Mix the cornmeal with the liquid in a large glass jar.
Cover the jar with a piece of fabric, towel or coffee filter and leave it on the kitchen counter anywhere from 8-10 hours.
The cornmeal should show large air pockets/bubbles over the 8-10 hour time period. Cornmeal can be fermented up to 24 hours if needed.
Notes
Or substitute milk kefir or buttermilk for the entire amount of liquid.
Cornmeal breaks down best with a lactic culture - ie. buttermilk, yogurt whey or kefir.
When you are ready to cook the cornmeal, use your favorite cornmeal recipe. Count the soaking liquid as the liquid in the recipe - adding additional if needed.