The Practical Pantry

Cornmeal is a type of flour ground from dried kernels of yellow or white corn. Unlike all-purpose flour, cornmeal has a sweet and full-bodied flavor.

Pictured above left is coarse-ground yellow cornmeal. At right is medium-ground yellow cornmeal.

Pantry Pointers

• Cornmeal comes in three textures. Fine texture often is referred to as corn flour. Medium texture is the most commonly available in stores. Coarse texture is used for dishes such as polenta.
• The cornmeal in groceries stores usually is steel-ground cornmeal. The husk and germ of the corn kernel have been almost completely removed.
• You usually can find stone-ground cornmeal in natural food stores. Some of the hull and germ remain in the type of cornmeal, lending a little more flavor and nutrition to recipes.

Storing

Steel-ground cornmeal keeps in an airtight container in a cool, dry place almost indefinitely. Stone-ground cornmeal is more perishable. Keep it refrigerated in an airtight container up to four months. Additionally, you can store cornmeal in the freezer in an airtight container or plastic freezer bag,

Substitutions

Yellow and white cornmeal can be used interchangeable in most recipes. The only difference is in the color. Stone-ground cornmeal has a bit more texture and flavor than steel-ground cornmeal, but both can be used interchangeably in recipes.

Basic Cornbread

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 egg, beaten

1/4 cup canola oil or melted butter

Preheat oven to 400 degrees. Lightly grease an 11×8-inch baking pan; set aside. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and oil; mix until just blended. Place in prepared pan; bake until cornbread is a light golden brown and a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Makes 12 servings.

To make muffins: Follow instructions above, placing batter into 12 greased or paper-lined muffin tins and baking for 15 to 20 minutes.

Filed under: Blog, Staples