For corn starch known as cornflour in the UK, see Corn starch. For food of India, see Indian cuisine. It is a common staple food, and is ground to coarse, corn flour substitute, and fine consistencies, but not as fine as wheat flour can be.
Blue cornmeal is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. Steel-ground yellow cornmeal, which is common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved for about a year if stored in an airtight container in a cool, dry place. Stone-ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes.
