Whole Ground Corn

Whole ground corn is made from dried kernels of corn that have been ground into a meal or flour. It is a staple grain used globally, particularly in the Americas. The grinding process can vary, resulting in different textures from fine flour to coarser meal.

Corn flour and meal are used as a base ingredient in baked goods like cornbread and muffins, and as a thickener for sauces and gravies. They also appear in snack foods like tortilla chips and corn puffs. Manufacturers use it for its texture, binding properties, and mild corn flavor.

Whole ground corn is considered a grain and is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates, fiber, and some vitamins and minerals. While generally considered healthy as part of a balanced diet, excessive intake of refined corn products, particularly those high in added sugars and sodium, can contribute to health issues. JECFA has evaluated corn derivatives, but specific evaluations for whole ground corn are not typically highlighted as a separate ingredient.