Medium-ground yellow cornmeal has a slightly softer feel ... but there are some stone-ground varieties out there that produce ...

Most yellow cornmeal, especially the kind found in ... Cornmeal is processed either through a stone ground, which produces a coarser texture and more artisanal product, or steel rollers, which ...

Mostly, the word “polenta” conjured unappetizing images of that vacuum-packed yellow sausage ... but really it was the cornmeal itself, made from local stone-ground field corn, golden in ...

As for the difference between yellow and white corn ... Whole grain varieties of cornmeal tend to be stone-ground from artisanal producers, whereas much of the commercially produced dried ground ...

2 cups stone-ground yellow cornmeal, such as Anson Mills 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/4 cups full-fat buttermilk 2 eggs 1 1/2 ...

White, yellow or blue corn ... The germ also has some fat, which means stone-ground cornmeal can go rancid, so store it in the freezer if you're not going to use it up fast.

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. This makes for a ...

For an appealing grainy-gritty texture, use coarsely ground or stone-ground yellow cornmeal, such as Bob's Red Mill or Arrowhead Mills, instead of fine cornmeal. Eat them warm or at room ...