Ingredient encyclopedia
Cornmeal
Ground maize rests on the Indigenous American history of corn domestication.
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US season & availability
A year-round pantry ingredient; harvest and processing vary by origin.
How to choose
Use cornmeal, not cornstarch; masa harina is another processed product.
How to store
Seal in a cool, dry cupboard away from moisture and pests. Follow the product’s date and storage label.
Prep with confidence
Mix the batter just until combined; grind size affects cornbread texture.
Nutrition reference · per 100 g
Food form in this reference: Dry yellow cornmeal, degermed and enriched
Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.
100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.
- Fiber
- 3.9 g
- Sodium
- 7 mg
- Protein
- 7.11 g
- Fat
- 1.75 g
- Carbohydrate
- 79.45 g
- Energy
- 370 kcal
More reported vitamins & minerals
- Vitamin A (RAE)
- 11 µg RAE
- Iron
- 4.36 mg
- Vitamin C
- 0 mg
- Calcium
- 3 mg
- Potassium
- 142 mg
USDA reference food (original record): Cornmeal, degermed, enriched, yellow
USDA FoodData Central · SR Legacy · FDC ID 168867 · 100 g
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Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.
Skillet Cornbread
40 min · Original servings: 8
Open recipe →Creamy Polenta with Mushrooms
35 min · Original servings: 4
Open recipe →Put a table together
Bring something good
Beans make the pot hearty; cornbread catches the sauce. Tart cranberry and creamy brie finish in small bites. Vegetarian, not vegan; contains dairy, egg and wheat.
A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.