Food Friday: Cornmeal

25 02 2011

What exactly is cornmeal, you ask? It’s simply flour, ground from dried corn. Southerners love their cornmeal, whether in cornbread, hushpuppies, fritters, breading, or batter. So for today’s Food Friday, let’s talk about cornmeal.

  • While cornmeal can be ground fine, to course consistency, cornstarch is actually different from cornmeal, so use accordingly.
  • If stored in an airtight, cool, and dry container, it will last a lifetime, so take care to store your cornmeal carefully.
  • Stone-ground cornmeal retains its hull and germ, so is therefore a more nutritious whole grain, but it is more perishable, so keep this variety in your refrigerator.
  • If you’d like your cornmeal to have a nutty, toasted tone, stir in a dry, hot skillet until golden brown, then cool for your use in recipes, or toast in the oven in a shallow baking pan at 300 degrees for about 10 minutes.

Now, if you’re hankerin’ to make up a delicious skillet of your favorite cornmeal recipes, check out this fantastic book called The Cornbread Gospels. It has every recipe you’d ever want for delicious cornbread from an authority on the subject, an internet friend, Cresent Dragonwagon.

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