Bags might also be labeled “stone-ground cornmeal.” Stone-grinding—which is, um, just what it sounds like—means that some of the hull and germ of the kernel are retained.

Cornmeal is used in many dishes, but if you always pick yellow cornmeal off the grocery-store shelf, now might be the time to ...

Coarse-ground cornmeal: It's a bit chunkier than medium-grind, and because the grains are larger, they take longer to soften. Baked goods will end up having crunchy bits of cornmeal, which some ...

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 ...

Corn meal, a common ingredient, is the basis for many classic American dishes. Its presence in the cupboard is often taken for granted. But without this seemingly mundane grain, corn bread, corn ca… ...

2 cups finely ground polenta (cornmeal) 1 cup freshly grated Parmigiano-Reggiano cheese. 1. Rinse the beans; put them in a large bowl with water to cover by 2 inches and a pinch of baking soda.