Making Bittman's cornbread recipe which calls for medium grind cornmeal, but I only have coarse grind cornmeal on hand. Okay to substitute? Should I use more? Less? Cease and desist? Actually go buy the right kind of cornmeal? (I really don't want to do that)
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.