Yellow cornmeal
Ground dried corn used for cornbread, polenta, and coating fried foods for crunch. Yellow is the more common, slightly sweeter variety compared to white cornmeal. Grind (fine, medium, coarse) changes texture more than color does.
Used for
- cornbread
- polenta
- coating for frying
- muffins
In the kitchen
- Whisk into dry ingredients before adding wet.
- Toast dry in a pan briefly to deepen flavor before using as a coating.
- Simmer with liquid, stirring often, for polenta.
Picking it at the store
- Check the grind (fine, medium, coarse) a recipe wants. Coarse makes a heartier polenta, fine bakes into a smoother cornbread.
- Stone-ground retains more of the corn's germ and flavor than degerminated cornmeal, but goes rancid faster. Store it in the fridge or freezer.
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