I wouldn't soak cornmeal for biscotti or cookies. They only use a small amount and they aren't usually meant to be particularly moist when cornmeal is involved. Making a bit of a cornmeal mush for pancakes is nice though. Makes great 100% cornmeal pancakes.
And definitely for muffins since they're just cornbread in individual form. But I do find corn muffins are usually higher in white flour than cornbread.
I love the grit from cornmeal, but not when it's not fully hydrated and ends up tasting raw.