Talk:Cornmeal

Merger proposal

I propose to merge the information from Blue corn meal into this article as the former article has significant overlap, and probably doesn't have sufficient notoriety or information for a stand alone article. If their are no objections in the next few weeks I will go ahead with the merger. Glorioussandwich (talk) 07:57, 16 March 2011 (UTC)

corn meal/flour

The article references corn flour as a synonym to cornmeal. Might cornflour be more finely milled? —Preceding unsigned comment added by 75.22.108.58 (talk) 01:31, 8 May 2008 (UTC)

  Yeah, in many regards cornflour is another name for the finely milled cornmeal. --Housetruck247 (talk) 00:15, 22 May 2009 (UTC)

maizemeal

[removed flippant profanity-laced diatribe against Britishers. Greetings from USA to our friends across the pond. Donald Griggs, SC, USA]

insecticide

I believe that a reference is needed here. The links given do not cite anything to prove that cornmeal can kill any insects because of an inability to digest the product.Laurieschmid (talk) 19:06, 26 August 2008 (UTC)

You're right. If you can't find any evidence to support that claim, feel free to delete it. Leena (talk) 21:02, 26 August 2008 (UTC)

Rodenticide

is mentioned as a Rodenticide, SvenAERTS (talk) 23:25, 6 September 2022 (UTC)

Gluten in cornmeal

This site states that during the manufacture of cornflour the gluten is removed. Does this mean that cornmeal contains gluten?

Cornmeal Bomb

On an episode of CSI someone made a bomb using cornmeal. Is this really possible? —Preceding unsigned comment added by 134.29.154.226 (talk) 13:54, 23 January 2009 (UTC)

Does cornmeal contain cholesterol? Isn't it a fact that only items from animal sources contain cholesterol? —Preceding unsigned comment added by 117.196.74.26 (talk) 08:13, 25 August 2010 (UTC)

Yellow vs. white

What is the difference between yellow corn meal and white corn meal? I don't see an explanation of this in the article. RJFJR (talk) 15:41, 26 May 2011 (UTC)

It depends on what variety of corn you start with, yellow corn yields yellow corn meal, white corn gives white cornmeal. It's mainly a regional preference; they cook the same and as far as I know there is no notable difference in nutrition or taste going on color alone.Glorioussandwich (talk) 15:09, 28 May 2011 (UTC)

As Glorioussandwich says, it depends on the variety. However, commercially speaking, one of them is harder (can't remember which one), therefor more wear and tear on milling equipment. There is a slight different in taste and texture, but this is hardly noticeable once eaten together with the accompaniments/ sauces etc. Rui ''Gabriel'' Correia (talk) 15:13, 12 June 2011 (UTC)

Regional Usages

The saection on Regional Usages mixes up terns that refer to either the substance (maize meal) or to products/ dishes prepared from it - see for example "polenta" and "Farina di granturco": "polenta" is made from "Farina di granturco". The African terms mostly refer to the same thing, a cooked dish like polenta, just in different languages. Rui ''Gabriel'' Correia (talk) 15:20, 12 June 2011 (UTC)

Mealie-meal is similar to grits

Grits in USA are similar to the Mealie-meal of Africa

Oshifima in Namibia

I thought oshifima is usually from pearl millet, not corn/maize. See http://en.wikipedia.org/wiki/User:Helena101 . — Preceding unsigned comment added by 64.131.207.246 (talk) 20:31, 29 October 2013 (UTC)

External links modified

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