Cornmeal differences abound, as do cornbread preferences. Do you lean toward tender and smooth, or coarse and gritty?
What We Learned
I used to take cornmeal for granted. Growing up in Louisiana, cornbread, arguably the most common of cornmeal applications, was often on the dinner table. Sometimes it was even shaped like little ears of corn, courtesy of a molded cast-iron pan. (If you’re ever in an antique store in the South, I highly recommend looking for one.) I never questioned the brand of cornmeal because, fr...