Cornmeal

• Cornmeal porridge - a popular meal served for breakfast in Jamaica.[14]
• Cou-cou - part of the national dish of Barbados, "cou-cou and flying fish".[15]
• Funche - a typical breakfast in Puerto Rico cornmeal cooked with coconut milk, milk, raisins, butter, cloves, vanilla, ginger, sugar or honey and topped with fruit and cinnamon. There's also a savory funche made with cornmeal, coconut milk, chicken stock, sofrito and other ingredients. These are usually served with fish.[16][17]
• Funchi also known as fungi/fungee - a cornmeal mush cooked and cooled into a stiff pudding, sometimes eaten with saltfish or pepperpot. It is consumed on the island of Curaçao and is part of the national dish of Antigua and Barbuda.[18][19]
• Mayi moulen - a cornmeal dish in Haiti often cooked with fish or spinach. Can be eaten with avocado.[20]

• Tie Bing (貼餅 sticking bread) - This product can either be fluffy like a mantou or more flatbread-like. It is traditionally stuck around the outer rim of a large wok while meat or fish is being cooked. Generally, an alkalizing agent such as baking soda is added to increase the nutrient value. It is also found in northern China.[21]
• Corn congee (棒子麵粥) - A porridge made from plain cornmeal. It is normally thinner than grits or polenta and is often eaten with Chinese pickles.[22][23]
• Wo tou (窩頭 nest head) - Shaped like a hollow cone, this cornbread looks like a bird's nest, after which it is named. It is commonly eaten in northern China, and may contain dried jujubes and other flavoring agents.[24][25][26]

Southern Africa's Nshima cornmeal (top right corner), served with three relishes.

• Tuwo masara - Northern Nigeria[27][28]
• Mielie-meal or maize meal - Southern Africa[29]
• Nomadi - Democratic Republic of the Congo[30]
• Nshima or bwali - Zambia[31][32][33]
• Nsima - Malawi[34][35]
• Oshifima or Oshimbob - Namibia[36][37]
• Sadza - Zimbabwe[38][39][40]
• Ugali - Great Lakes (sima and posho in Uganda)[41]
• Recipes that may use cornmeal as an additional ingredient are fufu (foufou) in Central and West Africa.

• Arapash or harapash - Albania (similar to the Romanian style but often combined with lamb organs, or/and goat cheese)[42]
• Farina di granturco - Italy (not the same as farina, which is made from wheat)[43]
• G'omi (Georgian: ღომი, romanized: ghomi), mchadi (Georgian: მჭადი), tchvishtari - Georgia (g'omi is similar to polenta, mchadi - cornbread, tshvishtari - cheese cornbread). Known by different names in local languages (Abkhazian: абысҭа abysta, Adyghe: мамрыс mamrys, Ingush: журан-худар juran-hudar, Nogai: мамырза mamyrza, Ossetian: дзыкка dzykka or сера sera), it is also widespread in other Caucasian cuisines.[44][45]
• Kachamak (качамак) - Bulgaria, North Macedonia and Serbia[46][47]
• Mălai - Romania (the cornmeal itself; prepared as mămăligă)[48][49]
• Polenta - southern Europe, especially North Italy[50][51][52]
• Banush - Ukraine (the dish prepared from cornmeal with added śmietana, topped with pork rind or mushrooms and bryndza etc. The dish is popular in the Carpathian region of western Ukraine)[53][54][55]

• Soor - Somalia[56][57]
• Cornmeal is also often used as an additional ingredient in the preparation of injera or lahoh, flatbread that is traditionally eaten in the countries of the Horn of Africa (Djibouti, Eritrea, Ethiopia and Somalia) and nearby Yemen.[58][59][60][61]

• Ugali - Kenya, Uganda, Tanzania[62]
• Cornmeal is a staple food in the East Africa region. It is used to make Ugali and Uji.[63]

• Poudine maïs - Mauritius[64][65]

This is a local dessert dish made from maize flour in which milk, sugar, dried sultanas and cardamon powder are cooked together. The cooked paste is poured on a tray and coconut powder is sprinkled thereon and left to cool. This dessert is often cut into triangular shapes and can be bought from food vendors in the streets of Port Louis and also in market fairs around the island.

Grindstones inside Mingus Mill, in the Great Smoky Mountains of North Carolina. Corn is placed in a hopper (top right) which slowly feeds it into the grindstone (center). The grindstone grinds the corn into cornmeal, and empties it into a bucket (lower left). The grindstones are turned by the mill's water-powered turbine.

• Fubá - Brazil[66][67]
• Masarepa - Soaked and cooked corn, ground fine into a flour, used in Venezuela and Colombia to make arepas and empanadas.[68][69]
• Polenta - a typical dish in many countries, including Argentina, Brazil, Paraguay and Uruguay.[70]

A corn muffin

• Masa or Masa harina - Nixtamalized corn used for making tamales and tortillas in Central America, Mexico, and South America.[68]
• As a batter for a fried food, such as corn dogs[71][72]
• Made into bread, as in corn fritters, cornbread, hushpuppies, jonnycakes, or spoonbread[73][74][75]
• As breading for fried or baked foods, such as fried fish
• As a breakfast cereal ingredient
• Cheese curl-type snack foods, such as Cheetos and Cheezies
• In corn chips such as Fritos, but not tortilla chips or corn tortillas, which are made from nixtamalized maize flour
• Peameal bacon, back bacon rolled in cornmeal, known colloquially in the U.S.A. as ‘Canadian bacon’
• As a release agent to prevent breads and pizza from sticking to their pans when baking
• As grits[76][77][78]
• As a porridge, such as cornmeal mush, which is often then sliced and grilled[79][80]
• Known as "samp", it was used in colonial times as a kind of porridge.[81]

• Makki di roti - a traditional Punjabi bread often eaten with saag in Punjab province of northern India and eastern Pakistan[82][83]

In parts of northern India and Pakistan ground corn flour is used to make thick slabs of bread which can be eaten with a wide variety of curry dishes or it can be coated in clarified butter or ghee and eaten with yogurt or lassi which is a yogurt based drink especially in summer.