Fermented cornmeal can be used to make delicious cornbread, grits or polenta - it's a wonderful way to add a flavor dimension to cornbread!
Servings 4 people
- 1.75 C cornmeal coarse
- 1 C milk kefir see notes for other options
- 1 C water see notes
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.
- 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.