More on cornmeal

[Guest guest]

OK, I just heard back from my died-in-the-wool southern friend, and

this is what she has to say on the cornmeal issue:

 

" The consistency of white, stone ground is " grainier " and yellow has

a stronger flavor too, which is probably why yanks put sugar in

theirs. "

 

I think this opinion is dated. I don't think there's much difference

between white and yellow cornmeal these days, assuming they are both

milled in the same way. But some beliefs die hard. :-)

 

Ellen