White cornmeal

[Guest guest]

Jonathon Isaac Swiderski <jonathon.swiderski

>

> > 2 cups cornmeal

> > - only white cornmeal not yellow

>

>on both the spoon & corn breads, it was noted that the cornmeal must

>be white, not yellow. Why?

 

I really don't have a clue, and Ann Jackson doesn't offer any reason;

however, she is adamant that only white cornmeal be used in all

recipes. I seem to have a faint recollection that Southerners'

believed white cornmeal to be superior, but I'm not sure why. Perhaps

because it was rarer?

 

I do know that white corn used to be sweeter than yellow corn, but

the new varieties today all have higher sugar contents, so that is no

longer true.

 

My best guess is it's a long-time tradition. Does anyone else have any ideas?

 

Ellen