SC - White or yellow cornmeal?

[DianaFiona at aol.com]

In a message dated 3/29/00 12:03:39 PM Eastern Standard Time, 
WyteRayven at aol.com writes:

<< 
 Other than the color, what is the difference between white and yellow 
cornmeal? Texture? Taste? >>>

    Both, to my mind, but it's hard to describe the differences........ 
However, I seem to find that white cornmeal makes a moister bread than the 
yellow does, and that the yellow seems to have a slight bitterness in taste 
that the white lacks. I *don't* notice that when I make polenta, though, so 
it may have to do with the specific brands of each that I am using. I use 
Hodgeson's Mill brand of cornmeal for cornbread--and use the yellow in the 
same brand if I absolutely can't find the white, though I grumble about it 
loudly. ;-) For polenta, I use a more coarsely ground yellow corn that I pick 
up at the health food store. If I'm getting it in a package rather than in 
bulk, the brand that is usually available is Arrowhead Mills.

>>> I have never had cornbread made with anything other than yellow cornmeal 
and sweetened to boot. (And having a big sweet tooth, I must confess that I 
love it)>>>

    (G) I have a huge sweet tooth, too, but having grown up with unsweetened 
cornbread, anything else just tastes *wrong*!
 
            Ldy Diana