Corn, Cornmeal, Grits...Cornbread


 

Steve Petrone

TVWBB Diamond Member
According to wiki, in the south corn is stoneground, the finer grit is cornmeal and the coarser is packaged for grits.

I like crisp crunchy cornbread. Often better the next day rewarmed. So I was wondering, what would happen to my cornbread if I added to my mix some uncooked grits? Crunchier? Chewier?
 
Crunchier. I use a 50-50 mix of coarse and medium or coarse and fine. (100% coarse and most recipes will fall apart.)

For baking pan cornbread (that I'll cut into squares) I include flour in the recipe and a bit of sugar. For iron skillet cornbread I skip the flour and sugar. In both cases the coarse adds crunch but is especially noticeable (and welcome) in the skillet version, the kind I like with greens and/or black-eyes, or drizzled with syrup.
 

 

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