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.
texture and will have a whiter crumb. One to one substitution by weight sounds good. Flavour will be mild.
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.
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.
Thanks. I may try letting them soak a bit first next time.
It was very difficult for me with corn flour. Thanks to the previous commentators, who told a couple of subtleties. I'll try.
Yummy. It has crunch and body. My family prefers this to pasty cornmeal, which is more of a flour anyways. We just sub it 1:1.
Peter Reinhart has a recipe that calls for soaking the grits in buttermilk, at room temperature, the day before.
https://www.thefreshloaf.com/node/26022/superior-cornbread
It certainly isn't a traditional southern recipe but It's really good. The overnight soak softens the grits a bit and develops some interesting flavors. Get good buttermilk--it really makes a difference.I think it's a little heavy on sweeteners and I have been known to skip the corn kernels (and occasionally substitute finely grated carrots).
Of the three - only one is nutritious. In order for corn to be a staple food, as it was for natives of the American continents, it needs to be either fermented or Nixtamalized (processed with lye). That would be grits.