Not! I may be blasé about the differences between cane sugar and beet sugar, between high-end grand cru chocolates and the chocolates you can buy at the supermarket, but when it comes to corn meal I get animated. Simply put, you need the best quality stuff you can find. And when I say “best quality” I mean stone ground, ideally from an old-school grist mill of the kind you find in national parks and those historic restoration villages.
Why am I so particular about corn meal? Because there’s no corn meal like fresh meal ground slowly between stones from whole kernels of dried corn. Though you may not realize it, the corn meal you find in supermarket packages is not only stale, it’s ground from only the endosperm of the kernel, the oily germ having been pinched off by steel rollers.READ ON