On Wed 06 Jul 2005 08:48:11p, JeanineAlyse wrote in rec.food.cooking:

>
>
> Robert Sparkman wrote:
>> Hello All,
>>
>> Does anyone have a recipe for gritted cornbread?
>>
>> thanks.
>>
>> Robert
> Basically, gritted cornbread can be made with any cornbread recipe or
> mix, it's the addition of days-old, somewhat dried out corn off the cob
> that is added to the mix to give it the "gritted" attribute. Grate the
> corn off the cob using a common grater's largest holes. Try using a
> six to six: six or so six days off the plant cobs for grating into a
> boxed batter (like Marie Calendar's) before setting the batter to bake.
>
> ...Picky ~JA~

Guess that's another way, and it sounds good. However, we always called it
gritted cornbread when it contained stone ground cornmeal and no flour.
The stone ground meal provides the grittiness.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:
> On Wed 06 Jul 2005 08:48:11p, JeanineAlyse wrote in rec.food.cooking:
>
> >
> >
> > Robert Sparkman wrote:
> >> Hello All,
> >>
> >> Does anyone have a recipe for gritted cornbread?
> >>
> >> thanks.
> >>
> >> Robert
> > Basically, gritted cornbread can be made with any cornbread recipe or
> > mix, it's the addition of days-old, somewhat dried out corn off the cob
> > that is added to the mix to give it the "gritted" attribute. Grate the
> > corn off the cob using a common grater's largest holes. Try using a
> > six to six: six or so six days off the plant cobs for grating into a
> > boxed batter (like Marie Calendar's) before setting the batter to bake.
> >
> > ...Picky ~JA~
>
> Guess that's another way, and it sounds good. However, we always called it
> gritted cornbread when it contained stone ground cornmeal and no flour.
> The stone ground meal provides the grittiness.
Wayne, I've made it the way you describe, as well as with a mix of
flour and cornmeal. Both are quite good, though I'm not real fond of
the dryer corn-gritty one, though the off the cobs one can become too
chewy and also too dry if the corn becomes too old before using.

....Picky

On Thu 07 Jul 2005 05:38:45p, JeanineAlyse wrote in rec.food.cooking:

>
>
> Wayne Boatwright wrote:
>> On Wed 06 Jul 2005 08:48:11p, JeanineAlyse wrote in rec.food.cooking:
>>
>> >
>> >
>> > Robert Sparkman wrote:
>> >> Hello All,
>> >>
>> >> Does anyone have a recipe for gritted cornbread?
>> >>
>> >> thanks.
>> >>
>> >> Robert
>> > Basically, gritted cornbread can be made with any cornbread recipe or
>> > mix, it's the addition of days-old, somewhat dried out corn off the
>> > cob that is added to the mix to give it the "gritted" attribute.
>> > Grate the corn off the cob using a common grater's largest holes.
>> > Try using a six to six: six or so six days off the plant cobs for
>> > grating into a boxed batter (like Marie Calendar's) before setting
>> > the batter to bake.
>> >
>> > ...Picky ~JA~
>>
>> Guess that's another way, and it sounds good. However, we always
>> called it gritted cornbread when it contained stone ground cornmeal and
>> no flour. The stone ground meal provides the grittiness.
> Wayne, I've made it the way you describe, as well as with a mix of
> flour and cornmeal. Both are quite good, though I'm not real fond of
> the dryer corn-gritty one, though the off the cobs one can become too
> chewy and also too dry if the corn becomes too old before using.
>
> ...Picky

I think they're all good at some point, and I enjoy them. I was used to
the gritty one as my family has always made it that way, although it never
really seemed dry to me. When I use corn kernals, if they seem a litle
tough I whirl them briefly in the blender with the buttermilk. Seems to
help. The only variety I really don't like is one including flour.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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JeanineAlyse wrote:

>
> Wayne Boatwright wrote:
>
>>On Wed 06 Jul 2005 08:48:11p, JeanineAlyse wrote in rec.food.cooking:
>>
>>
>>>
>>>Robert Sparkman wrote:
>>>
>>>>Hello All,
>>>>
>>>>Does anyone have a recipe for gritted cornbread?
>>>>
>>>>thanks.
>>>>
>>>>Robert
>>>
>>>Basically, gritted cornbread can be made with any cornbread recipe or
>>>mix, it's the addition of days-old, somewhat dried out corn off the cob
>>>that is added to the mix to give it the "gritted" attribute. Grate the
>>>corn off the cob using a common grater's largest holes. Try using a
>>>six to six: six or so six days off the plant cobs for grating into a
>>>boxed batter (like Marie Calendar's) before setting the batter to bake.
>>>
>>>...Picky ~JA~
>>
>>Guess that's another way, and it sounds good. However, we always called it
>>gritted cornbread when it contained stone ground cornmeal and no flour.
>>The stone ground meal provides the grittiness.
>
> Wayne, I've made it the way you describe, as well as with a mix of
> flour and cornmeal. Both are quite good, though I'm not real fond of
> the dryer corn-gritty one, though the off the cobs one can become too
> chewy and also too dry if the corn becomes too old before using.
>
> ...Picky
>
You can have the best of all worlds by substituting masa harina for the
flour. (IMHO, anyway)

--
Jean B.