"Bob Terwilliger" > ha scritto nel messaggio
...
> 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.

I don't do that, either. I just don't get gritties.