Making cornbread – cool to sub in grits for cornmeal?

I got beautiful grits at the farmers market and want to make cornbread with it. Anybody know if the texture will be too coarse to sub in for cornmeal? (Or have a suggestion for successfully subbing it in?)


Miachel Pruett
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1 Comment

Liz D. January 14, 2017
I've used polenta in cornbread; I used part polenta & part regular cornmeal because I ran out of cornmeal. The polenta grains are chewier for sure, but I liked the extra texture. Maybe you could whiz the grits in the food processor to make a finer cornmeal?
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