Best Cornmeal

Polenta is a traditional Italian dish made from boiled ground maize, which can be cooked into a thick porridge or allowed to cool and solidify before being baked or fried. Originating as a peasant food in Northern Italy, it became a dietary staple in regions like Lombardy and Veneto following the in...

Mamaliga is a traditional cornmeal porridge that serves as a staple food in the cuisines of Romania and Moldova, similar to Italian polenta. It is prepared by boiling cornmeal in water or milk with salt until it reaches a thick, dough-like consistency. Historically, it functioned as a bread substitu...

Kachamak is a traditional Balkan porridge prepared by boiling cornmeal in water until it reaches a thick, dense consistency. It is a staple comfort food found across Bulgaria, Serbia, and North Macedonia, closely related to the Italian polenta and Romanian mamaliga. The dish is commonly served as a...

American johnnycakes are flat cornmeal griddle cakes with roots in Native American cooking, documented in New England colonial records and long considered a predecessor to modern wheat-flour pancakes.

Caribbean Johnny Cakes are a traditional staple food consisting of unleavened wheat flour dough that is deep-fried until golden brown. Unlike American johnnycakes, which are historically cornmeal-based, the Caribbean version relies on wheat flour, baking powder, and water or milk. They are widely co...

Abkhazian cuisine blends influences from the Caucasus, Mediterranean, and Middle East, featuring dishes like khachapuri (cheese-filled bread), meat stews, vegetable-based meals, and an abundance of fresh herbs & spices.

Proja is a Serbian baked bread made principally from coarsely ground cornmeal, water, salt, and fat, with regional and household variations. The basic form is distinct from richer preparations that add cheese, eggs, yogurt, or cracklings, which may also be called projara. It developed as an everyday...

Indian Pudding is a colonial American baked dessert made from cornmeal and molasses, rooted in New England tradition and adapted from Native American corn preparations.

Hasty Pudding is a simple boiled grain porridge eaten in Britain and colonial America; Harvard's Hasty Pudding Club, founded in 1795, took its name from the dish.

Moldovan cuisine blends Romanian, Ukrainian, Turkish, and Russian influences, featuring hearty dishes like plăcinte (savory pastries), mamaliga (cornmeal porridge), and diverse meat preparations often seasoned with garlic and herbs.