- — 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 for the hull and the germ to be retained. Not to be confused between different types of ground 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 germ, thus their texture is a bit softer and creamier than cornmeal’s. 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.
Let’s take a closer look at Old Fashioned Stone-Ground Cornmeal health benefits. Food to Live Cornmeal serves as a great source of Fiber and Protein. It consists of such essential minerals as Iron, Magnesium, Zinc, Thiamin, and vitamin A, which are useful for the proper functioning of the kidneys, lungs, and heart. Being low in fat, kosher and vegan, this product can be eaten as part of any diet.
With a prominent corn flavor and finely milled texture, Old Fashioned Cornmeal is a super versatile pantry staple when it comes to baking. Use it for cornbread, cornmeal rolls, cakes, pancakes, or corn muffins. You may make the popular creamy Italian dish Polenta or use it for breading. Consider combining prepared cornmeal with Feta or Bryndza cheeses, as it is temptingly tasty. 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 to shop Old Fashioned Cornmeal in bulk as it is a budget-friendly option. Store in the fridge for a longer shelf life.
Cooking Ideas & Tips:
- Use to prepare cornbread, cornmeal rolls, and tortillas.
- Make the infamous creamy Italian Polenta.
- Create biscuits, corn mush, fritters, and pancakes.
- Add it to a variety of batters for baked goodies: muffins, cookies, and pies.
- Cooked cornmeal tastes exceptionally delicious when combined with savory sheep-milk cheeses like Feta or Bryndza.
- Use for breading.
- Bring 3 cups of water to a boil.
- Combine 1 cup cornmeal, 1 more cup water, & 1 tsp of salt and slowly add to boiling water, stirring constantly.
- Cook until cornmeal thickened, frequently stirring.
- Cover & cook on low flame for 5 more mins.