On Tue, 15 Jun 2010 08:10:44 +0200, "Giusi" >
wrote:

>
> "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.
>
I think the recipe I followed was on the box of cornmeal, so if it
wasn't right you'd have to take if up with them. I just know I
switched to adding flour and haven't looked back.

--
Forget the health food. I need all the preservatives I can get.