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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?)


asked by Miachel Breton 5 months ago
1 answer 180 views
C3530c17 ce9c 45b2 9755 cac310550f38  pi day 2015
added 5 months 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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