While in Italy I got some cornmeal with the intention of making polenta. After doing some more research, I found that you can also use cornmeal to make cornbread (which I've only eaten once before but absolutely loved), but that the type of co...
While in Italy I got some cornmeal with the intention of making polenta. After doing some more research, I found that you can also use cornmeal to make cornbread (which I've only eaten once before but absolutely loved), but that the type of cornmeal for cornbread is finer, whereas cornmeal used for polenta is generally more coarse. I've done some Googling, but I've been unable to find a recipe that details how to use coarse cornmeal as a substitute for 'fine' cornmeal to make cornbread. I've read about soaking it in water beforehand or even using a blender, but I'm not sure about the best approach. Does anyone have a recipe, or any tips or suggestions? I'd appreciate any help! This is the cornmeal that I have, though it translates to 'flour for polenta' (assuming that's the same thing as cornmeal) submitted by /u/sometiime [link] [comments]
