Cornmeal is a meal ground from dried maize. It is a staple food, and is ground to fine, medium, and coarse consistencies. In the United States, very finely ground cornmeal is also referred to as corn flour. When fine cornmeal is made from maize that has been soaked in a solution, e. g. limewater, it is called masa. There are various types of cornmeal, Blue cornmeal is light blue or violet in color and it is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have ground into a fine or medium texture. Steel-ground yellow cornmeal, which is mostly in the United States, has the husk. It is conserved for about a year if stored in a container in a cool. Stone-ground cornmeal retains some of the hull and germ, lending a little more flavor and it is more perishable, but will store longer if refrigerated. However, it too can have a life of many months if kept in a reasonably cool place. White cornmeal, made from corn, is more common in parts of Africa. It is also popular in the Southern United States for making cornbread, cou-cou - part of the national dish of Barbados, cou-cou and flying fish. Funchi also known as fungi/fungee - a cornmeal mush cooked and cooled into a stiff pudding and it is consumed on the island of Curaçao and is part of the national dish of Antigua and Barbuda. Tie Bing - This product can either be fluffy like a mantou or more flatbread-like and it is traditionally stuck around the outer rim of a large wok while meat or fish is being cooked. Generally, an agent such as baking soda is added to increase the nutrient value. It is also found in northern China, corn congee - A porridge made from plain cornmeal. It is normally thinner than grits or polenta and is eaten with Chinese pickles. Wo tou - Shaped like a cone, this cornbread looks like a birds nest
Southern Africa's Nshima cornmeal (top right corner), served with three relishes.
Grindstones inside Mingus Mill, in the Great Smoky Mountains of North Carolina. Corn is placed in a hopper (top right) which slowly feeds it into the grindstone (center). The grindstone grinds the corn into cornmeal, and empties it into a bucket (lower left). The grindstones are turned by the mill's water-powered turbine.