White and yellow cornmeal are two types of flour that come from corn, used for making breads and pastries. The kernels of field corn are harvested, dried, and then ground to create flour. Both white and yellow cornmeal have distinct characteristics and are available in the market.
White Cornmeal
White cornmeal is derived from a variety of corn that is white in color, which is why the flour is also white. This type of cornmeal has lower levels of vitamin B and does not have the sweet taste that is characteristic of yellow cornmeal. White corn is primarily grown in southern states, which is why this flour is mostly sold in the southern regions.
Yellow Cornmeal
As the name implies, yellow cornmeal comes from yellow corn, which is more popular and grown all over the country. Due to its richness in vitamin B and its sweetness, it is preferred for making breads and pastries. Breads made with yellow cornmeal are perceived to have more flavor and a stronger taste.
Key Takeaways
- Yellow cornmeal is sweeter in taste and has more vitamins A and B than white cornmeal.
- White cornmeal is less sweet and has lower levels of vitamin B compared to yellow cornmeal.
- Yellow cornmeal has a distinct flavor that is missing in white cornmeal and is generally stronger in taste.
