ingredient information
Corn Meal White
corn meal boiling water (1 part corn meal to 4 parts water) salt to taste Flint Corn - Called flint because of it's dense, hard exterior. This is also referred to as Indian corn. Both red and blue corn, as well as popping corn are types of flint corn. This type of corn is primarily used for animal food. Hominy - Essentially it is the same as nixtamal. Dried field corn that has had the hull and germ removed. The fresh version bears little resemblance to the canned product. Hominy is used to make traditional Mexican dishes such as Pozole (soup). It can also be dried and ground and used for hominy grits. Maize - From the American Native Indian word, mahiz. This is the term the Europeans gave "corn". Masa - Masa is the Mexican word for "dough". It refers to the corn dough used to make tortillas, tamales, as well as other traditional Mexican dishes. Buy: Blue Corn Masa, Masa for Tortillas, Masa for Tamales. Masa Harina - Is "dough flour". The fresh masa is force-dried and ground into a fine powder. It may then be reconstituted with water or other liquids and used to make tortillas. Nixtamal (nixtamalado) - Dried maize which has been lime treated and partially cooked. Available in Mexican grocery stores. This can be used to grind and make tamales or tortillas, or used for hominy or pozole. Making Nixtamal - Please follow this link to our Nixtamal (Masa) page for detailed instructions on making fresh nixtamal and masa. Red Corn - Another type of Flint or Indian corn. Occasionally used to make flour for tortillas. In Mexico this is used for pozole. Commericially it is used for animal feed.