Quick answer needed-Cornmeal question!

[kima]

I have decided rather last minute to make some cornmeal muffins for dinner. I have a scant 1/2c. of regular cornmeal and lurking in the cupboard an unopened bag of Bob's Red Mill "Corn Grits also known as Polenta". It is coarse cornmeal right? Can I bake with it???
If not I guess we have BP biscuits.

[Peggy]

Not sure if this is correct, but I use cornmeal and polenta interchangably and have never had a problem. May not be right but it has worked for me!

Peggy

[kima]

Thank you Peggy!

If it worked for you I'll give it a go. I don't see why it wouldn't but this is just one of those things where I question myself.

What did I do before the internet????
:confused:

[Peggy]

Maureen,

I just popped back on to add a disclaimer. When I have used cornmeal and polenta interchangably, I don't think the polenta said "corn grits" on it. Corn grits are much coarser than regular cornmeal. I remember there was a CL recipe awhile back that used regular grits in Banana Bread. The end product had a "gritty" feel to it when eating (though it was still quite edible). Not sure how coarse your polenta is. Just wanted to add this info. Perhaps someone else will respond and enlighten us further! :)

Peggy

[kima]

Too late- bread is in the oven!!!:D :D :D
I am sure it will be fine. It looks good so far!!!

LOL- I am laughing about this for some reason!!!:D

I think it was the word "disclaimer"!!

Think that will save you from a lawsuit????




;)

[Little Bit]

I should think that if your muffins this time are too crunchy, just put some of the polenta/grits in the food processor and give it a good spin. (editing this to note, I mean to grind up the polenta for the next time you want to make muffins.)

I was under the impression that grits aren't exactly the same thing as corn meal, though, but probably close enough for muffins, IMO. ;)

I think corn meal has more of the whole grain in it, in the same way that whole wheat flour has more stuff in it than regular flour. Grits are pretty much ground up dried hominy (think processed corn product, lol.)

Here's what foodsubs.com has to say:

"hominy = posole = pozole Pronunciation: HAHM-uh-nee Equivalents: 1 cup = 165 grams Notes: These are hulled corn kernels that have been stripped of their bran and germ. Southern cooks usually boil whole or ground hominy until it's tender, and then they serve it in much the same way that Northern cooks would serve potatoes. Varieties include lye hominy, which is made by soaking corn kernels in a weak lye bath, and pearl hominy, which is made by crushing corn kernels mechanically. White hominy is made from white corn kernels, and the sweeter yellow hominy is made from yellow. Samp is coarsely ground or broken hominy, while hominy grits are more finely ground. You can buy hominy canned or dried. Substitutes: barley grits OR dried beans (in stews and soups) OR buckwheat grits OR potatoes (as a side dish)



hominy grits = grits = corn grits Notes: This Southern staple is made from hominy or plain corn that's been ground until it has the consistency of coarse sand. It's used as a side dish, a breakfast cereal, or as an ingredient in baked goods. Varieties include quick-cooking grits and instant grits. Substitutes: polenta meal (This is corn that's often stone-ground, so that it retains the nutritious germ.) OR buckwheat grits OR barley grits"

"cornmeal = mealie meal Equivalents: One pound = 3 1/4 cups Notes: Cornmeal comes in different colors: white, yellow, and blue. Yellow cornmeal has more beta carotene than the others, while blue cornmeal has more protein and turns baked goods purple. Larger supermarkets also carry stone-ground cornmeal = water-ground cornmeal, which is more tasty and nutritious than regular cornmeal, but doesn't keep as long. See also self-rising cornmeal. Substitutes: polenta OR corn flour (gives baked goods a lighter texture) OR (if using cornmeal for breading) crush corn chips in a blender until they have the consistency of cornmeal."

[wallycat]

I grind my own cornmeal and it is a bit course. I use it in cornbread, polenta, muffins, for dredging cajun type recipes....

let us know how it worked.
Oh, if it is whole grain cornmeal, I'd keep it in the fridge or freezer so the oils don't go rancid on you.

[funniegrrl]

What's confusing here is that the manufacturer label that says that grits and polenta are the same thing, which as noted above, they're not. Polenta is closer to cornmeal (although I don't know the exact differences) whereas grits are something else entirely, although made from the same grain. Think of the difference between whole wheat flour and cream-of-wheat cereal.

I guess they stuck the "polenta" on there because grits are served like polenta (boiled in water until creamy & thick) rather than baked or used as breading like cornmeal. And, in parts of the country OTHER than the south, polenta might be a more familiar word than grits. Which is is very strange to me, being a southerner, and considering that 15 years ago very few people anywhere in America could tell you what polenta was, unless they were of Italian descent.

It's all marketing ... which doesn't make cooking any easier!

[kima]

Well the cornbread turned out just fine. A little crunchy but we liked it that way!

I will put in the freezer Ana- that's good advice.
Well you are right about the labelling funnigrrl- it is confusing for a northern like me!:confused:


Thanks for helping and educating me everyone.
:)

[Peggy]

So happy to hear it turned out well!;)

Peggy