What kind of cornmeal is best for cornbread?

For cornbread that’s true to its down-home roots, only white cornmeal will do. In a column for Southern Kitchen, cookbook author Anne Byrn lays down the law about making Southern cornbread the old-fashioned way, advising readers to use only plain white cornmeal or self-rising white cornmeal when tackling cornbread.

What is the difference between stone ground cornmeal and regular cornmeal?

Regular cornmeal is ground between metal rollers and the hull and germ are removed so the texture is finer. It also may be enriched to return nutrients that are lost. Stone-ground is ground between two stones, obviously.

Why is stone ground corn better?

Dried kernels of field corn (different from the sweet corn we eat fresh) are ground into meal for baking. Stone-ground cornmeal (the corn is literally ground between two slowly moving stones) retains some of the hull and germ, so it’s coarser in texture and lends a more interesting flavor to baked goods.

What is the difference between stone ground cornmeal and polenta?

Both grits and polenta fall under the heading of cornmeal, which is essentially a coarse flour, or “meal,” made from dried corn. Stone-ground cornmeal, on the other hand, is whole grain; it still has the hull and the oil-rich germ attached, making it more perishable (and artisanal) than the standard stuff.

What can I use in place of cornmeal?

Cornmeal is commonly used for textural and flavor purposes, which regular flour cannot imitate. The best alternatives are corn grits, semolina, ground oats, and breadcrumbs. Rice flour, wheat flour, and tapioca starch will work in a pinch as a cornmeal substitute.

Is cornmeal better than flour?

Cornmeal has a little more calories (5%) than flour by weight – cornmeal has 384 calories per 100 grams and flour has 364 calories. For macronutrient ratios, cornmeal is lighter in carbs, heavier in fat and similar to flour for protein….calories.

How long does stone ground cornmeal last?

Stone ground cornmeal will maintain best quality for about 3 months in the refrigerator. How long does stone ground cornmeal last in the freezer? Properly stored, stone ground cornmeal will maintain best quality for about 6 months, but will remain safe beyond that time.

Is stone-ground corn bad for you?

Grits are a staple Southern American dish made from ground, dried corn and particularly rich in iron and B vitamins. Stone-ground varieties are more nutritious, as they undergo less processing than quick, regular, or instant types. Though grits are fairly healthy, they’re typically served with high-calorie ingredients.

Is grits the same as polenta?

Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy). Grits will usually end up being finer and smoother.

Can you use corn flour instead of cornmeal?

Corn flour and cornmeal can be used interchangeably in recipes, but know that using one for the other will yield a slightly different result. For example, if you’re making pancakes or muffins, using cornmeal in place of corn flour will give them a grittier texture.

Can I use cornmeal instead of cornstarch?

Both cornstarch and finely-ground cornmeal are sometimes called cornflour; this is thus a bad term to use. When a recipe uses cornstarch in this way, you can often substitute flour or cornmeal. Cornstarch may be added to powdered sugar to prevent clumping.

What are some great substitutes for cornmeal?

Corn Flour. Corn flour is the best substitute for cornmeal in terms of flavor.

Are grits and cornmeal the same thing?

Grits and cornmeal are virtually the same thing; the only difference between the two is that one is ground finer than the other. Grits are much coarser than corn meal, creating a thicker product when added to water. Use grits in general baking or cooking recipes.

Is stone ground corn healthy?

A 1/2-cup serving of stone-ground corn contains 4.5 grams of dietary fiber, an indigestible carbohydrate that lowers cholesterol and prevents constipation. A single serving of stone-ground corn makes 12 percent of the daily fiber intake recommendation for men and 17 percent for women, according to the Institute of Medicine.

Stone ground cornmeal will maintain best quality for about 3 months in the refrigerator. How long does stone ground cornmeal last in the freezer? Properly stored, stone ground cornmeal will maintain best quality for about 6 months, but will remain safe beyond that time.