Sheldon wrote:
> JeanineAlyse wrote:
>> 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.
>
> Total nonsense.
>
> Actually where the OP says "gritted" he means coarser mealed
> cornbread.... simply substitute part of the fine ground cornmeal in
> your favorite recipe with medium ground cornmeal (I do 1/2 n' 1/2),
> which will result in a grittier-chewier product... I much prefer
> gritty cornbread/corn muffins too, in fact I detest the cakey/wussy
> kind like you typically find in the US south.
>
> Sheldon

Oh dear. You're wrong about the cakey/wussy kind in the U.S. South. In
fact, it's much more likely you'll find cakey/wussy cornbread with way too
much sugar up in your neck of the woods.

Jill