Fine yellow cornmeal is dried yellow corn ground to a smooth, flour-like consistency, offering a mild sweetness and golden color, ideal for soft cornbread, muffins, pancakes, polenta, or as a light coating for fried foods, providing texture without grittiness. It's more refined than coarse meal, creating a softer crumb in baked goods, and is a versatile staple for various sweet and savory dishes, differing from coarse polenta or corn flour.
Key Characteristics:
Texture: Finely ground, smoother than traditional coarse cornmeal, but not as powdery as wheat flour or cornstarch.
Flavor: Mildly sweet with a distinct corn taste.
Color: Golden yellow, from the yellow corn used.
Ingredients: Made from yellow dent corn, sometimes with the germ removed for a longer shelf life and finer texture.
Common Uses:
Baking: Soft cornbread, muffins, quick breads, cakes.
Porridges/Cereals: Polenta (Italian-style) or creamy porridge.
Coatings: For frying fish or chicken to add a delicate crispness.
Other: Pancakes, hushpuppies, or added to recipes for richness.
How it Differs:
From Coarse Meal: Creates a softer, less toothsome result.
From Corn Flour: While similar, "corn flour" can be even finer (like wheat flour), whereas fine cornmeal still has some texture.
From Masa Harina: Masa harina is cornmeal treated with lime (nixtamalization) for tortillas, while fine yellow cornmeal isn't.
Type
Grain
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