Tips: Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for "whole grain" on the label. For this recipe, we recommend using fine or medium whole-grain cornmeal.
Equipment: 8-inch cast-iron pan or 8-inch-square metal baking dish
1 1/2 starch, 1 fat, 1/2 other carbohydrate