yellow corn meal

Yellow cornmeal is a coarsely or finely ground flour made from dried corn (maize, *Zea mays*), specifically varieties with yellow kernels. The corn is harvested, dried, and milled to produce granules ranging from coarse to fine, depending on the mill stone size and processing method. Yellow cornmeal retains more of the corn's bran and germ than refined white cornmeal, giving it a slightly earthy, sweet corn flavor and a pale to deep golden color. It is a staple ingredient across numerous cuisines, particularly in the Americas, Africa, and Southern Europe.

The nutritional profile varies based on whether the cornmeal is whole grain (stone-ground) or degerminated, with whole grain versions offering greater nutritional density. Yellow cornmeal is produced by drying corn ears, removing the kernels, and grinding them between stones or with modern mills.

Yellow cornmeal is a versatile ingredient used to create both savory and sweet dishes. It is the foundation for polenta in Italian cuisine, couscous-like porridges in African cooking, and cornbread in American Southern cuisine. The ingredient is used to make mush, hasty pudding, and various baked goods, as well as to coat fried foods for crispness. In Mexican cuisine, it serves as a thickening agent and binding component. Cornmeal is commonly mixed with liquid to form a thick porridge or batter, either for cooking on stovetops or in ovens, and can be left to cool and set before slicing and grilling or frying.