Sheldon wrote:

> 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
>
I agree. That cake-like sweet cornbread is just awful! I want a
cornbread with texture and a nice corn flavor.

--
Jean B.