Cornmeal is available in different grinds - it is ground to fine, medium, and coarse consistencies, although not as fine as wheat flour.

Store in a dry location away from humidity

Cornmeal can be used to make delicious sweet or savory breads, pone, muffins, fritters, pancakes and cakes.

Since cornmeal is naturally gluten-free and can't be made into bread, to make cornbread that rises well you need to combine 1 part cornmeal with 3 parts wheat flour. 

Cornmeal can also be used to thicken sauces and creams, and as a thickener in soups. 

Cornmeal is used to make tortillas in Mexico, polenta in Italy, milho frito in Madeira, cakes in Brazil... and much more.