SC - White or yellow cornmeal?
DianaFiona at aol.com
DianaFiona at aol.com
Wed Mar 29 09:50:47 PST 2000
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
More information about the Sca-cooks
mailing list