Making some cornbread from a recipe in an old Gourmet last night I found myself wondering the following:
Why did they specify "not stoneground" cornmeal? How should it be ground? How would I know? How would stoneground meal ruin my bread?
I ran out of regular cornmeal (fine ground) and ended up using about 50% polenta (much coarser). I was worried about how this might affect cooking time, etc. In the end all was well. But it made me wonder, is polenta not cornmeal? Is there any difference other than the coarseness of the grind?