CS, I was just reading about cornmeal on Wikipedia. You need to ask yourself if your cornmeal has fragments of hull in it. If so, it will be gritty.

I suggest you do what Sciencegeek has suggested and soak the flour in water or milk. That may soften the hulls. (I wonder if SRS's recipe calls for buttermilk in order to soften hulls.)

That said, nobody will be harmed if your cornbread is a little gritty, and some people may prefer it.

If you do what I do when I make chili, and mix 1 tablespoon cocoa (not cocoa mix) into the liquid just before serving, people will be so intrigued that they won't notice anything odd about the cornbread.