Cornmeal
Used in 2 recipes on RecipeWiki.
Cornmeal is dried maize ground to a meal, and this page covers both fine cornmeal and medium stoneground. The grind matters. Fine cornmeal gives a smooth, tender dough, which is what Festival, the slightly sweet Jamaican fried dumpling, needs. Medium stoneground keeps a gritty, toothsome texture and a fuller sweet-corn flavour that defines Skillet Cornbread, especially baked in a preheated pan so the edges crisp. Do not confuse it with cornflour, the fine white starch used for thickening, which will not work here. Stoneground meal contains more of the oily germ, so store it airtight and use it within a few months.
Most often cooked with
Baking powderRecipes with cornmeal
Festival
Slightly sweet cornmeal dumplings rolled long, fried until crisp outside and cakey within, and eaten with anything fried or jerked.
Caribbean
Side dishes
Vegetarian
Skillet Cornbread
A savoury all-cornmeal bread baked in a preheated cast-iron pan, so the batter hits hot fat and sets a crust as it lands.
Bread
Southern US
American