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Cornmeal

Cornmeal is a versatile, coarsely ground flour renowned for its distinct flavor, texture, and wide-ranging culinary applications. Derived from dried corn kernels, cornmeal is available in varying degrees of coarseness, such as fine, medium, and coarse grinds, which lend unique textures to the final product. Cornmeal is gluten-free, making it an ideal choice for those allergic or sensitive to gluten, while also adding essential nutrients, such as iron, fiber, and antioxidants, to one's diet. In homes across the globe, cornmeal serves as a staple ingredient in both sweet and savory dishes. From the classic Southern cornbread and Italian polenta to Latin American arepas and Caribbean cornmeal porridge, these dishes showcase cornmeal's capacity to adapt to a range of flavors and cooking techniques. Cornmeal's unique properties give it an essential role in recipes that require a subtle crunch or earthy nuance, enhancing otherwise simple and straightforward dishes.
#11
IN FLOUR & MEAL
370
CAL / 100G
$0.07
AVG / OZ
cornmeal
90%
CARBS
2%
FAT
8%
PROTEIN
Cornmeal FAQ
Cooking with cornmeal brings up common questions about the grind and how it impacts cooking outcomes. Many people mix up cornmeal with cornflour or cornstarch which are different in texture and uses. Also, the moisture content in cornmeal can vary, affecting the cooking process and outcome. People also struggle with achieving the right texture in cornmeal-based dishes like cornbread or polenta. To get the most out of cornmeal, it's important to understand its nature. Cornmeal absorbs liquids slowly. So, for perfect outcomes, hydrate it sufficiently before cooking. Also, using the right grind for the right dish is critical - coarse grind for polenta, medium grind for muffins and pancakes, and fine grind for dusting pizza stone or bread pans. One crucial cooking hack is to cook cornmeal in enough fluid on low heat and stir constantly to avoid lumps and achieve smooth results. Perfect cornmeal-based dishes like fluffy cornbread, creamy grits or polenta aren't difficult if cornmeal is handled with care.
Can I use cornmeal instead of cornflour?
Why is my cornbread dry and crumbly?
Why did my cornbread come out too sweet?
My polenta is lumpy, How can I prevent this?
I only have coarse cornmeal, can I use it to make cornbread?
Can I use cornmeal to make a pizza crust?
Does cornmeal tenderize meat?
Why is my cornmeal mush too loose?
What's the difference between cornmeal and polenta?
How can I add more flavor to my cornmeal dishes?
Expiration & Storage Tips
When does cornmeal expire?
Unopened, cornmeal will last for approximately one year at room temperature, or even longer if stored in the refrigerator or freezer. Once opened, the shelf life shortens significantly; store it in an airtight container at room temperature for up to six months, or freeze it for up to two years. Regardless of the storage method, remember to always check for signs of spoilage before use.
How do you tell if cornmeal is bad?
Spoiled cornmeal may develop an unpleasant, musty odor and turn a darker shade. In some cases, you might also notice signs of mold. If the cornmeal has a rancid odor, that's a pretty clear sign it's gone bad. If you're unsure, err on the side of caution and discard it. It's always better to be safe than sorry when it comes to food safety.
Tips for storing cornmeal to extend shelf life
• Keep cornmeal in a cool, dry, dark place. The pantry is a perfect spot. • Place opened cornmeal in an airtight container to keep it fresh for longer. If regularly using cornmeal, separating it into smaller containers can make it last longer as every time it’s exposed to air it becomes a bit staler. • You can store cornmeal in the refrigerator or freezer to extend its shelf life. Just make sure it's in a tightly sealed container to prevent moisture absorption.
EXPIRES WITHIN
10 - 14
MONTHS
Health Info
Macros
103g
CARBS
2g
FAT
9g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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