FAQs
Cornmeal can be categorized primarily by two factors: color and grind size. Yellow cornmeal has the most prominent corn flavor, while white cornmeal has a more subtle, delicate flavor (it's especially nice in a ricotta cornmeal cake).
What is the best cornmeal to buy to make cornbread? ›
Cornmeal: You can use any grind of cornmeal (fine, medium, or coarse), but we prefer a fine or medium grind. I especially enjoy the flavor of Bob's Red Mill's stone-ground cornmeal. Note that bags labeled as polenta are likely cornmeal. If you already have polenta at home, you can use it to make cornbread.
Is all cornmeal the same? ›
Yellow cornmeal, which is probably the most common, is finely ground corn that usually uses the entire kernel. It adds flavor, texture, and body to a dish. Blue cornmeal, which gets its name from its light blue or violet color, is ground from whole blue corn ground into a fine texture and is sweeter in flavor.
Is coarse or fine cornmeal better? ›
The recommended coarseness of the cornmeal you buy depends on how you intend to use it. Regular “cornmeal” in fine or medium grinds is best for baking and dredging, while medium or coarse grinds (including those labeled polenta or grits) are better suited for porridge.
Which makes better cornbread, white or yellow cornmeal? ›
Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.
What is the most flavorful cornmeal? ›
Yellow cornmeal has the most prominent corn flavor, while white cornmeal has a more subtle, delicate flavor (it's especially nice in a ricotta cornmeal cake). Blue cornmeal is usually an heirloom variety with indigenous roots across the American South.
What is the best cornmeal at America's Test Kitchen? ›
Anson Mills Fine Yellow Cornmeal, our favorite, made “moist,” “soft,” and “tender” cornbread with a cakey texture and a “nice butter flavor.” Pearl Milling Company Yellow Corn Meal, which is widely available in supermarkets, made drier cornbread that was “sturdy” yet tender with a buttery taste.
Which is healthier, white or yellow cornmeal? ›
White corn contains white or cream kernels, and yellow corn kernels can be pale yellow to dark yellow. Nutritional value: Yellow corn contains slightly more nutritional value than white corn because the pigment that makes corn yellow, beta carotene, turns into vitamin A when digested.
What are the different grades of cornmeal? ›
Here's how to sort it all out.
- White, yellow or blue corn: White corn tends to have a milder flavor. ...
- Stone-ground: ...
- Fine-ground cornmeal: ...
- Medium-ground cornmeal: ...
- Coarse-ground cornmeal: ...
- Mix them up: ...
- And here's a tip: ...
- Danielle Centoni:
What is the difference between pre cooked cornmeal and regular cornmeal? ›
The corn flour used in Latin American cooking is made from precooked corn; this distinguishes it from cornmeal, which is ground from uncooked dried corn. But unless you're familiar with the various corn flour terms, it's easy to confuse them.
Soaking the cornmeal in buttermilk for a few hours, or even overnight, tenderizes the large grains of cornmeal, making the bread more moist and tender.
Does cornmeal go bad? ›
Generally, cornmeal can last between 6 to 12 months when stored in its original packaging at room temperature. The key factors influencing its longevity include the method of storage and whether the cornmeal is whole grain or degerminated.
What is better for cornbread polenta or cornmeal? ›
Coarse cornmeal can be used in the breading for fried chicken or crusty fish, whereas fine cornmeal is preferred for baking muffins, cakes, and cornbread. Some cooks may swap medium- or coarse-ground cornmeal in place of regular polenta in a pinch.
What is the best cornmeal brand for cornbread? ›
If you're in the market for something authentic, try Anson Mills Antebellum Fine Yellow Cornmeal. The cornmeal is top-rated by America's Test Kitchen and produces moist baked goods and unparalleled cornbread.
What is the difference between yankee cornbread and southern cornbread? ›
The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.
Are grits cornmeal? ›
Grits: Grits are a type of cornmeal mush that originated with Native Americans and is still widely consumed across the southern United States today. Grits are most commonly served as breakfast or a side dish to other meals. Similar to cornmeal, grits are made from dried and ground corn but are usually a coarser grind.
What is the difference between New York cornbread and southern cornbread? ›
While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.
What's the difference between Jiffy mix and cornmeal? ›
Are cornmeal and cornbread mix the same thing? No, but cornmeal is one of the ingredients present in cornbread mix. The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture.