Types
There are different types of cornmeal.
Steel ground yellow cornmeal, which is common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.
Stone-ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However, it too can have a shelf life of many months if kept in a reasonably cool place.
White cornmeal (mielie-meal), made from white corn, is more common in parts of Africa. It is also popular in the Southern United States for making cornbread.
Blue cornmeal is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture.
Read more about this topic: Cornmeal
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