Finely ground kernels of corn yield a flour – white, yellow or (in the southwest United States) blue, depending on the type of corn used – that has a distinctive corn taste, but does not have the mealy texture one usually associates with ground corn products. It is good added to soups and stews as a thickener and can be substituted in bread recipes for a portion of wheat flour. If you feel adventurous, try using it instead of meal in cornmeal recipes – you will be inventing a new dish all your own, and one bound to taste good. See also Cornmeal.
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