Cornmeal, maize meal, corn flour, maize flour - it's all a bit confusing figuring out what the difference is between them all. Really, there isn't much difference other than:
A) The coarseness of the ground grain.
B) Whether the husks and/or germ have been included or removed.
The grade of flour used in cooking can give different results in your cooking. Certain cornmeal/maize flour recipes call for a particular type of ground corn for best results.
Note that polenta is just another word for coarse yellow cornmeal.
Organic Medium-Ground Corn Meal.
Makes tasty polenta and corn based breads and cakes.
Ground yellow cornmeal.
- Suitable for making polenta and cornbreads.
- Coarsely ground.
Fine, pale yellow cornmeal (maize flour).
- Finer flour for polenta and cornbread recipes.
- Very fine. Sometimes called maize flour (not the same as cornflour).
Super-fine Organic Yellow Corn Flour
This corn flour can be used to make flat breads, gluten free breads and mixed with other flours to make pastry.
|Gluten-tested, fine cornmeal. Used to make cornbreads and tortillas. |
Semi coarse white maize meal
- Used in flat breads, pancakes and tortillas.
- Similar to corn meal.
- Medium in coarseness.
Fine flour made from Purple Corn
Originating from Peru, with a high antioxidant content - it is high in Anthocyaninins. Medium-fine, for mixing into corn breads and other foods.
Ultra fine, starchy cornflour
- Used to thicken sauces, liquidy foods.
- Can be used to make batter and coatings.
- Use to make a roux or béchamel.
- Gluten-free and great value.
Cornstarch / Maize Starch / Cornflour.
- Thicken sauces and mixtures.
Cornmeal and Polenta RecipesPolenta cake and cornbreads!
| ||Polenta is a particular type of coarse cornmeal that has a wide range of uses:
- Use to make cornbreads and flatbreads.
- Use as an alternative to mashed potato.
- Make polenta cakes and desserts.