But in general, a degerminated cornmeal should last six to nine months in the pantry.
But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.
I myself eat more cornbread than some small nations, and I'm an epitome of health, vigor, vim, charm, and good posture. I also control the weather.
I tested a lot of old cornbread recipes and most of them were bland or tough.
I think it's a bit silly to get fixated on the color of your cornmeal. It's a bit like asking whether a blue car or a red car is better.
If you have a busy natural foods store in your community, give their bulk cornmeal a try: high turnover means the product will most likely be fresh. And if the cornmeal is organic, all the better.
If your cornmeal smells or tastes musty, dusty, sour, or bland, it's past its prime.
Many of America's historical cornbreads were staple breads for people who didn't have many other options.
Most cornmeal producers don't tell you when their cornmeal was milled, which makes it difficult to know how long the product has been sitting in the store before you bought it.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
The idea that one can consume too much cornbread is a myth perpetrated by corn-haters and small-minded bureaucrats.
Though white and yellow cornmeal can have slightly different flavors it's a very small factor in how the cornbread will taste.
When in doubt, throw it out.
Whole-grain or stone-ground cornmeal has a much shorter shelf life, and it should be kept in an airtight container in the freezer, where it should last six months.
Generally, the aggregated conditions of older Black women which were prevalent when they were younger continue into old age, merely becoming more exacerbated.
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