Baking with whole cornmeal was difficult than I thought. So I wasn’t expecting a lot of entries this time but my foodie-buddies have proved me wrong again by sending in a lot of whole cornmeal recipes, more than I expected. This time I had trouble baking with cornmeal because I couldn’t get the fine grind variety. What I was able to get was the medium grind and it gave a very gritty texture to the baked goods. I had to powder it again and again; sift it and powder it further to use it. This really drained my interest and I was able to come up with only 3 recipes. So if you are planning to bake with whole cornmeal be sure to get the fine grind. If you are able to find the medium grind only then be sure to look for recipes which use the medium grind originally.
I wanted to try soaking the cornmeal in buttermilk or water for an hour or so and then use it, but couldn’t get to it. I have some more cornmeal left and hopefully I will try that method and will record my observations here when I’m finished. Maybe the soaking will soften it and yield a better texture in the baked goods. I have seen a couple of recipes wherein rolled oats was soaked for a good amount of time before baking. So I think this trick should work for whole cornmeal too.
Now to the cornmeal recipes round up.
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