It always amazes me when SP members dig back and respond to old topics. I appreciate both your confirmations. My confession is that I'd never gotten around to trying the recipe, but I will now. Cornmeal is on the grocery list for tomorrow. About a year ago I threw out the almost full bag that had been in the refrigerator, untouched, for 25 years or so. I suppose I'd taken pride in its vintage and kept it around for that reason alone.
AzulVioleta, that's a lovely memory from your childhood.
Edited by: SYLPHINPROGRESS at: 1/13/2014 (20:05)
LAURIE, NYC No one said it would be easy, but it can be easier.
There is substance in glibness and vice versa: "If you're going through hell, keep going." -- Winston Churchill, master of both?
current weight: 238.0
Fitness Minutes: (71,973)
3,080 1/13/14 3:53 P
I agree that stone ground should be fine--and probably better, really.
When I was a child, my family raised and dried our own corn and we ground it fresh every time we wanted corn meal in a small electric mill. I remember using it in recipes 1:1 where boxed cornmeal was called for.
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