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)
Thanks for signing up!
Connect with us to get more Food52!
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 our kitchen and home shop.