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to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. In
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in Italy and is also a traditional dish and bread substitute in
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and
Louisiana, very finely ground cornmeal is referred to as
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80:(or masa flour), which is used for making
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92:. Boiled cornmeal is called
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111:More selected ingredients
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72:(a process known as
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48:corn (maize)
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126:Food portal
78:masa harina
52:staple food
18:Portal:Food
65:corn flour
90:tortillas
70:limewater
120:Category
39:Cornmeal
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98:Romania
94:polenta
86:tamales
54:and is
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82:arepas
60:Mexico
56:ground
44:flour
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