Cornmeal

Cornmeal is ground maize with a noticeably gritty texture; maize flour is usually milled finer. British cornflour means pure starch used to thicken sauces, not ground maize, so it cannot replace cornmeal in a bake.

Whisk cornmeal gradually into simmering salted water to prevent lumps, then cook gently, stirring often, until thick and tender; coarse meal can take 30–45 minutes. For a firm polenta you can slice and grill, use less water and spread it in a shallow tray to cool.

Yes. Mix it with flour, baking powder, salt, milk, egg and melted butter, then bake in a hot, greased tin at about 200 °C until golden and a skewer comes out clean. A finer cornmeal gives a softer crumb; coarse meal makes it more textured.

Keep it tightly sealed in a cool, dry cupboard, away from heat and strong-smelling foods. If you buy a large amount or your kitchen is warm, store it in an airtight container in the freezer to slow the oils from turning rancid.

For polenta or porridge, maize grits or maize semolina are close substitutes, though their texture may be coarser. For cornbread, fine maize flour can work, but it absorbs liquid differently; do not use British cornflour, which is starch rather than ground maize.

Maize itself contains no gluten, so plain cornmeal is naturally gluten-free. If you need to avoid gluten strictly, choose a pack labelled gluten-free because milling and packing can introduce traces from other grains.

It gives cornbread and muffins their characteristic maize flavour, and is useful for coating fish or vegetables before frying. A light dusting on a baking tray also helps pizza dough slide and gives the base a crisp underside.

Cornmeal is the ingredient; polenta is a cooked dish traditionally made by simmering maize meal with water. Packs labelled polenta cornmeal are intended for that dish, but the grind can differ from ordinary cornmeal.