2 cups of white cornmeal, sifted with a teaspoon of salt. 1 and a half cups of cooked rice; A teaspoon of lard; Enough boiling water to “scald it all, and leave it thick” ...

I t was the year 1894, and there was likely no greater advocate for cooking with white cornmeal — and the South — than ...

It was the year 1894, and there was likely no greater advocate for cooking with white cornmeal — and the South — than Griffith Nicholas. To him, the two things were intertwined. “I was ...

Cornmeal is often the foundation of a delicious treat, but if a recipe is unclear which kind of cornmeal you should buy, you may end up with blue cornbread or white corn muffins.

If a recipe calls for cornmeal, you might find yourself in the grain aisle, staring down bags of grits, polenta, coarse cornmeal, fine cornmeal, blue cornmeal, corn flour, and a familiar box of Jiffy.

Some, but not all, of the nutrients lost when corn is degermed are restored in enriched cornmeal. How much fiber? ¼ cup of dry Bob’s Red Mill cornmeal contains 5 grams of fiber, while the same ...

Many years ago, a recipe for Indian pudding introduced 9-year-old Kevin Weeks to the wonders of cornmeal. ... The Italians prefer yellow cornmeal, but white cornmeal works just as well.

If you’ve ever searched for ground corn in the dry goods section of your grocery store, you know: It can be rather confusing. There’s cornmeal and grits and polenta, oh my! Cornmeal is ...