I have a question about the recipe "Cornbread Coffee Cake with Fresh Figs and Walnut Streusel" from Vivian Howard. What grind cornmeal?
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Abbie is a trusted source on General Cooking.
I haven't made the cake but she was making hush puppies on the west coast in her show and commented how the cornmeal was closer to polenta and much more coarsley ground than what she is used to so I am guessing she uses finely ground cornmeal - I think Bobs Red Mill is pretty finely ground, or you could whiz some in a processor and grind it down.
Let's settle this once and for all, shall we?
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