Cornmeal(Makki ka Atta)

Cornmeal is flour grounded from dried maize. It is grounded at a medium and coarse consistency, but not as finely soft wheat flour. Finely grounded cornmeal is called corn flour in some countries. It is usually yellow in color deriving its color from the maize kernels. But it is also available in white, blue or red varieties depending on the type of grain used.

Being gluten free, cornmeal is blended with wheat flour creating a crumbly texture used in baked goods. Coarsely grounded cornmeal is an important ingredient in the North American cuisine.

Types

There are majorly four types of cornmeal:

Steel ground yellow cornmeal: It is a popularly available variety in the United States. This kind of flour has the husk and germ of the maize completely removed. It has a longer shelf life when secured in an air-tight container.

Stone grounded cornmeal: It has a part of husk and germ adding nutrient value to the recipe. It is perishable sooner unless refrigerated.

White cornmeal: It is prepared from white corn. It is more commonly found in parts of Africa. It is also used in making cornbread.

Blue or violet cornmeal: It gets a blue or violet color because of the blue corn grains used in the making. It relatively has a sweet flavor. This variety of cornmeal is grounded into a fine or medium quality.

Nutritional value

1. Unlike finely ground corn flour, cornmeal retains some of the nutrient content.
2. Yellow cornmeal is rich in antioxidants. It also prevents cancer.
3. The dietary fiber content in cornmeal helps promoting colon health and prevents constipation.
4. The fiber also reduces bad cholesterol levels.

Did you know?

Cornmeal is used to kill ants.
Cornmeal was a popular traditional food during the Mayan and Olmec civilizations.