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White cornmeal

j
Jag_Man Nov 23, 2008 07:33 AM

Here we are at Thanksgiving again and the ususl search for white cornmeal. The last several years I've been able to find it after calling 3-4 of the major chains, but this year ALL say the same thing: we no longer stock it. Anybody here know where to find it? I'm in Orange County, Californa.

Obviously, this is for the traditional southern turkey dressing. Anybody tried a substitue? I've read here that Quaker Grits can be used. Anybody done that?

TIA

Ed

  1. Candy Nov 23, 2008 01:22 PM

    I buy Indian Head cornmeal. I would mail order it but I am lucky to have stock it occasionally. Anson Mills would be another good source.

    1. alkapal Nov 24, 2008 02:41 AM

      you're making cornbread dressing? just use yellow meal. you can't sub grits.

      don't you bake the cornmeal into cornbread? i've never seen uncooked meal going into dressing -- and i'm southern.

      8 Replies
      1. re: alkapal
        Candy Nov 24, 2008 05:22 AM

        Anson Mills produces white corn meal, yellow corn meal as well as yellow and white grits.

        1. re: Candy
          alkapal Nov 24, 2008 06:10 AM

          i have no doubt anson mills is a fine source. but, time is short, and the white meal vs. yellow isn't critical.

          1. re: alkapal
            Candy Nov 24, 2008 03:10 PM

            To me it is. Spoonbread would not be what it is if made with yellow cornmeal, and especially if not stone ground.

            1. re: Candy
              Karl S Nov 24, 2008 04:31 PM

              Whereas the only spoonbreads I ever encountered in my college years in Virginia, land of spoonbread, were made with yellow cornmeal. Go figure.

              1. re: Karl S
                opinionatedchef Jan 4, 2014 02:28 AM

                I grew up w/ a VA mother, and her batter bread (as it is called in VA) was only made with white stoneground fine cornmeal.

                Don't know if you went to W&M but Chris Schlesinger and Steve Johnson both went there iirc.

              2. re: Candy
                alkapal Nov 25, 2008 03:43 AM

                candy, spoonbread is a different matter than when the meal is made into cornbread and then made into dressing!
                ;-).
                and karl, i agree. i'm only familiar with yellow spoonbread.
                but i'll proudly and greedily eat corn pone made with yellow or white meal, esp. with field peas and pot likker with bacon.

                1. re: alkapal
                  Candy Nov 25, 2008 08:25 AM

                  I use stone ground white corn meal whether for spoon or corn bread. I like the texture and flavor. I guess it matters if it is what you grew up with.

                  1. re: Candy
                    alkapal Nov 25, 2008 08:45 AM

                    true. i grew up with both.

        2. Karl S Nov 24, 2008 04:25 AM

          Use yellow cornmeal if you can't find white. While some people detect flavor differences between the two, at least the stoneground versions thereof*, for most people it's really just a color difference. White cornmeal is more traditional in the South and southeastern New England (especially Rhode Island), and yellow cornmeal everywhere else, but that's not a necessity.

          * John Thorne describes his impressions of the differences in one of his books. IIRC, he found yellow to have more up-front flavor, and white to have a less up-front but more lingering flavor.

          3 Replies
          1. re: Karl S
            Will Owen Nov 24, 2008 05:33 PM

            I learned to make proper cornbread in Nashville (as opposed to the Jiffy mix of my childhood), but when I'm not using Martha White self-rising cornbread mix I go for yellow. I like it better, and I think it gets crunchier in the skillet than white does. Which I prefer.

            1. re: Will Owen
              paulj Nov 24, 2008 06:36 PM

              I just bought some Martha White mix from a clearance store. The first batch was ok, but not as good as what I've made from scratch. Usually I use Quaker yellow, or something similar from the bulk section, and equal parts wheat and corn, though I have also made a pure corn version using a fine grind (southern style). The MW version seemed overly dry and crumbly. I may try doubling the amount of eggs next time. The leftovers did work well in a bacon rich stuffing recipe.

              1. re: paulj
                Will Owen Nov 25, 2008 10:28 AM

                I've always preferred the MW mix to White Lily's just because it's all cornmeal and no wheat flour. I always make it in a skillet, melting the shortening in the preheating process and then beating it into the just-combined batter. Variation is to put a lot of chopped bacon in the skillet and dump bacon, grease and all into the batter. For fancier, moister cornbread I add a small can of cream-style corn, some chopped green chiles, and a good bit of grated sharp cheddar. But for stuffing, I always make it plain, or with bacon

          2. RShea78 Nov 25, 2008 10:29 AM

            Major chains prefer to limit DSD (Direct Supply Delivery) of items of that nature. Where I live, we have the lessor known chains that seems to allow such products in their stores. White Cornmeal and even White Cornflour. Is there any Health/Natural/Organic/Ethnic food stores in your area? Otherwise, web shopping would be next on that list.

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