- — Kosher, Raw, Vegan
- — Finely Ground Meal
- — Low Sodium
Food to Live Old Fashioned Yellow Cornmeal is the product of grinding dried yellow corn grains into finely milled powder. Traditionally, it is produced with the stone-grinding method, which implies that the hull and the germ are retained. To avoid being confused with different types of coarse corn, let’s talk about how old-fashioned cornmeal, corn flour, corn grits, and polenta differ. The main difference between corn flour and cornmeal is that the second one has a sandy texture and is found to be coarser. Grits are produced from corn with removed germs; thus, their texture is a bit softer and creamier than cornmeal. Polenta is also a hulled and crushed grain and is very similar to grits with one key exception: in comparison to grits, it is more consistent in particle size.
Nutritional Value
Let’s take a closer look at Old Fashioned Stone-Coarse Cornmeal’s health benefits. Food to Live Cornmeal is a great source of Fiber and Protein. It consists of essential minerals such as iron, magnesium, zinc, thiamin, and vitamin A, which are helpful for properly functioning the kidneys, lungs, and heart. Being low in fat, kosher, and vegan, this product can be eaten as part of any diet.
Versatile Uses
Old Fashioned Cornmeal is a versatile pantry staple for baking with a prominent corn flavor and finely milled texture. Use it for cornbread, cornmeal rolls, cakes, pancakes, or corn muffins. You may make the popular creamy Italian dish Polenta and use it for breading. It is tempting to combine prepared cornmeal with Feta or Bryndza cheeses. Don’t be afraid to try using cornmeal in recipes that call for coarse wheat flour: substitute 100 grams of all-purpose flour with 100 grams of cornmeal, and see how it changes the flavor and texture of your baked goodies.
We recommend shopping Old Fashioned Cornmeal in bulk, as it is a budget-friendly option. Store it in the fridge for a longer shelf life.
Cooking Ideas & Tips Used to prepare cornbread, cornmeal rolls, and tortillas:
- Make the famous creamy Italian Polenta.
- Create biscuits, corn mush, fritters, and pancakes.
- Add it to various batters for baked goodies: muffins, cookies, and pies.
- Cooked cornmeal tastes exceptionally delicious with savory sheep-milk cheeses like Feta or Bryndza.
- Use for breading.
Cooking Instructions:
- Bring 3 cups of water to a boil.
- Combine 1 cup cornmeal, 1 more cup water, and 1 tsp salt and slowly add to boiling water, stirring constantly.
- Cook until cornmeal thickened, frequently stirring.
- Cover & cook on low flame for five more mins.
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