Cornmeal

Also called maize meal, Indian meal, corn grits‎ and maize grits‎

Cornmeal is made from dried, ground maize kernels. Cooks boil or simmer it.

Plant-based
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Grains, flours & pasta
Made from: Maize
Part used: Kernel
Cooked most in: Africa, The Americas
Top country: Nigeria
Dishes: 8 in the catalogue
Energy: 370 kcal per 100 g

Photo: Popo le Chien · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use cornmeal

Typical ways to cook or use it

Boil simmer

Nutrition

What 100 g of cornmeal holds

Per 100 g. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 8%Fat 2%Carbohydrate 90%of the macronutrients by weight

Nutrition per 100 g of cornmeal
Energy	370 kcal · 1,547 kJ
Protein	7.1 g
Fat	1.8 g
of which saturated	0.22 g
Carbohydrate	79 g
of which sugars	1.6 g
Fibre	3.9 g
Sodium	7 mg
Cholesterol	0 mg

Nutrition per 100 g of cornmeal: minerals and vitamins
Potassium	142 mg
Calcium	3 mg
Iron	4.4 mg
Magnesium	32 mg
Zinc	0.66 mg
Folate	209 µg

Source: USDA FoodData Central (food 168922), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where cornmeal is cooked

8 dishes in the catalogue use cornmeal. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list cornmeal among their ingredients.

On the table

Dishes made with cornmeal

8 dishes in the catalogue use it.

Hallaca
Venezuela
Djenkoume
Togo
Tamale
Agidi
Nigeria
Ugali
Kenya
Ogi
Nigeria
Tuwo masara (corn meal)
Nigeria
Yokh

Dish lists come from Wikidata; a dish counts when its recorded ingredients include cornmeal.

Good to know

Diet and allergens: cornmeal in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None

Family

Related forms

Made from: maize (dried, ground)

Around the world

What cornmeal is called

Names in 29 languages, from Wikidata.

Spanish
Fubá
French
semoule de maïs · polenta
Italian
farina per polenta · farina gialla
Portuguese
fubá · Bolo de fubá
German
Maisgrieß
Greek
Αλεύρι καλαμποκιού
Russian
кукурузная крупа
Polish
kasza kukurydziana
Hebrew
מאכל תירס
Chinese
粗玉米粉
Japanese
コーンミール
Korean
콘밀

Show all 29 languages

Armenian
եգիպտացորենի ալյուր
Belarusian (Taraskievica orthography)
кукурузная мука · кукурузныя крупы
Brazilian Portuguese
fubá
Catalan
farina de blat de les Índies
Cheyenne
mâhaemenépénôhéó'o
Choctaw
ta̱shfotoha
Czech
kukuřičná mouka
Esperanto
maizoŝroto
Galician
fubá
Hausa
tuwon masara
Hungarian
kukoricadara
Javanese
séreal jagung
Romanian
mălai · făină de porumb · mămăligă de porumb
Scottish Gaelic
min-bhuidhe
Slovenian
koruzni zdrob
Swedish
majsgryn · grovt majsmjöl
Traditional Chinese (Hong Kong SAR China)
粗粟米粉
Ukrainian
кукурудзяна крупа
Zulu
Impuphu yommbila

Sources and credits

Data

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
USDA FoodData Central (Foundation, SR Legacy): nutrition values (Public domain (US government work, CC0))
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos

Wikidata item: Q10286140

Photos