corn bread help?

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8mmpeter

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niagara falls ont
Made a batch of corn bread muffins the other day. I think I picked up the wrong corn meal. Eating a muffin was like chewing a handful of sand. I guess I should have picked up the finer grind. Is there anything I can do to soften the corn meal? Maybe soaking it? Or should I just give up and buy the other stuff.


If there's no hope for bread, what can I do with 5lbs. of course corn meal?
 
You need to let the cornmeal soak in the liquid portion of the ingredients-milk, egg, canola oil. I let mine soak for 30-40 mins stirring every 10 mins before mixing with the dry ingredients. This softens the meal with no gritty texture.

I prefer to bake as a cake in a 9x9 cakepan, rather than individual muffins-stays moist like Grandma's.;)
 
I would agree with purple. As the meal sits, it stays more moist. Do you bake in a cast iron? or in muffin tins? or do you bake in a pan? Not to brag, but I am a chef, and could give you an easy recipe if you are interested, PM me.

W.
 
I have some cool cast iron pans that make muffins shaped like little cobs of corn. I also have a large variety of cast iron fry pans and various cake pans (not cast).

I was thinking about letting the batter sit for a while. Maybe the meal would absorb some liquid and soften.
 
Thats to funny...

I made the same mistake.....


Used a much finer grind (almost to dust in a coffee grinder), soaking will only help aswell
 
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