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. It is more perishable, but will store longer if refrigerated. However, it too can have a shelf life of many months if kept in a reasonably cool place.
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.
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.
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.