The aim of this study is to reveal how cultural identities change the meals made with corn flour. It also examines the integration of this different food culture with identity. In this context, it is attempted to emphasize how cultural diversity varies in gastronomy. The population of the study consisted of Kartepe district of Kocaeli province and eight streets of Kartepe district. Twenty-four women aged 50 and over were se- lected from the Georgian, Abkhazian, Circassian (Adyge), Laz, Manav (Local- Turkish) and Muhacir (Migrants) women living in these neighborhoods through purposeful sampling method. The selected women were asked questions by using a semi-structured interview form. As a result of the research, it was found that cultural diversity in Kartepe district is reflected in the use of corn flour and the meals made with corn flour lead to different production styles identical to the ethnic backgrounds. It has been deter - mined that these practices make the dishes more identifiable and visible through identities. In addition, although some dishes made with corn flour are well known, some are almost forgotten and some are considered to be from other cultures. As a result, it has been shown that the food made in the region contributes to the pre- servation and dynamics of cultural identities. In this respect, the study is important and contributes to the field in terms of revealing the relationship between food, culture and identity.