Corn is often considered a vegetable, but it’s actually one of the world’s most important grains based on production volume. Cornmeal (as well as corn flour and masa harina) are its widely used products. In this guide to cornmeal, we’ll explore just how useful and versatile these flours, in all their varieties, can be for cooking and baking.
Corn has long been one of the most revered crops native to the Americas, with cornmeal as one of its most important derivatives. There are several types of flour made from corn, the most common of which are various grinds of cornmeal, and of course, corn flour and masa harina.
Cornmeal and corn flours are milled from a variety of corn with a high percentage of soft starch, allowing for easy grinding. Each one creates distinctive and different dishes, despite coming from the same source.
Cornmeal vs Masa Cornmeal and corn flour are made from ground corn, and masa harina is made from nixtamalized ground corn. The process of nixtamalization gives masa harina a savory flavor that you won’t find with cornmeal.
How to Bake with Cornmeal
Cornmeal must be used in conjunction with wheat flour in yeasted bread since it contains no gluten. Replacing up to 25 percent of the flour with cornmeal adds wonderful texture.
In baking powder-risen pan bread, a quantity of wheat flour is also usually needed to improve the texture of the bread and make it less crumbly. More or less equal proportions of cornmeal and wheat flour is a good rule of thumb.
Try replacing 25 percent of the flour in cookies with cornmeal for an unusual flavor twist. Cornmeal is the basis of many classic American recipes, including the familiar pan cornbread, as well as hoecakes, johnnycakes, hasty pudding, and much more. Explore American regional cookbooks for these (as well as many other) cornmeal recipes to veganize.
Basic Cooked Cornmeal: Bring 1-quart water to a boil in a large, heavy saucepan or double boiler. Add 1/2 teaspoon salt. Begin stirring the water with a whisk while sprinkling the cornmeal in a thin, steady stream.
Once all the cornmeal is in, turn the heat to very low and cook for 20 to 25 minutes, or until the water is absorbed and the mixture is thick and smooth. It used to be called cornmeal mush, but it sounds more appetizing with its Italian name, polenta.
Polenta with Mushrooms and Chickpeas: This combo adds up to a quick, hearty vegan main dish. Get the recipe here.
How to Buy and Store Cornmeal
There are several types of cornmeal available, some better than others. The best choice to look for when shopping, (packaged or in bulk) is stone-ground, ungerminated whole cornmeal. In this case, the corn has not been stripped of its nutritious germ. Ungerminated cornmeal spoils more quickly than the refined variety found in cardboard boxes in supermarkets.
It may be best to buy whole grain cornmeal in packages, in which it will likely have retained freshness longer, and if you’re gluten free, has less of a chance of getting cross-contaminated. Bob’s Red Mill, for example, is a great brand for packaged cornmeal varieties.
Spoilage need not be a concern if you store the cornmeal in a cool, dry place and use it up within 2 to 3 months. During warm months, refrigeration is recommended.
Whole cornmeal, at its freshest, will taste moister and sweeter in bread and other baked goods than the supermarket variety. The latter is refined to increase its shelf life but yields drier, more crumbly, and less flavorful results.
Cornmeal comes in a variety of grinds, including fine (which in this case, is often labeled as corn flour), medium, and coarse. The coarser the grind, the more likely it is to have retained the nutrients present in the germ, bran, and endosperm. Cornmeal is processed with one of several methods:
- The variety of cornmeal that’s mass-produced and the one most likely found in supermarkets is ground between steel rollers and loses much of the hull and germ.
- Cornmeal labeled water-ground is ground by millstones powered with water. This implies a smaller-scale production of the meal and possibly a slightly better product, but it’s more expensive.
- Stone-ground cornmeal is what it sounds like; the dried corn kernels are ground between stones, making a somewhat coarse product that retains much of the hull and germ. This method retains more nutrients and is the type that you’re more likely to find in natural foods stores and related online sources.
- Another type of cornmeal, though less common, is labeled bolted, meaning that it had been sifted, removing some hull material, which results in the loss of some nutrients and fiber. It’s therefore not as desirable as stone-ground or water-ground meals.
If you want to choose just one, in our opinion, it would be medium stone-ground cornmeal, which is good for use in both cooking and baking and retains a good amount of nutrients.
In addition to these distinctions, there are also color differences:
- Yellow cornmeal is the most common, followed by white cornmeal, which is used more frequently in the southern United States. The flavor of white cornmeal is more delicate and slightly sweeter.
- A relative newcomer to the specialty food markets is blue cornmeal (as well as blue corn masa harina). This is a product of the American Southwest, ground, predictably, from blue corn. The color of the cornmeal is more of a slate blue with a touch of gray. Its flavor is nuttier than that of yellow or white cornmeal, and it yields moist results.
Perhaps not as visually appealing in bread and muffins as it is in tortilla chips and tortillas (which use blue corn masa harina), it is nevertheless very good in baked goods.
Masa Harina is used primarily in making corn tortillas and tamales, masa harina is made from corn kernels that have been soaked in lime (calcium hydroxide) or other alkaline substance to remove the hulls.
The hulled kernels are then dried and finely milled. Masa harina has a somewhat more distinct aroma and finer texture than cornmeal. Masa harina comes in all the cornmeal shades — yellow, white, and blue.
Masa harina is sold in 5- or 10-pound bags in supermarkets and Mexican specialty groceries. If stored in a cool, dry place, masa harina will keep well for several months.
However, unless you plan to make tortillas or tamales regularly (both rather involved productions), it has limited usage than more common cornmeal. Here’s a recipe for homemade tortillas using masa harina and another for blue corn tortillas.
Corn flour can be milled from either whole or hulled degerminated corn kernels. Its consistency is finer than that of cornmeal. It’s not as commonly available as cornmeal but may be used in some of the same ways, particularly where a finer texture is desired, such as in pancakes, cookies, and light-textured breads. Corn flour is used to make corn pasta.
Whole cornmeal is high in calcium, vitamin A, and the valuable amino acid lysine, an amino acid usually in short supply in grains. It also provides modest amounts of phosphorus and B vitamins. If you choose a whole-grain, stone-ground cornmeal, it’s a great source of fiber. Here’s a complete nutrition profile for whole-grain cornmeal.
Happily, the answer is yes. If you have great sensitivity or celiac, make sure to purchase from a source that isn’t processed in a facility where it can be cross-contaminated.
Cornmeal vs Masa – WTF?!
FAQ
Can you substitute masa for cornmeal?
What is another name for corn masa?
What’s the difference between corn masa and corn flour?
Does masa harina have the same flavor as cornmeal?
No, not really! Masa Harina uses corn that’s been soaked in an alkaline agent and it has a distinct flavor. The corn used for cornmeal hasn’t been treated like this and won’t have the same flavor as Masa Harina — so if you try to make tortillas or tamales with cornmeal most likely you’re going to be disappointed with the flavor!
Can you make masa from cornmeal?
Masa cannot be made from cornmeal, corn flour, or corn starch. It is directly made of dried corn kernels. You can make it at home if you don’t mind sweating a little. Buy dried dent corn to make Masa. Dent corn is different from sweet corn we see in the market.
What is the difference between masa flour and cornmeal?
For example, masa flour is better for making tortillas and tamales, while cornmeal is better for making cornbread and muffins. Another difference between the two is their flavor. Masa flour has a stronger corn flavor, while cornmeal has a more subtle flavor. This means that they can be used to create dishes with different flavors and textures.
Can I use masa harina instead of corn flour?
But, you can use Masa Harina as a substitute for corn flour if necessary. Note that the taste and texture will differ. Finally, Masa Harina and corn flour are gluten-free, though you need to buy corn flour labeled gluten-free as there might be a risk of cross-contamination. Corn doesn’t have gluten the way wheat does.