Hominy Grits
Hominy grits are alkali-processed corn kernels ground to meet the 2 mm sieve passage for classification as corn meal under heading 11.03. The lye treatment removes hulls but does not alter the fundamental milling product definition.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | Free | — | Free |
| 🇲🇽Mexico | Free | — | Free |
| 🇺🇸United States | Free | — | Free |
| 🇩🇪Germany | Free | — | Free |
| 🇯🇵Japan | Free | — | Free |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the hominy grits are cooked or otherwise prepared beyond milling
Prepared vegetables fall under Chapter 20, not Chapter 11.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Document the alkali processing steps to show the product remains a milling product, not a prepared food
• Ensure the starch and ash content meet Chapter 11 limits
• Declare the product as corn meal, not as a vegetable preparation
Related Products under Tariff item 1103.13.00
Blue Cornmeal
Blue cornmeal is ground from heirloom blue maize to a fine texture meeting the cornmeal sieve requirements of heading 11.03. It is popular for naturally colored tortillas and health foods.
Brewers Corn Grits
Brewers corn grits are coarsely ground maize kernels, with at least 95% by weight passing through a 2 mm sieve, meeting the definition of groats or meal under heading 11.03. They are used as an adjunct in beer brewing and are not further processed beyond milling.
Corn Grits
Corn grits are produced by grinding dried corn kernels into coarse particles, with at least 95% by weight passing through a 2 mm sieve, classifying them as corn meal under heading 11.03. They are commonly used in breakfast cereals and side dishes.
Cornmeal (Fine Grind)
Fine cornmeal is fragmented corn grain meeting the 95% passage through a 2 mm sieve, as defined for groats and meal in heading 11.03. It is used for cornbread, tortillas, and baking, and is distinct from corn flour by its larger particle size.
Fine Yellow Cornmeal
Fine yellow cornmeal is produced by grinding degermed corn kernels into a powder where at least 95% passes through a 2 mm sieve, classifying it as cornmeal under heading 11.03. It is a staple for baking cornbread and other goods.
Gluten-Free Cornmeal
Gluten-free cornmeal is milled in dedicated facilities to avoid cross-contamination, qualifying under heading 11.03 as corn meal. It is naturally gluten-free, but the labeling adds value for consumers with celiac disease.