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Kitchen Dictionary: cornmeal

Dried ground corn. Whole-grain or stone-ground cornmeal is crushed between millstones leaving a coarser texture with the nutrient-packed germ still attached. Cornmeals also come in white, yellow and blue varieties (depending on the color of the corn). Self-rising cornmeal is a white or yellow cornmeal with leavening agents and salt added.

Ingredient

Season: available year-round

How to store: Keep in a cool dry place in an air-tight container for up to 6 months or in the freezer for up to 2 years. The oil in whole-grain cornmeal goes rancid easily, so it should be stored in an air-tight container in the refrigerator for 1 month (or in the freezer for up to 2 years.

Substitutions: 1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal; 1 1/4 cup cornmeal + 3/4 fat-free milk + 1 tbsp baking powder + 1/2 tsp salt + 1 egg, lightly beaten = self-rising cornmeal mix

More Cornmeal Recipes
Popular Cornmeal Recipes
Lancaster County, AMISH Cornmeal Mush
Jamaican (cornmeal) Porridge
Self Rising Cornmeal
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Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat 0 (0%)
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

How is this calculated?

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