Okay, folks, so after discovering that what is sold as "cornflour" in Irish supermarkets is actually cornstarch, my quest for real cornmeal brought me to a whole foods health store, where I picked up both polenta and fine "maize flour." The actual cornmeal that I use at home is somewhere in between the polenta and the maize flour. I'm worried that using the polenta will result in cornbread that is too gritty, so I think I'll opt to use the maize flour which is quite fine--about the same as regular wheat flour. Has anyone tried making cornbread with this stuff? Any recipes and tips to share? I've got the buttermilk and am already to go!