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Dried corn kernels ground into either fine, medium or coarse texture. Water-ground, also known as stone-ground, is the old-fashioned method of using water power to turn the mill wheels. Some of the hull and germ is retained, so this cornmeal is more nutritious. A Newer method of milling is done by huge steel rollers that remove the most of the hull and germ. Water- or stone-ground is usually labeled as such, but steel-ground is seldom indicated on the label.
From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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