I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted in an extremely gritty eating experience. It was like eating uncooked steel cut oats. But it's not like you can make corn bread without corn meal...
Anyway, every other corn bread I have ever had, whether it is made from scratch or from a pre-packaged mix, has not had this gritty quality.
I used a relatively fresh purchased package of yellow stone ground corn meal. It was open for about 3 days since I used a tablespoon in another recipe, but I stored it in an airtight container in the freezer (which is apparently what one should do).
Did I purchase bad corn meal? Is there something I can do to modify the recipe and make it less gritty?
Here is the recipe I am using.