Cornmeal

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A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn. Yellow or blue cornmeal can also be ground to a finer consistency and sold as gluten free flour that is used to make cornbread, muffins, pancakes, polenta, and tortillas. Cornmeal is very useful for gluten-free quick breads. Baked goods have a coarse, gritty texture with a granular crumb and a flavor of sweet corn. Freshly ground cornmeal is best, especially if it is stoneground, because it has more flavor than cornmeal ground using other methods. Because cornmeal contains no gluten, it must be blended with wheat flour in order to form a bread loaf.

USDA Nutrition Facts

Calories384
Protein9g
Total Fat5g
Total Carbohydrates72g
Dietary Fiber9g
Sugars1g
Potassium322mg
Sodium4mg
Calories398
Protein10g
Total Fat5g
Total Carbohydrates77g
Dietary Fiber10g
Sugars1g
Potassium443mg
Sodium4mg
Calories398
Protein10g
Total Fat5g
Total Carbohydrates76g
Dietary Fiber8g
Sugars1g
Potassium393mg
Sodium7mg

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