I had lot of fresh sweet yellow corn after last night’s trip to the supermarket but no yellow cornmeal. According to Aunt Jemina, white and yellow cornmeal are interchangeable in baking. So, I tried substituting. I baked a dozen corn muffins using white cornmeal. In terms of texture, there is not much difference.
White cornmeal is made from white corn; yellow cornmeal is made from yellow corn. In terms of color, the difference is marked. In terms of nutrient, is there a difference? According to one site, yellow corn has a higher Vitamin A content.
My kids brought some of these cornmeal waffles to school and, as usual, classmates asked for a taste. Then, they complained that the waffles were bland. Not surprising, really, and quite a pity too that this generation defines waffles by Starbucks standard — loaded with whipped cream and syrup. I enjoy my waffles that way too but not all the time. In fact, waffles for me are more of a filling breakfast item rather than a pacifier for a craving for something sweet and rich.
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