Wayne Boatwright wrote:
> On Wed 06 Jul 2005 08:48:11p, JeanineAlyse wrote in rec.food.cooking:
>
> >
> >
> > Robert Sparkman wrote:
> >> Hello All,
> >>
> >> Does anyone have a recipe for gritted cornbread?
> >>
> >> thanks.
> >>
> >> Robert
> > Basically, gritted cornbread can be made with any cornbread recipe or
> > mix, it's the addition of days-old, somewhat dried out corn off the cob
> > that is added to the mix to give it the "gritted" attribute. Grate the
> > corn off the cob using a common grater's largest holes. Try using a
> > six to six: six or so six days off the plant cobs for grating into a
> > boxed batter (like Marie Calendar's) before setting the batter to bake.
> >
> > ...Picky ~JA~
>
> Guess that's another way, and it sounds good. However, we always called it
> gritted cornbread when it contained stone ground cornmeal and no flour.
> The stone ground meal provides the grittiness.
Wayne, I've made it the way you describe, as well as with a mix of
flour and cornmeal. Both are quite good, though I'm not real fond of
the dryer corn-gritty one, though the off the cobs one can become too
chewy and also too dry if the corn becomes too old before using.

....Picky