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.
The question now is whether the Vitamin A content is retained in cornmeal. One study on fortified flour suggests that retention is quite high — as much as 90% in the baked products — if the flour has been stored for less than six months. Whether that is true for cornmeal as well is something I am not sure about.
Greetings –
Have been reading your blogs with pleasure, somehow it reminded me of bitsu, pinoy donut. But I can’t find a recipe online. Would you have one. Would appreciate your help.
Hi Ms Connie,
I bet those muffins taste yummy. Will try to bake them this weekend. Pag nakuha ko ng tama ang recipe isasama ko sa handa ng 2nd birthday ng anak ko sa 21. San nyo po nabili ung muffin cups? Ang cute.
Salamat sa recipe
i would love to try this, if only i could finally find a real cornmeal anywhere. cornmeal isnt in any grocery stores near us, so sad
penoybalut, sorry, I love to eat bitso-bitso but can’t make them.
Lian, Living Well at the Podium.
Raq, I think you can order online from Albers.