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
Related terms
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