Also known as Indian Meal, corn meal is essentially whole corn kernels ground into smaller particles. The grinding process normally involves either traditional (stone) or modern (steel) grinding equipment. Stone-ground corn meal retains more of the hull and germ of a corn kernel, which results in more flavor and nutritional value. However, steel-ground corn meal has a longer shelf life than stone-ground corn meal.
Corn meal is used to produce tortillas, corn bread, muffins, fritters, hush puppies and spoon bread. It is also used as an ingredient in products such as corn meal mixes, cereals, bakery and pancake mixes and snack foods. A finer granulation of corn meal is sold as corn cones which are used in many bakery mixes or as dusting meal for pizzas, English muffins, and other similar products.
Due to corn meal’s caloric and high-quality protein content, three different corn meal products are purchased by the U.S. government for distribution under its food donation program. These products are regular corn meal, soy fortified corn meal and corn soy blend (CSB).1