Cornmeal
Colorful cornmeal has a sweet yet robust flavor, making it a great ingredient for many dishes. Cornmeal comes in two types, either ground from yellow corn or from white. They are virtually alike, except that yellow cornmeal contains more vitamin A. Cornmeal is an "enriched" product.
- Water-ground (stone-ground) cornmeal still contains the fat-rich germ of the corn kernel and has a fuller flavor than degerminated cornmeal. When buying, avoid packages with a rancid, stale odor.
- Blue cornmeal, from New Mexico, has a bluish-gray tint and a stronger, toastier flavor. It is often used for tortillas and tamales.
- Corn grits are also available in white or yellow. Grits are more coarsley ground than cornmeal.
On its own, cornmeal is relatively low in fat (about 2 to 3 grams per 100 grams of cornmeal). And, since most cornmeal has been enriched with iron and B vitamins, cornmeal is also a great source of energy.
Keep in mind, however, that a little cornmeal goes a long way: 1 cup of dry cornmeal yields 4 cups cooked.
Although cornmeal is widely available in steel-ground varieties at the grocery store, connoisseurs recommend the stone-ground cornmeal that is available in many natural food stores. Slightly more perishable, it is said to have extra flavor and nutrition.
Store cornmeal in a cool, dry place in an airtight container. Most cornmeal will keep this way for up to one year.
Recipe: Cornmeal Pancakes
1-1/2 cups cornmeal
1-1/2 cups boiling water
1/4 cup milk
1 tablespoon melted butter
1/4 cup sugar
1/2 teaspoon salt
Mix sugar, salt and cornmeal.
Add milk, boiling water and melted butter.
Beat until thoroughly mixed.
Cook on greased pancake griddle.
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See also:
Low Calorie Cranberry Cornmeal Muffins
Low Salt/Sodium Cornmeal Cheese Muffins
Cornmeal Drop Biscuits
Cornmeal Pancakes with Serrano and Ginger
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