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Merger proposal

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I propose to merge the information from Blue corn meal into this article as the former article has significant overlap, and probably doesn't have sufficient notoriety or information for a stand alone article. If their are no objections in the next few weeks I will go ahead with the merger. Glorioussandwich (talk) 07:57, 16 March 2011 (UTC)[reply]

corn meal/flour

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The article references corn flour as a synonym to cornmeal. Might cornflour be more finely milled? —Preceding unsigned comment added by 75.22.108.58 (talk) 01:31, 8 May 2008 (UTC)[reply] 

  Yeah, in many regards cornflour is another name for the finely milled cornmeal. --Housetruck247 (talk) 00:15, 22 May 2009 (UTC)[reply]

maizemeal

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[removed flippant profanity-laced diatribe against Britishers. Greetings from USA to our friends across the pond. Donald Griggs, SC, USA]

insecticide

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I believe that a reference is needed here. The links given do not cite anything to prove that cornmeal can kill any insects because of an inability to digest the product.Laurieschmid (talk) 19:06, 26 August 2008 (UTC)[reply]

You're right. If you can't find any evidence to support that claim, feel free to delete it. Leena (talk) 21:02, 26 August 2008 (UTC)[reply]

Rodenticide

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is mentioned as a Rodenticide, SvenAERTS (talk) 23:25, 6 September 2022 (UTC)[reply]

Gluten in cornmeal

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This site states that during the manufacture of cornflour the gluten is removed. Does this mean that cornmeal contains gluten?

Cornmeal Bomb

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On an episode of CSI someone made a bomb using cornmeal. Is this really possible? —Preceding unsigned comment added by 134.29.154.226 (talk) 13:54, 23 January 2009 (UTC)[reply]

Does cornmeal contain cholesterol? Isn't it a fact that only items from animal sources contain cholesterol? —Preceding unsigned comment added by 117.196.74.26 (talk) 08:13, 25 August 2010 (UTC)[reply]

Yellow vs. white

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What is the difference between yellow corn meal and white corn meal? I don't see an explanation of this in the article. RJFJR (talk) 15:41, 26 May 2011 (UTC)[reply]

It depends on what variety of corn you start with, yellow corn yields yellow corn meal, white corn gives white cornmeal. It's mainly a regional preference; they cook the same and as far as I know there is no notable difference in nutrition or taste going on color alone.Glorioussandwich (talk) 15:09, 28 May 2011 (UTC)[reply]
As Glorioussandwich says, it depends on the variety. However, commercially speaking, one of them is harder (can't remember which one), therefor more wear and tear on milling equipment. There is a slight different in taste and texture, but this is hardly noticeable once eaten together with the accompaniments/ sauces etc. Rui ''Gabriel'' Correia (talk) 15:13, 12 June 2011 (UTC)[reply]

Regional Usages

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The saection on Regional Usages mixes up terns that refer to either the substance (maize meal) or to products/ dishes prepared from it - see for example "polenta" and "Farina di granturco": "polenta" is made from "Farina di granturco". The African terms mostly refer to the same thing, a cooked dish like polenta, just in different languages. Rui ''Gabriel'' Correia (talk) 15:20, 12 June 2011 (UTC)[reply]

Mealie-meal is similar to grits

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Grits in USA are similar to the Mealie-meal of Africa

Oshifima in Namibia

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I thought oshifima is usually from pearl millet, not corn/maize. See http://en.wikipedia.org/wiki/User:Helena101 . — Preceding unsigned comment added by 64.131.207.246 (talk) 20:31, 29 October 2013 (UTC)[reply]

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