|Corn Bread Minis|
In addition, instead of using mature, ripe corn, commercial cornmeal producers use unripe corn that is dried with mechanized hot air which yields a product that has much less flavor. Therefore, sugar became a regular ingredient in cornbread recipes to add more flavor. Similarly, the finer grind that resulted with the use of roller mill-made cornmeal makes it harder for the cornmeal to react with a chemical leaven. Therefore, wheat was often added to make the bread rise properly.
Stone-Ground Cornmeal Sources:
I like local Maryland cornmeal from the Old Wye Mill or from the gristmill at Washington's Mount Vernon. Maryland's Old Wye Mill is located in Wye Mills in Talbot County on the Eastern Shore. It dates back to 1682 and the flour produced there fed the Continental Army during the American Revolution!
Here are some links to sources for good quality stone-ground cornmeal: