- Sep 4, 2011
- Reaction score
- Zone 6a
Cornmeal- IS the product. Not the by product.Just a guess. Thinking most corn meal is a by product of seperating the hard shell from the soft flour part. Hard goes to make taco chips and corn flakes.
Best answer is go buy a grinder or buy shelled corn, soak it n your milk, then use food processor to make it the consistency you want, then add rest of dry ingredients. Really think the wheat flour is giving you the consistency you don't like.
I love corn bread but not in love with corse part of corn.
Then you can buy non-GMO corn or grow your own. Tend to buy high test weight varieties for the texture. It's usually Called "food grade" which in actuality is just the opposite as it is the most indigestible.
The cornmeal I used for so long was the same ground as found in many cornbread food products. Think-corndogs, the cornmeal found on the bottoms of pizza doughs, french breads, etc. It has just a bit more body than I am finding on shelves today.
The only thing that has changed, since I started baking cornbread from scratch....is the ground of the cornmeal offered on supermarket shelves. My recipe, for many many years now, the cornbread turned out lighter, airy and fluffy. Nice size crumbs. Yellow. NO rubbery texture.
Then, about 2 years ago....I had ran out of cornmeal. Bought what I thought was my usual purchase at walmart. It said -"cornmeal". But when I brought it home, and used my recipe....it turned out dense, and more like cake.
So I went back and looked at the cornmeal. I really thought i must have grabbed the wrong bag off the shelf.
So I have been experimenting these past two years. As well as reading EVERY bag on those supermarket shelves.
It all consists of this finer ground stuff.
It is really hard to describe the older version. I had never had this issue before. I mistakenly thought cornmeal ..like flour...is such a basic for baking that there was no need to change it.
I have also looked in every available grocery store, local milling operations as well as online.
Flour, white flour, standard grind, has ALWAYS been a part of that recipe. I don't think my continued use of flour is changing the results of the baked texture.
As for buying a food mill just to do the grinding, and mixing it up as per your instruction...
1} Far too much effort for the once or twice a month pan of cornbread.
2} I am not even sure what to expect from how you explain to make it.
Your description-"buy a grinder or buy shelled corn, soak it n your milk, then use food processor to make it the consistency you want, then add rest of dry ingredients"...I have never even heard of.
I do appreciate your input. Thank you for responding.