Most people know that the primary ingredient in cornbread is cornmeal. It’s made from ground corn and is available in white or yellow versions. Yellow cornmeal starts with ground yellow corn, and white cornmeal starts with white corn. Some recipes call for one version or the other, but food experts say that there are only slight, if any, differences in flavor. You can substitute one for the other. The packaged cornmeal you see on the grocer’s shelves is most likely a degerminated version. It lasts for a year beyond its “best by” date if stored in an airtight container in a cool, dark place. Some cooks store it in the freezer.
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