Trudy, I used medium cornmeal; it's coarser than the usual superfine supermarket stuff, but I definitely wouldn't call it coarse. If the cornmeal is whole grain (e.g., it includes the corn germ), then you want to store it in the freezer; it'll have a similar shelf life to that of whole wheat flour. If it's degerminated cornmeal, then it stays stable at room temperature for quite a few months; that said, if you store it in the freezer, it'll stay fresh pretty indefinitely. Plus, remember - you can always make cornbread! Enjoy - PJH

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