Flour

Cornmeal may be the most quintessential North American ingredient. Corn was domesticated by Native Americans around 5000 BCE. Ground more finely than for polenta or grits, cornmeal makes crumbly, delicate bread and can be used in place of wheat for hoecakes. Different colored types of corn yield flours ranging from deep blue to white to almost pink from the red flecks from the outside hull. As with all ground grains, look for a local (preferably stone) mill and buy flour with the germ still intact. It is more volatile but also more flavorful.