What can I use coarse cornmeal for?

Coarse Grind Cornmeal gives an intense corn flavor with a satisfying texture when used in making breads, breading, tamales or old-fashioned corn porridge. Use for a wonderfully textured cornbread or corn muffin.

Is stone ground cornmeal the same as coarse ground cornmeal?

Stone-ground is ground between two stones, obviously. But there are more differences. The hull and germ of the corn kernel are usually left in, so the texture is coarser and the meal usually has a more noticeable “corn” flavor.

Can coarse cornmeal be used for cornbread?

Can I substitute coarse grind cornmeal for the medium grind cornbread recipe which I like better? BEST ANSWER: Yes, you can use Medium Grind Cornmeal in this recipe if you prefer. We hope you love the recipe if you try it!

Can I turn coarse cornmeal into fine cornmeal?

If you have grits or coarse ground cornmeal on hand, you can turn them into any of the finer grinds of meal or even flour in a blender or coffee grinder.

Is white or yellow cornmeal better for cornbread?

But what if you want a sweeter, cake-like cornbread? In that instance, it’s a baking blunder to use white cornmeal. Instead, opt for yellow, rich in beta carotene, with more of a corn-flavor punch.

Can you use cornmeal for grits?

While grits and cornmeal can be substituted for each other, cornmeal is considerably finer and will give you a dish with a much smoother texture than grits.

What’s the difference between grits and cornmeal?

Grits is a type of cornmeal mush that originated with Indigenous peoples and is still widely consumed across the Southern United States today. Grits are most commonly served as breakfast or a side dish to other meals. Similar to cornmeal, grits are made from dried and ground corn but are usually a coarser grind.

Is coarse cornmeal the same as polenta?

What makes polenta different from cornmeal? Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.