Spent $40 on fancy 'heritage' cornmeal for my grandma's johnnycakes

The bag said it was stone-ground from some special farm. The cakes came out gritty and dense, nothing like hers. She just used the plain Quaker brand from the grocery store. Has anyone else been tricked by expensive 'artisan' ingredients for simple family recipes?

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2 Comments

white.grant5mo ago

Sometimes that extra grit is the real deal... you might just need to get used to the texture.

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morgan.adam5mo ago

Nah, I gotta disagree. That grit isn't some hidden quality you learn to love. It's usually just a sign something wasn't done right. If the texture is bad at first, it probably stays bad. You shouldn't have to force yourself to get used to it.

5