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"What&amp;#039;s the difference between stone-ground cornmeal and regular supermarket brands? Can I use them interchangeably in recipes? Dried kernels of field corn (different from the sweet corn we eat fresh) are ground into meal for baking. When metal grinders are used, as they are for commercial brands, most of the hull and germ is removed, and the meal emerges fine-grained but without much characteristic flavor. Stone-ground cornmeal (the corn is literally ground between two slowly moving stones) retains some of the hull and germ, so it&amp;#039;s coarser in texture and lends a more interesting flavor to baked goods. Still, the two types can be used interchangeably. Likewise, choosing yellow or white cornmeal (they&amp;#039;re ground from different varieties of corn) affects only the color of the finished product. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/q-and-a/a21089/corn-meal-1201/>