On Wed, 14 Sep 2016 15:43:53 -0400, Gary > wrote:

> "yellow corn meal"
> Don't try to recreate from scratch Jiffy corn muffins until you try a
> box of the original. If you like that, then try your own version if
> necessary.

To give Ophelia more detail, it's fine cornmeal and flour, actually
more flour than cornmeal. My favorite recipe is equal parts cornmeal,
flour and buttermilk. Sometimes I vary the cornmeal to flour ratio
(more cornmeal/less flour, but the total amount stays the same. I've
tried making cornbread that's all cornmeal and no flour or sugar, but
I need flour and sugar to enjoy eating it. I have been able to buy
corn flour, which is cornmeal ground to an all-purpose flour texture
and that works for me as a wheat flour substitute, but I still need a
couple tablespoons of sugar.

Jiffy Ingredients: Wheat Flour, Degerminated Yellow Corn Meal, Sugar,
Animal Shortening (Contains One or More of The Following: Lard,
Hydrogenated Lard, Partially Hydrogenated Lard), Contains Less Than 2%
of Each of The Following: Baking Soda, Sodium Acid Pyrophosphate,
Monocalcium Phosphate, Salt, Wheat Starch, Niacin, ...etc.

--
I love cooking with wine.
Sometimes I even put it in the food.