cornmeal

We’d grind up field corn and eat cornmeal instead of starving to death with plenty of electricity but no food.

Possibly some of the corn ends up as cornmeal or corn flour.

Is extruding cornmeal mixed with water through a die ultra processing?

Or for that matter, the English word cornmeal.

Field corn can also be made into cornmeal, which we can eat.

> Only crazy people put sugar in cornbread or anyone that reads the cornmeal box.

Corn is edible, and I’d be more than happy to eat cornmeal for years in the event of a global war that stopped food imports/exports.

I’d much rather eat cornmeal for years than sugar beets.

You'd be amazed what can be done with cornbread and cornbread batter, but you have to make your own from cornmeal, the mixes in the store use flour as a binder.

I hate not knowing where things are and spending a fair amount of time googling on my phone in the store to find out if cornmeal == cornstarch == cornflour.

I just always assumed we grow excess corn for food security reasons and we turn the excess into ethanol so it doesn’t rot/go to waste, the other options are cornmeal or exporting it.

And then it also makes it far more economical to make food products with high fructose corn syrup, corn-fed chicken & beef, cornmeal, and corn starch, all of which are phenomenally unhealthy for you.

Didn't Carl Sagan (no stranger to selling books) pretty much stomp von Däniken's "theory" into cornmeal well before the turn of the century?

In metric countries, however, you routinely see recipes like "140 g cornmeal" or hear people asking for "500 g meat" in a grocery store.

Only crazy people put sugar in cornbread: 10" round (iron) skillet 2 eggs 1 cup milk 1/4 cup cooking oil 3/4 teaspoon salt 4 teaspoons baking powder (not baking soda) 1 cup yellow cornmeal 1 cup unbleached white flour (or 1/2 whole wheat + 1/2 white) Preheat oven to 400 degrees: In a large bowl, beat together the eggs, milk, oil and salt until well blended.