Cornmeal: meaning, definitions and examples
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cornmeal
[ ˈkɔrnˌmil ]
cooking ingredient
Cornmeal is a coarse flour made from grinding dried corn (maize). It is a staple ingredient in many culinary traditions, particularly in North America, where it is used to make cornbread, polenta, and other dishes. The texture can vary from fine to coarse, and the flavor is slightly sweet. Cornmeal is gluten-free, making it an excellent alternative for those with gluten sensitivities. Additionally, it is rich in carbohydrates and provides a good source of energy.
Synonyms
corn flour, maize flour.
Examples of usage
- I made cornbread using cornmeal.
- The recipe calls for coarse cornmeal.
- Polenta is made from cooked cornmeal.
- She added cornmeal to the bread mix.
- Cornmeal pancakes are a delicious breakfast.
Translations
Translations of the word "cornmeal" in other languages:
🇵🇹 fubá
🇮🇳 मकई का आटा
🇩🇪 Maismehl
🇮🇩 tepung jagung
🇺🇦 кукурудзяне борошно
🇵🇱 mąka kukurydziana
🇯🇵 コーンミール
🇫🇷 farine de maïs
🇪🇸 harina de maíz
🇹🇷 mısır unu
🇰🇷 옥수수 가루
🇸🇦 طحين الذرة
🇨🇿 kukuřičná mouka
🇸🇰 kukuricná múka
🇨🇳 玉米粉
🇸🇮 koruzna moka
🇮🇸 maískorn
🇰🇿 жүгері ұны
🇬🇪 კარტოფილის ფქვილი
🇦🇿 qarğıdalı un
🇲🇽 harina de maíz
Etymology
The term 'cornmeal' originates from the combination of 'corn', which in Middle English referred to any grain, and 'meal', derived from Old English 'melu', meaning 'flour' or 'ground grain'. Corn (Zea mays) is a cereal grain native to the Americas and has been a significant part of indigenous diets for thousands of years. After its introduction to Europe in the 15th century, cornmeal became a fundamental ingredient in various cuisines. As corn spread across the globe, its flour was embraced for its versatility and flavor, particularly in dishes like cornbread in the southern United States and polenta in Italy. The popularity of cornmeal continues due to its gluten-free quality and as a staple in many traditional recipes.