Here's a dumb question - can I make cornbread using polenta/grits? If I'm not mistaken, it's made from a different type of corn, and ground coarser than regular corn meal - will a loaf made from it be edible?

Independent George wrote:Here's a dumb question - can I make cornbread using polenta/grits? If I'm not mistaken, it's made from a different type of corn, and ground coarser than regular corn meal - will a loaf made from it be edible?

This is what I used and I thought it had a better texture - crunchier.

Hi,

I inherited a box Krusteaz honey cornbread mix from a friend who moved.

This iss a simple add water-only to the mix, then stir until the ingredients were moistened and bake.

Krusteaz is a company from the northwest who began business with a pie mix. Hence the company name was a variation of Crust-Ease.

This cornbread could be considered corn cake, because the texture was very cake-like. There was a bit of unspent baking soda taste, which could be solved by using buttermilk instead of water.

I did not especially like this cornbread, though my Dad thought it was the best I ever made.

My early school years were spent in Maryland. Cornbread was a regularly available at our school cafeteria lunches. I have often thought Jiffy Mix pretty much replicated the experience.

Yes, I am in the add sugar to cornbread grouping.

Regards,
Cathy2

Not sure why but felt like making cornbread tonight. Did NOT taste like cat food, pretty delicious in fact. Also made an Oklahoma onion burger, also delicious but the last for a while.




Cornbread, count me a Fan!