Cornmeal

Cornmeal is a coarse flour made from dried maize (corn) kernels that have been ground. It is a staple food in many parts of the world, particularly in the Americas. The fineness of the grind can vary, producing different textures in finished foods.

Cornmeal is used as a thickening agent in dishes like polenta and as a base for baked goods such as cornbread and muffins. It provides structure and a slightly gritty texture. In some processed foods, it can be used as a coating or as part of an extruded product.

Cornmeal is a grain product and a source of carbohydrates and some fibre. It is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The UK government's Eatwell Guide recommends that starchy carbohydrates like those found in cornmeal should form the basis of meals, with an emphasis on whole grain varieties. There are no widespread controversies regarding the consumption of cornmeal at typical dietary levels.