Hello from Wales

[chubbyalaskagriz]

Keziah- in some regions "cornmeal" is called "polenta" or "corn-flour".

[Keziah]

Thanks, I have seen polenta on the shelves.

I imagine what we term a cornflour is not the same as yours. It is a very fine white powder mostly used as a thickening agent for gravy and sauces.

I really wish manufactures would use the same name world wide. It would make things so much easier and would not lead to so much confusion.

[chubbyalaskagriz]

Oh- what you describe is our "Cornstarch". A fine, silky white powder used to thicken. I agree- would make it so much easier to have just one name for all to use.

[Keziah]

Exactly. That's the stuff.

If you said corn starch to me, I would be thinking of a substance to stiffen collars.

When I shop on the 'net next I'll have a look to see what is available.

[chubbyalaskagriz]

Keziah,

Here are the two products I personally most commonly purchase to make cornbread or corn muffins. The first link leads you to "corn meal" which is combined w/ flour to make corn bread batter from scratch.

But for a quick short-cut, I sometimes buy the easy pre-measured Jiffy Mix that when quick-combined w/ milk, egg and melted butter or oil makes a dandy product, too.

Scroll further down on the Jiffy page to see the many various pre-measured convenience mixes that Jiffy Co. makes for sale: Biscuit mix, blueberry muffin mix, chocolate muffin mix, banana muffin mix, pie pastry mix, pizza crust mix, and many, many more! Plus, at least here in the U.S.- they are super-CHEAP!

Buy The Case: Quaker Yellow Enriched & Degerminated Corn Meal

"JIFFY" Mix – America's Favorite – From Chelsea Milling Company

[Cook Chatty Cathy]

Kevin when I grew up I only knew of there being one cornbread in the world! JIFFY!!! My Mom only made Jiffy and when I was grown and on my own, my new Mother-In-Law made old fashioned cornbread from scratch and baked it in her iron skillet>>>I thought it was the WORST tasting crap ever!!! You know over the years I have come to love that type cornbread and actually now prefer it ha-ha! Make it all the time now! God rest her soul my Ma-in-Law sure broadened my horizons, she was truly a old-fashioned Southern cook! She could bake biscuits and mixed them right in the flour bin never used a seperate bowl! I tried it her way and never could get it down, I have to use a bowl to mix my dough! She would work her dough entirely by hand from the Crisco to the Buttermilk right slap in the center of her flour canister! Whenever I tried to do it her way I would always wind up with the whole cannister full of dough! Hee-hee

[Keziah]

We don't get that Jiffy brand in Wales. I doubt if I would buy them anyway. I feel that there are far to many chemicals in our food stuffs and try as best as I can to eat non contaminated foods and foods with trans fats.

It is nearly impossible now to live on fresh stuff as everything seems to have some artifical substance added to it.

The Quaker product looks fine though but the only Quaker Brand products we have readily available are Quaker Oats and products such as Oats so Simple.

Yes, I know we do appear to be in the back waters somewhat and I feel that when it comes to the availability of many products we are. I also feel that the Welsh as a nation are some what conservative in what they will eat. It is difficult to get a Welsh person to try something new. I think that is reflected in the way our supermarket shelves are stocked. Of course this is a generalisation and not everyone is so backward in coming forwards.

[Keziah]

Yes old methods of cooking were incredible, when you think of it.

I can appreciate the way your mother-in-law cooked. When you say skillet, is it a frying pan?

My Grandmother used to make the most amazing cakes, tarts, pies, bread all in an oven at the side of the coal fire. She didn't seem to time anything or measure anything for that matter.

She used to make Welsh cakes on a bake stone, they were to die for.