Make the cornbread you wish to eat in the world
Buying ingredients for cornbread should entail more than walking into the grocery store and blindly picking any bag that says "CORNMEAL" from the shelves. According to senior food editor, one size fits all isn't a rule that applies to cornmeal.
The variations in grain size can revolutionize your bread. Cornmeal is available on a spectrum of grind sizes, ranging from fine to medium to coarse. Cornbread is supposed to be a textural experience—it's half the reason you're eating it instead of fluffy and elastic wheat bread, so you might as well make it count. Instead of most recipes, which call for about 50% wheat flour and 50% cornmeal, Martinez likes to lean a little closer to 60 to 70% cornmeal, where the wheat flour gives the bread a subtle airy lift . If you're going all out for Thanksgiving, cornmeals from beloved supermarket brands are the reliable rocks on which years and years of holiday traditions have rested. But live a little. Martinez says this is the time to splurge on a fancy, stone-ground cornmeal, from
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