Corn, Cornmeal, Grits...Cornbread

[Steve Petrone]

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?

 

[K Kruger]

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.

 

[Steve Petrone]

Kevin, I am with you on the skillet style...if my wife isn't looking, I will slip some dry grits in soon.