Speaking of southern food . . .
"Giusi" > wrote in message
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>
> "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?
Exactly.
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