I rarely make pizzas, but you use so little of it I can't imagine the taste difference, if any, would matter in such an application.

I had to check…seems yellow cornmeal can be slightly sweeter with a little more flavor. As Annie posted, fine for your pizza use. Subbing one for the other is a 1:1 ratio.

Thank you, but I'm asking about the difference in taste for something like corn bread.

My impression is that yellow cornmeal does have more flavor than white - like with tortilla chips. I find white cornmeal to be bland. I'd think that it would contain more vit. A/carotene as well?

And semolina flour can also be used instead of cornmeal, for dusting the baking pan.

“…but I'm asking about the difference in taste for something like corn bread.”

lucillle, right, that’s why I mentioned yellow cornmeal having a more pronounced flavor.

Yes, I googled that as well, thank you. Would like to hear from someone who has actually baked and tasted.

Yes, there is a difference in flavor. The white's a much milder form. That can have its good points! Not the same though. You can make cornbread with it, it just won't be nearly as "corny". Though, I like Chloe's word, pronounced.

I never used yellow corn meal. I grew up with white and I have always used that. I bought some for pizza like you, but thought it tasted weird.

Self rising white still be what I use. I may buy plain white for pizza, but hubby prefers a pizza place to my homemade.

Awe Sherry I bet your pizza is delicious!!! The white for me anyway was fine for the few teaspoons one uses between the bottom of the pizza and the peel.

We've never had corn meal in the house and I haven't had much experience with it. Can't help with the flavors.

One day he loves mine and tbe next the pizza place, shrug. The pizza place is MUCH eaiser, lol.

" P.S to Elmer: Bless your heart. "

Is this passive/aggressive day for you?

Its a southern thing, ’cause cornmeal is southern ’ish. It is surprising to me to never have purchased it.

Cornmeal doesn’t get used frequently in my kitchen but it is a staple. Corn bread or muffins especially with chile and hearty soups, a bit of cornmeal added to various baked goods for a little crunch, and I’ll make polenta with either cornmeal or semolina. About 6 years ago WSJ published a lovely recipe for a plum cake with cornmeal and rosemary.

(((Martinca)))

Just a spontaneous hug :)

Another! But one who seems like that every day

I can buy locally stone ground cornmeal and aside from making corn bread often use it for polenta. White and yellow available and also a reddish cornmeal from the heirloom variety called 'Bloody Butcher'.

You want to keep all ground whole grains/flours in the freezer/fridge because the oil in the germ turns rancid fast. The mill keeps the cornmeal in the fridge as does the store I buy it from.

Laceyvail, thank you so much for your post! I googled and it turns out that the meal can go rancid in only 1-3 months unless degerminated.

I store my cornmeal -both white & yellow - in the freezer. When needed, I scoop out the amount to use and let it come to room temp before baking with it.

One of my extended grandmothers only used white cornmeal. Her cornbread was the.best.I.ever.tasted. Unfortunately, her recipe went when she went to her heavenly reward.