The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cornbread with grits instead of cornmeal

SlowRain's picture
SlowRain

Cornbread with grits instead of cornmeal

Oven? Check. 

Cast-iron skillet? Check. 

Cornmeal? No dice. 

I have Bob's Red Mill grits/polenta (plus corn flour, all-purpose flour, and whole-wheat flour), but no cornmeal. Does anyone have a recipe for cornbread that can be made with grits instead of cornmeal? Is it as simple as a one-to-one substitution? Do I need to do anything to account for a different texture or flavor?

Thanks. 

Mini Oven's picture
Mini Oven

texture and will have a whiter crumb.  One to one substitution by weight sounds good.  Flavour will be mild.

SlowRain's picture
SlowRain

I ended up using grits and a bit of masa. And I also opted for a sweeter, cake-like cornbread with blueberries for some extra flavor. The crumb definitely was gritty, but not unbearable. I'll have to try it sometime with a more straight-up cornbread next time. 

Mini Oven's picture
Mini Oven

https://www.google.com/search?q=grits+in+cornbread&ie=UTF-8&oe=UTF-8&hl=en-la&client=safari

googled:   grits in cornbread

Tip:  Let the grits hydrate first before cooking, give them 30 min or so to soak first.  

SlowRain's picture
SlowRain

Thanks.  I may try letting them soak a bit first next time.