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Corn flakes A breakfast cereal, made by rolling then toasting cooked grits, the coarsely ground endosperm of corn or maize. Light and crisp when dry, they are principally consumed doused with milk.

Popcorn A variety of maize, the starchy interior of which cooks and swells when heated, the pressure eventually bursting the kernel and turning it inside-out. Typically the light crisp puffy white kernels are salted and eaten as a snack.

Cornmeal Ground dried maize (corn) kernels, termed cornmeal in the UK and cornflour in the USA. It may be fine or coarse in texture, depending on the milling, and yellow, white or blue, depending upon the variety of maize, blue being softer and less starchy.

Cornflour A fine powder made from the ground endosperm of maize kernels, known as cornflour in the UK and cornstarch in the USA. Almost pure starch, and containing no lump-forming gluten, it is mainly used as a thickening agent. Virtually flavourless.

Polenta Cornmeal, fine or coarse, yellow or white. A staple of N. Italy, it is traditionally boiled with water to make a thick porridge, and either served warm, or cooled then fried, grilled or baked.