Cornmeal

[Output Flange]

I've seen a bunch of US recipes for cornbread that call for cornmeal. They don't seem as specific over there as we are here, so would our equivalent be coarse, medium or fine ground?

TIA

[Mr.Chips]

I tend to go for a combination of medium and coarse. Really nice with a dusting of Parmesan and a bowl of chilli.

[anomie]

For breads, muffins, etc....it would usually be fine ground. Medium is okay as well....or a combination of the 2... Blueberry Corn Muffins = fine, Southern Style Cornbread = medium. If making something fried in cornmeal you would normally use fine. Course is more for Grits or Polenta. When I first moved here from US I couldn't find cornmeal for cornbread and tried using course (polenta) and it didn't have the right texture.