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A variety of cornmeal made from blue corn. A roasted version is known as “blue atole flour”. Blue cornmeal has more protein than other types of cornmeal and baked goods take on a purple coloration when it is used.

A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn.

A type of cornmeal bread that originated in colonial New England. It is one of the few cornmeal yeast breads, although it contains a large portion of wheat flour, which is necessary for the bread to properly rise.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.

An Italian cornmeal dish that is generally enriched with eggs, butter, cream or cheese. The dish is cooked and served hot with butter, cheese or sauce, but is often cooled, allowing it to harden, and then sliced to be fried, grilled, broiled or baked.

Made from cornmeal and other ingredients, a Corn Cake can be one of several different food items. It can be made as a small, round-shaped food with a mild corn flavor that is often served like a pancake for breakfast or for lunch.

A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal.

A type of pancake that is made with cornmeal, seasonings, and either water or milk and cooked on a griddle or in a frying pan like a regular pancake.

A type of pudding which is made with cornmeal, milk, molasses, butter, and seasonings which are cooked together in a saucepan and then baked until the pudding sets.

A deep-fried fritter made with a batter usually consisting of cornmeal, milk, eggs, onions, and seasonings.

A frankfurter that is traditionally placed on a stick, coated with a corn-based batter (cornmeal or cornbread), and fried or baked to create a fun snack or meal.

Types of grain that have been coarse ground to provide a gritty mixture for a baking ingredient. Common types of meal are cornmeal, farina and semolina.

A spicy Mexican dish consisting of various ingredients, such as ground meat, beans, ripe olives, vegetables and seasoning, wrapped in cornmeal dough.

A sausage made from scraps of cooked pork head, pork cheeks, and organ meat that have been ground and combined with cornmeal or oatmeal, strained broth, sage, onions, and other seasonings.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

A type of sausage made from scraps of cooked pork combined with oatmeal that usually tastes the best when it is fried.

A variety of flour made from blue corn. It is often used for a number of Mexican dishes including tortillas, tamales, and dumplings.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration for seasonal displays, especially during the autumn months.