Yellow Cornmeal

Yellow cornmeal, derived from finely ground dried corn, is incredibly versatile. It's loved for its slightly sweet and earthy flavor and coarse texture. Its versatility is reflected in its use in various dishes like cornbread, polenta, johnnycakes and more. It is a staple in Southern American, African, and Central American cuisines. Furthermore, it's gluten-free and rich in vitamin B and fiber, making it a healthier alternative to many other grains. However, cooking with cornmeal can indeed be tricky, especially for beginners. It needs the right moisture levels; too much water can make it soggy, and too little can make it dry and crumbly. The choice between finely ground and coarsely ground cornmeal can also affect the texture of your dishes, with the former yielding a creamy texture and the latter a gritty one. When making polenta or grits, it's important to whisk the cornmeal gradually into boiling water to prevent lumps. To get the most out of cornmeal, it can be toasted lightly in a dry skillet before using to intensify its flavor. Also, do not overmix your cornmeal batter, especially when making cornbread or muffins: this can lead to a tough final product. Little known tips include adding a bit of cornmeal to the bottom of your pizza crust before baking for extra crunch, and using it as a 'cleanser' when you need to scrub a dirty pan. Since cornmeal absorbs moisture, it can also be used to salvage a slightly oversalted soup by absorbing some of the excess liquid.