JeanineAlyse wrote:

>
> 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
>
You can have the best of all worlds by substituting masa harina for the
flour. (IMHO, anyway)

--
Jean B.