. White cornmeal is a coarse flour made from dried white corn kernels, and its main uses include making dishes like cornbread, muffins, and polenta. Unlike yellow cornmeal, it has a milder, more subtle flavor and is often preferred for savory dishes, though it can be used in sweet recipes as well.
Usage examples
Baked goods: Ideal for Southern-style cornbread, corn muffins, and corn sticks, where its mild flavor allows other ingredients to stand out. It can also be used in desserts like pound cake for an earthier taste.
Thickening agent: Use it to thicken soups, chili, or gravies.
Breading and coating: Acts as a coating for fried or baked foods, providing a crispy texture.
Latin American cuisine: It is a key ingredient in dishes like arepas, tamales, and some types of tortillas, especially when pre-cooked (masarepa or masa harina).
Porridge: A popular base for porridge, such as Jamaican cornmeal porridge, where it is often cooked with milk and spices.
Characteristics
Flavor: Has a subtle, delicate flavor compared to the more robust taste of yellow cornmeal.
Texture: Varies from a coarse meal to a finer flour, depending on how it's ground.
Nutritional value: Retains the nutritional benefits of the whole kernel, including fiber, as it's made from the entire grain.
Color: The color comes from the white maize kernels it is made from.
Type
Grain
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