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Dried corn, or maize, is processed into meal, or coarse flour, called cornmeal. Although it is ground to coarse, medium, and fine consistencies, it is not as fine as wheat flour. It is a common basic meal. Corn flour is the term used to describe very finely ground cornmeal in Mexico. Dent maize, which has a high starch content and pronounced corny texture, is used to make most yellow cornmeal, notably the sort that can be purchased in American stores. Though most often used to make cornbread, cornmeal also makes a deliciously crispy crust for fish, poultry, and mozzarella sticks.
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