Joan, is this the style cornmeal that you use? Up here, I don't often
see self-rise cornmeal, and I almost *never* see white cornmeal. I
stopped at our local Family Dollar store, and they happened to have this
brand of not only white, but also self-rise, cornmeal on the shelf. It
is in a 2 lb bag, and it only costs $2. Well, I couldn't say no at that
price, so I figured that I'd have to try some for myself.

Picture: https://postimg.cc/bs9nkVYZ

-------------

For Dave:

"EAST LIVERPOOL – Pickleball, a sport that has rapidly gained in
popularity over the past several years, is coming to East Liverpool...
Construction of three pickleball courts which will be located downtown...

....a combination of ping-pong, tennis and badminton, is played using a
paddle and plastic balls resembling whiffle balls.

According to sportsimports.com, the reasons pickleball is becoming so
popular is that it’s a game that can be enjoyed by all skill and age
levels, it’s a healthy and social activity..."

Newspaper article/picture:
https://www.reviewonline.com/news/local-news/2022/09/construction-expected-to-begin-soon-on-pickleball-courts/

I didn't expect to hear about this in our little town; I wouldn't have
thought that we had the demographic for it. I'll have to check in on
construction when it starts.

On Monday, September 19, 2022 at 3:14:55 PM UTC-5, Michael Trew wrote:
>
> Joan, is this the style cornmeal that you use? Up here, I don't often
> see self-rise cornmeal, and I almost *never* see white cornmeal. I
> stopped at our local Family Dollar store, and they happened to have this
> brand of not only white, but also self-rise, cornmeal on the shelf. It
> is in a 2 lb bag, and it only costs $2. Well, I couldn't say no at that
> price, so I figured that I'd have to try some for myself.
>
>
> Picture: https://postimg.cc/bs9nkVYZ
>
Here's what I use. The picture you posted shows that cornbread was made
with yellow corn meal but the bag states it's white cornmeal. But yes, self-
rising for white or yellow cornbread.

https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg

Let us know how you like just adding an egg and milk/buttermilk vs.
measuring out salt and baking powder/soda.

On 9/19/2022 17:43, itsjoannotjoann@webtv.net wrote:
> On Monday, September 19, 2022 at 3:14:55 PM UTC-5, Michael Trew wrote:
>>
>> Joan, is this the style cornmeal that you use?
>>
>> Picture: https://postimg.cc/bs9nkVYZ
>>
> Here's what I use. The picture you posted shows that cornbread was made
> with yellow corn meal but the bag states it's white cornmeal. But yes, self-
> rising for white or yellow cornbread.

Yes, the yellow-looking picture really threw me off; I was confused.
I've heard that white cornmeal is a more popular southern thing, and the
bag states that it comes from a family mill in North Carolina. I was
surprised to see it up here, in a dollar store, none the less.

> https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg
>
> Let us know how you like just adding an egg and milk/buttermilk vs.
> measuring out salt and baking powder/soda.

Will-do. Should be in the next couple of days here. Here's a photo of
the back of the bag, and the recipe provided for "southern cornbread";
does that look about right? I'll sub real butter in place of
"shortening/veg oil", although 1/4 cup seems a bit shy, perhaps? I have
a 9" cast iron pan that it should bake up well in.

Pic: https://postimg.cc/nsw709fD

On 9/19/2022 5:55 PM, Michael Trew wrote:
> On 9/19/2022 17:43, itsjoannotjoann@webtv.net wrote:
>> On Monday, September 19, 2022 at 3:14:55 PM UTC-5, Michael Trew wrote:
>>>
>>> Joan, is this the style cornmeal that you use?
>>>
>>> Picture: https://postimg.cc/bs9nkVYZ
>>>
>> Here's what I use.  The picture you posted shows that cornbread was made
>> with yellow corn meal but the bag states it's white cornmeal.  But
>> yes, self-
>> rising for white or yellow cornbread.
>
> Yes, the yellow-looking picture really threw me off; I was confused.
> I've heard that white cornmeal is a more popular southern thing, and the
> bag states that it comes from a family mill in North Carolina.  I was
> surprised to see it up here, in a dollar store, none the less.
>
>> https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg
>>
>> Let us know how you like just adding an egg and milk/buttermilk vs.
>> measuring out salt and baking powder/soda.
>
> Will-do.  Should be in the next couple of days here.  Here's a photo of
> the back of the bag, and the recipe provided for "southern cornbread";
> does that look about right?  I'll sub real butter in place of
> "shortening/veg oil", although 1/4 cup seems a bit shy, perhaps?  I have
> a 9" cast iron pan that it should bake up well in.
>
> Pic: https://postimg.cc/nsw709fD

Maybe I'm missing something but I see a bag of self-rising *yellow*
cornmeal in that photo where above you are discussing a bag of white
self-rising cornmeal.

Jill

On Monday, September 19, 2022 at 11:55:07 AM UTC-10, Michael Trew wrote:
> On 9/19/2022 17:43, itsjoan...@webtv.net wrote:
> > On Monday, September 19, 2022 at 3:14:55 PM UTC-5, Michael Trew wrote:
> >>
> >> Joan, is this the style cornmeal that you use?
> >>
> >> Picture: https://postimg.cc/bs9nkVYZ
> >>
> > Here's what I use. The picture you posted shows that cornbread was made
> > with yellow corn meal but the bag states it's white cornmeal. But yes, self-
> > rising for white or yellow cornbread.
> Yes, the yellow-looking picture really threw me off; I was confused.
> I've heard that white cornmeal is a more popular southern thing, and the
> bag states that it comes from a family mill in North Carolina. I was
> surprised to see it up here, in a dollar store, none the less.
> > https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg
> >
> > Let us know how you like just adding an egg and milk/buttermilk vs.
> > measuring out salt and baking powder/soda.
> Will-do. Should be in the next couple of days here. Here's a photo of
> the back of the bag, and the recipe provided for "southern cornbread";
> does that look about right? I'll sub real butter in place of
> "shortening/veg oil", although 1/4 cup seems a bit shy, perhaps? I have
> a 9" cast iron pan that it should bake up well in.
>
> Pic: https://postimg.cc/nsw709fD

Here in the most Southern of states, we have a lot of bottles of soy sauce but no self-rising cornmeal. My guess is that the "Tenda-Bake" comes from the addition of a good amount of flour. Hawaiian-style cornbread is mostly all flour and a little cornmeal - also a large amount of sugar too. There's no pineapple in Hawaiian cornbread, if I have anything to do with it - just on general principle. Here's the real deal Hawaiian cornbread.

https://photos.app.goo.gl/uNPnUUBxhuVpjnvH8

On 9/19/2022 5:55 PM, Michael Trew wrote:
> On 9/19/2022 17:43, itsjoannotjoann@webtv.net wrote:
>> On Monday, September 19, 2022 at 3:14:55 PM UTC-5, Michael Trew wrote:
>>>
>>> Joan, is this the style cornmeal that you use?
>>>
>>> Picture: https://postimg.cc/bs9nkVYZ
>>>

That's white cornmeal.

>> Here's what I use.  The picture you posted shows that cornbread was made
>> with yellow corn meal but the bag states it's white cornmeal.  But
>> yes, self-rising for white or yellow cornbread.
>
backtracked:

Joan posted this one:

https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg

> Yes, the yellow-looking picture really threw me off; I was confused.
> I've heard that white cornmeal is a more popular southern thing, and the
> bag states that it comes from a family mill in North Carolina.  I was
> surprised to see it up here, in a dollar store, none the less.
>
Funny, I've heard white cornmeal is more popular above the Mason-Dixon line.

The results with self-rising should be the same as if you add your own
rising agents.

Jill

On Mon, 19 Sep 2022 jmcquown wrote:
>On 9/19/2022 Michael Trew wrote:
>> On 9/19/2022 joannotjoann wrote:
>>> On Monday, September 19, 2022 Michael Trew wrote:
>>>>
>>>> Joan, is this the style cornmeal that you use?
>>>>
>>>> Picture: https://postimg.cc/bs9nkVYZ
>
>That's white cornmeal.
>
>>> Here's what I use.  The picture you posted shows that cornbread was made
>>> with yellow corn meal but the bag states it's white cornmeal.  But
>>> yes, self-rising for white or yellow cornbread.
>>
>backtracked:
>
>Joan posted this one:
>
>https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg
>
>> Yes, the yellow-looking picture really threw me off; I was confused.
>> I've heard that white cornmeal is a more popular southern thing, and the
>> bag states that it comes from a family mill in North Carolina.  I was
>> surprised to see it up here, in a dollar store, none the less.
>>
>Funny, I've heard white cornmeal is more popular above the Mason-Dixon line.
>
>The results with self-rising should be the same as if you add your own
>rising agents.
>
>Jill

Yellow cornmeal is very popular in NYC, what with all the Puerto
Ricans and other latinos. Cornmeal muffins are our favorites... we
like them split at the equater and toasted in a buttered pan.
I make up the batter with half fine and half coarse cornmeal... adds
some chew. There was a company that sold cornmeal toaster muffins,
flat muffins, not bad but no chew. If you ask for a toasted corn
muffin at any NYC diner you'll get what I just described, only they
don't know to use any coarse cornmeal... without the chew it's a
virgin muffin. They also don't bake them enough, but most baked goods
these days are practically raw, like the raw cookies they pawn off.
Probably why I don't like pie crust, it's always unbaked. Today's
bakers think people enjoy raw bread.

On Monday, September 19, 2022 at 4:55:07 PM UTC-5, Michael Trew wrote:
> >
> > Let us know how you like just adding an egg and milk/buttermilk vs.
> > measuring out salt and baking powder/soda.
> >
> Will-do. Should be in the next couple of days here. Here's a photo of
> the back of the bag, and the recipe provided for "southern cornbread";
> does that look about right? I'll sub real butter in place of
> "shortening/veg oil", although 1/4 cup seems a bit shy, perhaps? I have
> a 9" cast iron pan that it should bake up well in.
>
> Pic: https://postimg.cc/nsw709fD
>
The 1/4 cup of shortening does seem a bit much. But some people do use
that amount and pour some of the hot grease into the batter and then into
the ripping hot skillet.

On Monday, September 19, 2022 at 5:27:47 PM UTC-5, j_mc...@comcast.net wrote:
>
> On 9/19/2022 5:55 PM, Michael Trew wrote:
> >
> >>> Picture: https://postimg.cc/bs9nkVYZ
> >>>
> Maybe I'm missing something but I see a bag of self-rising *yellow*
> cornmeal in that photo where above you are discussing a bag of white
> self-rising cornmeal.
>
> Jill
>
I've noticed other producers of cornmeal will use a picture of yellow corn
bread on their package but the stuff in the bag is white cornmeal.

On 9/19/2022 9:55 PM, itsjoannotjoann@webtv.net wrote:
> On Monday, September 19, 2022 at 5:27:47 PM UTC-5, j_mc...@comcast.net wrote:
>>
>> On 9/19/2022 5:55 PM, Michael Trew wrote:
>>>
>>>>> Picture: https://postimg.cc/bs9nkVYZ
>>>>>
>> Maybe I'm missing something but I see a bag of self-rising *yellow*
>> cornmeal in that photo where above you are discussing a bag of white
>> self-rising cornmeal.
>>
>> Jill
>>
> I've noticed other producers of cornmeal will use a picture of yellow corn
> bread on their package but the stuff in the bag is white cornmeal.

I was looking at the descriptions on the bags, not the pictures of the
cornbread on the bag.

Jill

On Monday, September 19, 2022 at 9:55:54 PM UTC-4, itsjoannotjoann@webtv.net wrote:
> On Monday, September 19, 2022 at 5:27:47 PM UTC-5, j_mc...@comcast.net wrote:
> >
> > On 9/19/2022 5:55 PM, Michael Trew wrote:
> > >
> > >>> Picture: https://postimg.cc/bs9nkVYZ
> > >>>
> > Maybe I'm missing something but I see a bag of self-rising *yellow*
> > cornmeal in that photo where above you are discussing a bag of white
> > self-rising cornmeal.
> >
> > Jill
>
> I've noticed other producers of cornmeal will use a picture of yellow corn
> bread on their package but the stuff in the bag is white cornmeal.

Deceptive advertizing sometimes works. You gotta give them that!

On Monday, September 19, 2022 at 4:14:42 PM UTC-10, bruce bowser wrote:
> On Monday, September 19, 2022 at 9:55:54 PM UTC-4, itsjoan...@webtv.net wrote:
> > On Monday, September 19, 2022 at 5:27:47 PM UTC-5, j_mc...@comcast.net wrote:
> > >
> > > On 9/19/2022 5:55 PM, Michael Trew wrote:
> > > >
> > > >>> Picture: https://postimg.cc/bs9nkVYZ
> > > >>>
> > > Maybe I'm missing something but I see a bag of self-rising *yellow*
> > > cornmeal in that photo where above you are discussing a bag of white
> > > self-rising cornmeal.
> > >
> > > Jill
> >
> > I've noticed other producers of cornmeal will use a picture of yellow corn
> > bread on their package but the stuff in the bag is white cornmeal.
> Deceptive advertizing sometimes works. You gotta give them that!

I don't get why they even sell two kinds of cornmeal. The white cornmeal isn't all that white - it's yellow. They should just sell one color and save some dough on packaging. That, however, would be too practical.

On Mon, 19 Sep 2022 14:43:24 -0700 (PDT),
itsjoannotjoann@webtv.net wrote:

> On Monday, September 19, 2022 at 3:14:55 PM UTC-5, Michael Trew wrote:
>>
>> Joan, is this the style cornmeal that you use? Up here, I don't often
>> see self-rise cornmeal, and I almost *never* see white cornmeal. I
>> stopped at our local Family Dollar store, and they happened to have this
>> brand of not only white, but also self-rise, cornmeal on the shelf. It
>> is in a 2 lb bag, and it only costs $2. Well, I couldn't say no at that
>> price, so I figured that I'd have to try some for myself.
>>
>> Picture: https://postimg.cc/bs9nkVYZ
>>
> Here's what I use. The picture you posted shows that cornbread was made
> with yellow corn meal but the bag states it's white cornmeal. But yes, self-
> rising for white or yellow cornbread.
>
> https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg
>
> Let us know how you like just adding an egg and milk/buttermilk vs.
> measuring out salt and baking powder/soda.

Is adding salt and baking powder really that hard of a problem to
make anything "non self-rising", "self-rising"? And you don't
have to stock 2 cornmeals and 2 flours while making sure each
incorporates with the fine or coarse grain of flours or cornmeal
nd cornmeal you have.

Self rising cornmeal, especially, has teh fine-grained baking
powder settling to the the bottom of the bag while the larger
grained salt rises to the top of the medium grained cornmeal
during shipping and handling.

How hard is it, really, to mix your own baking powder and salt for
"self-rising" anything?

-sw

On Mon, 19 Sep 2022 17:55:01 -0400, Michael Trew wrote:

> On 9/19/2022 17:43, itsjoannotjoann@webtv.net wrote:
>> On Monday, September 19, 2022 at 3:14:55 PM UTC-5, Michael Trew wrote:
>>>
>>> Joan, is this the style cornmeal that you use?
>>>
>>> Picture: https://postimg.cc/bs9nkVYZ
>>>
>> Here's what I use. The picture you posted shows that cornbread was made
>> with yellow corn meal but the bag states it's white cornmeal. But yes, self-
>> rising for white or yellow cornbread.
>
> Yes, the yellow-looking picture really threw me off; I was confused.
> I've heard that white cornmeal is a more popular southern thing, and the
> bag states that it comes from a family mill in North Carolina. I was
> surprised to see it up here, in a dollar store, none the less.
>
>> https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg
>>
>> Let us know how you like just adding an egg and milk/buttermilk vs.
>> measuring out salt and baking powder/soda.
>
> Will-do. Should be in the next couple of days here. Here's a photo of
> the back of the bag, and the recipe provided for "southern cornbread";
> does that look about right? I'll sub real butter in place of
> "shortening/veg oil", although 1/4 cup seems a bit shy, perhaps? I have
> a 9" cast iron pan that it should bake up well in.
>
> Pic: https://postimg.cc/nsw709fD

Plain cornbread is prison food. Stop dwelling on it.
It sucks. It requires 5X the cost of butter (or even lard) than it
does corn.

-sw

On Monday, September 19, 2022 at 4:14:55 PM UTC-4, Michael Trew wrote:
> Joan, is this the style cornmeal that you use? Up here, I don't often
> see self-rise cornmeal, and I almost *never* see white cornmeal. I
> stopped at our local Family Dollar store, and they happened to have this
> brand of not only white, but also self-rise, cornmeal on the shelf. It
> is in a 2 lb bag, and it only costs $2. Well, I couldn't say no at that
> price, so I figured that I'd have to try some for myself.
>
>
> Picture: https://postimg.cc/bs9nkVYZ

That's not corn meal. It's a complete mix for corn bread, including flour.
At least it doesn't have sugar already added.

Cindy Hamilton

On 9/19/2022 6:27 PM, jmcquown wrote:
> On 9/19/2022 5:55 PM, Michael Trew wrote:
>> On 9/19/2022 17:43, itsjoannotjoann@webtv.net wrote:
>>> On Monday, September 19, 2022 at 3:14:55 PM UTC-5, Michael Trew wrote:
>>>>
>>>> Joan, is this the style cornmeal that you use?
>>>>
>>>> Picture: https://postimg.cc/bs9nkVYZ
>>>>
>>> Here's what I use.  The picture you posted shows that cornbread was made
>>> with yellow corn meal but the bag states it's white cornmeal.  But
>>> yes, self-
>>> rising for white or yellow cornbread.
>>
>> Yes, the yellow-looking picture really threw me off; I was confused.
>> I've heard that white cornmeal is a more popular southern thing, and
>> the bag states that it comes from a family mill in North Carolina.  I
>> was surprised to see it up here, in a dollar store, none the less.
>>
>>> https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg
>>>
>>> Let us know how you like just adding an egg and milk/buttermilk vs.
>>> measuring out salt and baking powder/soda.
>>
>> Will-do.  Should be in the next couple of days here.  Here's a photo
>> of the back of the bag, and the recipe provided for "southern
>> cornbread"; does that look about right?  I'll sub real butter in place
>> of "shortening/veg oil", although 1/4 cup seems a bit shy, perhaps?  I
>> have a 9" cast iron pan that it should bake up well in.
>>
>> Pic: https://postimg.cc/nsw709fD
>
> Maybe I'm missing something but I see a bag of self-rising *yellow*
> cornmeal in that photo where above you are discussing a bag of white
> self-rising cornmeal.

You definitely missed something, Jill. (the first link above)
The bag says "WHITE CORN MEAL MIX"
The picture shows yellow corn bread.

https://postlmg.cc/bs9nkVYZ

On 9/20/2022 4:51, Cindy Hamilton wrote:
> On Monday, September 19, 2022 at 4:14:55 PM UTC-4, Michael Trew wrote:
>> Joan, is this the style cornmeal that you use? Up here, I don't often
>> see self-rise cornmeal, and I almost *never* see white cornmeal. I
>> stopped at our local Family Dollar store, and they happened to have this
>> brand of not only white, but also self-rise, cornmeal on the shelf. It
>> is in a 2 lb bag, and it only costs $2. Well, I couldn't say no at that
>> price, so I figured that I'd have to try some for myself.
>>
>>
>> Picture: https://postimg.cc/bs9nkVYZ
>
> That's not corn meal. It's a complete mix for corn bread, including flour.
> At least it doesn't have sugar already added.
>
> Cindy Hamilton

Ah, I thought that self-rise cornmeal and cornmeal mix were basically
the same thing. Either way, yes, no sugar. I read the ingredients, and
I wouldn't have bought it if sugar were added. Jiffy mix with sugar is
plenty cheap enough and proliferate if I wanted mix with sugar.

On 9/20/2022 0:49, Sqwertz wrote:
> On Mon, 19 Sep 2022 14:43:24 -0700 (PDT),
> itsjoannotjoann@webtv.net wrote:
>>
>> Let us know how you like just adding an egg and milk/buttermilk vs.
>> measuring out salt and baking powder/soda.
>
> Is adding salt and baking powder really that hard of a problem to
> make anything "non self-rising", "self-rising"? And you don't
> have to stock 2 cornmeals and 2 flours while making sure each
> incorporates with the fine or coarse grain of flours or cornmeal
> nd cornmeal you have.

I've always done just that; mix it myself. I figured I'd try something
different this time.

In response to Jill, I did find it odd that the bag said "white
cornmeal", but the picture shows yellow on the bag. I reckon that I'll
find out when I crack it open.

On 9/20/2022 7:46 AM, Gary wrote:
> On 9/19/2022 6:27 PM, jmcquown wrote:
>> On 9/19/2022 5:55 PM, Michael Trew wrote:
>>> On 9/19/2022 17:43, itsjoannotjoann@webtv.net wrote:
>>>> On Monday, September 19, 2022 at 3:14:55 PM UTC-5, Michael Trew wrote:
>>>>>
>>>>> Joan, is this the style cornmeal that you use?
>>>>>
>>>>> Picture: https://postimg.cc/bs9nkVYZ
>>>>>
>>>> Here's what I use.  The picture you posted shows that cornbread was
>>>> made
>>>> with yellow corn meal but the bag states it's white cornmeal.  But
>>>> yes, self-
>>>> rising for white or yellow cornbread.
>>>
>>> Yes, the yellow-looking picture really threw me off; I was confused.
>>> I've heard that white cornmeal is a more popular southern thing, and
>>> the bag states that it comes from a family mill in North Carolina.  I
>>> was surprised to see it up here, in a dollar store, none the less.
>>>
>>>> https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg
>>>>
>>>> Let us know how you like just adding an egg and milk/buttermilk vs.
>>>> measuring out salt and baking powder/soda.
>>>
>>> Will-do.  Should be in the next couple of days here.  Here's a photo
>>> of the back of the bag, and the recipe provided for "southern
>>> cornbread"; does that look about right?  I'll sub real butter in
>>> place of "shortening/veg oil", although 1/4 cup seems a bit shy,
>>> perhaps?  I have a 9" cast iron pan that it should bake up well in.
>>>
>>> Pic: https://postimg.cc/nsw709fD
>>
>> Maybe I'm missing something but I see a bag of self-rising *yellow*
>> cornmeal in that photo where above you are discussing a bag of white
>> self-rising cornmeal.
>
> You definitely missed something, Jill. (the first link above)
> The bag says "WHITE CORN MEAL MIX"
> The picture shows yellow corn bread.
>
> https://postlmg.cc/bs9nkVYZ
>
>
You missed this one, Gary:

https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg

It's Martha White *brand* self-rising cornmeal, not *white* cornmeal.

Jill

On Monday, September 19, 2022 at 11:49:51 PM UTC-5, Sqwertz wrote:
>
> Is adding salt and baking powder really that hard of a problem to
> make anything "non self-rising", "self-rising"? And you don't
> have to stock 2 cornmeals and 2 flours while making sure each
> incorporates with the fine or coarse grain of flours or cornmeal
> nd cornmeal you have.
>
Having self-rising flour/cornmeal saves steps in not measuring and/or
stocking baking powder or soda. Plus I don't stock two different varieties
of flour or cornmeal; only the self-rising varieties.
>
> Self rising cornmeal, especially, has teh fine-grained baking
> powder settling to the the bottom of the bag while the larger
> grained salt rises to the top of the medium grained cornmeal
> during shipping and handling.
>
I've never once in the last 100 years experienced baking powder or
salt rising or settling in a bag or canister of either one. Never.
>
> How hard is it, really, to mix your own baking powder and salt for
> "self-rising" anything?
>
> -sw
>
It's super easy to just buy self-rising products, problem solved.

On Tuesday, September 20, 2022 at 11:30:44 AM UTC-10, Michael Trew wrote:
> On 9/20/2022 0:49, Sqwertz wrote:
> > On Mon, 19 Sep 2022 14:43:24 -0700 (PDT),
> > itsjoan...@webtv.net wrote:
> >>
> >> Let us know how you like just adding an egg and milk/buttermilk vs.
> >> measuring out salt and baking powder/soda.
> >
> > Is adding salt and baking powder really that hard of a problem to
> > make anything "non self-rising", "self-rising"? And you don't
> > have to stock 2 cornmeals and 2 flours while making sure each
> > incorporates with the fine or coarse grain of flours or cornmeal
> > nd cornmeal you have.
> I've always done just that; mix it myself. I figured I'd try something
> different this time.
>
> In response to Jill, I did find it odd that the bag said "white
> cornmeal", but the picture shows yellow on the bag. I reckon that I'll
> find out when I crack it open.

You'll probably be disappointed to find out that white cornmeal isn't white. I sure was.

On Tue, 20 Sep 2022 15:14:54 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Tuesday, September 20, 2022 at 11:30:44 AM UTC-10, Michael Trew wrote:
>> On 9/20/2022 0:49, Sqwertz wrote:
>> >
>> > Is adding salt and baking powder really that hard of a problem to
>> > make anything "non self-rising", "self-rising"? And you don't
>> > have to stock 2 cornmeals and 2 flours while making sure each
>> > incorporates with the fine or coarse grain of flours or cornmeal
>> > nd cornmeal you have.
>> I've always done just that; mix it myself. I figured I'd try something
>> different this time.
>>
>> In response to Jill, I did find it odd that the bag said "white
>> cornmeal", but the picture shows yellow on the bag. I reckon that I'll
>> find out when I crack it open.
>
>You'll probably be disappointed to find out that white cornmeal isn't white. I sure was.

Maybe that's to confuse foreigners. Just like a biscuit isn't a
biscuit and ice tea isn't tea.

On 9/19/2022 8:01 PM, Sheldon Martin wrote:
> On Mon, 19 Sep 2022 jmcquown wrote:
>> On 9/19/2022 Michael Trew wrote:
>>> On 9/19/2022 joannotjoann wrote:
>>>> On Monday, September 19, 2022 Michael Trew wrote:
>>>>>
>>>>> Joan, is this the style cornmeal that you use?
>>>>>
>>>>> Picture: https://postimg.cc/bs9nkVYZ
>>
>> That's white cornmeal.
>>
>>>> Here's what I use.  The picture you posted shows that cornbread was made
>>>> with yellow corn meal but the bag states it's white cornmeal.  But
>>>> yes, self-rising for white or yellow cornbread.
>>>
>> backtracked:
>>
>> Joan posted this one:
>>
>> https://i.postimg.cc/QxKj7XgX/Martha-White-Corn-Meal.jpg
>>
>>> Yes, the yellow-looking picture really threw me off; I was confused.
>>> I've heard that white cornmeal is a more popular southern thing, and the
>>> bag states that it comes from a family mill in North Carolina.  I was
>>> surprised to see it up here, in a dollar store, none the less.
>>>
The bag is Yellow and it says it is Martha White brand of YELLOW
self-rising cornmeal. Why is anyone confused about it?

>> Funny, I've heard white cornmeal is more popular above the Mason-Dixon line.
>>
>> The results with self-rising should be the same as if you add your own
>> rising agents.
>>
>> Jill
>
> Yellow cornmeal is very popular in NYC, what with all the Puerto
> Ricans and other latinos. Cornmeal muffins are our favorites... we
> like them split at the equater and toasted in a buttered pan.
> I make up the batter with half fine and half coarse cornmeal... adds
> some chew. There was a company that sold cornmeal toaster muffins,
> flat muffins, not bad but no chew. If you ask for a toasted corn
> muffin at any NYC diner you'll get what I just described, only they
> don't know to use any coarse cornmeal... without the chew it's a
> virgin muffin. They also don't bake them enough, but most baked goods
> these days are practically raw, like the raw cookies they pawn off.
> Probably why I don't like pie crust, it's always unbaked. Today's
> bakers think people enjoy raw bread.

When was the last time you ate at a NYC diner? I'll admit I've never
been to one but I have no idea what you're talking about when you say
"There was a company that sold cornmeal toaster muffins, flat muffins,
not bad but no chew." What the heck is a *flat* muffin? Sounds like a
cornmeal griddle [pan]cake to me, not a risen baked cornmeal muffin.

Jill

itsjoannotjoann@webtv.net wrote:
> On Monday, September 19, 2022 at 11:49:51 PM UTC-5, Sqwertz wrote:
>>
>> Is adding salt and baking powder really that hard of a problem to
>> make anything "non self-rising", "self-rising"? And you don't
>> have to stock 2 cornmeals and 2 flours while making sure each
>> incorporates with the fine or coarse grain of flours or cornmeal
>> nd cornmeal you have.
>>
> Having self-rising flour/cornmeal saves steps in not measuring and/or
> stocking baking powder or soda. Plus I don't stock two different varieties
> of flour or cornmeal; only the self-rising varieties.
>>
>> Self rising cornmeal, especially, has teh fine-grained baking
>> powder settling to the the bottom of the bag while the larger
>> grained salt rises to the top of the medium grained cornmeal
>> during shipping and handling.
>>
> I've never once in the last 100 years experienced baking powder or
> salt rising or settling in a bag or canister of either one. Never.
>>
>> How hard is it, really, to mix your own baking powder and salt for
>> "self-rising" anything?
>>
>> -sw
>>
> It's super easy to just buy self-rising products, problem solved.
>

He's beginning to sound just like Popeye.

On Tue, 20 Sep 2022 15:13:39 -0700 (PDT),
itsjoannotjoann@webtv.net wrote:

> On Monday, September 19, 2022 at 11:49:51 PM UTC-5, Sqwertz wrote:
>>
>> Is adding salt and baking powder really that hard of a problem to
>> make anything "non self-rising", "self-rising"? And you don't
>> have to stock 2 cornmeals and 2 flours while making sure each
>> incorporates with the fine or coarse grain of flours or cornmeal
>> nd cornmeal you have.
>>
> Having self-rising flour/cornmeal saves steps in not measuring and/or
> stocking baking powder or soda. Plus I don't stock two different varieties
> of flour or cornmeal; only the self-rising varieties."

Flour, baking POWDER, baking soda, and cornmeal are all kicthecn
staples. You have none of that in the house?!?! And how long
does it really take to measure a ts of salt or baking powder? And
that provides you three more basic ingredients that all kitchens
should otherwise have.

> It's super easy to just buy self-rising products, problem solved.

Its the ultimate in pure laziness. A kitchen without flour and
baking powder... <scratching head>

-sw