What is the difference between white corn meal and yellow corn meal?

Other than the color of the corn used, I've not noticed a big difference. Southerners tend to use

white but they're interchangeable. I like the color of the bread made with yellow. I also buy stone-ground, but it's not always easy to find.

 
Thanks, that's what I thought. And I can't find stone ground either.

Is there really anything special about it to make me go on an extensive search?

 
I love stone-ground for savory dishes like shrimp, tasso and grits. I buy a bag

whenever I'm at Charleston or Asheville. There may be some here, but I know these sources.

I use Bob's Red Mill yellow coarse ground for polenta. Not really sure what the difference is between coarse and stone, but it works out well.

Just read a good hint in CI: Take 1 cup of your cold liquid and stir the grits into that...then pour that into the rest of the boiling water. This keeps the grits from clumping up and leaving dry clods.

 
Probably not, I found House Autry stone ground yellow at some Publix stores. Whole foods surely has

some. Bob's Red Mill makes it. If that's inconvenient, i'd use what you can find. What'cha making?

 
I have the House Autry but I don't remember seeing it in stone

ground. I'll double check that. I didn't think it was any big deal but thought I should check and see if using the yellow would change any recipes. Honestly, I see Bobby Flay using it the most and I love all his recipes I have tried. I have never had a bad one. I was watching his brunch show last weekend and I liked the idea of waffles spread with a mixture of Dijon and syrup and topped with cheddar. I think I will do that (not making a sandwich though) along with cheese grits topped with a fried egg and some sausage patties. I told John to expect breakfast for dinner at some point.

http://www.cookingchanneltv.com/recipes/bobby-flay/cheddar-and-bacon-cornmeal-waffle-sandwiches-with-maple-mustard.html

 
Looks good, I think yellow would be fine, just slightly different color of waffle. Now I'm thinking

it was Sweet Bay or Winn-Dixie where I got the cornmeal. I think House Autry makes both, but then it's been awhile and I'm not sure that was the brand. Here I found a Texas brand but it's yellow not white.

 
for cornbread I prefer the yellow- taste and texture -for cakes(more)

I have had better results with white cornmeal; and a milder taste- the white cornmeal adds texture to the cake/torte but lets the vanilla shime hrough

 
Texas "Southerners" use yellow. Yellow tastes "cornier" i dislike white.

There is a huge difference between yellow & white corn tortillas. The white ones are insipid to me. The Wonder Bread of Mexican food.

 
I just couldn't agree more with you Melissa. If you did a search

on her you would probably find more than one rant from me on my problems with finding yellow corn tortillas here in S. Fl. In this case I guess I was wondering if there was a texture thing that maybe I was missing for certain dishes. I'll just stick with my yellow corn meal.

 
I LOVE yellow corn tortillas, but they are so dang hard to find here. . .

I can find one brand locally and for a second brand I must drive across the valley a ways. Yellow corn tortillas taste more corny to me. The brand available locally is good, but has a BUNCH of additives in it to keep them fresh. The other brand is harder to get but only has corn, water and lime listed as ingredients and the funny thing is: they keep in the fridge just about as well as the additive-laden ones.

 
I have also noticed an additional addition: amylase. . .

This is an enzyme present in (human) saliva that starts turning starch into sugars when you chew. The corn tortillas I like have NO amylase, just yellow corn, lime and water.

 
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