On Tue, 24 Nov 2009 17:34:47 -0500, "piedmont" > wrote:

>
>"jmcquown" > wrote in message
...
>> "piedmont" > wrote in message
>> ...
>>> From White Lily Flour Company FAQ,
>>> What's the difference between white and yellow corn meal?
>>> The only difference between white and yellow corn meal is the color of
>>> corn used when it was ground. White corn meal is ground white corn, and
>>> yellow corn meal starts with yellow corn. They are interchangeable in
>>> recipes. Historically, white corn meal is preferred in the South and
>>> yellow is preferred in Texas and the rest of the U.S.
>>>
>>> piedmont
>>>
>>
>> Frankly, I don't care what White Lily has to say about it. I've lived in
>> the southern U.S. since 1973. White Lily stating white cornmeal is
>> preferred by southerners is nothing more than marketing propoganda. Why?
>> Because that's what they sell... yes, check the website. "White Lily
>> White Cornmeal Mix is ground from the whole kernel of white corn and is
>> blended with a touch of White Lily Flour ". You fell right into the
>> marketing trap. Um, no thank you. I prefer stone ground yellow cornmeal.
>> But thanks for playing
>>
>> Jill
>Humm, forget about White Lily, traditionally most folks in the south have a
>preference for cornbread made with white cornmeal, exception, yourself, why
>the distress and bitterness? It's OK to be different, be free!
>piedmont

In my experience which color corn meal to use depends on for what dish
it's used. For most "rough' baked products, like corn bread and corn
muffins yellow corn is used. For most 'fine' baked products, like
cakes and cookies white corn is used. For cornmeal mush I'd say it's
50/50, depends of the recipe. for something like scrapple white is
used, for plain corn pone yellow is used. For deep fry breading I've
seen both used but mostly yellow. For tamales it can be either, but
for tortillas it's almost exclusively yellow corn. For corn muffins I
use yellow corn meal, I buy it at the Hispanic market and keep it in
my freezer. I don't much care for southern style corn bread/muffins,
they tend to use the very fine ground corn meal, I prefer the NYC
style, made with coarse grind, results in a chewy, gritty textu
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