Alex, because it's more resilient (why do you think the kernels make it all the way through your colon?) and has a higher scorching temperature than wheat flour, cornmeal is used as a kind of "bread lube" to keep the bread off the pizza stone or the masonry floor of your oven. It reduces the surface area of the glutinous (and therefore) sticky bread dough in contact with the stone.

Cornmeal is also hell on wheels for battering pieces of fish and/or chicken before you deep-fry them. You like deep-fried bits of mystery meat, right Alex? That alone should get you interested to buy a bag of cornmeal.