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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?)

Thanks!

asked by Miachel Breton almost 2 years ago

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1 answer 1495 views
Liz D
added almost 2 years ago

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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