Maize

Yes. Maize is the name used for the cereal plant and its grain in many parts of the world; corn is a common name for the same food, especially in everyday cooking.

Soak the kernels overnight in plenty of water, drain them, then simmer in fresh water until tender; this can take one to two hours. Older or especially hard kernels may need longer.

Masa harina is made from maize treated with an alkaline solution, then dried and ground; it forms a dough for tortillas and tamales when mixed with water. Ordinary maize flour is not treated this way and usually will not make the same pliable dough.

Keep dry kernels in an airtight container in a cool, dry cupboard, away from sunlight and moisture. Once cooked, refrigerate them in a covered container and use within three to four days.

Maize is ground into polenta, masa harina for tortillas and tamales, and maize meal for dishes such as cornbread. Whole kernels are also used in soups and stews, while a particular type of maize pops to make popcorn.

Not as a direct one-for-one swap in most baking: maize flour has no gluten, so doughs and loaves can be crumbly. Use a recipe designed for maize flour, or replace only part of the wheat flour and add a suitable binder if the recipe calls for one.

Maize itself contains no gluten, but flour and other maize products can pick up traces during processing or packing. If avoiding gluten is essential, choose a product specifically labelled gluten-free.