Cornbread ingredients question - self rising cornmeal???
I have the Lodge cookbook A Skillet Full, published by Lodge Manufacturing Company. Some of the cornbread recipes call for "white self rising cornmeal". I could probably find this type of cornmeal if I had to, however I have access to freshly ground white cornmeal from a grist mill.
My question is, how would I alter the recipe since I am using "regular" cornmeal instead of self rising. Odd but even the recipes that call for self rising cornmeal call for added baking powder and baking soda, so I am not sure what the "self rising" cornmeal has in it for added ingredients.
Thanks for any experience or suggestions.