"sf" > ha scritto nel messaggio
> That the dry, crumbly and gritty cornbread experience was mine too.> After
> I found a recipe that wasn't straight cornmeal, the texture> improved
> vastly. I also like the addition of a little sugar, but I
> don't want a lot of it. I prefer more savory cornbread with chili and> if
> I want it sweet, I'll eat it with honey.

I use 100% cornmeal (polenta, actually) and don't get gritty. I don't know
how that happens unless it is too little fluid and fat? I use 1 spoonful of
sugar to increase browning. If I leave it out it doesn't taste much
different, but it is less attractive.