Dissapointed it is not a little more coarse of a grind
Sorry you didn't enjoy it. Cornmeal is generally a medium to fine grind, we find this to be a medium grind, not fine like cake flour but fine enough that you get a nice crumb on cornbread. If you enjoy a more coarse grind on cornmeal try the grits.
I love the really old-style southern cornbread: just cornmeal, eggs, fat and buttermilk (with a little baking soda and powder) cooked in a hot cast iron skillet. I've made cornmeal twice now with this delicious stuff and mm mm mm it's every bit as good as me the cornbread I used to eat at my grandma's in Mississippi. Real corn flavor, just coarse enough that you get that crunchy crust. Buy some and try it yourself!
What is the carb if made into cornbread or used for fry salmon ...