgarian: качамак), Bulgaria Mămăligă, Romania Farina di granturco, Italy (not the same as farina which is made from wheat.) Polenta, southern Europe - especially Italy Arapash or Harapash, Albania - similar to the Romanian style but often combined with lamb organs, or/and feta cheese (like the Greek feta)

South Asia

Makki di roti, A traditional Punjabi bread often eaten with Saag in India and Pakistan

Meso- and South America

Masa, used for making tortillas, arepas and tamales in Mexico, Central America, and South America Fubá, Brazil


Cou-Cou, is part of the National dish of Barbados which goes by the name ``Cou-Cou and Flying fish.`` Funchi, a cornmeal mush consumed on the island of Curaçao Fungi, cornmeal mush cooked and cooled into a stiff pudding, ate with saltfish and/or pepperpot as part of the National Dish of Antigua and Barbuda.

North America

Grits Cornbread Spoonbread Hominy Mush Jonnycake Hushpuppy Corndog It is also used to bread fish for frying.

Other uses

As a release agent to prevent breads and pizza from sticking to their pans when baking. Cornstarch, ground from the endosperm, or white heart of the corn kernel, is used as a binder in puddings and similar foods. As a natural pesticide as some insects' digestive organs will swell after consuming cornmeal and water, causing them to die.[2] Added with a detergent in a 50/50 mix for skin decontamination. As an ingredient used for corn dog or cornbrats batter. Used to coat English muffins.


^ a b Herbst, Sharon, Food Lover's Companion, Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 ^ ``Ants: Indoor and Outdoor. FACTSHEET FROM SAFER PEST CONTROL PROJECT``. Retrieved 25 Oct 2009.