Giusi replied to sf:

>> 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 problem was probably the cooking method. If you let cornmeal
soak in the liquid for half an hour or so before adding whatever leavening
you're going to use, the grittiness will be gone.

Bob