© Denzil Green
Cornmeal is a very coarse meal made from certain types of sweet corn.
To make cornmeal, corn kernels are removed from the cobs, dried, then ground coarsely. The corn used is usually Dent Corn. The Cornmeal may be white, yellow or blue, depending on the cultivar of Dent Corn used.
The meal can be ground to different degrees of coarseness. Very coarse is used for polenta. Fine is used in quickbreads such as Johnnycake and muffins.
Steel-ground Cornmeal removes the husk and germ, so that it keeps far longer without going rancid. Stone-ground Cornmeal retains the husk and germ, but should be used up right away or stored in the refrigerator.
This is not the same thing as Corn Flour, Cornstarch, or Masa Harina.
1 cup uncooked cornmeal = 6 oz / 175 g uncooked = 4 cups cooked
When cornmeal has gone off, it will have a rancid smell -- and taste to boot. You can prolong the lifespan of either type of cornmeal by up to several years by simply storing it in the freezer in a tightly-sealed container.
Literature & Lore
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CornmealAtole Blue Cornmeal; Bolo de Milho; Corn Dogs; Cornmeal; Dent Corn; Hasty Pudding; Hushpuppies; Johnnycake; Mamaliga; Masa Harina; Polenta Taragna; Polenta; Pupusas; Samp Mortar; Self-Rising Cornmeal
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-- James Fenimore Cooper (American writer. 15 September 1789 – 14 September 1851)