An interesting discussion is going on at the Agricultural Biodiversity Weblog on the color of cornmeal (maize) people eat around the world.
What color do you eat?
Heirloom Gardening, Food and Other Thoughts
Heirloom Gardening, Food and Other Thoughts
An interesting discussion is going on at the Agricultural Biodiversity Weblog on the color of cornmeal (maize) people eat around the world.
What color do you eat?
I prefer yellow. (I’m glad to read that’s what has more vitamins.) Maybe its just the appearance or what I’m used to, but it seems the color means more flavor. The mixed yellow and white corn is nice too. But for cornmeal, I prefer a deep yellow. (I’m from the NE US.)
Yellow…we don’t get white corn here.
When in New Jersey, I eat what Jerseyians call “bi-color” corn as opposed to what they call “white.” In Massachusetts & Connecticut we have much more interesting names for these types: Butter & Sugar, and Silver Queen. I miss the pretty names.
Eating…at last something I can comment on here with some degree of knowledge 🙂
I’ve lived in several regions of the U.S. In the Midwest I never saw cornmeal in anything but cornbread, and it was always yellow. In the South it gets used a lot more, especially as deep-fry breading and in cornbread dressing, but still always yellow. I see white cornmeal on most grocery shelves, but I don’t think it sells well.
As for corn itself, I’ve tried all kinds, especially in Minnesota, where I could go 5 miles down the road and a farmer would pick it on the spot and charge next to nothing. I find the all-white to be too sweet, almost spoiled-tasting most of the time, but I do like the mixed. Mostly I prefer the yellow (which is what we called butter and sugar ears there, for the taste rather than the colors).