Corn meal is a ground powder made from dried corn kernels, milled to varying degrees of coarseness. It is the base for cornbread and grits in the American South, polenta in Italy, and tamales in Mexico, and is also used in frying and baking for texture and crunch. Its flavor is subtly sweet, nutty, and earthy, and it pairs well with dairy, chili, and other savory seasonings. Corn meal is distinct from corn flour and masa harina, which are more finely ground and, in the case of masa harina, chemically treated through nixtamalization.