Cornbread with grits instead of cornmeal
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?