Damsel wrote:
> "jmcquown" > said:
>
>> Robert Sparkman wrote:
>>>
>>> Does anyone have a recipe for gritted cornbread?
>>
>> Could you describe it better than that? No idea what "gritted"
>> cornbread is.
>
> All I could think of is cornbread made with part cornmeal and part
> grits?
>
> Carol

That sounds awful! Unless the grits were already cooked, then it might be
okay... (doubtful)

Jill

On Wed 06 Jul 2005 08:54:33p, jmcquown wrote in rec.food.cooking:

> Damsel wrote:
>> "jmcquown" > said:
>>
>>> Robert Sparkman wrote:
>>>>
>>>> Does anyone have a recipe for gritted cornbread?
>>>
>>> Could you describe it better than that? No idea what "gritted"
>>> cornbread is.
>>
>> All I could think of is cornbread made with part cornmeal and part
>> grits?
>>
>> Carol
>
> That sounds awful! Unless the grits were already cooked, then it might
> be okay... (doubtful)
>
> Jill

Actually, Jill, it's pretty good. I was short on cornmeal one day and
needed a full pan of cornbread. I cooked enough stone ground grits to
equal 1 cup cooked. Mixed that with 1 cup of stone ground cornmeal and my
usual ingredients. It had a great texture and was incredibly moist. Happy
accident. :-)

--
Wayne Boatwright *¿*
____________________________________________

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


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