Stone Ground Whole Grain Yellow Cornmeal

Stone ground whole grain yellow cornmeal is a type of flour made by grinding dried yellow corn kernels. "Whole grain" means the entire corn kernel—the bran, germ, and endosperm—is used, providing more nutrients than degermed cornmeal. "Stone ground" refers to the traditional milling process where corn is slowly ground between large stones, which can result in a coarser texture and retain more of the corn's natural oils and flavor.

This cornmeal is commonly used in baking to add texture and a distinct corn flavor to foods. It is a key ingredient in cornbread, muffins, and other baked goods. It can also be used as a coating for fried foods or as a thickener in various dishes.

As a basic food ingredient, stone ground whole grain yellow cornmeal is generally recognized as safe (GRAS) by the FDA. It is a source of dietary fiber, complex carbohydrates, and several vitamins and minerals. There are no known health concerns associated with its consumption at typical intake levels. JECFA and EFSA do not typically evaluate basic food ingredients like cornmeal as food additives.