How to make cornmeal anything taste better
Posted: Sun Sep 17, 2006 10:17 pm
I made johnnycakes for breakfast this morning--a common move for me if I forgot or was too lazy to start sourdough waffles the night before. I know I mentioned this some time ago, but I'm still astounded at the increase in flavor after I started adding a portion of stone-ground whole grain medium grind cornmeal to the mix.
There's really no comparison to run-of-the-mill cornmeal. (Now there's an interesting question: the phrase, "run-of-the-mill." I know the definition, but what does it really mean?)
I've tried the whole grain meal in cornbread, too, with similar results. Just adding a cup or less does the trick.
There's really no comparison to run-of-the-mill cornmeal. (Now there's an interesting question: the phrase, "run-of-the-mill." I know the definition, but what does it really mean?)
I've tried the whole grain meal in cornbread, too, with similar results. Just adding a cup or less does the trick.