Meal

Grain

Meal

Corn meal is a coarse grind for coatings and rustic baking where texture shows. Toast for aroma; store cool if oily; blend with wheat when structure needs gluten. Even thickness matters more than elaborate marinades for consistent doneness.

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Characteristics

Preparations

BakedBoiledCooked

Traits

CoarseHeartyRusticStarchy

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 360

Amount per 100 g

  • Total Fat 2.59 g
  • Saturated Fat 0.49 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.52 g
  • Polyunsaturated Fat 1.21 g
  • Cholesterol 0 mg
  • Sodium 4.74 mg
  • Salt 0.01 g
  • Total Carbohydrate 67.2 g
  • Dietary Fibre 3.97 g
  • Total Sugars 1.01 g
  • Complex / starch 66 g
  • Protein 10.6 g
  • Water 10.8 g
Detailed nutrients

Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.

History

Cold storage and transport made corn a year-round kitchen staple in many regions, including named meal portions.

Cooks bought prepped forms of corn for speed while markets still sold whole produce, including named meal portions.

Market gardeners and growers selected corn for flavour, yield and keeping quality, including named meal portions.

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