Corn meal, coarse or fine, or even corn flour, all produce good corn bread. While its baking, the corn meal turns into corn meal mush, and the texture of the bread doesn't seem to change much. Kind of like baking cookies or bread with oatmeal-the individual flakes disappear. Whole grain corn meal and flour are available in organic food stores and select super markets. better for you, doesn't keep as well, like whole wheat products.

regarding bulgur, I have had good luck with a dry mix consisting of dried onion flakes, dried parsley, dried garlic, rehydrated with beef or chicken boullion cubes. Keeps well, tastes okay, good texture.