Cornmeal Meaning: Definition, Examples, and Translations
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cornmeal
[ˈkɔrnˌmil ]
Definition
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
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Interesting Facts
Culinary Uses
- Cornmeal is a key ingredient in cornbread, a popular dish in Southern cooking.
- It is used for making polenta, an Italian dish that can be creamy or allowed to set and slice.
- Cornmeal can be sprinkled on baking sheets to prevent sticking and add a crunchy texture to baked goods.
Historical Origins
- Native Americans have been using ground corn for thousands of years, with many traditional dishes rooted in their cultures.
- Corn was domesticated over 9,000 years ago in southern Mexico, evolving into the different varieties we see today.
- The introduction of cornmeal to Europe helped diversify diets and influenced many regional cuisines.
Nutrition
- Cornmeal is a good source of carbohydrates and provides some dietary fiber, helping with digestion.
- It contains essential nutrients like magnesium, which supports muscle function and heart health.
- Unlike many refined flours, cornmeal retains more nutrients due to the grinding process, especially when made from whole grains.
Cultural Impact
- In the U.S., cornbread is a staple in Southern cuisine, often served with meals like chili and fried chicken.
- Different regions have unique ways of preparing cornmeal dishes, such as 'arepas' in Venezuela and 'tamales' in Mexico.
- Cornmeal has also appeared in literature and folk tales, symbolizing sustenance and home cooking across cultures.
Manufacturing & Industry
- Today, cornmeal production is a significant industry, especially in the United States, where corn is a major crop.
- Advancements in milling technology have allowed for finer and more consistent textures in cornmeal production.
- Food regulations in various countries ensure that cornmeal is safe for consumption, including testing for contaminants.
Origin of 'cornmeal'
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.