The rheological properties of cooked corn meal dough were determined by squeezing flow, steady shear, and dynamic shear rheological methods. Under biaxial extension, the material exhibited strain- thinning behavior and the normal stress difference could be modeled as a function of biaxial strain rate, with a flow behavior index, n, of 0.38-0.52 and the biaxial consistency coefficient, Kb, ranging from 4.63 x 107 to 9.75 x 107 Pa.s". Steady and dynamic shear studies suggest that the dough exhibits shear-thinning behavior at a shear rate range of 1-40 s-1 and more viscous-like characteristics under dynamic conditions (0.5-10 s-1 frequency). Particle size distribution of the corn meal may affect some of the rheological properties ( K b, K, n) of the cooked dough. Further research is necessary to establish correlation between material variation and product quality for improvement of processes such as extrusion, baking or frying.