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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
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    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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